Name: Caramelised Onion and Mushroom Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 250g pasta of choice; 2 large onions, thinly sliced; 250g mushrooms, sliced; 3 cloves garlic, minced; 1 tbsp olive oil; 1 tbsp vegan butter; 1 tsp balsamic vinegar; 1 tbsp soy sauce; Salt and pepper, to taste; Fresh parsley, for garnish (optional)

Why You’ll Love Caramelised Onion and Mushroom Pasta Recipe

One-dish cooking means less cleanup and more flavour
Roasted garlic adds sweet, mellow depth
Vegan cream makes it creamy without being heavy
Perfect for meal prep and leftovers
Easily adaptable with different herbs, veggies, or pasta types

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 thinly sliced white onions
250 g chopped button mushrooms
5 chopped sun-dried tomatoes
3 tbsp oil from sun-dried tomatoes or olive oil
1 tsp paprika
½ tsp dried Italian herbs
½ tsp salt
1 whole garlic bulb, top sliced off
¼ cup vegan cream
⅓ cup chopped fresh parsley
300 g cooked pasta of choice (ribbon pasta recommended)

Directions

Preheat oven to 200°C (392°F).
In a deep oven-safe dish, mix the onions, mushrooms, sun-dried tomatoes, oil, paprika, Italian herbs, and salt.
Place the garlic bulb cut-side down in the centre of the dish.
Roast for 30–40 minutes, stirring once halfway through, until the vegetables are deeply caramelised.
Remove from the oven, squeeze the soft roasted garlic cloves into the dish, and discard the peel.
Stir in the vegan cream and chopped parsley.
Add the cooked pasta and toss until well coated.
Serve warm and enjoy.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Add a splash of white wine after roasting for brightness
Stir in spinach or kale during the final few minutes for greens
Add chili flakes for heat
Swap ribbon pasta for gluten-free or protein-rich varieties
Top with toasted pine nuts or vegan parmesan for extra umami

Storage/Reheating

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Store in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Reheating: Warm on the stovetop over low heat. Add a splash of plant milk or water if needed to loosen the sauce.

FAQs

What kind of onions work best for this recipe?

White, yellow, or sweet onions all caramelise well. Choose your favourite based on flavour preference.

Can I use a different type of mushroom?

Yes, you can use cremini, portobello, oyster, or a mix of mushrooms for a more complex flavour.

What vegan cream should I use?

Use oat cream, soy cream, or cashew cream—choose a thick cooking-style cream for the best results.

How do I know when the onions are fully caramelised?

They should appear golden brown, glossy, and slightly sticky. If they’re still pale, roast for 5–10 minutes longer.

Is this recipe gluten-free?

It can be made gluten-free by using certified gluten-free pasta.

Can I skip the oil?

You can reduce the oil or use vegetable broth, but the vegetables may not caramelise as well.

Can I add protein to this meal?

Yes, try grilled tofu, chickpeas, or lentils to boost the protein content.

What pasta shapes work well with this sauce?

Fettuccine, linguine, fusilli, or rigatoni are all excellent choices for holding the sauce.

How do I stop the pasta from clumping?

Toss the pasta with the sauce while it’s still warm, and add a little pasta water to help coat evenly.

Can I make this spicy?

Absolutely—add red pepper flakes during roasting or before serving for a spicy kick.

Conclusion

This caramelised onion and mushroom pasta is proof that simple, wholesome ingredients can create a luxurious, deeply flavourful dish. With minimal prep and an oven doing most of the work, it’s an easy weeknight win that feels indulgent and nourishing all at once. Whether you’re cooking for guests or just yourself, this creamy vegan pasta is bound to become a go-to favourite.