This caramelized onion sun-dried tomato pasta will be your new fall favorite! Made with whole-food ingredients, this will become a stable dish in your home.

I don’t know about you, but I LOVE pasta. In our household, we eat pasta at least once a week, whether it’s pasta salad, lasagna, or soup. And to keep things interesting, I regularly come up with new pasta recipes, like this amazing caramelized onion and sun-dried tomato pasta dish.

Caramelized Onion and Sun-Dried Tomato Pasta

Why You’ll Love This Recipe

  • Although it appears super-indulgent, this caramelized onion and sun-dried tomato pasta is made using affordable, commonplace ingredients.
  • If you’re not very confident in your cooking abilities, this dish is a great place to start. It’s so simple, you’d have to try hard to mess it up!
  • This recipe is a great balance of flavor and nutritional value. It is healthy, filling, and utterly delicious.
  • Similar to other pasta dishes, this is a perfect recipe for meal prep!
  • If you love pasta as much as I do, this recipe is a great way to add variety to your pasta menu.

How to Make This Recipe

Start by prepping your ingredients. Slicing and dicing our veggies before you start is a great habit that makes cooking easier in the long run.

Heat the oil in a non-stick pan. I used oil from the sun dried tomato jar for the extra flavor. If you prefer to cook oil-free, use a splash of water instead. Add onion, garlic, and salt. Cook the onions over medium to low heat for about 25 minutes until caramelized. Make sure to stir from time to time.

In a separate pot, cook pasta according to package directions. Save at least 1 cup of pasta water for later. 

Finally, add thyme, sun-dried tomatoes and white wine to deglaze the pan. Add in the pasta water and cashew cream until you have a creamy sauce, and then add pasta to the pan. Stir in a handful of spinach or basil to serve. Enjoy with salt and pepper!

Caramelized Onions
Caramelized Onion and Sun-Dried Tomato Sauce

Hack It!

  • For an oil-free dish, sauce the veggies with a splash of water instead of oil.
  • I used farfalle, but you can make this dish with virtually any type of pasta, from macaroni to spaghetti.
  • The alcohol in the white wine completely cooks off, leaving the flavor behind. However, if you don’t want to use alcohol, you can replace the wine with apple cider vinegar to deglaze the pan.
  • As always, this recipe can be easily adapted for a gluten-free diet! Feel free to use your favorite gluten-free pasta. I promise, it will be just as delicious!
  • If you want to make this caramelized onion and sun-dried tomato pasta nut-free, you can use store-bought vegan cream (usually derived from soy) or make sunflower seed cream. Just soak the seeds for 4-6 hours, and blend them with some clean water until you reach a desired consistency. Done!
  • I used spinach in this recipe, but feel free to add or substitute with your greens of choice. Try this dish with basil, parsley, or kale!
Caramelized Onion and Sun-Dried Tomato Pasta

Other Recipes You’ll Love

If you love pasta as much as I do, you should check out the PlantYou Planner! This digital meal planner platform features over 600 delicious vegan recipes, including plenty of pasta dishes. The program is specifically designed to make your life easier. From meal planning to shopping, the PlantYou Planner will be your faithful companion!

And if you’re looking for the best vegan lasagna recipe, you need to get your hands on the PlantYou Cookbook. The book features 140+ recipes, all WFPB-compliant and beginner-friendly. This is exactly the kind of book I wish I had when I transitioned to a plant-based diet.

Caramelized Onion and Sun-Dried Tomato Pasta

The Recipe: Caramelized Onion and Sun-Dried Tomato Pasta

An indulgent pasta dish that anyone can make!
5 from 26 ratings
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Servings: 4
Prep Time: 5 minutes
Cook Time: 40 minutes

Ingredients

  • 1 tbsp olive oil, or water
  • 2 yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 6 sun-dried tomatoes, chopped
  • ½ tsp salt
  • 1 tbsp fresh thyme
  • ½ cup dry white wine
  • 1 cup pasta water
  • 12 oz farfalle pasta
  • ½ cup cashew cream, or vegan cream
  • 1 handful spinach
  • salt and pepper, to taste

Equipment

Instructions 

  • Melt oil in a non-stick pan. Add the salt, onion and garlic. I used the oil from the sun dried tomato jar.
  • Allow the onions to cook over medium to low heat for approximately 25 minutes, stirring occasionally until caramelized. 
  • Cook the pasta in a separate pot according to package directions, reserving at least 1 1/2 cups of pasta water. 
  • Add the thyme, sun dried tomatoes and white wine and deglaze the pan. Pour in the pasta water and cashew cream until a creamy sauce is formed, and then add the pasta to the pan. Mix in a handful of spinach or basil to serve. Enjoy immediately with salt and pepper!
Calories: 472.1kcal, Carbohydrates: 89g, Protein: 15.7g, Fat: 6.6g, Saturated Fat: 2.3g, Polyunsaturated Fat: 3.4g, Monounsaturated Fat: 0.4g, Sodium: 497.4mg, Potassium: 569.4mg, Fiber: 2.4g, Sugar: 11.7g, Vitamin A: 822.4IU, Vitamin C: 15mg, Calcium: 96.1mg, Iron: 4.4mg
Cuisine: Italian
Course: Main Course
Author: carleigh