Ingredients
Scale
- 5 small yellow onions (sliced)
- 1 head garlic (top sliced off)
- ½ cup sun-dried tomatoes (chopped)
- ½ cup coconut milk
- 3 cups farfalle pasta (cooked)
- Fresh parsley and basil (for garnish)
- Juice of 1 lemon
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tsp dried parsley
Instructions
- Preheat the oven to 400°F.
- In a casserole dish, combine sliced onions, chopped sun-dried tomatoes, paprika, salt, black pepper, and dried parsley. Toss well.
- Place the whole garlic head in the center and drizzle with olive oil. Cover with foil.
- Bake for 1 hour, stirring halfway through until the onions are caramelized.
- Cook farfalle pasta according to package instructions about 20 minutes before removing the onion mixture from the oven. Reserve up to a cup of pasta water.
- Once baked, remove garlic and squeeze out roasted cloves into the onion mixture. Stir in coconut milk, fresh herbs, lemon juice, and cooked pasta along with reserved pasta water as needed.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg