Vegan & gluten-free spaghetti with caramelized onions

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dinner

main | oven | pasta & gnocchi

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Easy to make gluten-free and vegan spaghetti. The sauce is made from caramelized red onions mixed with roasted garlic paste and sundried tomatoes. For the spaghetti I used brown rice spaghetti.

Ingredients

• Gluten-free spaghetti – My favourite is brown rice spaghetti.
• Onions – I use red onions for colour. You’ll need 2 really big onions or 3 average sized per person.
• Garlic – A large bulb, roasted whole, together with the onions.
• Sundried tomatoes – If you can’t find oil-free and salt-free tomatoes you can use 2 tbsp of tomato paste without additives and add some water.
• Lemon juice
• Maple syrup, extra virgin olive oil or just some splashes of water.
• Herbs – I like sage, rosemary, oregano and thyme for a deeper flavour. Use basil if you want a fresh flavor.

Gluten-free pasta

My favorite pasta’s are made from buckwheat, lentils and brown rice. The first two I like in the shape of penne or fusilli. But the very best spaghetti, in my opinion, is made from brown rice. I found a very tasteful spaghetti online at Fattoria Lavialla. They ship to some European countries (including the Netherlands) and the US, but its not a big company. So check the availability. And no, this is not an affiliate link. I just like them!

Onions and garlic

Usually you caramelize onions with butter to make a thick and creamy sauce. I don’t eat butter anymore so I add roasted garlic. You can use a whole, large bulb, because the flavor of whole roasted garlic is much softer than fresh or pressed and baked garlic.

Sundried tomatoes

To give the sauce depth and extra sweetness I use a large handfull sundried tomatoes. For clean eating it’s important to look for un-sulfured tomatoes with no additives. If you eat fat-free it’s important to use dry tomatoes and not tomatoes in oil. That said, a lot of dried tomatoes contain salt. Recommended are these acid and oil-free tomatoes and these (also) salt-free tomatoes. If you have tomatoes in oil, you can rinse them first. If you have really dry tomatoes, you can soak them first.

Other fat-free pasta recipes

FAQs

Spaghetti with caramelized onions

Marjolein

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Easy to make gluten-free spaghetti from brown rice with a vegan sauce made from caramelized onions, roasted garlic and sundried tomatoes. With some lemon juice and basil. Vegan and Medical Medium.

Rate Print

Cook Time 1 hour hr 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 1 serving

Calories 361

Equipment

• 1 cooking pan for the spaghetti
• oven at 430F or 220C
• oven / baking dish (standard 9×13)
• immersion blender or fork
• small knife

Ingredients

 

1x2x3x

• 1 serving brown rice spaghetti
• 3 onion, red not too small
• 1 large bulb garlic
• 2 tbsp lemon juice
• 1 or 2 tbsp extra virgin olive oil
• or 2 tbsp maple syrup for oil-free
• 1 large handful tomatoes, (sun)dried
• 1 handful basil, fresh

Instructions

• Slice the onion very thin.
• Blend with the maple syrup or olive and lemon juice and put in the oven dish. You can even use some splashes of water instead.
• Remove the outer layers from the bulb of garlic. Leave all the cloves attached. Cut the top from each clove. Wrap in parchment paper.
• Put the bulb in the oven dish with the onions.
• Put in the oven for 45 minutes. Then let cool a bit.
• In the meantime cook the spaghetti according to the instructions on the packaging. Mine took 10 minutes.
• Cut the tomatoes in small pieces. Squeeze the garlic from the bulb. Mix with a fork or blend briefly with an imersion blender.
• Mix the onion and garlic with the tomatoes. Again just with a fork or briefly with a blender. It doesn't need to become a soup-like sauce, just sticky enough.
• Drain the spaghetti. It doesn't have to be completely dry, a little bit of water (with some starch) is beneficial for the sauce.
• Mix the spaghetti with the sauce.
• Place the spaghetti on your plate and top with the basil.

Notes

Be sure to buy un-sulfured tomatoes.

Nutrition

Calories: 361kcal | Carbohydrates: 83g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 47mg | Potassium: 675mg | Fiber: 10g | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 83mg | Calcium: 110mg | Iron: 2mg

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Disclaimer

I’m a Medical Medium® follower and a home cook. I’m not affiliated with Medical Medium® and I’m not a doctor or a Medical Medium® practitioner – I simply enjoy creating colorful recipes that spread joy and inspire you to make the most of your meals, even with all the restrictions our diet may have.

If you notice anything incorrect or missing, please leave a comment below this post or send me a DM on Facebook or Instagram.