Description
A rich and flavorful Caramelized Onion and Sun-Dried Tomato Pasta featuring tender farfalle tossed in a creamy cashew sauce with sweet caramelized onions, aromatic thyme, and vibrant spinach. This indulgent yet simple dish is perfect for a comforting vegetarian meal.
Ingredients
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
- Prepare the Pan: Melt the olive oil in a non-stick pan over medium to low heat, or use water as a substitute if preferred. If you have oil from the sun-dried tomato jar, use it for added flavor.
- Caramelize Onions and Garlic: Add the thinly sliced onions, minced garlic, and 1/2 tsp salt to the pan. Cook slowly, stirring occasionally, for about 25 minutes until the onions become golden brown and caramelized, releasing their sweet aroma.
- Cook the Pasta: While the onions cook, boil the farfalle pasta in a large pot according to the package directions. Reserve at least 1 1/2 cups of the pasta cooking water before draining the pasta.
- Deglaze the Pan: Add the chopped sun-dried tomatoes, fresh thyme, and dry white wine to the caramelized onions. Stir well, scraping the bottom of the pan to loosen any browned bits, enhancing the flavor.
- Create the Sauce: Pour in 1 cup of the reserved pasta water and the cashew cream into the pan. Stir gently until a creamy sauce is formed, combining all the flavors thoroughly.
- Toss Pasta and Spinach: Add the cooked farfalle pasta to the creamy sauce in the pan. Mix in a handful of fresh spinach (or basil if preferred), allowing it to wilt slightly within the warm sauce.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve immediately while hot for the best taste and texture experience.
Notes
- This is an indulgent pasta dish that’s easy for anyone to make, perfect for weeknight dinners or special occasions.
- You can substitute cashew cream with any vegan cream if preferred, making it suitable for vegan diets.
- Using the oil from your sun-dried tomato jar adds extra depth to the flavor.
- For additional freshness, garnish with fresh basil or parsley if desired before serving.
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
