Caramelized Onion, Sun-Dried Tomato + Brown Butter Pasta

Slice your onions in half. Then with the flat side down, slice into half moons. Warm a splash of olive oil in a large saucepan / casserole dish on a medium high heat, then melt in the butter. Allow to foam + brown, stirring regularly (2-3 minutes).

Add the onions with the salt. Cook on a medium heat, stirring regularly + adding a splash of water if sticking, until golden, softened + caramelized (at least 20-30 mins - the longer the better). We want the onions to be sticky + dark-brown.

Mince the garlic + finely chop the sun-dried tomatoes. Once the onions have caramelized, add the garlic, sun-dried tomatoes + red pepper flakes. Stir to combine + cook for a further two minutes. Season with black pepper.

Boil pasta in salted water - cook until just al dente, reserving a bowl of pasta water.

Briefly remove the sauce from the heat, then pour in cream + add the nutritional yeast, then stir well to combine. Allow to bubble away on a low heat while your pasta cooks, adding a splash of pasta water to loosen (you may need to add several splashes as you go).

Add the drained pasta to the sauce with a ladle of pasta water. Stir + toss well to finish cooking the pasta, adding another ladle of pasta water to create a creamy, emulsified sauce that coats the pasta completely.

Add the finely chopped parsley, then get the pasta into bowls. Spoon over any leftover sauce, then finish with a drizzle of good olive oil (I like garlic or chili oil here) + more parsley or chives if using - enjoy!