French Onion Pasta
This pasta dish is probably my fave this season! It is SO good and I’ll be making it all winter for sure. Do I really need to say that you need to try it?
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- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Servings: 4
Ingredients
Pan-Fried Croutons
- 2 cups (500 ml) finely chopped bread
- 2 tbsp (30 ml) olive oil
- 2 sprigs thyme
- 1/4 tsp (1.25 ml) salt
Pasta
- 3 tbsp (45 ml) olive oil
- 2 cups (500 ml) finely chopped yellow onions
- 3 cloves garlic, minced
- 1 tsp (5 ml) fresh thyme, finely chopped
- 1/2 tsp (2.5 ml) nutmeg
- 1/3 cup (80 ml) white wine
- 1 tbsp (15 ml) red wine vinegar
- 2 cups (500 ml) vegetable broth
- 1/2 cup (125 ml) soy cream
- 1/4 cup (60 ml) nutritional yeast
- 400 g rigatoni
- 2/3 cup (160 ml) cooking water
- 3/4 tsp (3.75 ml) salt
- Pepper to taste
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Preparation
Pan-Fried Croutons
- In a cast-iron skillet, heat olive oil over medium-high heat and toast croutons with thyme sprigs and salt, stirring often, for 6 to 8 minutes, until nicely toasted. Set aside.
Pasta
- In a large Dutch oven, heat olive oil over medium-high heat and cook onions for 10 minutes, stirring often. Add the garlic, thyme, nutmeg and salt and cook for a further 4 minutes.
- Deglaze with white wine and red wine vinegar and cook for a further 2 minutes. Add vegetable broth, soy cream, baking powder and pepper and stir well.
In a pot of boiling salted water, cook pasta according to package directions. Before draining pasta, remove 2/3 cup (160 ml) cooking water. - Drain pasta and place in sauce with cooking water. Cook for a further 2 minutes over low heat, stirring well to ensure pasta is well coated with sauce. Serve with croutons and extra pepper.
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