Description

French onion soup collides with cheesy baked pasta in this simple, one pan dish that cooks entirely in the oven. The short rigatoni holds pockets of creamy white wine sauce brightened with a squeeze of lemon and fresh herbs. You’ll want this on your table tonight!

Ingredients

Units Scale

Caramelized Onions:

2 onions, thinly sliced
3 large cloves garlic, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon dried thyme

Pasta Bake:

4 cups low-sodium vegetable broth
1 cup coconut cream
1 cup white wine
1/4 cup nutritional yeast
1 tablespoon white miso paste
4–5 slices plant based smoked gouda cheese (1/2 cup shredded)*
1 pound mezzi rigatoni pasta*
3 cups baby spinach
1 cup frozen peas
Juice of 1 lemon
1/4 cup fresh basil*

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Instructions

Preheat the oven: Preheat the oven to 400 degrees.
Add onions, garlic, and spices to the Dutch oven: Slice the onion into thin half moons and finely chop the garlic cloves. In a standard size Dutch oven or large casserole tray, add the onion, garlic, olive oil, balsamic, sea salt, freshly cracked black pepper, and dried thyme. Stir until everything is evenly coated.
Cook the onions: Cook with the lid on for 20 minutes. Remove the lid, mix the onions, and cook uncovered for another 20 minutes or until the onions are soft and browning.
Add the liquid, seasonings, and pasta: Remove the pan from the oven to stir in the miso paste. Then add the vegetable broth, coconut cream, white wine, nutritional yeast, and smoked gouda to the pot. Stir to combine. Carefully pour in the dried pasta and stir again. Use a rubber spatula to smooth the top, so the pasta is submerged. Top with baby spinach and cover with a lid.
Back in the oven: Cook covered for 40 minutes. Remove the lid and stir. Cook uncovered for another 10 minutes.
Add peas, lemon juice, and herbs: Stir in the peas and the lemon juice. Let it sit covered for 5 minutes while the peas cook and the sauce thickens. Optional: sprinkle more shredded cheese on top and broil on high for 3 to 5 minutes until it melts.
Serve: Top with fresh herbs and serve. Store any leftovers in the fridge and reheat covered either in the oven, the microwave, or a saucepan on the stove.

Notes

We like the Violife Smoked Gouda Slices but you could also their Smoked Provolone or the Daiya Smoked Gouda block and shred it with a box grater. Mozzarella shreds work too, but we prefer the smoked flavor.

Mezzi rigatoni is just shorter rigatoni – you could substitute regular rigatoni pasta.

Substitute fresh parsley, thyme, or rosemary for the basil.

Prep Time: 5 minutes
Cook Time: 90 minutes