Description
A bigger batch of this deeply flavorful, herb-packed pasta—rich with caramelized onions, sun-dried tomatoes, and creamy coconut milk—is perfect for family dinners or meal prepping. All the comfort of a creamy pasta, but with bold, earthy, plant-forward flair.
Ingredients
7–8 small yellow onions (or 4–5 large), thinly sliced
1 whole head of garlic, top sliced off
¾ cup sun-dried tomatoes, chopped
1½ tsp salt
1½ tsp black pepper
1½ tbsp paprika
1½ tsp dried parsley
¾ cup coconut milk
4½ cups cooked farfalle pasta
1½ handfuls fresh parsley, chopped
1½ handfuls fresh basil, chopped
Juice of 1½ lemons
Instructions
Caramelize Onions & Roast Garlic: In a large skillet, sauté onions in a drizzle of oil over medium-low heat for 25–30 minutes until deeply golden. Wrap garlic head in foil and roast at 375°F for 30 minutes until soft.
Flavor Build: Stir in sun-dried tomatoes, paprika, dried parsley, salt, and pepper. Squeeze out roasted garlic and mash it into the mixture.
Creamy Finish: Add coconut milk and simmer for 2–3 minutes, allowing the sauce to come together.
Mix in Pasta: Toss in farfalle and coat well with the onion-tomato mixture.
Add Herbs & Lemon: Fold in fresh parsley, basil, and lemon juice. Adjust seasoning if needed.
Serve: Hot and herb-topped, with optional grated vegan cheese.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: ~375
- Fat: 11g
- Carbohydrates: 60g
- Protein: 9g