Creamy onion pasta with chili oil & tomatoes is perfectly sweet, savory, cheesy, comforting, tomatoey, & a little spicy. An addictive restaurant-quality dinner!
Easy pasta recipes are one of my go-tos for low-effort, high-reward comfort food, usually made with simple flavors and kitchen staples. Recently, I’ve been loving my high-protein pasta sauce and quick hummus pasta. Now, it’s the turn of onion pasta. It’s like French onion soup pasta, but with a spicy, tomatoey twist.
While onions are usually used for aromatic depth in pasta sauces, this tomato and onion pasta sauce recipe makes sweet, lightly caramelized onions the star, while tomatoes are a bright flavor booster. Combined with chili oil, vegan parmesan, and dairy-free milk, this onion pasta is jam-packed with flavor, ultra-satisfying, and sure to impress!
Once you’ve finished licking the bowl clean, check out my recipes for roasted red pepper pasta, creamy lemon pasta, and garlic butter pasta, too.
The Ingredients
- Onions: Yellow onions and sweet onions work best for caramelizing, though red onions will work.
- Olive oil: Or another neutral oil, like avocado oil. Add a little dairy-free butter for richness.
- Garlic: For a more complex, full-bodied flavor.
- Seasonings: Mega-boost the flavor of this onion sauce for pasta with onion powder, garlic powder, smoked paprika, ground cumin, and salt (or umami soy sauce/tamari).
- Tomatoes: Baby plum or cherry tomatoes are readily available year-round (sub with sun-dried tomatoes in a pinch), plus tomato paste, for concentrated flavor.
- Milk: I use dairy-free milk (any- almond, soy, cashew). Use canned coconut milk for extra creaminess.
- Parmesan: I use homemade vegan parmesan. Nutritional yeast will add nutty, cheesy flavor, but won’t thicken sauce the same.
- Chili oil: For silky mouthfeel and heat (alternatively, use chili crunch/ chili crisp). Omit if preferred, or use red pepper flakes to avoid additional oil.
- Pasta: Use your favorite pasta – regular, whole wheat, gluten-free. I.e., penne, fusilli, rigatoni, spaghetti, fettuccine, etc.
- Fresh parsley: To garnish.
Recipe Variations
- Lemon juice: Add before serving for brightness.
- White wine: Add a splash of white wine to deglaze the pan after caramelizing the onions for richness.
- More vegetables: Tomato, garlic, and onion pasta sauce pairs well with mushrooms, peppers, zucchini, peas, broccoli, sauteed spinach or kale, etc.
- Herbs: Fresh thyme, dried oregano, or Italian seasoning work particularly well in this pasta sauce with onions.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Onion Pasta
- First, peel and thinly slice the onions while you heat the olive oil in a large skillet over medium heat.
- Sauté the onions, smoked paprika, onion powder, garlic powder, salt, and cumin for about 5 minutes, until the onions begin to soften.
- Mince the garlic, then add it to the skillet with ½ cup water. Cook for 25–30 minutes, stirring occasionally, until the onions are golden.
Add a splash of water (or low-sodium broth) as needed to prevent burning the onions.
- Meanwhile, cook the pasta in a large pot of salted water according to the package directions minus 1-2 minutes, until al dente. Reserve 1 cup pasta water, then drain.
- Add the tomatoes and cook for a few minutes, then add the tomato paste and chili oil.
- Stir in the dairy-free milk and parmesan and simmer until the sauce thickens (a few minutes).
Add reserved pasta water if it becomes too thick.
- Lightly mash a few tomatoes, then add the drained pasta to the skillet and toss until evenly coated. Taste and adjust seasonings if needed.
- Serve the tomato and onion pasta, optionally garnished with chopped parsley, a drizzle of chili oil, and extra parmesan. Enjoy!
Storage Information
Fridge: Let it cool and store leftovers in an airtight container for up to 4 days.
Freeze: To freeze onion pasta (3 months in a freezer-safe container), I recommend only par-cooking the pasta to avoid mushiness. Then, thaw overnight in the fridge.
Reheat: On the stove over low or microwaved in 30-second bursts until hot. Add a splash of water/broth if it’s dry.
Serving Recommendations
- Vegetables – like roasted/steamed broccoli, asparagus, green beans, etc.
- Protein – like crispy air fryer tofu/ tempeh or crispy air fryer chickpeas.
- Bread – i.e., a dinner roll, gluten-free crusty bread, garlic bread, flatbread, etc.
- Salad – like a leafy green side salad with lettuce or peppery arugula.
FAQs
What are the best onions for caramelizing?
Yellow or sweet onions (like Vidalia or Walla Walla) are best. Though you could use a blend (with white onions, red onions, or shallots) for flavor depth.
How long does it take to caramelize onions?
While many recipes recommend 40-45 minutes, in this dish, you want lightly caramelized onions with a little ‘bite’ still, so 25-30 minutes is perfect.
Do I have to add tomato paste?
No! This simple, satisfying chili oil onion pasta will still taste amazing without.
Recipe Notes and Tips
- To speed up prep: Use a mandoline to slice the onions evenly in under a minute.
- Cook pasta al dente: That way, it won’t become soggy when combined with the hot sauce (or when reheating leftovers).
- Save the pasta water: This simultaneously thickens and loosens up the sauce.
- To adjust the consistency: Adjust how much pasta water you add.
More Easy Vegan Pasta Recipes
- Creamy kale avocado pasta
- Pasta aglio e olio
- Mushroom and leek pasta
- Vegan alfredo fettuccine
- Green spinach pasta sauce
- 20-minute one-pot vegan pasta
If you try this creamy onion pasta recipe, I’d love a comment and ★★★★★ recipe rating below. Also, tag me in recreations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Creamy Onion Pasta
Video
Ingredients
- 3 large onions sliced
- 2 Tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp ground cumin
- 3 cloves of garlic minced
- 9 oz (250 g) pasta of choice
- 2 cups (250 g) cherry tomatoes
- 2 Tbsp tomato paste
- ¾ cup (180 g) dairy-free milk
- 2 oz (60 g) vegan parmesan cheese
- 1-2 Tbsp chili oil
- Reserved pasta water to thin the sauce
- Fresh parsley chopped
Instructions
- You can watch the video for visual instructions.First, peel and thinly slice the onions while you heat the olive oil in a large skillet over medium heat.
- Sauté the onions, smoked paprika, onion powder, garlic powder, salt, and cumin for about 5 minutes, until the onions begin to soften.
- Mince the garlic, then add it to the skillet with ½ cup water. Cook for 25–30 minutes, stirring occasionally, until the onions are golden.Add a splash of water (or low-sodium broth) as needed to prevent burning the onions.
- Meanwhile, cook the pasta in a large pot of salted water according to the package directions minus 1-2 minutes, until al dente. Reserve 1 cup pasta water, then drain.
- Add the tomatoes and cook for a few minutes, then add the tomato paste and chili oil.
- Stir in the dairy-free milk and parmesan and simmer until the sauce thickens (a few minutes).Add reserved pasta water if it becomes too thick.
- Lightly mash a few tomatoes, then add the drained pasta to the skillet and toss until evenly coated. Taste and adjust seasonings if needed.
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Ela , is this recipe for two people basically ?I think I could easily eat the whole amount in one day Looks delicious !!😋
It makes about 4 small servings or 2 big ones 😊💛
And haha, I totally understand, it’s very easy to keep eating once you start 😋
You do not need to be vegan to love this recipe. I made it for dinner last night using dairy milk and pecorino, but also some nutritional yeast because I love its flavour. Rich and creamy and delicious – this recipe will be made many times over at our house
I am so glad you enjoyed it, Oriana 😍 It makes me so happy when non-vegans love the recipes too. Thanks so much for sharing! 💛
it seems you left out an important ingredient! how many onions?
Hi Trish! It’s 3 large onions, as mentioned in the recipe card. 🙂
Terrific recipe. Rich and delicious. Economical too. Love it 😍
So happy you love it, Karin! 😍 Thanks so much for the sweet feedback — I really appreciate it! 🙂
Really super, economical too! Very delicate onion flavor with a creamy cheesy tomato sauce that is out of this . world. Winner of a recipe, thank you elavegan!
You are so welcome, Karin! 🙂