Viral Caramelized Onion and Chili Crunch Pasta | Test Kitchen | Umami

Ingredients

• 2 tbsp olive oil
• 2 tbsp vegan butter
• 5 yellow onions, (thinly, evenly slices)
• 1/2 tsp salt
• 1 bulb garlic, (minced, about 8-10 cloves)
• 12 oz uncooked spaghetti noodles, (340g [+ reserve 1/2 cup pasta water for stretching/thinning sauce if needed at the end])
• 1/4 cup sun dried tomatoes in oil, (50g)
• 2 tbsp chili crunch oil
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp parsley
• 1/4 tsp thyme
• 1/4 tsp rosemary
• 1/4 tsp marjoram
• 1/4 tsp sage
• 1/4 tsp garlic powder
• Salt and pepper to taste, (start with 1/8 tsp each)
• 2 tbsp low sodium soy sauce
• 1 tbsp balsamic vinegar
• 13 ½ oz canned coconut milk (380g)
• 1/4-1/2 cup vegan parmesan (25-50g)
• fresh parsley, (chopped, optional)