Caramelised Onion, Sun-Dried Tomato & Brown Butter Pasta

• servings: 2

Ingredients

• 2 white onions

• 30 g butter

• 2 tbsp olive oil

• 4 garlic cloves, minced

• ½ tsp chilli flakes (adjust to taste)

• 100 g sun-dried tomatoes, finely chopped

• 150 ml cream

• 2 tbsp Parmesan

• 200 g pasta of choice (e.g. mafaldine, tagliatelle, or spaghetti)

• Large handful fresh parsley, finely chopped

• Squeeze of lemon juice

• To garnish: chilli oil and/or fresh chives

Directions

1. Slice the onions into thin half moons. Heat the olive oil and butter in a large pan over medium-high heat until the butter foams and turns golden brown (2–3 minutes).

2. Add the onions with a good pinch of salt. Cook on medium heat for 20–30 minutes, stirring often and adding a splash of water if needed, until sticky, golden, and deeply caramelised.

3. Stir in the garlic, chopped sun-dried tomatoes, and chilli flakes. Cook for 2 minutes. Season with black pepper.

4. Meanwhile, cook the pasta in salted water until just al dente. Reserve a bowl of pasta water.

5. Remove the sauce from the heat, pour in the cream, and stir in the nutritional yeast. Return to low heat and let it gently bubble while the pasta finishes cooking, adding a splash of pasta water if needed.

6. Add the drained pasta to the sauce with a ladle of pasta water. Toss well, adding more water until the sauce is creamy and coats the pasta evenly.

7. Stir through the parsley and a squeeze of lemon juice. Serve immediately, topped with a drizzle of chilli oil and chopped chives.