Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onions and cook until very brown and caramelized, about 45 minutes. You want the onions to almost melt as you stir them. Check out the photos above!
2. Add the the garlic, oregano, red pepper flakes and stir together.
3. Bring a large pot of salted water to a boil. Right before the onions are done, add the pasta and cook for 2 minutes under package directions. So, if the package says 10 minutes, cook for 8. Drain and reserve 1 cup pasta water.
4. Add the drained pasta to the skillet along with 1 teaspoon miso thinned with 1/4 cup reserved pasta water. Toss, finishing to cook the pasta, adding another splash of pasta water as needed, tossing the entire time. If the mixture gets too thick, add in another splash of pasta and keep cooking until pasta is al dente.
5. Stir in the lemon juice and reserved cashew cream, then taste, adding in more salt/freshly ground pepper as needed.
6. Garnish with fresh parsley, if desired, and serve!