Creamy Onion Farfalle

This one-dish caramelized onion pasta turns basic items into a richly flavorful comfort meal that's become my favorite for both quick dinners and relaxed gatherings. The slowly cooked onions develop amazing sweetness that makes a naturally rich sauce without needing cream or butter.

I first cooked this pasta during an extra busy work week when I needed something that would basically make itself. The smell of onions turning golden filled my kitchen and quickly became a comforting sign that good food was coming soon.

Ingredients

• Yellow onions: The main ingredient that turns into sweet golden deliciousness through slow cooking. Go for solid onions with dry outer skins
• Whole garlic head: Cooking softens the bite while boosting its sweetness. Pick a fat head with snug cloves
• Sun dried tomatoes: Bring deep savory flavor and nice color. The ones in oil work better but dried ones soaked in water are fine too
• Coconut milk: Makes a smooth rich sauce without any dairy. Get the full fat kind for best results
• Farfalle pasta: The butterfly shape holds the sauce really well. Any chunky pasta will do though
• Fresh herbs: Basil and parsley add brightness to the rich taste. Try to get the freshest you can find
• Lemon juice: Brings needed tang to balance the sweet onions. Grab a juicy fresh lemon

Step-by-Step Instructions

Get everything ready:

Mix sliced onions, sun dried tomatoes, and spices in a baking dish. Put the whole garlic head with its top cut off in the middle as your flavor centerpiece. Pour plenty of olive oil or the tasty oil from sun dried tomatoes over everything so it all gets nice and golden.

Bake it slow:

Put foil over the dish to trap steam that helps soften the onions before they turn golden. Bake at 400°F for a full hour, stirring once halfway. The onions will slowly change from sharp and strong to melt-in-your-mouth sweet and golden.

Fix the pasta:

About 20 minutes before the onions are done, cook your farfalle following the box directions. Don't forget to add lots of salt to the water and cook until just firm. Make sure to save some cooking water before draining to help your sauce stick better.

Whip up the sauce:

When the onions and garlic look beautifully golden, carefully take out the garlic head. Once it's cool enough to touch, squeeze the soft cloves into the onion mix. Add coconut milk, fresh herbs, and lemon juice, then stir until you get a smooth sauce.

Mix and serve:

Put your cooked pasta right into the baking dish. Mix everything together, slowly adding saved pasta water as needed to get the sauce just right. The starch in the water helps make a silky sauce that sticks perfectly to the pasta.

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The baked garlic might be my top favorite part of this dish. When I first made this for my Italian neighbor, she couldn't believe how the garlic changed from sharp and strong to sweet and buttery during cooking. Now she makes it all the time for her family too.

Make Ahead Options

This pasta actually tastes better the day after when all the flavors have mixed together more. You can make the whole dish up to two days early and warm it in a covered dish in a 350°F oven until hot. Add a little water or broth if it seems dry after being in the fridge. For meal planning, you can also cook the onion mixture days ahead and freeze it, then just thaw and mix with fresh cooked pasta when you're ready to eat.

Perfect Pairings

The sweet golden onions and tangy tomatoes in this pasta go really well with crisp tart whites like Pinot Grigio or Sauvignon Blanc. For a full meal, add a peppery arugula salad with just lemon and olive oil to cut through the pasta's richness. Some baked asparagus or broccolini on the side also matches the flavors really well.

Seasonal Adaptations

In summer, throw in fresh cherry tomatoes for the last 15 minutes of cooking for bursts of garden flavor. In fall, try adding diced butternut squash to the baking pan for extra sweetness and texture. Winter's great for mixing in some baked mushrooms for deep earthy flavor. Spring works perfectly for topping with fresh peas and tender herbs just before you serve it.

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This meal is an easy but fancy way to show off the magic of caramelized onions and fresh ingredients. It's great for busy weeknights or wowing dinner guests.

Frequently Asked Questions

→ Can I swap farfalle for another pasta type?

Absolutely, you can use whatever pasta you have on hand. Shapes like penne, fusilli, or rigatoni work great since they hold onto the sauce well. Cook it as per the package instructions and save a bit of pasta water before draining.

→ What can I use instead of coconut milk?

If you’re not into coconut or can’t have it, alternatives like dairy cream, cashew cream, or oat-based options work nicely. The flavor will shift slightly, but the creamy texture will still be spot on.

→ How do I know when the onions are done caramelizing?

They’ll be a deep brown color (without a burned taste), super soft, and reduced to about half. They should taste sweet and rich—this takes about an hour, so don’t rush the process.

→ Is it okay to prep this dish in advance?

Yes, you can make the onion and tomato mixture ahead and store it in the fridge for up to 2 days. When you’re ready, just cook the pasta fresh and mix it all together. Reheat the onion mixture gently and add pasta water as needed to loosen the sauce.

→ What pairs nicely with this dish?

A light salad with a zesty vinaigrette cuts through the creaminess well. Garlic bread or roasted veggies are also great alongside it. For a special touch, pair it with a dry white wine to complement the sweet and savory flavors.

→ Is everything here plant-based?

Yep, everything’s completely vegan. The creamy texture comes from coconut milk, and all the other ingredients are plant-based, making it an easy win for those skipping animal products.