Get ready to dive into a bowl of pure comfort! And, you don’t need to head to your local Italian restaurant for this one. This creamy caramelised onion orecchiette pasta is a dream for anyone who loves rich, deep flavours without any dairy. Slowly caramelised onions bring a touch of sweetness, balanced by the velvety texture of the coconut cream that wraps each piece of orecchiette perfectly. It’s a simple yet indulgent vegan pasta dish that’s both satisfying and effortlessly elegant, perfect for cosy nights or impressing guests.
Can I cook this recipe in one pot?
In this recipe I’ve chosen to cook the pasta separately to the caramelised onion mixture. However, you can absolutely turn this dish into a one-pot dish. All you need to do is add 2 cups of water or veggie broth into your baking dish or dutch oven before placing all ingredients in it, and into the oven to cook. As the pasta cooks, the water will be absorbed while providing a silky sauce. I do recommend getting the onions to a half caramelised state before throwing in the dried pasta and water first to capture the flavour of the onions and garlic.
How do I get the onions perfectly caramelised?
For the best caramelised onions, cook them slowly over medium-low heat in a bit of olive oil or vegan butter, stirring occasionally. This can take 20–30 minutes, but the result is worth it! Avoid high heat to prevent burning (unless of course you enjoy a little crispiness. You can either use the stove or the oven for this.
What makes this recipe creamy without dairy?
This recipe uses coconut cream, leftover pasta water and high-quality olive oil – together these make for a creamy light sauce. If you’re not a fan of coconut cream you could opt for a cashew cream or a plant-based milk thickened with a bit of corn flour and nutritional yeast for extra depth. These options give the sauce a rich, velvety texture without dairy. Alternatively, a dash of vegetable broth works really well in this recipe too! It’s super versatile to your taste preferences.
Can I use a different type of pasta?
Absolutely! While orecchiette is great for catching creamy sauces because of its little scoop, you can use other pasta shapes like fusilli, penne, or rigatoni. Just make sure the pasta shape has some texture to hold the sauce.
What can I garnish this pasta with?
Fresh herbs like parsley or basil, a sprinkle of vegan parmesan, or toasted breadcrumbs add lovely texture and flavor. You can also add a few extra caramelised onions on top for presentation.
How can I add protein to this dish?
For added protein, you could toss in some crispy oven-baked chickpeas, roasted tofu cubes, or sprinkle nutritional yeast for extra flavour and a boost of plant-based protein.
More plant-based pasta recipes:
Easy Tomato, Basil & Garlic Spaghetti
Caramelised Onion Orecchiette Pasta
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This creamy caramelised onion orecchiette is the ultimate comfort dish, with tender pasta coated in a rich, dairy-free sauce. Slowly caramelised onions bring a sweet depth of flavour, making every bite irresistibly satisfying and 100% vegan!
Ingredients
500 grams Orecchiette Pasta
4 Large Brown Onions
1 Whole Head of Garlic
1 tsp Oregano
1 tsp Salt
1/3 cup Sundried Tomatoes
2 tbsp Olive Oil or Vegan Butter
1 tbsp Nutritional Yeast Flakes
1/2 cup Reserved Pasta Water
1/4 cup Coconut Cream
10 Cherry Tomatoes, halved
Fresh Basil and Parsley, chopped
Directions
- Start by pre-heating your oven to 170 degrees celsius. Thinly slice onions using a mandolin and place into a baking dish with olive oil. Cut head of garlic in half and add into the dish.
- Chop sundried tomatoes and halve cherry tomatoes. Add into dish. Sprinkle oregano and salt. Place into the oven to bake for approximately 30 minutes or until golden and caramelised.
- In the meantime, cook the pasta according to packet instructions.
- Once the onions and garlic is cooked, remove from the oven. Add cooked pasta, reserved pasta water, coconut cream and nutritional yeast flakes.
- Garnish with fresh basil and/or parsley. Serve immediately.
