In a large skillet (preferably with high walls) over medium low heat, add 2 tbsp olive oil and 2 tbsp vegan butter. Once butter is melted, add in your 5 thinly, evenly sliced onions. Sprinkle with ½ tsp salt. Stir together until all the onions are well coated with the oil.Let the onions cook for another 35-40 minutes, stirring every 4-5 minutes, careful to not burn the onions.*If you notice they seem like they are burning, turn your heat lower and add more oil or a splash of vegetable stock if needed.**Start your 12oz uncooked pasta after the onions are done, so it’s done around the same time as the sauce.

Add in your bulb of minced garlic, ¼ cup sun dried tomatoes, and 2 tbsp chili crunch oil and stir together. Add in 1 tsp each oregano and basil, ½ tsp parsley, ¼ tsp each thyme, rosemary, marjoram, sage, and garlic powder, and salt and pepper to taste. Stir together again.Add 2 tbsp low sodium soy sauce and 1 tbsp balsamic vinegar. Switch to a wooden spoon if not using and scrape the bottom of the pan.

Add in a 13.5oz can of coconut milk and stir together well. Let cook for 3-4 minutes. Add cooked pasta and ¼ cup vegan parmesan and careful stir together, coating all of the pasta noodles with the sauce. Use the reserved pasta water a few tablespoons at a time if needed to thin out of make sure the sauce spreads evenly.

Top with more vegan parmesan, chili crunch oil, and parsley if desired.