Description
A flavorful and easy one-pan caramelized onion pasta casserole featuring sweet caramelized onions, sun-dried tomatoes, fresh herbs, and a creamy touch of coconut milk. Perfect for a comforting weeknight meal with minimal cleanup.
Ingredients
Vegetables & Herbs
- 5 small yellow onions, sliced (or 3 large onions)
- 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 & Seasonings
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tsp dried parsley
Dairy & Liquids
- ½ cup coconut milk
- Olive oil or leftover sun dried tomato oil (enough to drizzle)
Grains
- 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: Add sliced onions, chopped sun-dried tomatoes, paprika, salt, black pepper, and dried parsley to a casserole dish. Toss everything together evenly.
- Add garlic and oil: Place the whole head of garlic with the top sliced off in the middle of the casserole. Drizzle olive oil or leftover sun-dried tomato oil over the entire mixture to ensure proper caramelization.
- Roast and caramelize: Cover the casserole dish with foil and bake in the oven for 1 hour, tossing the mixture halfway through for even cooking. After an hour, the onions should be beautifully caramelized.
- Cook pasta: About 20 minutes before the casserole is done, cook the farfalle pasta according to package instructions. Reserve up to 1 cup of pasta water before draining.
- Finish the sauce: Remove the garlic head from the casserole dish. Once cool enough to handle, squeeze the soft roasted garlic cloves out into the dish.
- Combine and season: Add fresh parsley, basil, lemon juice, and coconut milk to the casserole. Stir in the cooked pasta. Add reserved pasta water as needed to loosen the sauce and help everything combine.
- Serve: Mix well and serve immediately, enjoying the creamy, aromatic caramelized onion pasta.
Notes
- Use leftover sun-dried tomato oil if available for added flavor; otherwise, use good quality olive oil.
- Adjust the amount of pasta water to achieve your preferred sauce consistency.
- The recipe easily accommodates vegan diets by using coconut milk and skipping any cheese additions.
- For a nuttier flavor, try finishing the dish with toasted pine nuts or walnuts as a garnish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
