Prep Time
10 minutes
Cooking Time
1 Hour
Yields
4 servings
Ingredients
- 5 small yellow onions sliced, or 3 large
- 1 head garlic top sliced off
- ½ cup sun dried tomatoes chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 Tblsp paprika
- 1 Tblsp oregano
- ½ cup cashew cream
- 3 cups farfalle or penne pasta* cooked
- 1 handful fresh parsley chopped
- 1 handful fresh basil chopped
Directions
- Preheat the oven to 400F.
- To a casserole dish, add the onions, sun dried tomatoes, paprika, salt, pepper and dried parsley.
- Toss, and then place the whole garlic head in the middle. Drizzle the entire dish with olive oil or the leftover sun dried tomato oil, cover with foil, and then pop in the oven for 1 hour, tossing halfway through. The onions should be caramelized by the time it comes out of the oven.
- About 20 minutes before the onions are done, prepare the pasta according to package directions, reserving up to a cup of pasta water.
- Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add the fresh parsley, basil, and cashew cream, along with the cooked pasta and pasta water as needed. Stir and enjoy!
Notes
*Pasta – I use either whole wheat farfalle or quinoa/brown rice penne pasta for this.
Optional alternative ideas –
You could add so many different types of veggies to this – Add 2 cups cooked – steamed broccoli, or, roasted, chopped, asparagus, or roasted, cubed, eggplant, or roasted mushrooms – add these at the end of preparing your dish and toss in.
Sub caramelized leeks for caramelized onions.
Add 1 cup chopped, toasted walnuts at the end.
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