Creamy Onion Pasta

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.
Serve the tomato and onion pasta, optionally garnished with chopped parsley, a drizzle of chili oil, and extra parmesan. Enjoy!