Description
This One Pan Caramelized Onion Pasta is a comforting and flavorful casserole featuring sweet caramelized onions, sun-dried tomatoes, and a coconut milk sauce tossed with farfalle pasta. The dish is enhanced with fresh herbs and a hint of lemon juice, making for a satisfying and easy-to-make meal perfect for a weeknight dinner.
Ingredients
Vegetables and Herbs
- 5 small yellow onions, sliced (or 3 large)
- 1 head garlic, top sliced off
- ½ cup sun dried tomatoes, chopped
- 1 handful fresh parsley, chopped
- 1 handful fresh basil, chopped
- 1 lemon, juiced
Spices and Seasonings
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tsp dried parsley
Dairy and Liquid
- ½ cup coconut milk
- Olive oil or leftover sun dried tomato oil (for drizzling)
Other
- 3 cups farfalle pasta, cooked (about 8 oz dry)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for caramelizing the onions and roasting the garlic.
- Prepare Casserole Dish: In a casserole dish, combine the sliced onions, chopped sun-dried tomatoes, paprika, salt, black pepper, and dried parsley. Toss everything well to evenly coat the vegetables with the seasoning.
- Add Garlic and Oil: Place the whole garlic head with the top sliced off in the center of the dish. Drizzle olive oil or the leftover sun-dried tomato oil over the entire mixture to help with roasting and flavor.
- Cover and Roast: Cover the casserole dish tightly with foil and place it in the preheated oven. Roast for 1 hour, tossing the mixture halfway through to ensure even caramelization. The onions should be rich, golden, and tender by the end of roasting.
- Cook Pasta: About 20 minutes before the onions finish roasting, cook the farfalle pasta according to package instructions. Reserve up to 1 cup of pasta cooking water before draining the pasta.
- Prepare Sauce and Mix: Once the onions and garlic are done, carefully remove the garlic head from the dish. When safe to handle, squeeze the softened garlic cloves out. Add the roasted garlic cloves back into the casserole along with the chopped fresh parsley, chopped fresh basil, lemon juice, and coconut milk.
- Toss Together: Add the cooked farfalle pasta to the casserole dish. Stir everything thoroughly, adding reserved pasta water as needed to loosen the sauce and help coat the pasta evenly.
- Serve: Once combined, the pasta is ready to be served warm, with a lovely balance of caramelized sweetness and fresh herb brightness.
Notes
- You can use olive oil or the oil from the sun-dried tomatoes for roasting to add extra flavor.
- Reserve some pasta water to adjust the sauce consistency to your liking.
- Feel free to substitute farfalle with another pasta shape like penne or fusilli.
- For a richer sauce, add a sprinkle of grated Parmesan if desired (not included in original recipe).
- This dish can be served as a main vegetarian course or a side dish alongside grilled protein.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired