Creamy Tomato, Lemony Caramelised Onion Bow-Tie Pasta

Ingredients

• 3 White onions (Thinly sliced)
• 1 tbsp Paprika
• 1 tbsp Cajun spice
• 1 tbsp Onion powder
• 1 tbsp Salt (The source groups this with the seasonings under “1 tbsp”; the amount per seasoning is unclear.)
• 1 tbsp Black pepper (The source groups this with the seasonings under “1 tbsp”; the amount per seasoning is unclear. Black pepper is also mentioned for the garlic tray, with no separate amount.)
• 1 Violife Creamy Original (1 pot; plant-based creamy product)
• 3 tbsp Extra-virgin olive oil (The method also calls for a drizzle on the garlic and olive oil to serve; the extra amounts are unspecified.)
• 1 Garlic (1 bulb, halved; the ingredient list also says “Garlic” without specifying a quantity.)
• Bow-tie pasta (Amount not stated)
• 1 Lemon juice (Juice of 1 whole lemon)
• 1 cup Pasta water (Reserved from cooking the pasta)
• 1 Cherry tomatoes (1 pack; pack weight not specified. Slice before adding to the tray.)
• Fresh basil (For serving; amount not stated)

Steps

1. 1

   Thinly slice the white onions.

2. 2

   Put the sliced onions on a baking tray. Add the paprika, Cajun spice, onion powder, salt and pepper, then mix thoroughly to coat the onions.

3. 3

   Cut the garlic bulb in half and place it on the tray. Drizzle with olive oil and add black pepper.

4. 4

   Cover the tray with foil and place it in an oven at 180°C. Roast for 45–50 minutes, mixing the onions after 20 minutes, until they are fully caramelised and the garlic is soft.

5. 5

   Remove the foil. Slice the cherry tomatoes, add them to the tray and mix them in with the onions. Return the tray to the oven for 5–10 minutes, until the tomatoes have softened.

6. 6

   While the tomatoes cook, cook the bow-tie pasta for 10 minutes. Reserve 1 cup of pasta water before draining.

7. 7

   Squeeze the softened garlic from the bulb into the tray.

8. 8

   Add the juice of 1 whole lemon to the tray.

9. 9

   Add the Violife Plant-based Creamy and 1 cup of reserved pasta water to loosen the sauce.

10. 10

    Add the cooked pasta and mix it into the sauce.

11. 11

    Serve with olive oil, fresh basil and extra-virgin olive oil, as specified in the source.

Notes

The source does not specify the pasta quantity, the amount of basil, the cherry-tomato pack weight, or the size of the Violife pot. It lists “1 tbsp” before paprika, Cajun spice, onion powder, salt and pepper, so whether that amount applies to each seasoning or to all together is unclear. Serving instructions repeat olive oil/EVO without specifying an additional quantity.

Nutrition per serving

• main
• pasta
• vegetarian
• plant-based
• dairy-free
• oven-roasted
• comfort food