Step 1

Heat the oil and butter in a large non-stick skillet over medium heat. Once the butter has melted, add the sliced onions and add a pinch of salt. Sauté for 5-6 minutes, stirring regularly, until it starts to get a golden brown color.

Step 2

Add the 1/4 tsp of salt, and the sugar, and sauté for another 6-8 minutes, or until onions turn brown. Keep an eye on it and stir regularly, you don't want to burn the onions, but they should be caramelized. Once onions are done, deglaze the skillet with 2 tablespoons of water, and remove from heat. Set aside.

Step 3

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer the cooked pasta to the skillet with the caramelized onions.

Step 4

Pour in the fermented cashew cream, nutritional yeast, and stir to coat. Cook for 3-5 minutes over medium heat, stirring frequently to coat the pasta with the sauce and the caramelized onions. If the sauce appears too thick, dilute with some water. Taste and adjust saltiness to taste.

Step 5

Serve hot, topped with fresh cilantro or parsley, and ground black pepper! This pasta is best served immediately, but will keep for up to 2 days in the refrigerator.