This one-pan caramelized onion pasta is a game-changer for busy nights when you want big flavor without the hassle. With no need to stand over a hot stove and stir for hours, the onions slowly caramelize in the oven, bringing out their natural sweetness and buttery flavor.
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One Pan Caramelized Onion Pasta
This one-pan caramelized onion pasta is a game-changer for busy nights when you want big flavor without the hassle. With no need to stand over a hot stove and stir for hours, the onions slowly caramelize in the oven, bringing out their natural sweetness and buttery flavor.
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Ingredients
- 8 oz (230g) pasta of choice gluten-free if needed
- 3 medium-large yellow onions thinly sliced
- ⅓ cup sun-dried tomatoes finely chopped
- ¼ cup the oil from the sun-dried tomatoes
- 2 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 head garlic ends chopped off
- ¼ teaspoon salt plus more to taste
- ⅛ teaspoon black pepper
- ½ cup coconut milk or vegan cream of choice
- 1 cup baby spinach chopped
- 4 tablespoon parsley, chopped
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- Pre-heat oven to 400ºF (200ºC).
- To a large 9x13" baking dish, add the thinly sliced onion, oil from the sun-dried tomatoes, sun-dried tomatoes, smoked paprika, balsamic vinegar, Italian seasoning, salt and black pepper. Stir well until the onions are well coated with the seasoning. Add the garlic head in the middle and drizzle 1 teaspoon of oil over it.3 medium-large yellow onions, ⅓ cup sun-dried tomatoes, ¼ cup the oil from the sun-dried tomatoes, 2 tablespoon balsamic vinegar, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1 head garlic, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Cover with aluminium foil and bake in the oven for 1 hour, stirring half through. After one hour, remove the foil and check if the onions have caramelized. They should be dark brown, tender, and sweet. If not, bake them for 20 more minutes without the foil, stirring halfway through.
- In the meantime, bring a medium saucepan of water to a boil. Salt generously and cook the pasta following the packaging instructions, until al dente. Drain and set aside.8 oz (230g) pasta of choice
- When the onions are ready, take them out of the oven. Carefully squeeze out the garlic using tongs to prevent burning. Mash the garlic with a fork into the onions.
- Add the coconut milk, spinach, and parsley. Give everything a good stir. Add the pasta and stir once again. Serve!½ cup coconut milk or vegan cream of choice, 1 cup baby spinach, 4 tablespoon parsley, chopped
Nutrition
Serving: 1serving | Calories: 477.5kcal | Carbohydrates: 61.45g | Protein: 10.5g | Fat: 21.8g | Saturated Fat: 6.85g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 11.4g | Sodium: 214.6mg | Potassium: 620.4mg | Fiber: 4.7g | Sugar: 8.7g | Vitamin A: 72.7IU | Vitamin C: 31.2mg | Calcium: 81.6mg | Iron: 2.4mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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