This caramelized onion pasta gives you a ridiculously creamy, deeply savory dinner from simple pantry ingredients. No heavy cream needed.
For more creamy pantry pasta ideas, try our hummus pasta, red pepper pasta, or smashed broccoli pasta.
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Why you’ll love this Caramelized Onion Pasta!
This caramelized onion pasta is ridiculously creamy, deeply savory, and loaded with sweet, jammy onions. 🧅 The trick? Hummus + pasta water = an outrageously creamy sauce without a drop of heavy cream.
Louise and I could not stop eating this one. The balsamic caramelized onions are the star. Sweet, tangy, sticky, and bold enough to punch right through that creamy hummus. Do not be shy with the black pepper. It needs it.
And underneath all that comfort-food energy, there’s plenty of good stuff happening. 🌱 Hummus brings plant-based protein and fiber, while onions, olive oil, and parsley keep things wholesome and Mediterranean-inspired.
Best part? It’s mostly pantry staples and seriously easy. The onions do their thing while the pasta cooks, then everything gets tossed together until glossy and creamy.
It’s the kind of pasta that tastes way more indulgent than the ingredient list suggests.
P.S. For more easy and creamy pasta dinners, try our Mediterranean mushroom pasta, sun-dried tomato pasta, or lemon ricotta pasta.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Pasta: rigatoni, penne, or fusilli hold the sauce beautifully. Use any short shape you love, or whole wheat pasta for extra fiber. This works especially well as a caramelized onion rigatoni.
- Onions: yellow or white onions become sweet, soft, and jammy as they cook. Red onions work too for a slightly sharper flavor.
- Extra virgin olive oil: helps the onions soften and brown while adding Mediterranean flavor. Substitute regular olive oil if needed.
- Sugar: speeds up browning and balances the vinegar. It’s optional, or substitute maple syrup or honey.
- Balsamic vinegar: gives you rich, tangy balsamic caramelized onions that stand up to the hummus. Substitute apple cider vinegar for a brighter flavor.
- Hummus: turns pasta water into a velvety caramelized onion sauce for pasta. Homemade or store-bought both work; try roasted garlic or red pepper hummus for a twist.
- Salt and black pepper: bring everything together. Be generous with freshly ground pepper and adjust the salt before serving.
- Fresh parsley: adds freshness and color. Substitute basil, chives, or finely chopped scallions.
How to Make Caramelized Onion Pasta
1. Caramelize the onions
Thinly slice the onions.
Heat the olive oil in a large skillet over medium-high heat. Add the onions, salt, black pepper, and sugar.
Cook for about 5 minutes, stirring often, until the onions start to soften.
Add the water, reduce the heat to medium-low, and cook for about 20 minutes, stirring occasionally, until the water has evaporated and the onions are very soft.
Add the balsamic vinegar, increase the heat to high, and cook for 1 to 2 minutes, stirring often, until the onions are deeply golden and jammy.
This is what gives the creamy caramelized onion pasta its rich, sweet-savory flavor.
2. Cook the pasta
After adding the water to the onions, bring a large pot of salted water to a boil.
Add the pasta and cook until al dente, following the package directions.
Before draining, reserve about 2 cups of pasta water, then drain the pasta.
3. Make the creamy hummus sauce
When the onions are ready, reduce the heat to low.
Add the hummus and about 1 cup pasta water.
Stir for about 1 minute, until the hummus loosens into a smooth, creamy sauce.
If it looks too thick, add a little more pasta water.
4. Toss everything together
Add the drained pasta to the skillet. Toss well until every piece is coated in the creamy onion pasta sauce.
Add more pasta water, a little at a time, if needed to loosen the sauce.
Turn off the heat, taste and adjust with more salt and black pepper.
Finish with chopped parsley and a drizzle of olive oil, then serve right away.
Tips
- Slice the onions thinly and evenly: Similar-sized slices soften and caramelize at the same rate.
- Give the onions enough oil: Two tablespoons might seem generous, but it helps this large amount of onion soften and develop that rich, jammy texture.
- Don’t rush the onions: Let them become very soft before the final high-heat step. The onions are the main flavor of the dish, so this is where the magic happens.
- Let the balsamic cook off: After adding it, cook until the sharp vinegar smell mellows and the onions look deeply golden and jammy.
- Save plenty of pasta water: The starchy water transforms the hummus into a silky sauce and lets you adjust the consistency at the end.
- Expect the sauce to thicken: Hummus pasta thickens quickly as it sits. Keep extra pasta water nearby and loosen it just before serving if needed.
- Taste after adding the pasta: Hummus, pasta water, and onions all bring different amounts of salt, so adjust the seasoning only once everything is together.
- Be generous with black pepper: The pepper balances the sweetness of the caramelized onions and gives the creamy sauce some bite.
- Serve it right away: This pasta is at its creamiest and glossiest straight from the skillet.
Frequently Asked Questions
You can caramelize the onions up to 3 days ahead and keep them in an airtight container in the refrigerator. When ready to eat, cook the pasta and make the hummus sauce fresh for the creamiest result.
Yes. The sugar helps the onions caramelize faster and balances the balsamic vinegar, but you can leave it out. The onions will still develop plenty of natural sweetness as they cook.
Classic plain hummus is best because it lets the caramelized onions shine. Homemade or store-bought both work well.
Absolutely. Short shapes such as rigatoni, penne, and fusilli are excellent because they catch plenty of sauce. Spaghetti and other long pasta shapes work too.
Hummus naturally thickens when mixed with hot pasta. Stir in reserved pasta water, a little at a time, until the sauce is creamy and coats the pasta easily.
Yes. Simply use your favorite gluten-free pasta and check that your hummus and other packaged ingredients are certified gluten-free if necessary.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
You can also freeze it for up to 3 months, although the pasta will be softer and the sauce less creamy once thawed. For the best texture, enjoy it fresh or refrigerated.
More Easy Pasta Recipes
- Creamy Spinach Orzo
- Angel Hair Pasta
- Red Pepper Pasta
- Greek Pasta Salad
- Mediterranean Mushroom Pasta
- Spaghetti Aglio Olio
- Spiced Lentil Pasta
- Roasted Zucchini Orzo
If you try this Caramelized Onion Pasta Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Caramelized Onion Pasta (With Creamy Hummus)
Ingredients
- 12 ounces pasta rigatoni, penne, fusilli, or another short pasta
- 2 large onions thinly sliced
- 1 to 2 tablespoons extra virgin olive oil
- 2 teaspoons sugar optional
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 1½ cups hummus homemade or store-bought
- 2 tablespoons fresh parsley chopped
Instructions
- Caramelize the onions: Thinly slice 2 large onions.Heat 1 to 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the onions, 2 teaspoons sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 5 minutes, stirring often.Add ½ cup water, reduce the heat to medium-low, and cook for about 20 minutes, stirring occasionally, until the water evaporates and the onions are very soft.Add 2 tablespoons balsamic vinegar, increase the heat to high, and cook for 1 to 2 minutes, stirring often, until deeply golden and jammy.
- Cook the pasta: While the onions simmer, bring a large pot of salted water to a boil.Add 12 ounces pasta and cook until al dente, following the package directions.Before draining, save about 2 cups pasta water, then drain the pasta.
- Make the creamy sauce: When the onions are caramelized, reduce the heat to low.Add 1½ cups hummus and 1 cup pasta water. Stir for about 1 minute, until creamy.
- Toss and serve: Add the drained pasta and toss until creamy, adding more pasta water as needed. Turn off the heat.Taste and adjust with salt and black pepper. Serve with parsley and a drizzle of olive oil.
Notes
- Pasta → Any short pasta shape or whole wheat pasta.
- Onions → Yellow, white, or red onions.
- Extra virgin olive oil → Regular olive oil.
- Sugar → Maple syrup, honey, or omit.
- Balsamic vinegar → Apple cider vinegar.
- Hummus → Homemade, store-bought, roasted garlic, or red pepper hummus.
- Salt and black pepper → Adjust to taste.
- Fresh parsley → Basil, chives, or finely chopped scallions.
- Slice evenly: Thin onions caramelize at the same rate.
- Don’t rush: Let the onions get very soft before the final high-heat step.
- Cook off the balsamic: Let it mellow and coat the onions.
- Save pasta water: It makes the hummus sauce silky and easy to loosen.
- Season at the end: Taste after tossing, then adjust salt and black pepper.
- Serve right away: The sauce is creamiest straight from the skillet.
- Storage: Refrigerate leftovers, then loosen with a splash of water when reheating.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Oooh, this recipe had me at “no heavy cream” to make the creamy sauce!! I will be making this
caramelize pasta dish real soon! Plus I will attempt to make the hummus using your recipe.
Thank you both for all your hard work & time put into this blog… love all the recipes I have made thus far. I will come back to rate it (assured it will be good however) after I make this. I can almost smell it now… love caramelized onions – and pasta, too!!
I tried it. Its delicious. Good job 👏
Fantastic, so happy you enjoyed it, Lucienne!! Thanks so much for your feedback here 🙂