Description
A delicious and creamy vegan pasta dish inspired by French onion dip, perfect for a comforting meal.
Ingredients
Scale
- 8 ounces pasta (your choice, such as penne or rotini)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes until they are caramelized and golden brown.
- Add the minced garlic, dried thyme, salt, and black pepper to the skillet. Cook for an additional 2 minutes until fragrant.
- Pour in the vegetable broth and almond milk, stirring to combine. Bring the mixture to a simmer.
- Stir in the nutritional yeast and soy sauce. Then, add the cornstarch mixture to thicken the sauce, stirring continuously until the sauce is creamy and coats the back of a spoon.
- Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. Cook for an additional 2-3 minutes until heated through.
- Remove from heat and stir in the lemon juice. Serve warm, garnished with fresh parsley.
Notes
- For added protein, consider mixing in some cooked chickpeas or lentils before serving.
- To make it a bit spicier, add a pinch of red pepper flakes or a splash of hot sauce to the sauce mixture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg