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One Pan Caramelized Onion Pasta Recipe

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4.1 from 14 reviews

This one-pan caramelized onion pasta casserole combines the deep sweetness of slowly roasted onions with aromatic herbs, sun-dried tomatoes, and a creamy coconut milk sauce. Easy to prepare and packed with flavor, it’s a comforting vegetarian dinner perfect for any weeknight.

Ingredients

Vegetables & 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 & Seasonings

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp paprika
  • 1 tsp dried parsley

Other Ingredients

  • ½ cup coconut milk
  • 3 cups farfalle pasta, cooked
  • Olive oil or leftover sun dried tomato oil for drizzling

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to get it ready for caramelizing the onions and roasting the garlic and other ingredients.
  2. Prepare the casserole dish: In a casserole dish, combine the sliced onions, chopped sun dried tomatoes, paprika, salt, pepper, and dried parsley. Toss everything together to evenly coat the ingredients.
  3. Add the garlic and oil: Place the whole head of garlic with its top sliced off in the center of the casserole dish. Drizzle the entire mixture generously with olive oil or the leftover sun dried tomato oil, ensuring everything is lightly coated.
  4. Roast the mixture: Cover the casserole dish tightly with foil and bake in the preheated oven for 1 hour. Halfway through cooking, remove the casserole briefly to toss the ingredients, ensuring even caramelization. The onions should become deeply golden and sweet by the end.
  5. Cook the pasta: Approximately 20 minutes before the casserole timer ends, cook the farfalle pasta according to the package instructions. Drain the pasta, reserving up to a cup of the pasta water for later use.
  6. Remove and squeeze garlic: Remove the casserole from the oven and take out the garlic head once cool enough to handle. Squeeze the roasted garlic cloves out of their skins and add them back into the casserole dish.
  7. Combine and finish: Stir in the fresh chopped parsley and basil, the juice of one lemon, and the coconut milk. Add the cooked pasta and a splash of reserved pasta water as needed to loosen the sauce and bring everything together. Mix thoroughly and serve warm.

Notes

  • Use olive oil or the oil from the sun dried tomatoes for a richer flavor boost and to aid caramelization.
  • Roasting the whole garlic head mellows its sharpness and adds a creamy garlic flavor to the dish.
  • Adjust pasta water quantity to achieve your desired sauce consistency.
  • This dish can be made gluten-free by using gluten-free pasta instead of farfalle.
  • For a vegan option, ensure the pasta contains no eggs and use coconut milk as specified.

Find it online: https://yumntasty.com/one-pan-caramelized-onion-pasta-recipe/