Ingredients
Units
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- 8 ounces pasta (spaghetti, fettuccine, or your choice)
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup coconut cream (or any plant-based cream)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon nutritional yeast (optional)
- Salt and pepper to taste
- Fresh herbs for garnish as desired
Instructions
- Boil water in a large pot, add pasta, and cook according to package instructions until al dente. Save about a cup of pasta water for later use.
- In a large skillet, heat olive oil over medium heat and add sliced onions, cooking for about 15 minutes until golden brown.
- Add minced garlic to the skillet and cook for 1-2 minutes until fragrant.
- Pour in vegetable broth and bring to a gentle simmer, reducing slightly for 3-5 minutes.
- Stir in coconut cream and soy sauce, cooking for another 2-3 minutes until heated through.
- Add cooked pasta to the skillet, tossing everything together and season with salt, pepper, and nutritional yeast if desired. Garnish with fresh herbs before serving.
Notes
Feel free to adjust the flavors, and if the sauce is too thick, add reserved pasta water to achieve the desired consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg