One Pan Caramelized Onion Pasta
This simple and flavorful pasta dish combines caramelized onions, roasted garlic, and sun dried tomatoes, all cooked in one pan for an easy cleanup.
Ingredients
Vegetables and Aromatics
- 5 small small yellow onions (sliced, or 3 large) Slice onions evenly for consistent cooking.
- 1 head garlic (top sliced off) Adds rich flavor when roasted.
- ½ cup sun dried tomatoes (chopped) For a nice tang.
Seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tsp dried parsley
Pasta and Sauce
- ½ cup coconut milk Can substitute with cream or plant milk.
- 3 cups farfalle pasta (cooked) Reserve up to a cup of pasta water for sauce.
Fresh Herbs and Citrus
- 1 handful fresh parsley (chopped) Add extra for topping.
- 1 handful fresh basil (chopped)
- 1 lemon juiced A squeeze brightens the dish.
Instructions
Preparation
- Preheat the oven to 400°F.
- In a casserole dish, add onions, sun dried tomatoes, paprika, salt, pepper, and dried parsley. Toss to combine.
- Place the whole garlic head in the middle and drizzle with olive oil or sun dried tomato oil. Cover with foil and bake for 1 hour, tossing halfway.
Cooking the Pasta
- About 20 minutes before the casserole is done, prepare the pasta according to package directions, reserving up to a cup of pasta water.
Combining Ingredients
- Remove the garlic from the casserole dish, and when safe to handle, squeeze out the roasted cloves.
- Add fresh parsley, basil, lemon juice, coconut milk, cooked pasta, and pasta water as needed. Stir until well combined.
Notes
Serve warm with an extra sprinkle of fresh herbs and a squeeze of lemon. Pairs well with a green salad or crusty bread. Store in the fridge for up to 3 days; reheat gently on the stove.