Cooking Instructions

• Warm the olive oil in a large, deep pan over medium heat, then add the vegan butter and allow it to melt completely.
• Add the finely sliced onions to the pan, tossing them in the melted butter and olive oil mixture, sauté for 1 to 2 minutes until they start softening.
• Reduce heat to low-medium and continue frying the onions for about 10 minutes, stirring occasionally to prevent burning and promote even caramelization.
• Stir in the dark agave syrup and red wine vinegar, cooking for an additional 5 minutes to deepen the flavor and add brightness.
• Incorporate the minced garlic and fresh thyme into the pan, cooking the mixture gently for 15 to 30 minutes to allow the flavors to meld and for the onions to fully caramelize.
• While the onions cook, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
• Once onions are caramelized, stir in the coconut milk and bring the mixture to a gentle simmer, allowing it to thicken slightly and become creamy.
• Add the cooked pasta directly into the pan with the onion sauce, tossing thoroughly to coat every strand with the flavorful, creamy sauce.
• Stir in the nutritional yeast and fresh parsley, seasoning with salt and pepper to taste. Toss once more to combine, then serve warm for a comforting meal.