Caramelized Shallot Pasta
This Caramelized Shallot Pasta is creamy and delicious. Shallots are cooked down until soft and then transformed into a creamy vegan tomato sauce!
Equipment
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
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.
Nutrition
Calories: 348kcal | Carbohydrates: 53g | Protein: 11g | Fat: 10g