Equipment
- stove
Ingredients
- 1 tbsp vegan butter, oil, or broth (for oil-free)
- 2 large yellow onions, thinly sliced
- 1 tsp kosher salt, more or less, to taste
- pinch coconut sugar, optional (or any granulated sweetener)
- 5 garlic cloves, minced
- 3 tsp fresh thyme, finely chopped
- 2 tsp Worcestershire powder, or vegan Worcestershire sauce
- 1 tbsp balsamic vinegar
- ¼ cup dry white wine
- 5 cups warm water
- 1 tbsp vegan beef bouillon
- 16 oz linguine, gluten free if desired
- ¾ cup full fat canned coconut milk*
- ½ cup Panacheeza dairy free parmesan
- ½ tsp black pepper
- ¼ cup fresh parsley, finely chopped
Method
- Heat a large dutch oven or deep pan over medium low heat. Once warm, add in the butter, oil or broth and swirl to coat.
- Next, add in the onions, sprinkle with salt, a pinch of coconut sugar to jumpstart the caramelization, and arrange in an even layer. Stir every 3-5 minutes, for about 25 minutes until caramelized. Add in the garlic, thyme and Worcestershire and stir for 60 seconds until fragrant, deglazing if needed. Next, add the balsamic and white wine and stir until liquid has evaporated.
- Combine the warm water with the vegan beef bouillon and pour into the pot. Increase heat to medium high and add in the pasta. Bring to a boil, reduce heat to a simmer, and cover, cooking for 15-20 minutes until noodles are al dente.
- Add in the coconut milk and Panacheeza parmesan and stir to combine. Season to taste with salt and add black pepper. Garnish with fresh parsley and serve hot.
Notes
*Optional to sub for cashew cream if desired
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Nutrition
Serving 1servingCalories 451kcalCarbohydrates 68gProtein 14gFat 13gSaturated Fat 7gPolyunsaturated Fat 1gMonounsaturated Fat 1gTrans Fat 0.01gSodium 1124mgPotassium 343mgFiber 3gSugar 6gVitamin A 351IUVitamin C 9mgCalcium 52mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
