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.
600 gWhite onion
300 gRed onion
90 mlOlive oil10 mlPaprika
10 mlHerb mix
10 mlSalt
5 mlBlack pepper
200 gCream cheese
2GarlicPreheat the oven to 180°C Umluft. Slice 600 g white onion and 300 g red onion into thin half-moons. Place them in a large baking dish. Add the whole 2 garlic to the baking dish. Drizzle with 90 ml olive oil, then sprinkle with 10 ml paprika, 10 ml herb mix, 10 ml salt, and 5 ml black pepper. Add dollops of 200 g 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.
320 gFarfalle pastaWhile the onions are baking, bring a large pot of salted water to a boil. Add 320 g farfalle pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
60 mlParsley
80 gSun-dried tomatoesChop 60 ml parsley and 80 g sun-dried tomatoes.
2Garlic
60 mlBalsamic glaze60 mlParsley80 gSun-dried tomatoes320 gFarfalle 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 60 ml balsamic glaze. Add the cooked farfalle pasta to the dish. Mix everything thoroughly until combined and creamy.