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Heat a large skillet or pan over medium heat. Add the roasted garlic oil.

Add the sliced yellow onion to the pan. Cook, stirring occasionally with a wooden spoon, until the onions are deeply caramelized and browned, about 8-10 minutes.

While the onions are caramelizing, bring a large pot of water to a rolling boil for the spaghetti. Add a generous handful of salt to the boiling water.

Once the onions are caramelized, add the onion powder, Italian seasoning, 1/2 teaspoon salt, garlic powder, paprika, and black pepper to the pan. Stir to combine.

Add the minced or grated fresh garlic to the pan with the caramelized onions and spices. Cook for 1 minute until fragrant.

Pour in the soy sauce and stir thoroughly to combine all ingredients.

Add the spaghetti to the boiling salted water and cook according to package directions until al dente.

Pour the vegan cream into the pan with the onion mixture. Stir well to form a creamy sauce.

Sprinkle 1/4 cup of vegan Parmesan into the creamy sauce and stir to combine.

Before draining the spaghetti, ladle out 1/2 cup of the starchy pasta water from the pot and add it to the sauce. Stir until the sauce is well combined and creamy.

Once the spaghetti is cooked al dente, drain it and immediately add it directly to the pan with the creamy onion garlic sauce.

Using a wooden spoon or tongs, thoroughly mix the spaghetti with the sauce, ensuring every strand is coated.

Serve immediately, garnished with chopped fresh parsley and additional vegan Parmesan, if desired.


Heat a large skillet or pan over medium heat. Add the roasted garlic oil.

Add the sliced yellow onion to the pan. Cook, stirring occasionally with a wooden spoon, until the onions are deeply caramelized and browned, about 8-10 minutes.

While the onions are caramelizing, bring a large pot of water to a rolling boil for the spaghetti. Add a generous handful of salt to the boiling water.

Once the onions are caramelized, add the onion powder, Italian seasoning, 1/2 teaspoon salt, garlic powder, paprika, and black pepper to the pan. Stir to combine.

Add the minced or grated fresh garlic to the pan with the caramelized onions and spices. Cook for 1 minute until fragrant.

Pour in the soy sauce and stir thoroughly to combine all ingredients.

Add the spaghetti to the boiling salted water and cook according to package directions until al dente.

Pour the vegan cream into the pan with the onion mixture. Stir well to form a creamy sauce.

Sprinkle 1/4 cup of vegan Parmesan into the creamy sauce and stir to combine.

Before draining the spaghetti, ladle out 1/2 cup of the starchy pasta water from the pot and add it to the sauce. Stir until the sauce is well combined and creamy.

Once the spaghetti is cooked al dente, drain it and immediately add it directly to the pan with the creamy onion garlic sauce.

Using a wooden spoon or tongs, thoroughly mix the spaghetti with the sauce, ensuring every strand is coated.

Serve immediately, garnished with chopped fresh parsley and additional vegan Parmesan, if desired.
