Gluten Free Caramelised Onion & Sun-Dried Tomato Pasta
Updated: 5 days ago
This Caramelised Onion & Sun-Dried Tomato Pasta combines sweet, slow-roasted onions, soft garlic, creamy mascarpone and sun-dried tomatoes for a comforting gluten-free pasta dinner. Simple ingredients, beautiful Mediterranean flavours and very little effort.
About This Caramelised Onion & Sun-Dried Tomato Pasta
This pasta started as one of our simple meat-free Friday dinners, when I wanted something comforting, full of flavour and easy enough to prepare without spending the evening in the kitchen.
We'd always loved using sun-dried tomatoes in our Marry Me pasta, so I decided to pair them with slowly roasted onions and garlic. The onions become beautifully soft and sweet, while the garlic adds a mellow richness. Stirred together with mascarpone, Parmesan, lemon and fresh basil, they create a lovely creamy sauce without much fuss.
It's now one of those family favourites I return to whenever we feel like a comforting bowl of pasta. Made with gluten-free pasta, it's equally lovely for a relaxed weeknight dinner or when you have friends around the table.
Watch How to Make Caramelised Onion & Sun-Dried Tomato Pasta
Helpful Tips
Roasting the Onions.
Keeping the baking dish tightly covered allows the onions to soften slowly in their own juices, becoming wonderfully sweet without drying out. They'll be soft and golden rather than deeply browned like traditionally caramelised onions.
Choosing the Pasta.
Short gluten-free pasta shapes such as rigatoni, penne or fusilli work particularly well because they catch the creamy sauce. Cook until al dente so the pasta holds its shape when tossed through the onions.
Getting the Sauce Just Right.
Gluten-free pasta can absorb sauce quickly, particularly as it cools. If the pasta becomes too thick or creamy, stir through a little hot water until the sauce reaches your preferred consistency.
Make Ahead.
Roast the onions and garlic up to a day ahead and refrigerate in an airtight container. When ready to serve, gently warm the mixture before adding the remaining sauce ingredients and freshly cooked pasta.
Storage and Reheating.
Refrigerate leftovers promptly in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot, adding a splash of water, stock or cream to loosen the sauce.
Make It Dairy-Free.
Replace the mascarpone with a thick dairy-free cooking cream, such as coconut cooking cream, and use a dairy-free Parmesan-style alternative. Keep in mind that coconut cream may add a subtle coconut flavour.
Meal Prep, Storage and Reheating.
Roast the onions and garlic up to a day ahead and refrigerate in an airtight container. When ready to serve, warm the mixture before adding the remaining sauce ingredients and freshly cooked pasta. Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot, adding a splash of water, stock or cream to loosen the sauce and restore its creamy consistency.
What to Serve With Caramelised Onion & Sun-Dried Tomato Pasta
Gluten Free Caramelised Onion & Sun-Dried Tomato Pasta
Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Recipe Category: Dinner
Recipe Cuisine: Italian
INGREDIENTS
For the Onions
4 large onions, cut in half and thinly sliced
2 bulbs of garlic (top sliced off to expose cloves)
⅓ cup olive oil
1½ teaspoons sea salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons dried Greek oregano
1 teaspoon sweet paprika
For the Pasta
200 g mascarpone (or coconut cream for dairy free alternative)
250ml vegetable stock, heated till hot
2 tablespoons lemon juice
30 g (⅓ cup) freshly grated parmesan, plus extra to serve
200g (1 cup) semi-sun-dried tomatoes, sliced in strips
1-2 teaspoons chilli flakes (extra is optional)
400–500 g short pasta, gluten-free (rigatoni or penne)
1 small bunch of fresh basil leaves
To Serve
Parmesan cheese
Freshly cracked pepper
INSTRUCTIONS
1. Roast the Onions and Garlic
Preheat the oven to 180°C fan-forced.
Spread the sliced onions in a large oven-safe baking dish and nestle the garlic bulbs, cut-side up, in the centre. Season with the salt, pepper, oregano and paprika. Drizzle over the olive oil and toss to coat evenly.
Cover tightly with foil and bake for 40–45 minutes, until the onions are soft, golden and sweet.
2. Cook the Pasta
While the onions are roasting, cook the gluten-free pasta in a large saucepan of salted boiling water until al dente. Reserve a little pasta cooking water, then drain.
3. Make the Creamy Sauce
Remove the foil from the baking dish and squeeze the roasted garlic cloves into the onions. Mash lightly to combine.
Add the mascarpone, hot vegetable stock and lemon juice, stirring until smooth and creamy.
Fold in the Parmesan, semi-sun-dried tomatoes, chilli flakes and cooked pasta. Stir until everything is well combined, then finish with the fresh basil leaves.
4. Garnish and Serve
Serve immediately, topped with extra freshly grated Parmesan and freshly cracked black pepper.
For extra heat or brightness, add a little more chilli or a squeeze of lemon juice.
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Margaret Pahos @CreateCookShare
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