One Pan Caramelized Onion Pasta

Name: One Pan Caramelized Onion Pasta
Total time: 50 min
Yield: 4 servings
Ingredients: 1.25 small Yellow Onion; 0.25 head Garlic; 0.125 CUP Sun-dried Tomatoes; 0.25 TSP Salt; 0.25 TSP Pepper (Black); 0.25 TBSP Paprika; 0.25 TSP Parsley, dried; 0.125 CUP Coconut Milk; 0.75 CUP Farfalle Pasta; 0.25 handful Parsley; 0.25 handful Basil; 0.25 lemon Lemon Juice

Sweet, deeply caramelized onions mingle with tangy sun-dried tomatoes and roasted garlic in a creamy, one-pan pasta that's both easy and elegant. Finished with bright lemon, fresh herbs, and a splash of coconut milk, this farfalle dish balances rich, savory flavors with a fresh finish — perfect for a weeknight or casual dinner party.

Sweet, deeply caramelized onions mingle with tangy sun-dried tomatoes and roasted garlic in a creamy, one-pan pasta that's both easy and elegant. Fini... Show more

3.0

•⏳50min•👨‍🍳Medium

vegan

low calorie

low fat

Method

Heat the oven

Preheat the oven to 425° F. Set out a large ovenproof skillet so it’s ready for the onions and garlic.

Wash the herbs

Rinse the Parsley, Basil, and lemon under cool water, then dry them well. Dry herbs and citrus thoroughly so they brighten the pasta instead of watering it down.

Prep the vegetables

Slice the Yellow onion thinly from root to tip so it cooks down evenly. If needed, trim the top from the Garlic head to expose the cloves. Roughly chop the Sun-dried tomatoes, finely chop the parsley and basil, and set the herbs aside for finishing.

Roast until caramelized

Spread the sliced onion and sun-dried tomatoes in the ovenproof skillet and nestle in the garlic, cut side up. Season with Salt, black pepper, Paprika, and dried parsley, then add a small splash of water to help the onions soften before they brown. Roast for 20 minutes, stir the onions well, then roast for 15 to 20 minutes more, until the onions are very soft and deeply golden and the garlic cloves feel tender when pressed.

Cook the pasta

While the onions finish roasting, bring a pot of water to a boil and salt it well. Cook the Farfalle pasta for 10 to 12 minutes, or until just al dente. Before draining, scoop out a little pasta water to help loosen the sauce later.

Blend the sauce

Carefully squeeze the soft roasted garlic cloves out of their skins into the skillet and discard the papery skins. Add the Coconut milk and a splash of the reserved pasta water, then blend right in the pan with an immersion blender until the sauce is mostly smooth. Leave a little texture if you like, and add a bit more pasta water if needed so the sauce is loose enough to coat the pasta.

Coat the pasta

Set the skillet over medium-low heat and add the drained farfalle. Toss for 1 to 2 minutes until the pasta is evenly coated and the sauce turns glossy and lightly clings to each piece.

Finish and serve

Take the skillet off the heat and stir in most of the chopped parsley and basil. Squeeze in the juice from the lemon to brighten the sauce, then taste and add a little more salt or pepper if needed. Spoon the pasta into bowls and scatter the remaining herbs over the top before serving.