Easy Caramel Onion Pasta

The pot lid rattles and you know dinner is almost ready.

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That sound from the float valve means the pressure’s building up, and you spot the steam cues starting. It’s a little dance going on in your kitchen, kinda telling you to get ready. You glance over and your mouth starts watering from the smell of caramelized onions mingling with garlic and sun dried tomatoes.

You remember when making pasta all over the stove used to take forever, but now you just toss everything in one pan and pressure cook it. Sounds too good to be true right? But nope, it works real good with this recipe. The sealing ring keeps all the flavors locked in, and the quick release means you’re moments from a delicious meal once that valve hiss calms down.

When that lid finally opens, you see the noodles perfectly cooked, all glossy and coated with that creamy sauce. You catch yourself sneaking a bite before even plating it up. It’s hands down one of those meals you can throw together that feels like you spent hours fussing over it but really, it’s so much easier. You’re just a few simple steps away from comfort food that hugs you right back.

Why This Recipe Works Every Single Time

• The caramelized onions bring deep, rich flavor that fills the whole dish.
• Roasting the garlic softens it up real nice making it mellow and sweet.
• The sun dried tomatoes add a tangy punch that cuts through the creaminess.
• Cooking the pasta right in the sauce means every bite is packed with flavor.
• The pressure cooker’s sealing ring and float valve lock in steam so nothing dries out.

With these little tricks, you always get pasta that’s tender but not mushy. The spices like paprika and dried parsley blend perfectly without overpowering the mellow base. And it takes way less time than doing everything separate on the stove. You just set it, watch the valve hiss, and boom, a tasty dinner’s ready.

All the Pieces for This Meal

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• 5 small yellow onions, sliced (or 3 large ones if thats what you got)
• 1 head garlic, top sliced off so the cloves can roast nice and soft
• ½ cup sun dried tomatoes, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon paprika
• 1 teaspoon dried parsley
• ½ cup coconut milk
• 3 cups farfalle pasta, cooked
• A handful of fresh parsley, chopped
• A handful of fresh basil, chopped
• 1 lemon, juiced

These ingredients all work together in a comfy way. The yellow onions caramelize into sweetness real slow, while the garlic, once roasted, turns soft and spreads mellow flavor everywhere. Sun dried tomatoes add that little zing that keeps it all interesting.

The coconut milk makes the sauce creamy without heaviness. You could swap pasta types but farfalle is great because the sauce gets caught in all the little pockets. Don’t skip the herbs and lemon juice at the end because they brighten everything up.

Walking Through Every Single Move

1. Preheat your oven to 400 degrees Fahrenheit. While it’s warming up, grab that garlic head and place it on a small piece of foil.
2. Drizzle a little oil on the garlic, wrap it up tight in the foil, then pop it in the oven for 25 to 30 minutes. You want it soft and smelling good.
3. While garlic roasts, start heating a large pan over medium heat. Add some oil and toss in your sliced onions with a pinch of salt.
4. Cook onions slowly, stirring now and then for 20 to 25 minutes until they’re browned and caramelized. This takes patience but it pays off.
5. Once the garlic is done, squeeze the soft cloves out of their skins and mash them up. That roasted garlic is gonna add sweet depth to your sauce.
6. Add the sun dried tomatoes to your caramelized onions and stir for a minute or two. Then mix in the roasted garlic, salt, black pepper, paprika, and dried parsley. Give it a good stir to bring all those flavors together.
7. Pour in the coconut milk and simmer the sauce for 2 to 3 minutes so it thickens just right.
8. Finally, toss in the cooked farfalle pasta, coating it all in your sauce. Give it a taste and adjust seasoning if you need. Serve hot, garnished with fresh parsley and basil, and don’t forget to squeeze that lemon juice on top.

Smart Shortcuts for Busy Days

• Roast your garlic ahead of time and keep it in the fridge to save some minutes later.
• Use pre-chopped sun dried tomatoes to cut down prep time even more.
• Grab pre-sliced onions if you’re scrambling but watch ‘em when caramelizing so they don’t burn.
• Cook pasta the day before, drain it well and toss with a tiny bit of oil to keep it from sticking.
• If you’re tight on time, swap coconut milk for a quick splash of cream or milk you have on hand.

These shortcuts keep dinner quick without losing that warm, home-cooked feeling. You can totally nail this with a little prep and keep that sealing ring happy so it cooks perfect every time.

The Flavor Experience Waiting for You

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The first bite is a lovely mix of silky pasta soaked in a creamy sauce with a cozy sweetness from the caramelized onions. That roasted garlic sneaks in, giving a mellow richness without being too sharp. You catch the tang and little chew of the sun dried tomatoes working together with every forkful.

This dish kinda wraps you up like a warm blanket after a long day. It’s comforting but still light enough you won’t feel weighed down. The fresh herbs and lemon juice at the end lift it up bright and fresh, so it never gets boring.

Every mouthful reminds you how something so simple can feel special. You could crave this kinda dish on repeat because it hits all those right notes of sweet, creamy, tangy, and fresh all at once.

Your Leftover Strategy Guide

Keep your extra pasta in an airtight container in the fridge and it’ll stay good for up to three days. When you reheat, add a splash of water or coconut milk to loosen the sauce back up so it doesn’t dry out.

For longer storage, freeze leftovers in a freezer-safe container. Thaw in the fridge overnight before reheating gently on the stove or microwave. The texture might shift a little but still tastes great.

If you want to keep herbs fresh, store chopped parsley and basil separately in a small container with a damp paper towel on top. That way, you can sprinkle them over reheated pasta to brighten it right back up.

The FAQ Section You Actually Need

• Can I use a different pasta shape? Yeah totally. Shapes like penne or rotini work great cause they hold the sauce, but farfalle is my fave for this.
• What if I don’t have coconut milk? You can swap with cream or regular milk if you like. Just keep an eye on how it cooks so the sauce doesn’t get too thin.
• How do I tell when the onions are caramelized enough? They should turn a nice brown color and smell sweet. Stir every few minutes so they don’t burn, but keep cooking slow and low.
• Is it super important to roast the garlic? Roasting mellow that garlic flavor so it’s less sharp and more sweet. It’s a key step but if you’re short on time, you can skip it and use fresh garlic crushed instead.
• Can I make this vegan? Yep, this recipe’s already dairy-free thanks to coconut milk. Just make sure your pasta is free of eggs and you’re good to go.
• What does quick release mean? Quick release is when you open the pressure cooker’s valve fast to let out all the steam. You gotta listen for the valve hiss and watch that float valve drop so it’s safe to open.

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One Pan Caramelized Onion Pasta

A rich and comforting one-pan pasta made with caramelized onions, roasted garlic, and sun dried tomatoes in a creamy coconut milk sauce, finished with fresh herbs and lemon.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 400 kcal

Equipment

• 1 Casserole dish
• 1 Pasta pot
• 1 Cutting board
• 1 Sharp knife

Ingredients

  

Main Ingredients

• 5 Yellow onions sliced (or 3 large ones)
• 1 head Garlic top sliced off
• 0.5 cup Sun dried tomatoes chopped
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Paprika
• 1 teaspoon Dried parsley
• 0.5 cup Coconut milk
• 3 cups Farfalle pasta cooked
• 1 handful Fresh parsley chopped
• 1 handful Fresh basil chopped
• 1 Lemon juiced

Instructions

 

Instructions

• Preheat your oven to 400 degrees Fahrenheit. While it’s warming up, grab that garlic head and place it on a small piece of foil.
• Drizzle a little oil on the garlic, wrap it up tight in the foil, then pop it in the oven for 25 to 30 minutes. You want it soft and smelling good.
• While garlic roasts, start heating a large pan over medium heat. Add some oil and toss in your sliced onions with a pinch of salt.
• Cook onions slowly, stirring now and then for 20 to 25 minutes until they’re browned and caramelized. This takes patience but it pays off.
• Once the garlic is done, squeeze the soft cloves out of their skins and mash them up. That roasted garlic is gonna add sweet depth to your sauce.
• Add the sun dried tomatoes to your caramelized onions and stir for a minute or two. Then mix in the roasted garlic, salt, black pepper, paprika, and dried parsley. Give it a good stir to bring all those flavors together.
• Pour in the coconut milk and simmer the sauce for 2 to 3 minutes so it thickens just right.
• Finally, toss in the cooked farfalle pasta, coating it all in your sauce. Give it a taste and adjust seasoning if you need. Serve hot, garnished with fresh parsley and basil, and don’t forget to squeeze that lemon juice on top.

Notes

Serve hot garnished with fresh parsley, basil, and a squeeze of lemon juice. Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of coconut milk or water when reheating to loosen the sauce.