One Pot Vegan French Onion Sausage Pasta
By Chloe MartinThis vegan French onion sausage pasta is creamy and hearty, with sweet caramelized onions and plant-based sausage. It transforms the richness and comforting flavors of a bowl of French onion soup into a pasta dish! This delicious dinner is made in one pot for minimal cleanup and is sure to impress.
Ingredients
- 2 tablespoons vegan butter divided
- 1 package (roughly 14 oz) plant-based sausage links sliced (I used Beyond Meat)
- 2 tablespoons olive oil
- 3 lbs yellow onions thinly sliced (about 3 large onions or 6-7 small onions)
- 3 garlic cloves minced
- 1 tablespoon minced fresh thyme
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth (more as needed)
- salt and freshly ground black pepper to taste
- 8 oz rigatoni pasta (or short-cut pasta of choice — bowties work great)
- ½ cup full fat canned coconut milk (or dairy-free heavy cream)
- ¼ cup grated vegan parmesan cheese (plus more for serving)
- 1 tablespoon red wine vinegar (or sherry vinegar)
- chopped fresh parsley and toasted breadcrumbs for serving (optional)
Instructions
- Add 1 tablespoon vegan butter to a large, deep pan or pot over medium-high heat. Once melted and bubbling, add sliced plant-based sausage links. Cook for 10-12 minutes, stirring frequently, until browned. Remove from pan and set aside, leaving any oils released in the pan.
- Turn the heat to medium and add remaining butter and olive oil. When the butter is melted, add sliced onions and a generous pinch of salt, stirring to coat. Cover and cook for about 10 minutes, or until the onions start to sizzle.
- Remove the lid and cook the onions, stirring occasionally at first and more frequently as they brown, until deeply golden and caramelized, about 45 to 60 minutes. Adjust the heat as needed to maintain a gentle sizzle, and scrape any onions from the bottom to prevent burning. Once caramelized, they will be soft, sweet, and deeply golden brown.Note: Do not be tempted to rush the onions by turning up the heat! The key to caramelized onions is to go low and slow.
- Add minced garlic and thyme. Cook on medium-low for 2-3 minutes until fragrant, stirring frequently.
- Sprinkle in flour and stir well. Cook for 1-2 minutes. This will help thicken the sauce.
- Add a splash of vegetable broth and stir to fully incorporate the flour. Gradually stir in the remaining broth. Turn the heat to medium-high and bring to a boil.
- Add salt and freshly ground black pepper to taste. Add pasta and stir, ensuring the pasta is just below the surface of the broth. Add an extra ½ to 1 cup of broth if necessary to fully cover the pasta.
- Boil for 12 to 15 minutes, stirring occasionally, or until the pasta is al dente and the liquid has reduced and thickened. If the liquid reduces too much before the pasta has fully cooked, add just enough extra broth to cover the pasta and continue cooking until done.
- Turn off the heat and stir in coconut milk, vegan parmesan, and vinegar. Add the cooked sausage back in and gently stir through.
- Serve warm and top with more parmesan, chopped parsley, and toasted breadcrumbs, if desired.
Notes
Yields: This recipe makes 4 generous servings or 6 smaller bowls.
Storage: Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. The sauce will have thickened some, so you may want to add a splash of water or broth before reheating in the microwave or on the stovetop.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!