Caramelised Onion and Mushroom Pasta
Caramelised onion and mushroom pasta is the kind of dish that proves simple ingredients can create the most unforgettable flavours. With sweet, golden onions, earthy mushrooms, and soft roasted garlic forming the base of a creamy vegan sauce, this recipe transforms everyday pantry staples into a rich, comforting meal. Everything roasts together in one dish, filling your kitchen with deep, savoury aromas before being tossed with warm pasta for the ultimate cozy bowl. Whether you need an easy weeknight dinner or a satisfying meat-free option that tastes restaurant-worthy, this caramelised onion and mushroom pasta delivers every time.
Why You’ll Love This Caramelised Onion and Mushroom Pasta
- One-dish magic – The base ingredients caramelise together in the oven, developing deep flavour with almost no effort.
- A full garlic bulb – Roasting an entire bulb turns the cloves buttery, sweet, and mashable, infusing the sauce naturally.
- Creamy but light – Vegan cream adds silkiness without heaviness or dairy.
- Perfect for meal prep – The roasted mixture keeps well and reheats beautifully.
- Endlessly adaptable – Swap herbs, add veggies, or upgrade the sauce—this dish is flexible and forgiving.
The Beauty of Slow Caramelisation
Caramelising onions is one of cooking’s great transformations. Raw onions begin sharp and pungent, but after slow heat exposure they soften into something sweet, golden, and savoury. Doing this in the oven—instead of on the stovetop—gives you all the flavour without the constant stirring.
In this recipe, the onions roast alongside mushrooms, sun-dried tomatoes, and a whole bulb of garlic, which creates a base that’s layered, aromatic, and deeply umami. The juices from the sun-dried tomatoes blend with the onions’ natural sugars to form a flavourful glaze. Mushrooms contribute their earthy richness, while the garlic softens into a spreadable paste that melts into the cream and pasta.
This is the kind of recipe where the oven does 90% of the work, but your kitchen smells like you’ve been cooking for hours.
Ingredients You’ll Need
Here is everything that goes into the dish:
- 2 thinly sliced white onions
- 250g chopped button mushrooms
- 5 chopped sun-dried tomatoes
- 3 tbsp oil from sun-dried tomatoes (or olive oil)
- 1 tsp paprika
- ½ tsp dried Italian herbs
- ½ tsp salt
- 1 whole garlic bulb, top sliced off
- ¼ cup vegan cream
- ⅓ cup chopped fresh parsley
- 300g cooked pasta (ribbon pasta recommended, but any shape works)
Frequently Asked Questions: Caramelised Onion and Mushroom Pasta
1. Can I make this recipe gluten-free?
Absolutely. Just use your favourite gluten-free pasta. Brown rice, quinoa, or lentil pasta all work beautifully.
2. Can I use a different type of onion?
Yes! Yellow onions, sweet onions, or even red onions will work. Each will give slight flavour differences, but all caramelise well.
3. What vegan cream works best here?
Use a thicker cooking cream or barista-style cream for the smoothest result. Oat cream and cashew cream tend to blend the best.
4. How do I know the onions are caramelised enough?
They should look golden, glossy, and slightly sticky. If they still look pale after the suggested time, leave the dish in the oven for an additional 10 minutes.
5. Can I add wine to the sauce?
Yes! A splash of white wine added after roasting (before stirring in the cream) will give the sauce a beautiful brightness.
6. Can I make this oil-free?
You can reduce the oil but caramelisation won’t be the same. For oil-free cooking, add vegetable broth and keep an eye on the bake so nothing burns.
7. What pasta shapes are best for this recipe?
Ribbon pasta works beautifully, but these shapes also cling to the sauce well:
- fettuccine
- linguine
- rigatoni
- fusilli
- farfalle
8. How can I make this dish spicier?
Add chili flakes either during roasting or when serving.
9. How do I stop pasta from clumping when mixing with the sauce?
Mix the pasta into the sauce while it’s still warm and add 1–2 tablespoons of pasta water for smoother tossing.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Caramelised Onion and Mushroom Pasta
Ingredients
- 2 thinly sliced white onions
- 250 g (0.5lb) chopped button mushrooms
- 5 chopped sun-dried tomatoes
- 3 tbsp oil from sun-dried tomatoes or olive oil
- 1 tsp paprika
- ½ tsp dried Italian herbs
- ½ tsp salt
- 1 whole garlic bulb top sliced off
- ¼ cup vegan cream
- ⅓ cup chopped fresh parsley
- 300 g (0.6 lb) cooked pasta of choice ribbon pasta recommended
Instructions
- Preheat oven to 200°C.
- In an oven-safe deep dish, combine onions, mushrooms, sun-dried tomatoes, oil, paprika, Italian herbs, and salt. Mix well.
- Place the garlic bulb top-side down in the center.
- Bake at 200°C until vegetables are caramelised, stirring halfway through (about 30–40 minutes).
- Remove from oven, squeeze roasted garlic into the dish, and stir in vegan cream and parsley.
- Add cooked pasta and toss until coated.
- Serve warm and enjoy!
