by RobinImported from Instagram
A comforting pasta dish featuring sweet, deeply caramelised onions baked until tender with creamy cheese, then tossed with al dente farfalle, fresh herbs, and sun-dried tomatoes, finished with a tangy balsamic glaze.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
600gWhite onion
300gRed onion
6 tbspOlive oil
2 tspPaprika
2 tspOregano
2 tspSalt
1 tspBlack pepper
200gCream cheese
2GarlicPreheat the oven to 180°C Umluft. Slice 600g white onion and 300g red onion into thin half-moons. Place them in a large baking dish. Add the whole 2 garlic to the baking dish. Drizzle with 6 tbsp olive oil, then sprinkle with 2 tsp paprika, 2 tsp oregano, 2 tsp salt, and 1 tsp black pepper. Add dollops of 200g cream cheese over the onions. Mix all ingredients thoroughly in the baking dish until well coated.
Cover the baking dish with aluminum foil. Bake in the oven at 180°C Umluft for 45-50 minutes, or until the onions are deeply caramelized and tender, and the garlic is soft.
320gFarfalle pastaWhile the onions are baking, bring a large pot of salted water to a boil. Add 320g farfalle pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
4 tbspParsley
80gSun-dried tomatoesChop 4 tbsp parsley and 80g sun-dried tomatoes.
Garlic
4 tbspBalsamic glazeParsleySun-dried tomatoesFarfalle pastaRemove the baking dish from the oven. Carefully squeeze the roasted Garlic cloves from their skin into the dish. Add the chopped Parsley and Sun-dried tomatoes. Drizzle with 4 tbsp balsamic glaze. Add the cooked Farfalle pasta to the dish. Mix everything thoroughly until combined and creamy.