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    Home » Recipes » Vegetarian

    Balsamic Caramelized Shallot Pasta

    Published: Mar 19, 2021 / Modified: Mar 19, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

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    images of caramelized shallots and shallot pasta separated by text box with recipe title
    close image of caramelized shallot pasta in a serving bowl topped with parsley
    image of shallot pasta under an orange text box with recipe title

    Sliced shallots coated in balsamic vinegar give this caramelized shallot pasta delicious flavor! This easy vegetarian recipe comes together in 30 minutes and makes a great dinner. (PS – this does not contain anchovies like the internet-famous shallot pasta.)

    caramelized shallot pasta in a serving bowl next to ingredients on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    If you’re not eating caramelized shallots, you’re missing out!! Especially these caramelized shallots. Though they be but little, they are fierce-ly loaded with flavor. (See what I did there?)

    Shallots taste similar to sweet onions, and caramelizing them makes them even sweeter and more concentrated with flavor. Before tossing them with freshly cooked penne and parmesan cheese, I cooked the shallots down in balsamic vinegar and brown sugar. Yeah. It’s as delicious as it sounds. Trust me.

    One of the best things about this balsamic caramelized shallot pasta is that it’s a fancy dish that comes together quickly. You don’t need nearly as much time to caramelize shallots as you do onions.

    Serve this recipe for a quick weeknight meal, and sub in chickpea or lentil pasta for a little more protein. Or enjoy it as a side dish. Whatever you do, you can’t go wrong!

    ten shallots spread out next to each other on a white marble counter

    How to Make Caramelized Shallot Pasta

    As I mentioned, this recipe is not the same as the viral shallot pasta recipe by Alison Roman. It’s made without anchovies and is suitable for a vegetarian diet.

    1. Slice the shallots into rings. Cook them in olive oil, salt, and pepper in a large skillet until tender, about 10 to 15 minutes.
    2. Sprinkle in the brown sugar and add the balsamic vinegar to the skillet. Stir until the shallots are coated, and cook for another 5 to 7 minutes until most of the moisture has evaporated and the shallots have been cooked down and are sticky.
    3. In the meantime, prepare the pasta according to package instructions. Reserve about a cup of pasta water before draining.
    4. Add the pasta to the skillet with the caramelized shallots. Add the parmesan cheese and parsley, and pour in some pasta water to thin out the dish and coat the noodles evenly with cheese and herbs. Enjoy warm!
    balsamic caramelized shallots in a large black skillet with a wooden spoon

    Expert Tips

    • The best way to cut shallots for this recipe is into rings. Check out my tutorial on how to cut shallots for tips.
    • The shallots will shrink during cooking. Use a pound of shallots or more (depending on how shallot-y you want the dish to be), and add more sugar and vinegar as needed.
    • To make caramelized shallot pasta a main dish, use chickpea pasta or another legume-based pasta to add more protein. You can also mix in white beans or chicken. Serve with more fresh parsley and cheese and balsamic reduction (if you have it) for maximum flavor.
    • This recipe is best served right away, but it keeps very well in the fridge for a couple of days. Reheat in the microwave for about a minute.
    close image of caramelized shallot pasta in a serving bowl topped with parsley

    More Veggie Pasta Recipes

    Love this balsamic caramelized shallot pasta? Check out the Garlic Lemon Creamy Kale Pasta, One Pot Mushroom Spaghetti, Mushroom and Lentil Ragu Recipe, and One Pot Pumpkin Tomato Pasta.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    caramelized shallot pasta in a serving bowl next to ingredients on a counter

    Balsamic Caramelized Shallot Pasta

    This vegetarian pasta recipe is loaded with flavor from balsamic vinegar and brown sugar-caramelized shallots.
    5 from 3 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 4
    Calories: 443kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 8 ounces penne pasta - about 2 cups dry
    • 2 tablespoon olive oil - can sub butter
    • 1 pound shallots - about 9 to 10 shallots; peeled and sliced into rings
    • Salt - to taste
    • Freshly ground black pepper - to taste
    • 3 tablespoon balsamic vinegar
    • 2 tablespoon packed brown sugar
    • ⅓ cup chopped fresh parsley
    • ½ cup freshly grated parmesan cheese - more to taste
    • Balsamic reduction - for serving, optional
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    Instructions

    • Cook pasta according to package instructions. Reserve a cup of pasta water before draining.
    • Heat olive oil in a large skillet over medium heat. Add the sliced shallots and cook until tender, stirring occasionally, about 10 to 15 minutes. Add the balsamic vinegar and brown sugar to the skillet, stir, and cook for 5 more minutes until most of the moisture has evaporated and the shallots have cooked down (they should be almost sticky).
    • Transfer the drained pasta to the skillet and pour in a little bit of pasta water. Stir in the parsley and parmesan cheese. Add more pasta water as desired to ensure that the noodles are evenly coated with cheese, herbs, and shallots. Top with more cheese and drizzle with balsamic reduction if desired before serving.

    Notes

    • To increase the protein content, use lentil or chickpea pasta or add white beans or chicken.
    • Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for about a minute until warmed through.

    Nutrition

    Serving: 1serving | Calories: 443kcal | Carbohydrates: 70g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 216mg | Potassium: 570mg | Fiber: 6g | Sugar: 18g | Vitamin A: 534IU | Vitamin C: 16mg | Calcium: 208mg | Iron: 3mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a great weekend! – Lizzie

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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