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

Glutenfree 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. I use a whole bulb, because the taste of whole roasted garlic is must softer than fresh or pressed and baked garlic.

Sundried tomatoes

To give the sauce some depth and extra sweetness I use sundried tomatoes.

Spaghetti with caramelized onions – glutenfree en vegan

ME (Marjolein Eikenboom)

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

Rate Pin Print

Cook Time 1 12

Total Time 1 12

Free from beef, chicken, fat, fish, legumes, nuts, peanuts, pseudograins, seeds

Diet Medical Medium, Vegan

Keyword pasta

Cuisine European

Course dinner

Servings serving

Calories 526

Equipment

1 cooking pan for the spaghetti
oven at 430F or 220C
oven dish
fork or (immersion) blender
small knife

Ingredients

1 serving brown rice spaghetti
3 red onions
1 bulb garlic
1 lemon
1 handul sundried tomatoes
1 handful fresh basil

Instructions

Cook the spaghetti according to the instructions on the packaging. Mine took 10 to 12 minutes.
Slice the onion very thin.
Blend with the olive oil and lemon juice and put in the oven dish.
Remove the outer layers from the bulb of garlic. Leave all the cloves attached. Cut the top from each clove.
Put the bulb in the oven dish with the onions. Sprinkle some oil and salt on the tops.
Put in the oven for 45 minutes. Then let cool a bit.
Cut the tomatoes in small pieces.
Remove the garlic from the dish en mix the onions with the tomatoes. Blend.
Squeeze the garlic from the bulb and mix with the onions.
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.