Name: Creamy Vegan Caramelized Onion Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 8 oz pasta of choice; 3–4 large onions, thinly sliced; 3 tbsp olive oil; 1 tbsp vegan butter or regular butter (optional); 1 tsp sugar (optional); 4 cloves garlic, minced; ¾ cup oat cream (or heavy cream); 1 cup vegan Parmesan (or regular Parmesan); 2 tbsp chili oil; Seasonings: smoked paprika, onion powder, garlic powder, dried oregano, sweet paprika, salt, black pepper; Fresh parsley, chopped (for garnish)

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This Creamy Vegan Caramelized Onion Pasta is a dish I keep coming back to—simple, comforting, and full of deep, rich flavor. With golden, jammy caramelized onions, a velvety oat-based cream sauce, and a touch of chili oil, it manages to be both cozy and elegant. Whether I’m cooking for myself or guests, it always hits the mark.

Creamy Vegan Caramelized Onion Pasta

Why You’ll Love This Recipe

I love how this dish brings together pantry staples to create something truly luxurious. The slow-cooked onions transform into a sweet, savory base that pairs beautifully with the creamy sauce. I use vegan butter, oat cream, and vegan Parmesan to keep it entirely plant-based, but the recipe is flexible enough to work with dairy if that’s what I have on hand.

The touch of chili oil adds a gentle heat that balances the sweetness of the onions, and the whole thing comes together in under an hour. It’s great for a weeknight dinner or a special meal with friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta:

8 ounces pasta of choice
3–4 large onions, thinly sliced
3 tbsp olive oil
1 tbsp vegan butter or regular butter (optional)
1 tsp sugar (optional)
4 cloves garlic, minced

For the Sauce:

¾ cup oat cream or regular heavy cream
1 cup vegan Parmesan cheese or regular Parmesan cheese
2 tbsp chili oil
Seasonings to taste: smoked paprika, onion powder, garlic powder, dried oregano, sweet paprika, salt, and pepper

For Garnish:

Fresh parsley, chopped

Directions

Caramelize the Onions
I start by heating olive oil and a little vegan butter in a skillet over medium heat. Then I add the onions, season with salt and pepper, and cook for about 5 minutes until they soften.
Next, I stir in the garlic and a bit of sugar. I add a cup of water and let the onions cook low and slow for 25–30 minutes, stirring now and then. If anything sticks, I deglaze with a splash of water.

Cook the Pasta
While the onions are caramelizing, I boil a large pot of salted water. I cook the pasta until al dente, then reserve a cup of pasta water before draining.

Make the Sauce
Once the onions are golden and soft, I add in the chili oil, spices, oat cream, and vegan Parmesan. I let it simmer for 5–7 minutes until it thickens into a rich sauce. If it gets too thick, I loosen it up with some reserved pasta water.

Combine Pasta and Sauce
I toss the cooked pasta into the sauce and mix until everything is coated evenly. I always taste and adjust the seasoning here.

Garnish and Serve
Right before serving, I sprinkle over some fresh parsley and a little extra Parmesan. Then it’s ready to enjoy hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Make it gluten-free: I just swap the pasta for a gluten-free variety—everything else stays the same.
Switch the cream: I sometimes use coconut cream or soy cream if oat cream isn’t available.
Adjust the spice: If I’m serving this to someone sensitive to heat, I skip the chili oil and it’s still delicious.
Boost the protein: I like adding sautéed mushrooms or crispy tofu for a more filling version.
Add greens: A handful of spinach or kale stirred in at the end adds color and nutrition.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use a skillet with a splash of plant milk or water to loosen the sauce. Microwaving works too—just stir halfway through to heat evenly. I don’t recommend freezing this one, as the cream sauce can separate.

FAQs

How long does it take to caramelize the onions?

It takes me about 25–30 minutes over medium-low heat. I stir occasionally and keep an eye on them to make sure they don’t burn.

Can I use a different plant-based cream?

Absolutely. I’ve made this with coconut cream and soy cream, and both work well. The key is using something thick and creamy.

Is the chili oil necessary?

Not at all. I like the kick it adds, but if I’m not in the mood for spice, I leave it out and the pasta is still packed with flavor.

What type of pasta works best?

I usually go with linguine or fettuccine, but penne or rigatoni are great too—they hold the sauce well.

Can I make the onions ahead of time?

Yes, and I often do. I caramelize a big batch of onions and keep them in the fridge for up to 3 days. It cuts the cooking time in half when I want to make this quickly.

Conclusion

This Creamy Vegan Caramelized Onion Pasta is everything I want in a comfort dish—rich, flavorful, and made with simple ingredients. Whether I’m cooking for a quiet night in or sharing a meal with friends, it always delivers. The sweetness of the onions, the creaminess of the sauce, and that optional kick from chili oil make it a recipe worth repeating.