I’ve been watching the viral onion soup pasta trend and waiting for a cosy day rainy day in Sydney to make a delicious pot of creamy pasta. Then I saw the amazing Catherine from @plantbasedrd make a caramelised onion pasta (make sure to check her account if you don’t already, it’s a gold mine of delicious and beautifully balanced recipes), and I could not wait any longer.
So this is my take on the caramelised onion/onion soup pasta trend. I added some miso, shiitake mushrooms, nutritional yeast and butter beans, and it turned out to be a delicious creamy umami-packed and high-protein meal. I made a big batch for the week and added some sauteed broccoli because, you know, I like to add extra veg to everything. It’s so delicious, and you’ll be looking forward to it!
Budget tip ✨
I love to use dry shiitake mushrooms instead of fresh ones, as they are so much more affordable but pack so much flavour. You can find them in the international aisle of all the main supermarkets in Australia, but if you get to visit an Asian supermarket, you’ll really be in for a huge saving. To rehydrate, just add to a bowl with boiling water and cover it with a plate for 30 minutes.
High-Protein Caramelised Onion Pasta (Meal-Prep)
Equipment
Ingredients
Main Ingredients
- 25 (75 g) dried shiitake mushroom
- 1 tbsp (15 ml) olive oil
- 5 yellow onions - finely sliced
- 5 garlic cloves - minced
- 3 cups (565 g) cooked butter beans - cooked
- 1 tbsp (14 g) white miso paste
- 3 tbsp (22 g) flour - I used buckwheat
- ¾ cup (42 g) nutritional yeast
- 1.5 tbsp (27 ml) tamari
- 400 g whole-grain pasta - cooked
- 2.5 cups (590 ml) soy milk
- ½ tsp (½) freshly cracked black pepper
Instructions
- Start by rehydrating the mushrooms in a bowl with boiling water, covering it with a plate for 30 minutes. Drain and finely slice the mushrooms.
- In a large pot on low heat, add the olive oil and the finely sliced onions. Cover and cook for 45 minutes until the onions are caramelised. Make sure to stir every 5 to 10 minutes to prevent burning.
- Cook the pasta according to the packet instructions, reserve 1 cup of pasta water.
- Add the mushrooms, minced garlic, butter beans, miso paste, flour, tamari, and nutritional yeast into the pot with the onions. Stir well to combine all the ingredients, cook for 2 minutes.
- Add the reserved pasta water, soy milk, and black pepper to the pot. Stir well until all ingredients are combined. Cover and cook on low heat for an additional 10 minutes.
- Finally, stir in the cooked pasta and let it cook for 2 more minutes to allow the pasta to absorb the flavors.
- Serve the pasta with sauteed broccoli and fresh parsley. Enjoy your high-protein caramelised onion pasta!
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Hi
I know its obvoius when you read the actual method but in the ingredients list it doesnt say cooked butter beans!
Well spotted, thank you Annette 💚 I’ve adjusted it, hope you love the recipe!
Is that the weight of fresh or dried mushrooms before rehydration? Thanks!
Hey Kriste, my apologies this is an older recipe, and it was not as clear as it could be, I’ve edited it, and now hopefully it makes more sense! I used 25 dry shiitake mushrooms (about 75g dried), hope you love it!