Creamy sun-dried tomato & garlic pasta
Ingredients
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- · Brown onions, large
- ml · Olive oil
- g · Butter
- A large pinch · Salt
- · Garlic cloves
- g · Sun-dried tomatoes
- A pinch · Black pepper
- ml · Coconut milk
- g · Parmesan, shredded
- g · Pasta of your choice
- g · Fresh parsley
Process
- Chop the onions into small cubes;
- Warm the olive oil in a pan and melt in the butter, allowing it to slightly foam and brown. Stir regularly;
- Add the onions and a large pinch of salt. Cook on medium heat, stirring regularly, until golden, softenend and caramelised (20+ minutes);
- Mince the garlic and finely chop the sun-dried tomatoes. Once the onions have begun to caramelise, add the garlic and tomatoes. Stir to combine and sauté for a minute or two. Season with black pepper;
- Get your pasta onto boil in salted water;
- Pour in the coconut milk and parmesan to your sauce. Stir well;
- Finely chop the parsley and add half of it to the sauce;
- Once your pasta is al dente, add it to the sauce together with a ladle of pasta water. Stir and toss it well;
- Season to taste and serve into bowls.
Notes
- You can also use heavy cream instead of coconut milk.