Lasts nights pasta creation helped me clear out the fridge but more importantly (and obviously) tasted beyond delicious. I recently saw @emmalaperruque make an onion pasta so this was definitely my inspiration.
Onions when cooked slow take on a sweet taste. Patience is key but worth the wait. I had basil that needed to be used as well as a few chestnut mushrooms and cherry tomatoes.
This would be a perfect summer pasta but needed some weight (and protein) so I added navy beans. So darn good. Don’t be afraid of the amount of onion shown in the recipe. Give it a go and lmk how it goes!
- 2-3 tbsp olive oil
- 4 medium yellow onions thinly sliced
- 2 cloves garlic minced
- Big pinch chili flakes
- Handful cherry tomatoes
- Handful chestnut mushrooms
- 1 can navy beans rinsed well
- Handful fresh basil roughly chopped
- Handful spinach
- Handful sprouts
- 1/4 cup vegan butter
- Seas salt and cracked pepper
- Vegan Parmesan
- Add olive to a large pan over medium heat. Once oil is hot add onions. Cook over medium low heat for approx 30 minutes stirring frequently.
- Boil water and cook pasta. Reserve 1/2 cup water.
- Add garlic to softened onions, and season with salt and cracked pepper.
- Add mushrooms and 2 tbsp butter. Cook until mushrooms start to soften, add cherry tomatoes and beans.
- Cook until heated through and add spinach, sprouts, pasta and remaining 2 tbsp butter. Season again and toss well.
- Serve with cheese, more sprouts and chili flakes.