Directions
- 1Chop the onions uniformly in size.
- 2Mince the garlic.
- 3Chop the sun-dried tomatoes.
- 4Grate the plant parmesan.
- 5Start your pasta 10-15 minutes before completing the recipe.
- 6In a skillet, melt plant butter and olive oil together.
- 7Add the chopped onions, salt, and pepper to the skillet and cook until caramelized (about 30 minutes).
- 8Add the minced garlic and stir.
- 9Add the chopped sun-dried tomatoes and chili crunch oil and stir.
- 10Add the spice blend and stir.
- 11Deglaze the pan with soy sauce or coconut aminos, scraping the bottom of the pan with a wooden spoon.
- 12Add the canned coconut milk and stir.
- 13Add the cooked spaghetti and plant parmesan. Toss to combine.
Ingredients
- 5 yellow onions
- 1 bulb garlic
- 50 g sun dried tomatoes
- 50 g plant parmesan
- 6 tbsps chili crunch oil
- 1 teaspoon oregano
- 1 teaspoon basil
- 0.5 teaspoon parsley
- 0.25 teaspoon thyme
- 0.25 teaspoon rosemary
- 0.25 teaspoon marjoram
- 0.25 teaspoon sage
- 0.25 teaspoon garlic powder
- 1 to taste salt and pepper
- 380 g canned coconut milk
- 2 tbsps soy sauce or coconut aminos
- 340 g dry spaghetti noodles
Equipment
knifecutting boardbox graterskillet with high wallswooden spoon
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