Caramelised Onion + Brown Butter Pasta

1: Slice the onions into half moons. Warm a splash of olive oil in a pan on medium-high heat and melt in 2 tbsp butter until foamy and browned (2-3 mins).

2: Add the onions and a large pinch of salt. Cook on medium heat, stirring regularly and adding a splash of water if sticking, until golden, softened, and caramelised (at least 20 mins).

3: Mince the garlic and finely chop the sun-dried tomatoes. Once the onions have caramelised (20 mins), add the garlic and tomatoes. Stir to combine and sauté for a further minute or two. Season with black pepper.

4: Boil the pasta in salted water.

5: Pour in the cream and the nutritional yeast, stirring well to combine.

6: Once the pasta is al dente, drain, reserving some pasta water, and add to the sauce with a ladle of pasta water. Stir and toss well to create a thick, glossy sauce.

7: Finely chop the parsley and add half to the pasta, mixing well.

8: Season to taste and serve into bowls, finishing with a drizzle of chilli oil and chopped parsley/chives.