One Pot Vegan French Onion Pasta (Edit recipe)

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This recipe transforms the rich flavors and comforting goodness of a bowl of French onion soup into a pasta dish! It's creamy, hearty, and made in one pot for minimal cleanup. The caramelized onions along with Beyond Meat's plant-based sausage links really take this dish to the next level.

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PREP TIME

10 minutes

COOK TIME

55 minutes

INGREDIENTS

Serves: 4-6

Ingredients

4 Beyond Sausage (Brat Original) Plant-Based Sausage Links, sliced into rounds
4 Tbsp Plant Based Butter, divided (or olive oil)
2 whole Yellow Onion, 2 large onions or 4-5 small onions (about 2 lbs), thinly sliced
4 cloves Garlic, minced
1 Tbsp fresh Thyme, minced
1 pinch Salt, to taste
1 pinch Black Pepper, to taste
8 oz Rigatoni Pasta, or pasta of choice, uncooked
4 cups Vegetable Broth
0.5 cup Coconut Milk, canned, full fat
2 Tbsp Nutritional Yeast
1 Tbsp Red Wine Vinegar
1 Tbsp Parsley, minced, plus extra for topping
2 Tbsp Shredded Vegan Parmesan Cheese, for topping
2 Tbsp Breadcrumbs, for topping

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a deep pan or pot, melt 1 tbsp of the vegan butter over medium high. Add sliced plant-based sausage links. Cook for 10-12 mins, stirring frequently, until browned. Remove from pan and set aside, leaving any oils released in the pan.
Turn the heat to medium and melt the remaining 3 tbsp vegan butter. Add thinly sliced onion and a generous pinch of salt. Cook, stirring frequently, until deeply caramelized, about 25-40 minutes. They should be soft and sweet.
Add minced thyme and garlic and cook 3-4 minutes.
Pour in vegetable broth, starting with 3 cups. Add salt and pepper to taste. Turn the heat to medium high or high and bring to a boil. Add pasta and continue to boil for 12-15 minutes or until al dente. If some of the vegetable broth evaporates away during boiling and doesn't fully cover the pasta, add the remaining 1 cup vegetable broth.
Turn off heat and stir in coconut milk, red wine vinegar, nutritional yeast, and minced parsley.
Add the cooked sausage back in and gently stir through.
Serve and top with vegan parmesan, breadcrumbs, and extra parsley if desired. Enjoy!

Notes

Store in an airtight container in the fridge for up to 1 week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	373
Fat:	17 g
Carbohydrates:	47 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	985 mg
Fiber:	3 g
Sugars:	4 g
Calculated for total recipe.