The Global Vegetarian

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Shallot Pasta

Pooja Jhunjhunwala

I love cooking with shallot and I feel it’s so underused and it needs to be a star of the show! SO introducing you to shallot pasta where the main ingredient apart from pasta is shallots and it is in a mixed sauce. Shallots are from the onion family but they have a delicate and sweet flavor with a hint of sharpness, unlike onions. The mixed sauce paired with the sweetness from the shallots is a match made in heaven. The pasta is just saucy enough and it’s so good. Honestly, this has made it to my top 5 pasta dishes. It’s so simple to make but so flavorful, you won’t even guess it! I chose a mixed sauce for this pasta not only because it tastes phenomenal but also because it gives the light pink color of a shallot. I can’t wait for you to try it and fall in love with it too!

Happy Cooking!

Servings: 3-4 servings

Prep Time: 10 mins

Cooking Time: 20-25 mins

Total Time: 30-40 mins

Ingredients: 

  • 10-12 oz pasta- use any pasta shape you like

  • 1 tbsp butter

  • 1 tbsp olive oil

  • 1.5 cup- 3-4 shallots in circular discs

  • 2-3 cloves garlic minced

  • 1 tsp Chili flakes

  • 1/4 cup fresh parsley chopped

  • 3-4 tbsp tomato paste 

  • 1-2 tsp Salt as per taste

  • 1/4 tsp Pepper

  • 1/2-2/3 cup pasta water 

  • 1/2-3/4 cup heavy cream  

  • 1/4-1/2 cup grated Parmesan Cheese

Directions: 

  1. Put water to boil in a saucepan with salt. Boil pasta of your choice till al dente. Keep aside and reserve pasta water.

  2. In a saute pan on medium heat, add butter and olive oil.

  3. Add sliced shallots and garlic and cook for 8-12 mins till the shallots start to caramelize.

  4. Add chili flakes, chopped parsley, and tomato paste and cook for 3-5 mins till the tomato paste is well cooked.

  5. Add salt and pepper and mix it in.

  6. Add pasta water and let it cook for 1 minute.

  7. Add pasta and heavy cream and toss them together. Cook for 3-5 minutes till the pasta is well coated and the sauce thickens.

  8. Add grated parmesan cheese and mix well.

  9. Garnish with chili flakes and grated parmesan and serve!

Notes/Tips:

  • I HIGHLY recommend not swapping out shallots but if you have to use 1 cup of sweet onions.

  • Make sure the shallots are caramelized well to bring out the sweetness.

  • You can use light cream instead of heavy cream.