Ingredients
g
4 oz (120 g) spaghetti, or your favorite pasta
r
2 tbsp roasted garlic oil, or olive oil
o
1 onion, thinly sliced
g
2 garlic cloves, minced
t
1 –2 tbsp chili crunch
s
½ tsp salt
g
½ tsp garlic powder
o
½ tsp onion powder
p
½ tsp paprika
I
½ tsp Italian seasoning
b
¼ tsp black pepper
s
½ tbsp soy sauce
p
⅔ cup plant based cream or full fat coconut cream
Directions
1
Warm the roasted garlic oil in a large pan over medium-low heat. Add the sliced onion and cook, stirring occasionally, until golden and caramelized. If the pan gets too dry, add a splash of water as needed.
r
2 tbsp roasted garlic oil, or olive oil
o
1 onion, thinly sliced
2
While the onions cook, bring a pot of salted water to a boil and cook the spaghetti until al dente. Before draining, reserve about 1–2 cups of the pasta water.
s
½ tsp salt
g
4 oz (120 g) spaghetti, or your favorite pasta
3
Once the onions are caramelized, add the minced garlic and chili crunch. Stir for about 30 seconds, then add the salt, garlic powder, onion powder, paprika, Italian seasoning, and black pepper. Mix well.
g
2 garlic cloves, minced
t
1 –2 tbsp chili crunch
g
½ tsp garlic powder
o
½ tsp onion powder
p
½ tsp paprika
I
½ tsp Italian seasoning
b
¼ tsp black pepper
4
Pour in the soy sauce and plant-based cream, then stir in about 1/2 cup of the reserved pasta water to loosen the sauce. Let it simmer gently for a minute until creamy and well combined.
s
½ soy sauce
p
⅔ cup plant based cream or full fat coconut cream
5
Add the cooked pasta and toss until everything is coated in the sauce. Add more pasta water if needed to reach your desired consistency.
6
Serve warm, topped with extra chili crunch and fresh parsley if you like.
