Description
This Caramelized Onion and Mushroom Pasta is a rich and savory vegan dish made with deeply caramelized onions, tender mushrooms, and a splash of red wine, all tossed with gluten-free pasta. Elegant yet simple, it’s perfect for cozy weeknights or special occasions.
Ingredients
- 8 ounces brown rice pasta
- 1/4 cup olive oil
- 4 cups sliced yellow onions
- 2 pinches salt
- 2 pinches brown sugar or 2 splashes balsamic vinegar
- 2 cups sliced baby bella mushrooms
- Pepper to taste
- 1/2 cup red wine
- Nutritional yeast or chopped parsley for topping (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced onions and salt.
- Cook onions slowly for 35–40 minutes, stirring occasionally, until deeply caramelized. Add brown sugar or balsamic vinegar during the last 5 minutes of cooking.
- Add mushrooms and pepper. Cook for about 5 minutes, until mushrooms are soft and browned.
- Pour in red wine and simmer until mostly absorbed, 3–5 minutes.
- Serve the onion and mushroom mixture over cooked pasta or toss together to combine.
- Top with nutritional yeast or parsley if desired. Serve warm.
Notes
- Caramelized onions can be made in advance and stored up to 3 days in the fridge.
- Use vegetable broth with balsamic vinegar instead of wine for an alcohol-free version.
- Choose any gluten-free pasta you like—penne, spaghetti, or fettuccine work well.
- Add a splash of non-dairy cream for extra richness if desired.
- Red pepper flakes can be added for mild heat.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 7g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
