About the Recipe
This is a delicious pasta dish that many cooks and chefs have made over the years. Originating in Southern Italy, this meal is a staple with simple ingredients. It is a must try!
Ingredients
3 onions (cut in half and sliced thin) - you can use a mix of red and white
6 cloves garlic (sliced thin)
8 tbsp vegan butter
2 tbsp EVOO
1 1/2 cups veg stock
1 tbsp white miso
1 cup shredded vegan parmesan
Salt and pepper
1 box of pasta of choice
Preparation
First, prep all your ingredients.
Next, heat a 6-qt cast-iron Dutch oven over medium heat.
Add the EVOO and 6 tbsp of the butter, and allow the butter to melt - but not brown.
Add the sliced onions with a big pinch of salt and fresh-cracked pepper, and stir to combine.
Continue stirring as the onions cook down and caramelize.
Bring a large pot of water to a boil for the pasta.
Once the onions are softening, make room for the garlic.
Allow the garlic to fry for 1-2 minutes, then combine it with the onion and continue cooking.
Add the miso, stir it in with the onion/garlic, and add the veg stock.
Turn down to a simmer.
Cook your pasta according to the package directions.
Once pasta is cooked, drain but save 1 cup of the pasta water.
Add the pasta to the onion sauce and stir to combine.
Add the pasta water slowly (you may not need the full cup), then top with the cheese and butter and stir to combine.
Add to a bowl with a side of Italian bread or Foccacia and enjoy!