CARAMELISED ONION + BROWN BUTTER PASTA
Serves 4
Directions
- 1Brown your butter to release warming nutty notes. Add olive oil to a pan on a medium-high heat and melt in 2 tbsp of butter. Allow to foam and brown, stirring regularly for 2-3 minutes.
- 2Brown your butter to release warming nutty notes. Add olive oil to a pan on a medium-high heat and melt in 2 tbsp of butter. Allow to foam and brown, stirring regularly for 2-3 minutes.
- 3Brown your butter to release warming nutty notes. Add olive oil to a pan on a medium-high heat and melt in 2 tbsp of butter. Allow to foam and brown, stirring regularly for 2-3 minutes.
- 4Slice the onions into half moons and add them to the pan with a large pinch of salt. Cook on a medium heat, stirring regularly and adding a splash of water if sticking, until golden, softened, and caramelised (at least 20 minutes).
- 5Slice the onions into half moons and add them to the pan with a large pinch of salt. Cook on a medium heat, stirring regularly and adding a splash of water if sticking, until golden, softened, and caramelised (at least 20 minutes).
- 6Slice the onions into half moons and add them to the pan with a large pinch of salt. Cook on a medium heat, stirring regularly and adding a splash of water if sticking, until golden, softened, and caramelised (at least 20 minutes).
- 7Mince the garlic and finely chop the sundried tomatoes. Once the onions have begun to caramelise, add the garlic and tomatoes. Stir to combine and sauté for a further minute or two. Season with black pepper.
- 8Mince the garlic and finely chop the sundried tomatoes. Once the onions have begun to caramelise, add the garlic and tomatoes. Stir to combine and sauté for a further minute or two. Season with black pepper.
- 9Mince the garlic and finely chop the sundried tomatoes. Once the onions have begun to caramelise, add the garlic and tomatoes. Stir to combine and sauté for a further minute or two. Season with black pepper.
- 10Get your pasta onto boil in salted water.
- 11Get your pasta onto boil in salted water.
- 12Get your pasta onto boil in salted water.
- 13Pour in the cream and the nutritional yeast. Stir well to combine.
- 14Pour in the cream and the nutritional yeast. Stir well to combine.
- 15Pour in the cream and the nutritional yeast. Stir well to combine.
- 16Once your pasta is al dente, drain (reserving some pasta water) and add to the sauce with a ladle of pasta water. Stir and toss well to create a thick, glossy sauce.
- 17Once your pasta is al dente, drain (reserving some pasta water) and add to the sauce with a ladle of pasta water. Stir and toss well to create a thick, glossy sauce.
- 18Once your pasta is al dente, drain (reserving some pasta water) and add to the sauce with a ladle of pasta water. Stir and toss well to create a thick, glossy sauce.
- 19Finely chop the parsley and add half to the pasta, mixing well. Season to taste and serve into bowls. Finish with a drizzle of chilli oil and parsley/chives.
- 20Finely chop the parsley and add half to the pasta, mixing well. Season to taste and serve into bowls. Finish with a drizzle of chilli oil and parsley/chives.
- 21Finely chop the parsley and add half to the pasta, mixing well. Season to taste and serve into bowls. Finish with a drizzle of chilli oil and parsley/chives.
Ingredients
- 320 g pasta
- 320 g pasta
- 320 g pasta
- 2 large brown onions
- 2 large brown onions
- 2 large brown onions
- 4 garlic cloves
- 4 garlic cloves
- 4 garlic cloves
- 280 g sun dried tomatoes
- 280 g sun dried tomatoes
- 280 g sun dried tomatoes
- 30 g fresh parsley
- 30 g fresh parsley
- 30 g fresh parsley
- 100 g butter
- 100 g butter
- 100 g butter
- 100 ml cream
- 100 ml cream
- 100 ml cream
- 4 tbsp nutritional yeast
- 4 tbsp nutritional yeast
- 4 tbsp nutritional yeast
- salt
- salt
- salt
- pepper
- pepper
- pepper
- olive oil
- olive oil
- olive oil
- chilli oil
- chilli oil
- chilli oil
- chives
- chives
- chives
Equipment
panknifechopping boardtongsspatula