CREAMY Onion Spaghetti | Possibly the BEST 20 Minute Pasta Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Fill a stockpot with water, going a little over halfway, and season generously with sea salt.

Heat the stockpot on high heat until the water boils.

In a large fry pan, heat 3 tbsp of extra virgin olive oil over medium heat.

Thinly slice 2 medium yellow onions and roughly chop 4 cloves of garlic.

Add the sliced onions to the hot fry pan and mix them around to coat in the olive oil, stirring every 1 to 2 minutes.

Once the water is boiling, add in 8 oz of spaghetti and stir every 2 to 3 minutes to prevent sticking.

After sautéing the onions for 8 to 10 minutes until lightly sautéed and translucent, add in the chopped garlic and mix continuously for about 30 seconds until fragrant.

Add in 1 tbsp of all-purpose flour and mix continuously for 2 minutes to cook off the raw flavor.

Stir in 1 tsp of dried oregano, 1/2 tsp of dried thyme, and 1/4 tsp of crushed red pepper, mixing quickly.

Pour in 3/4 cup of vegetable broth and 3/4 cup of milk, stirring gently until combined and cooking for 4 to 5 minutes until slightly creamy.

Season the sauce with sea salt and freshly cracked black pepper, then lower the heat to low.

Once the spaghetti is cooked al dente, transfer it directly from the stockpot to the pan with the cream sauce, allowing some starchy water to go into the sauce.

Turn off the heat and add in 1/4 cup of grated manchego cheese and 2 tsp of fresh lemon juice, mixing until well combined.

Transfer the pasta to a serving dish and top with additional grated cheese and chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens