Creamy Caramelized Onion Pasta with Sun-Dried Tomatoes

Ingredients

• 12 oz dried pasta (Spaghetti, linguine, or another pasta shape)
• 3 yellow onions (Thinly sliced)
• 3 tbsp olive oil (For caramelizing the onions)
• 3 cloves garlic (Finely minced)
• 0.5 cup sun-dried tomatoes (Drained and thinly sliced; use oil-packed tomatoes)
• 1 cup full-fat coconut milk (Well shaken)
• 0.5 cup vegetable stock (Add as needed to loosen the sauce)
• 1 tsp dried Italian herbs (Such as oregano, basil, or Italian seasoning)
• salt (To taste; salt the pasta water generously)
• black pepper (Freshly ground, to taste)
• 2 tbsp fresh parsley (Chopped, for serving)

Steps

1. 1

   Prepare the ingredients. Thinly slice the onions, mince the garlic, drain and slice the sun-dried tomatoes, and chop the parsley.

2. 2

   Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until just al dente. Before draining, reserve about 1 cup of the pasta water.

3. 3

   While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and a pinch of salt.

4. 4

   Cook the onions slowly for 25 to 35 minutes, stirring frequently, until deeply golden brown, very soft, and jammy. Reduce the heat if they begin to scorch; proper caramelization takes time.

5. 5

   Add the minced garlic to the caramelized onions. Cook for about 1 minute, stirring, until fragrant but not browned.

6. 6

   Add the sliced sun-dried tomatoes and dried Italian herbs. Stir and cook for 1 to 2 minutes so the tomatoes warm and become fragrant.

7. 7

   Pour in the coconut milk and vegetable stock. Stir thoroughly, scraping any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 5 to 8 minutes, until slightly thickened.

8. 8

   Add the drained pasta to the skillet. Toss continuously until every strand is coated and the sauce clings to the pasta. Add reserved pasta water a splash at a time if the sauce is too thick.

9. 9

   Season with black pepper and additional salt to taste. Serve immediately, garnished with chopped fresh parsley and an optional drizzle of olive oil.

Notes

The source promotes this dish but does not provide a written ingredient list, measurements, or instructions; the recipe above is a best-effort reconstruction from the title and description. Caramelizing the onions slowly is the key technique. For a less pronounced coconut flavor, use an unsweetened plant-based cooking cream instead.

Nutrition per serving

• main
• pasta
• vegetarian
• dairy-free
• vegan
• creamy
• one-pan
• stovetop