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.
- 2Slice 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).
- 3Mince 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.
- 4Get your pasta onto boil in salted water.
- 5Pour in the cream and the nutritional yeast. Stir well to combine.
- 6Once 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.
- 7Finely 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
- 2 large brown onions
- 4 garlic cloves
- 280 g sun dried tomatoes
- 30 g fresh parsley
- 100 g butter
- 100 ml cream
- 4 tbsp nutritional yeast
- salt
- pepper
- olive oil
- chilli oil
- chives
Equipment
panknifechopping boardtongsspatula
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