Baked Onion Pasta with Sun-Dried Tomatoes & Coconut Milk
Portions| 4
Prep Time|10 Minutes
Cooking Time|50 Minutes
Ingredients
- 1 large white onion, thinly sliced
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp Chuck Hughes sun-dried tomato
- 2 tbsp Chuck Hughes extra virgin olive oil, for drizzling
- 3-4 garlic cloves, peeled and left whole
- 1 tsp dried rosemary
- 1/2 tsp crushed red pepper
- 1 cup fresh spinach
- 1/2 cup coconut milk
- Fresh parsley, chopped
- 2 cups farfalle pasta, cooked
Cooking Directions
- In a large baking dish, add the sliced onion. Sprinkle with paprika and Italian seasoning. Stir in the Chuck Hughes sun-dried tomato and ensure everything is well incorporated.
- Drizzle the mixture with Chuck Hughes extra virgin olive oil to coat the onions and spices evenly.
- In a separate small bowl, add the whole garlic cloves and drizzle with some more extra virgin olive oil. Sprinkle in the rosemary, paprika, and crushed red pepper. Mix to coat the garlic evenly.
- Transfer the garlic mixture to a small baking dish or oven-safe bowl and cover it with tin foil. Bake it in the oven at 375°F (190°C) for about 15-20 minutes, or until the garlic is softened.
- While the garlic bakes, place the onion and sun-dried tomato mixture in the oven. Bake for 25-30 minutes, or until the onions are tender and golden.
- Once the garlic is done, remove both dishes from the oven. Add the roasted garlic mixture to the baked onions and stir well to combine.
- Add the fresh spinach and parsley to the onion-garlic mixture. Pour in the coconut milk and mix everything together until the spinach wilts and the sauce becomes creamy.
- Add the cooked farfalle pasta to the dish and mix until the pasta is well coated with the sauce.
- Serve hot, and enjoy!
