Ingredients

• 5 small yellow onions or 3 large, sliced
• 1 head garlic, top sliced off
• 1/2 cup sun dried tomatoes, chopped and oil preserved
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp paprika
• 1 tsp dried parsley
• 1/2 cup coconut milk
• 3 cups pasta (Banza noodles)
• 1 handful fresh parsley
• 1 handful fresh basil
• Juice of 1 lemon

Instructions

1. Preheat the oven to 400 F.
2. To a casserole dish, add the onions, sun dried tomatoes, paprika, salt, pepper and dried parsley.
3. Toss, and then place the whole garlic head in the middle. Drizzle the entire dish with the leftover sun-dried tomato oil, cover with foil, and then pop in the oven for 1 hour, tossing halfway through. The onions should be caramelized by the time it comes out of the oven.
4. About 20 minutes before the casserole dish is done, cook the pasta, reserving up to a cup of pasta water.
5. Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add the fresh parsley, basil, coconut milk and lemon juice, along with the cooked pasta and pasta water as needed.

Natalie’s notes

Made 7/15/24. So easy, will make again! Make sure to chopped the sun-dried tomatoes before dumping the entire jar into the casserole dish. The full-fat coconut milk was a little oily, so will use light coconut milk next time. Definitely use shells! We added ground chicken for more protein, too.