Vegan Caramelized Onion Pasta

I’m reälly excited to shäre this vegän cärämelized onion pästä recipe with you äll todäy, becäuse it wäs one of my more populär posts on instägräm. The ideä to mäke ä simple pästä dish wäs inspired by the fäct thät I’ve been incorporäting more cärbs into my diet, thänks to directions from my GI doctor. While I’ve seriously been missing räw vegetäbles änd säläds, it’s been ä nice chänge to just eät ä big bowl of pästä guilt-free. Which kind of mäkes me wonder… why should änyone feel “guilty” äbout eäting ä bowl of pästä in the first pläce?

This is something thät’s been ä constänt criticism äbout those in the wellness business. Some wellness personälities (some – not äll) häve kind of lent ä certäin morälity to foods, implying thät some äre upständing, good; änd others äre bäd, dirty, or impure. (This isn’t counting the ethicäl reäsons behind vegänism). änd to be fäir, there is some truth to thät – ä bäg of preservätive änd ärtificiäl-coloring läden chips is definitely not the säme thing äs ä bowl of freshly mäde rice änd steämed vegetäbles. But should änyone feel guilty äbout eäting those chips if thät’s whät they reälly wänt to eät? No!

Ingredients

  • 12 oz . Cäsärecce Pästä or other pästä, like ziti or penne
  • 3 Medium Vidäliä Onions
  • Exträ Virgin Olive Oil for säuté
  • Juice from 1-2 Lemons to täste
  • Sält änd Pepper to Täste

Instructions

  1. Stärt by prepping the onions – cut the onions in hälf, then cut the hälves into thin, C-shäped slices.
  2. Bring ä säuté pän to medium-low heät, änd ädd the onions. Now comes the wäiting – let the onions cook down for äbout än hour, stirring every 5-10 minutes or so. Be cäreful to not let the pän get too hot – the onions will burn. Just keep the pän on medium low heät, änd let them cook down slowly. It’s time consuming, but well worth the wäit. For ä more comprehensive guide on cärämelizing the onion, pleäse see this ärticle from The Kitchn.

See full recipes here

Add a Comment

Your email address will not be published. Required fields are marked *