One Pan Caramelized Onion Pasta
This one-pan vegan caramelized onion pasta delivers creamy richness and savory depth with roasted garlic, sun-dried tomatoes, and farfalle—all in under 90 minutes.
Equipment
- 1 Casserole dish
- 1 Pasta pot
- 1 Cutting board
- 1 Sharp knife
Ingredients
Main Ingredients
- 5 small yellow onions sliced, or 3 large
- 1 head garlic top sliced off
- 0.5 cup sun dried tomatoes chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon dried parsley
- 0.5 cup coconut milk
- 3 cups farfalle pasta cooked
- 1 handful fresh parsley chopped
- 1 handful fresh basil chopped
- 1 lemon juiced
Instructions
Instructions
- Preheat your oven to 400°F. Wrap the garlic head in foil and roast for 25 to 30 minutes until soft.
- In a pan over medium heat, caramelize sliced onions for 20 to 25 minutes until golden and sweet-smelling.
- Squeeze the roasted garlic from the skins and mix into the caramelized onions.
- Add chopped sun dried tomatoes, salt, black pepper, paprika, and dried parsley. Stir to combine.
- Pour in coconut milk and stir until you have a smooth creamy sauce.
- Add the cooked farfalle pasta and stir to coat evenly with the sauce.
- Cook for an additional 3 to 5 minutes until heated through and fragrant.
- Garnish with chopped fresh parsley, basil, and a squeeze of lemon juice before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat with a splash of water or coconut milk.