Creamy Miso Caramelized Onion Pasta

Melt butter and heat olive oil in a large sauté pan over medium heat. Add onions and salt, lower the heat to medium-low and sauté until caramelized, i.e a deep golden colour and jammy consistency. This will take around 25 minutes so be patient and keep stirring to prevent burning.

Bring a large pot of water to a boil. Once your onions are finished caramelizing, generously salt the boiling water and cook pasta to al dente (we’re considering timing here! we want the pasta and sauce to be ready at the same time). Reserve about a half cup of cooking water just before the pasta is finished cooking.

To the onions, add garlic, thyme and black pepper and sauté for an additional 2 minutes. Pour in white wine to deglaze and cook for 2-3 min or until most of it has cooked off. Then add flour and miso and stir to break up the miso and cook off the raw taste of the flour, about 2 minutes. Let the miso develop some nice colour. Then add oat milk and 1/4 cup pasta cooking water and stir through, bringing everything to a simmer and cooking until the sauce thickens, about 3-5 minutes.

Add cooked pasta, vegan parmesan, and most of the chopped parsley. Toss to combine and coat the pasta in the sauce. If the sauce has thickened too much, add some more pasta water in small increments and toss until your desired consistency is reached. Serve and top with extra parmesan and parsley. Enjoy!