Caramelised Onion Pasta

Ingredients

• 340 g rigatoni
• 2 tablespoons olive oil, plus extra to finish
• 4 large white onions, thinly sliced
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 tablespoon plain flour, sieved
• 125 ml dry white wine
• 1 tablespoon balsamic vinegar
• 1 teaspoon soy sauce
• 1 litre vegetable stock
• 125 ml plant-based cream
• fresh parsley, chopped
• salt and pepper

Method

Preheat the oven to 200°C /400°F/gas mark 6. 

Heat a large oven-proof pot over a medium heat. Add the oil and sliced onions, stirring occasionally for 12-15 minutes until the onions are soft and golden.  

Stir in the garlic, thyme, oregano, rosemary, balsamic vinegar, soy sauce and salt and pepper and cook for a further 2 minutes. 

Sprinkle over the flour and stir, then deglaze the pan with the wine and simmer for 2-3 minutes until mostly reduced.  

Pour in the stock and bring it to the boil. Add the rigatoni, stir well and leave to cook on a low simmer for 10-12 minutes, stirring every few minutes until the pasta is al dente.

Stir in the plant-based cream and place the pot into the oven for 5-8 minutes or until the top crisps up. Finish with a drizzle of olive oil and fresh parsley and serve.