Preheat the oven to 400°F.
In a casserole dish, add the onions, Sun-Dried Tomatoes, Paprika, Salt, Black Pepper and Dried Parsley. Toss to combine.
Place the whole Garlic head in the middle of the casserole, drizzle the dish with olive oil or reserved sun-dried tomato oil, then cover tightly with foil and roast for 1 hour, tossing once about halfway through, until the onions are deeply caramelized.
About 20 minutes before the casserole is done, cook the Farfalle Pasta according to package directions, reserving up to 1 cup of the pasta cooking water.
Remove the roasted Garlic head from the casserole; when cool enough to handle, squeeze the softened cloves out into the dish. Add the fresh Parsley, fresh Basil, Lemon Juice and Coconut Milk, then add the cooked Farfalle Pasta and enough reserved pasta water to reach your desired sauce consistency. Stir to combine and serve.
