Caramelized Shallot Pasta
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This Caramelized Shallot Pasta is creamy and delicious. Shallots are cooked down until soft and then transformed into a creamy vegan tomato sauce!
There was a time when all anyone was making online was Caramelized Shallot Pasta. I totally missed out on the trend (story of my life), but I still wanted to make a vegan version. And I think my take on this recipe hits all of the same taste points without any of the animal products. This is a simple vegan pasta that you will want to have on repeat!
Step One: Make the Pasta & Prep the Shallots
Did I mention we are making this pasta in ONE POT?! Yes, we are keeping things super simple and cooking everything in the same stock pot. Less dishes…yes please!
Bring a pot of water to a boil and add the spaghetti. The most important part about cooking the pasta is that you only cook it until al dente. Intentionally undercook it by a couple of minutes. You will finish cooking the pasta in the sauce.
For the sauce, you will need to prep just a few ingredients – having everything ready will be helpful once you start cooking the sauce.
You’ll need shallots, garlic, capers, tomato paste, chili paste, broth, non-dairy cream, vegan parmesan and parsley.
Step Two: Start the Sauce
Once you drain the pasta, place the empty pot back on the stove over medium heat. Melt some vegan butter and then add in the shallots.
This part is when you will need some patience. Let the shallots cook down for 12-15 minutes, stirring frequently. You want the shallots to get tender but not browned. So be ready to turn down the heat if you notice the shallots charring.
Step Three: Finish & Serve
Once the shallots are tender, add the garlic & capers and cook for 1 minute. Add some tomato paste & chili paste and cook for another minute.
Pour in some broth & non-dairy cream and add back in the spaghetti. Toss the spaghetti in the sauce until it thickens and the pasta finishes cooking. Add in vegan parmesan, parsley & pepper and toss until the cheese is melted. Taste and add salt if needed.
Plate the pasta and top with more fresh parsley. This pasta is creamy, has the perfect saltiness and the caramelized shallots add a great depth of flavor.
Tips & Tricks
I know some people don’t like capers, but I promise you that they just add a great saltiness to this pasta. They will just melt into the sauce.
Be sure to use an unsweetened vegan cream, otherwise you’ll end up with a sweet pasta. I really like the cream from Trader Joe’s or a soy cream.
Be sure to keep an eye on the shallots and turn down the heat if they start to brown. You want them soft but not charred.
Need more recipe inspo? Check these out:
Caramelized Shallot Pasta
Ingredients
- 8 ounces spaghetti dry
- 2 tablespoons vegan butter or sub olive oil
- 3 shallots sliced in rounds
- 3 cloves garlic minced
- 1 tablespoon capers
- 2 tablespoons tomato paste
- 1 teaspoon Calabrian chili paste or sub red pepper flakes
- 1/2 cup broth I used vegan chicken broth
- 1/2 cup non-dairy cream unsweetened
- 1/4 cup vegan parmesan
- 4 tablespoons parsley chopped, plus more for serving
- pepper to taste
Equipment
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente – be sure not to overcook the pasta since it will finish cooking in the sauce. Drain and place the empty pot back on the stove over medium heat.
- Melt the butter in the stock pot and add the shallots. Cook the shallots down, stirring frequently, until they start to get jammy (approx. 12-14 minutes). Turn down the heat if the shallots start to brown at any point.
- Add the garlic & capers and cook for 1 minute. Add the tomato paste & chili paste and cook for another minute.
- Pour in the broth & cream and add in the spaghetti. Toss the spaghetti in the sauce until it thickens and the pasta finishes cooking. Add in the parmesan, parsley & pepper and toss until the cheese is melted. Taste and add salt if needed.
- Serve hot with more chopped parsley on top.
Video
Notes
- I know some people don’t like capers, but I promise you that they just add a great saltiness to this pasta. They will just melt into the sauce.
- Be sure to use an unsweetened vegan cream, otherwise you’ll end up with a sweet pasta. I really like the cream from Trader Joe’s or a soy cream.
- Be sure to keep an eye on the shallots and turn down the heat if they start to brown. You want them soft but not charred.
- This recipe is inspired by Alison Roman.
Wow! This was phenomenal!! It felt decadent, like eating in a fine dining restaurant, yet it was way easier than I would have thought. I didn’t even know shallots could caramelize in such a reasonable time. And the flavor was fantastic. Thank you!
Thanks Tracy! So glad you liked this one!
OMG Rene, this looks amazing! Can’t wait to try it! Looks like we’re having pasta this weekend! 🙂
Yayyyy! Let me know how you like it!