Servings: 6 Servings
Ingredients
- 5 small yellow onions sliced or 3 large
- 1 head garlic top sliced off
- 8 oz jar of sun dried tomatoes chopped, oil reserved
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tsp dried parsley
- ½ cup lite coconut milk
- 16 oz farfalle pasta cooked
- 1 bunch fresh parsley chopped
- 1 bunch fresh basil chopped
- 1 lemon juiced
Instructions
- Preheat the oven to 400F.
- To a casserole dish, add the onions, sun dried tomatoes, paprika, salt, pepper and dried parsley.
- Drizzle the entire dish with the sun dried tomato oil. Toss, and then place the whole garlic head in the middle. Cover with foil, and then place in the oven for 1 hour, tossing halfway through.
- About 20 minutes before the casserole dish is done, prepare the pasta according to package directions, reserving up to a cup of pasta water.
- Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves.
- Add the fresh parsley, basil, lemon juice and coconut milk, along with the cooked pasta and pasta water as needed.
Notes
Sourced from plantyou
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