1 ½ pounds yellow onions (about 2 large), halved and sliced ¼” thick
3 tablespoons olive oil, divided
2 tablespoons butter
1 teaspoon cracked black pepper, divided
1 tablespoon balsamic vinegar
6 large cloves garlic, minced (about 3 tablespoons)
1 ½ pounds cauliflower florets (about 6 cups from a ~2 ½ pound head)
2 cups chicken or vegetable broth
1 teaspoon sea salt (plus additional for finishing)
1 cup milk (for a vegan dish, use any non-dairy milk like hemp or soy milk)
1 pound fettuccini or linguine
½ cup finely chopped walnuts
1 Tablespoon fresh thyme leaves
Preparation
In a large skillet, warm 2 tablespoons olive oil and the butter over medium heat. Add the onions and a ½ teaspoon cracked black pepper. Stir well, reduce heat to medium-low and cook the onions slowly for about 1 hour, stirring occasionally. You will know they are done when onions are medium to dark brown in color and super soft. Deglaze the pan with 1 tablespoon balsamic vinegar and cook onions for an additional 5 minutes. Remove from heat and set aside. Onions can be prepared up to 2 days in advance.
While onions caramelize, bring a large pot of salted water to a boil and cook pasta according to package directions. Rinse, drain, cover and set aside.
Meanwhile, prepare the cauliflower sauce. In a large pot over medium-low heat, sauté garlic in remaining 1 tablespoon olive oil until garlic is soft and fragrant, about 5 minutes. Transfer to blender or food processor.
Using the same pot, bring broth to a boil, add the cauliflower and cook, covered, until cauliflower is fork tender, about 7-10 minutes.
Transfer cauliflower and broth to the blender or food processor. Add salt and remaining ½ teaspoon black pepper. Puree until sauce is very smooth, 1-2 minutes.
Return cauliflower sauce to pot, stir in milk and heat through.
When the sauce is hot, add caramelized onions, pasta, walnuts and fresh thyme and mix well. Serve immediately and finish with a generous sprinkle of flaky sea salt.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
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