Caramelised Onion Pasta 🧅✨

A rich, creamy, and slightly tangy pasta dish featuring slowly caramelised onions, sun-dried tomatoes, and baby spinach. Perfect for using up pantry staples and turning them into a comforting meal.

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Ingredients (Serves 2–3)

• 2 tbsp oil (e.g., olive oil or oil from a jar of sun-dried tomatoes)

• 6 small onions, thinly sliced (or 3 large onions)

• 5 cloves garlic, minced

• 1/3 cup sun-dried tomatoes, roughly chopped

• 1/2 tsp chili flakes

• 1 tsp dried mixed herbs

• 1 tbsp balsamic vinegar

• 3/4 cup unsweetened dairy-free milk or cream

• Zest of 1 small lemon

• Squeeze of fresh lemon juice

• Salt & pepper, to taste

• 1 bag (120g) baby spinach

• 350g pasta of choice (e.g., mezze maniche)

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Method

1. Caramelise the onions
   Heat the oil over medium heat in a large pan. Add the sliced onions and sauté for 1 minute. Season with a generous pinch of salt, reduce the heat to low, and cover with a lid.
   Stir every 2 minutes and cook for about 10 minutes.

2. Deep caramelisation
   Remove the lid and continue cooking. Once onions start leaving a sticky brown layer on the pan, deglaze with a splash of water and stir. Repeat adding small amounts of water as needed. This process will take roughly 1 hour for deep caramelisation.

3. Add aromatics
   Increase heat to medium-high. Add garlic, sun-dried tomatoes, chili flakes, and dried herbs. Fry for 1 minute until fragrant. Stir in the balsamic vinegar.

4. Create the sauce
   Pour in the non-dairy milk or cream. Stir well, cover, and simmer over medium heat for 1 minute. Add lemon zest, a squeeze of lemon juice, and season with salt and pepper.

5. Cook the pasta
   Cook pasta according to package instructions until al dente. Drain, reserving some pasta water.

6. Combine pasta and sauce
   Add the baby spinach, cooked pasta, and a splash of pasta water to the pan. Cook over medium-high heat until spinach wilts and everything is well combined.

7. Serve
   Divide into bowls and enjoy warm. Optionally, top with extra lemon zest, fresh herbs, or vegan parmesan.

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Tips for Best Results

• Patience is key: Caramelising onions slowly over low heat gives the deep, sweet flavour — don’t rush with high heat.

• Deglaze often: Adding water while caramelising prevents sticking and encourages that rich brown fond.

• Adjust creaminess: Add more non-dairy milk or reserved pasta water if you prefer a looser sauce.

• Add protein: Toss in pan-fried tofu, chickpeas, or roasted nuts for extra protein.

• Extra zing: Finish with a squeeze of lemon or a drizzle of balsamic glaze before serving.