Linguine with Onion and Tomatoes

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!

Linguine with Onion and Tomatoes

This refreshing tomato and onion pasta is full of flavor and packed with a good amount of protein thanks to its navy beans.

Course Dinner

Cuisine Italian-Inspired

Keyword Healthy Tomato Linguine, Vegan Linguine Pasta

Prep Time 15

Cook Time 45

Total Time 1

Servings

Author Teri-Ann Carty

Ingredients

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

Instructions

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.