Test Kitchen

Viral Caramelized Onion and Chili Crunch Pasta

Name: Viral Caramelized Onion and Chili Crunch Pasta
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 2 tbsp vegan butter; 5 yellow onions, (thinly, evenly slices); 1/2 tsp salt; 1 bulb garlic, (minced, about 8-10 cloves); 12 oz uncooked spaghetti noodles, (340g [+ reserve 1/2 cup pasta water for stretching/thinning sauce if needed at the end]); 1/4 cup sun dried tomatoes in oil, (50g); 2 tbsp chili crunch oil; 1 tsp oregano; 1 tsp basil; 1/2 tsp parsley; 1/4 tsp thyme; 1/4 tsp rosemary; 1/4 tsp marjoram; 1/4 tsp sage; 1/4 tsp garlic powder; Salt and pepper to taste, (start with 1/8 tsp each); 2 tbsp low sodium soy sauce; 1 tbsp balsamic vinegar; 13 ½ oz canned coconut milk (380g); 1/4-1/2 cup vegan parmesan (25-50g); fresh parsley, (chopped, optional)

4 servings

servings

15 minutes

active time

1 hour 10 minutes

total time

Start Cooking

Ingredients

2 tbsp olive oil

2 tbsp vegan butter

5 yellow onions, (thinly, evenly slices)

1/2 tsp salt

1 bulb garlic, (minced, about 8-10 cloves)

12 oz uncooked spaghetti noodles, (340g [+ reserve 1/2 cup pasta water for stretching/thinning sauce if needed at the end])

1/4 cup sun dried tomatoes in oil, (50g)

2 tbsp chili crunch oil

1 tsp oregano

1 tsp basil

1/2 tsp parsley

1/4 tsp thyme

1/4 tsp rosemary

1/4 tsp marjoram

1/4 tsp sage

1/4 tsp garlic powder

Salt and pepper to taste, (start with 1/8 tsp each)

2 tbsp low sodium soy sauce

1 tbsp balsamic vinegar

13 ½ oz canned coconut milk (380g)

1/4-1/2 cup vegan parmesan (25-50g)

fresh parsley, (chopped, optional)

Directions

In a large skillet (preferably with high walls) over medium low heat, add 2 tbsp olive oil and 2 tbsp vegan butter. Once butter is melted, add in your 5 thinly, evenly sliced onions. Sprinkle with 1/2 tsp salt. Stir together until all the onions are well coated with the oil.Let the onions cook for another 35-40 minutes, stirring every 4-5 minutes, careful to not burn the onions.*If you notice they seem like they are burning, turn your heat lower and add more oil or a splash of vegetable stock if needed.**Start your 12oz uncooked pasta after the onions are done, so it’s done around the same time as the sauce.

Add in your bulb of minced garlic, 1/4 cup sun dried tomatoes, and 2 tbsp chili crunch oil and stir together. Add in 1 tsp each oregano and basil, 1/2 tsp parsley, 1/4 tsp each thyme, rosemary, marjoram, sage, and garlic powder, and salt and pepper to taste. Stir together again.Add 2 tbsp low sodium soy sauce and 1 tbsp balsamic vinegar. Switch to a wooden spoon if not using and scrape the bottom of the pan.

Add in a 13.5oz can of coconut milk and stir together well. Let cook for 3-4 minutes. Add cooked pasta and 1/4 cup vegan parmesan and careful stir together, coating all of the pasta noodles with the sauce. Use the reserved pasta water a few tablespoons at a time if needed to thin out of make sure the sauce spreads evenly.

Top with more vegan parmesan, chili crunch oil, and parsley if desired.

Nutrition

Serving Size

0.25 dish

Calories

742 kcal

Total Fat

38 g

Saturated Fat

23 g

Unsaturated Fat

12 g

Trans Fat

0.03 g

Cholesterol

Sodium

739 mg

Total Carbohydrate

87 g

Dietary Fiber

8 g

Total Sugars

12 g

Protein

16 g