Description
A comforting and flavorful Caramelized Onion and Sun-Dried Tomato Pasta recipe featuring slowly caramelized onions, tangy sun-dried tomatoes, fresh thyme, and a creamy cashew sauce. This dish combines the richness of caramelized vegetables with the lightness of spinach and farfalle pasta, perfect for a satisfying vegetarian meal.
Ingredients
Units
Scale
Main Ingredients
- 1 tbsp olive oil (or water)
- 2 yellow onions, thinly sliced
- 4 cloves garlic, minced
- 6 sun-dried tomatoes, chopped
- 1/2 tsp salt
- 1 tbsp fresh thyme
- 1/2 cup dry white wine
- 1 cup pasta water
- 12 oz farfalle pasta
- 1/2 cup cashew cream (or vegan cream)
- 1 handful spinach
- Salt and pepper, to taste
Instructions
- Heat the oil and sauté aromatics: Melt the olive oil (or use water as an alternative) in a non-stick pan over medium to low heat. Add the salt, thinly sliced yellow onions, and minced garlic. You can use the oil from the sun-dried tomato jar for added flavor.
- Caramelize the onions: Cook the onions and garlic slowly, stirring occasionally for approximately 25 minutes, until the onions become golden brown and caramelized, releasing their natural sweetness.
- Cook the pasta: While the onions caramelize, bring a separate pot of salted water to boil. Cook the farfalle pasta according to package instructions until al dente. Reserve at least 1 1/2 cups of pasta water before draining.
- Deglaze and build the sauce: Add the fresh thyme, chopped sun-dried tomatoes, and white wine to the caramelized onion pan. Stir to deglaze the pan, scraping up any browned bits from the bottom.
- Combine sauce and pasta: Pour in the reserved pasta water along with the cashew cream. Stir until a creamy sauce forms. Add the cooked pasta to the pan and toss to coat all the pasta evenly with the sauce.
- Add greens and season: Mix in a handful of fresh spinach (or basil) just before serving to wilt slightly. Adjust with salt and pepper to taste. Serve immediately while warm.
Notes
- This indulgent pasta dish can be made vegan and is perfect for any skill level.
- Using the oil from sun-dried tomatoes adds extra depth of flavor, but olive oil or water can be substituted.
- Slow caramelization of onions is key to developing the rich, sweet base of this dish.
- Reserve pasta water carefully to adjust the sauce consistency to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 472.1 kcal
- Sugar: 11.7 g
- Sodium: 497.4 mg
- Fat: 6.6 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 89 g
- Fiber: 2.4 g
- Protein: 15.7 g
- Cholesterol: 0 mg
