GET BIGGER…

I saw this recipe on Instagram, but made some changes – cashews for added protein/nutrition, and some flavor tweaks (soy, lemon juice, broth) for umami and variety. I also cut the olive oil in half as it just didn’t need that much.

This pasta sauce is like an alfredo sauce – in that it’s just one smooth, creamy taste and texture.

For me, although I love the first bites, it then gets a bit boring. So you can also perk up this recipe by adding sliced sun-dried tomatoes and/or shiitake mushrooms (friend in butter, salt and garlic), and of course you can add some cubed chicken or scallops for a protein boost.

The next time I make this, I will also make a balsamic reduction drizzle to go on top – that will give it the bite/edge it needs and also be a wonderful complement to the flavor.

Garnish liberally with fresh basil – or crispy sage leaves if you want to get fancy.

Delicious Caramelized Onion Pasta

Ingredients:

• 4 Large Yellow Onions
• 1/4 cup Extra Virgin Olive Oil
• 4 Tbsp ghee or butter
• 1/2 tsp powdered garlic
• 3 Egg Yolks
• 1/2 cup chicken or veggie broth
• 1/2 cup water
• 3/4 cup Grated Parmesan or Sheep Cheese
• 1/2 cup raw or roasted cashews
• Juice of 1/2 lemon
• 1/2 tsp soy sauce
• Salt & Pepper to Taste
• Cooked Spaghetti, Rigatoni, Bow Tie, or Penne
• Fresh basil (optional)

Instructions:

Caramelize the Onions: Slice the onions and cook them in ghee and olive oil over medium heat until they are caramelized, about 40 minutes, stirring frequently. Add the cashews to the last 5-10 minutes of cooking. Then add the garlic powder and broth.

Prepare the Sauce: In a blender, combine the caramelized onions mixture, egg yolks, grated cheese, soy sauce, lemon juice, water (add gradually to make sure sauce isn’t too runny), salt, and pepper. Blend until smooth. Add more water to thin it out if needed.

Combine and Heat: Toss the cooked pasta with the sauce in a large pan. Warm over low heat for about 1 minute, then turn off the heat. Garnish with fresh basil.

Note: This sauce is so good, you could add more broth and eat it as a soup. You can also use it anywhere you’d eat hummus – like this (so delicious!):

I didn’t take a whole lotta pictures of mine – because Chef Boyd does a great job of that in his video. And I don’t have a pro camera setup so no way are mine going to look as good as his! But, here are my paltry offerings anyway. This is what the finished sauce looks like:

And in case you were wondering, yes, the onions caramelize nicely using only ghee and olive oil:

I used sheep cheese because I don’t tolerate cow dairy well – but the sheep cheese with truffle that I get (imported from Spain) is no sacrifice! If you don’t tolerate any dairy, you can just leave the cheese out altogether because the cashews will take up the slack.

Likewise, you can omit the cashews if you don’t like them and the sauce will still taste great.

My husband and 19-year-old son both loved this pasta sauce. I made it with brown rice spiral pasta. YUM! They’ve asked me to make it again, and I will, with the balsamic reduction drizzle 😉

p.s. If you’re a foodie, or you have food allergies/intolerances, then definitely check out my podcast with Chef and Food Intuitive Gail Blair – prepare to have your mind blown.