Sweet, savory, and utterly satisfying, this caramelised onion pasta brings together deep umami flavors and a creamy, dairy-free finish in one comforting bowl. It’s the kind of pasta that feels gourmet yet is effortlessly simple.
The richness of caramelised onions, paired with white miso and melty vegan cheese, transforms this vegan pasta into a flavor-packed dish that surprises with every bite. It’s perfect for weeknights or when you crave something cozy and elegant.
What You’ll Need for This Caramelised Onion Pasta
- Yellow Onion – The heart of the dish, slowly caramelised to draw out a deep, sweet richness that anchors the sauce.
- Mushrooms – Provide an earthy contrast that builds on the umami base and adds bite and body to the pasta.
- White Miso Paste – A bold but balanced ingredient that deepens the savory flavor and complements the onions beautifully.
- Dry Pasta – Spaghetti or linguine work best, soaking up the creamy sauce while offering that perfect al dente chew.
- Vegan Parmesan – Adds a salty, nutty finish that rounds out the dish while keeping it plant-based.
- Pasta Water – Acts as a natural thickener, marrying the miso and cheese into a silky, cohesive sauce.
Bringing It All Together: Caramelised Onion Pasta Made Simple
Start by slowly cooking the onions in olive oil or vegan butter until golden and tender—patience here pays off with flavor. While they’re caramelising, boil your pasta to a perfect al dente.
In the same pan, sauté mushrooms until browned and aromatic. Combine the caramelised onions, mushrooms, pasta, miso paste, vegan cheese, and pasta water. Stir well until everything is coated in a creamy, glistening sauce.
Top with fresh herbs and chili flakes, then serve hot.
Make It Yours: Tips & Variations for Caramelised Onion Pasta
The key to great caramelised onion pasta is giving the onions time to develop flavor—don’t rush this step. Deglazing with a splash of water helps lift all the good bits from the pan.
For more depth, try adding a splash of balsamic vinegar during the last few minutes of caramelising the onions. Not a fan of mushrooms? Swap them for zucchini, spinach, or even roasted eggplant.
If you’re feeling indulgent, a touch of plant-based cream can take the sauce to an even richer level. Gluten-free pasta can be used without sacrificing taste—just reserve enough pasta water for consistency.
Keeping the Flavor Alive: How to Store & Reheat
This pasta keeps well in the fridge for up to three days in an airtight container. When reheating, add a splash of water or plant milk to loosen up the sauce before warming it on the stove or in the microwave.
While freezing is possible, the texture of the mushrooms and pasta may change slightly upon thawing. For best results, enjoy this dish fresh or refrigerated within a few days.
Slow Cooker Caramelized Onions Pasta
Ingredients
- 1/4 cup grated vegan parmesan or plant-based cheese
- 1 tbsp vegan butter or olive oil for caramelising onions
- 1 tbsp white miso paste
- Salt to taste
- 1/2 tbsp vegan butter or olive oil for mushrooms
- 1 large yellow onion peeled and thinly sliced
- Water as needed
- 1/2 cup reserved pasta cooking water or more as needed
- 1/2 lb dry pasta spaghetti or linguine recommended
- 1/2 lb mushrooms of choice thinly sliced (button mushrooms suggested)
- Pinch of salt
- Fresh parsley or basil chopped (for garnish)
- Chili flakes for garnish
Instructions
- Heat a thick-bottomed pan or Dutch oven over medium heat and melt the vegan butter or pour in the olive oil. Introduce the sliced onions and sauté gently on medium to medium-low heat for 30 to 40 minutes, stirring at regular intervals. Add a splash of water midway to deglaze the pan and sprinkle a pinch of salt to enhance the flavor. Once golden and fully caramelised, transfer the onions from the pan.
- While the onions are cooking, bring a large pot of water to a boil. Salt the water generously, then add the pasta. Cook until al dente and reserve at least one cup of the starchy cooking water.
- Return to the same pan and heat the vegan butter or oil. Add the mushrooms and sauté over medium-high heat until browned and tender.
- Reintroduce the caramelised onions to the pan with the mushrooms. Add the drained pasta, miso paste, salt to taste, vegan cheese, and a portion of the reserved pasta water. Stir continuously until the sauce thickens and envelops the pasta. Adjust seasoning or liquid as needed for consistency.
- Finish by garnishing with chopped parsley or basil and a sprinkle of chili flakes. Serve immediately for optimal taste and texture.
