Coconut cream creates the exact same mouthfeel as heavy cream but stays silky at room temperature—Italian nonnas would approve.
Creamy Onion Pasta
Indulge in this luscious creamy pasta that showcases the sweet allure of sautéed onions! Whipped up in no time, this vegan delight combines velvety cashew cream and a hint of garlic for a burst of flavor in every bite. Perfect for a speedy weeknight dinner that will leave you craving more!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This Italian-Sri Lankan collision happened when 1980s Rome welcomed Tamil immigrants who couldn't find proper dairy but refused to abandon their beloved pasta—coconut cream became their secret weapon, transforming traditional cacio e pepe into something that would make both Marco Polo and ancient Colombo spice merchants weep with joy at this accidental East-meets-West masterpiece.
Regional Twist
In Kerala's Kochi district, they caramelize the onions with curry leaves and mustard seeds, then fold in fresh coconut cream with a splash of coconut vinegar for tang.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (237 ml) coconut cream
- 2 medium onions
- 1 lb (454 g) pasta
Pantry Items
Amounts also listed in instructions below
- pepper (to taste)
- salt (to taste)
- 2 cups (473 ml) vegetable broth
👨🍳 Instructions
- 1
Cook the pasta according to package instructions until al dente.
- 2
In a pan, sauté the onions until translucent.
- 3
Add the vegetable broth and bring to a simmer.
- 4
Stir in the coconut cream and season with salt and pepper.
- 5
Combine the cooked pasta with the sauce and serve.
💡 Pro Tips
- ✓Caramelize onions at 285-300°F for 25-35 minutes to develop deep umami through Maillard reactions, creating natural sweetness that balances the rich coconut cream.technique285-300°F for 25-35 minutes
- ✓Reserve 1 cup starchy pasta water before draining because the starches act as natural emulsifiers, helping coconut cream bind to pasta without breaking.technique1 cup pasta water
- ✓Add coconut cream off heat or at temperatures below 180°F to prevent the proteins from curdling and creating a grainy texture.timingBelow 180°F
- ✓Use full-fat coconut cream with at least 20% fat content for proper sauce consistency, as lower fat versions won't create the creamy mouthfeel needed.ingredient20% fat content minimum
- ✓Reduce vegetable broth by 50% before adding coconut cream to concentrate flavors and prevent a watery sauce that won't coat pasta properly.technique50% reduction
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Coconut cream creates the exact same mouthfeel as heavy cream but stays silky at room temperature—Italian nonnas would approve.
Creamy Onion Pasta
Indulge in this luscious creamy pasta that showcases the sweet allure of sautéed onions! Whipped up in no time, this vegan delight combines velvety cashew cream and a hint of garlic for a burst of flavor in every bite. Perfect for a speedy weeknight dinner that will leave you craving more!
The Story
This Italian-Sri Lankan collision happened when 1980s Rome welcomed Tamil immigrants who couldn't find proper dairy but refused to abandon their beloved pasta—coconut cream became their secret weapon, transforming traditional cacio e pepe into something that would make both Marco Polo and ancient Colombo spice merchants weep with joy at this accidental East-meets-West masterpiece.
Regional Twist
In Kerala's Kochi district, they caramelize the onions with curry leaves and mustard seeds, then fold in fresh coconut cream with a splash of coconut vinegar for tang.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (237 ml) coconut cream
- 2 medium onions
- 1 lb (454 g) pasta
Pantry Items
Amounts also listed in instructions below
- pepper (to taste)
- salt (to taste)
- 2 cups (473 ml) vegetable broth
👨🍳 Instructions
- 1
Cook the pasta according to package instructions until al dente.
- 2
In a pan, sauté the onions until translucent.
- 3
Add the vegetable broth and bring to a simmer.
- 4
Stir in the coconut cream and season with salt and pepper.
- 5
Combine the cooked pasta with the sauce and serve.
💡 Pro Tips
- ✓Caramelize onions at 285-300°F for 25-35 minutes to develop deep umami through Maillard reactions, creating natural sweetness that balances the rich coconut cream.technique285-300°F for 25-35 minutes
- ✓Reserve 1 cup starchy pasta water before draining because the starches act as natural emulsifiers, helping coconut cream bind to pasta without breaking.technique1 cup pasta water
- ✓Add coconut cream off heat or at temperatures below 180°F to prevent the proteins from curdling and creating a grainy texture.timingBelow 180°F
- ✓Use full-fat coconut cream with at least 20% fat content for proper sauce consistency, as lower fat versions won't create the creamy mouthfeel needed.ingredient20% fat content minimum
- ✓Reduce vegetable broth by 50% before adding coconut cream to concentrate flavors and prevent a watery sauce that won't coat pasta properly.technique50% reduction