Description
This Caramelized Onion and Sun-Dried Tomato Pasta is a rich, flavorful, and creamy pasta dish featuring sweet caramelized onions, tangy sun-dried tomatoes, and fresh thyme, all brought together with a smooth cashew cream sauce and a handful of spinach for freshness. Perfect for a comforting and indulgent meal that’s easy to make and pleasing for any pasta lover.
Ingredients
Scale
Base 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
Liquids and Sauces
- 1/2 cup dry white wine
- 1 cup pasta water (reserved from cooking pasta)
- 1/2 cup cashew cream (or vegan cream)
Pasta and Greens
- 12 oz farfalle pasta
- 1 handful spinach
- Salt and pepper to taste
Instructions
- Heat the oil and soften onions and garlic: In a non-stick pan, heat 1 tablespoon of olive oil or water (oil from the sun-dried tomato jar can be used for extra flavor). Add the thinly sliced onions, minced garlic, and 1/2 teaspoon of salt to help break down the onions. Cook over medium-low heat to gently soften.
- Caramelize the onions: Continue cooking the onions and garlic over medium to low heat for approximately 25 minutes, stirring occasionally. This slow cooking brings out the natural sugars in the onions, giving a deep caramelized flavor and golden color.
- Cook the pasta: While the onions caramelize, cook 12 ounces of farfalle pasta in a separate pot according to package instructions. Reserve at least 1 1/2 cups of the pasta cooking water before draining the pasta.
- Deglaze the pan: Once the onions are caramelized, add 1 tablespoon of fresh thyme, chopped sun-dried tomatoes, and 1/2 cup of dry white wine to the pan. Stir gently to loosen any browned bits from the pan’s bottom and combine the ingredients.
- Make the creamy sauce: Add 1 cup of reserved pasta water and 1/2 cup of cashew cream to the onion mixture. Stir until a smooth, creamy sauce forms. Adjust the texture by adding more pasta water if necessary.
- Combine pasta and greens: Add the cooked pasta to the pan and mix well to coat the farfalle with the creamy sauce. Toss in a handful of fresh spinach (or basil if preferred) and allow it to wilt slightly from the residual heat.
- Season and serve: Taste the pasta and adjust salt and pepper as needed. Serve the pasta immediately to enjoy the fresh, balanced flavors and creamy texture.
Notes
- This pasta dish is indulgent yet approachable and can be made vegan by using cashew cream instead of dairy-based cream.
- Using the oil from the sun-dried tomato jar adds an extra depth of tomato flavor to the onions and overall dish.
- Slow caramelization of onions is key for developing the rich flavor base.
- Leftover sauce can be stored in the fridge for up to 2 days but is best enjoyed fresh.
- Farfalles work well for holding the sauce, but any short pasta like penne or rotini can be substituted.
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
