CREAMY Onion Spaghetti | Possibly the BEST 20 Minute Pasta Recipe

This creamy onion spaghetti is what comfort food is all about. We’re talking layers of flavors, basic pantry staples, and all done in about 20 minutes. Serve it as a side dish or even as a main course, next to a garden salad and a crunchy baguette for a complete meal.

To make this recipe, I used spaghetti. You can use any type of pasta you like or whatever you have on hand. Just make sure to check the package instructions; that way you perfectly cook it al dente.

To make the creamy onion sauce, I used a combination of low-fat milk and vegetable broth. You can use any type of milk you like, as well as chicken broth if you prefer. Either way, make sure to add the milk at room temperature. Otherwise, it can easily curdle.

TIPS & TRICKS to Make this Recipe: Save some of the pasta cooking water. Adding some into the pasta will enhance the textures and flavors of the creamy onion sauce. This dish will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make CREAMY Onion Spaghetti

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CREAMY Onion Spaghetti

Course Main Course, Side Dish

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 285 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 8 oz spaghetti 225 grams
• 3 tbsp extra virgin olive oil 45 ml
• 2 medium yellow onions (thinly sliced)
• 4 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour 9 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried thyme 0.50 grams
• 1/4 tsp crushed red pepper 0.625 grams
• 3/4 cup vegetable broth 180 ml
• 3/4 cup low fat milk 180 ml
• 1/4 cup grated Manchego cheese 30 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped chives and grated cheese for garnish

Instructions

1. Fill a stockpot a little over halfway with water, then season generously with salt, and heat with a high heat

2. At the same time, heat a large fry pan with a medium heat, and add in the olive oil

3. After a couple of minutes, add in the sliced onions into the hot fry pan, mix the onions with the olive oil, and then mix every 1 to 2 minutes so they all evenly sauté

4. Once the water comes to a boil in the stockpot, add in the spaghetti and mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks

5. After sautéing the onions for 8 to 10 minutes and they're translucent, add in the chopped garlic, mix continuously for 30 seconds, then add in the flour and mix continuously for 2 minutes

6. After cooking the flour for 2 minutes, add in the oregano, thyme, and crushed red pepper, quickly mix together, then add in the vegetable broth and milk, gently mix in a circular motion until you get a slightly creamy sauce, about 4 to 5 minutes, then season with salt & pepper and lower to a low heat

7. Once the spaghetti is just cooked al dente (check package instructions), using tongs, transfer it directly from the stockpot to the pan with the simmering cream sauce, and then turn off the heat

8. Add the grated cheese over the spaghetti and the lemon juice, and gently mix together until well mixed

9. Transfer into shallow bowls, top off with a kiss of grated cheese and some chopped chives, and serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

CREAMY Onion Spaghetti

Amount Per Serving

Calories 285 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 10mg3%

Sodium 243mg11%

Potassium 240mg7%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 6g7%

Protein 8g16%

Vitamin A 271IU5%

Vitamin C 6mg7%

Calcium 167mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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