Creamy sun-dried tomato & garlic pasta

Ingredients (serves four):

• 2 · Brown onions, large
• 45 ml · Olive oil
• 30 g · Butter
• A large pinch · Salt
• 6 · Garlic cloves
• 280 g · Sun-dried tomatoes
• A pinch · Black pepper
• 100 ml · Coconut milk
• 60 g · Parmesan, shredded
• 320 g · Pasta of your choice
• 30 g· Fresh parsley

Process

1. Chop the onions into small cubes;
2. Warm the olive oil in a pan and melt in the butter, allowing it to slightly foam and brown. Stir regularly;
3. Add the onions and a large pinch of salt. Cook on medium heat, stirring regularly, until golden, softenend and caramelised (20+ minutes);
4. 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;
5. Get your pasta onto boil in salted water;
6. Pour in the coconut milk and parmesan to your sauce. Stir well;
7. Finely chop the parsley and add half of it to the sauce;
8. Once your pasta is al dente, add it to the sauce together with a ladle of pasta water. Stir and toss it well;
9. Season to taste and serve into bowls.

Notes

• You can also use heavy cream instead of coconut milk.