We already know why this caramelized onion pasta has become an internet hit! The irresistible combination of flavors lends itself as an easy quick dinner or box lunch. It's perfect for veggie lovers and meat eaters alike who want to try something meat‑free a few days a week. Although it's a fancy affair on the surface, trust that you can do it even with zero skills in the kitchen. And that's great, isn't it? ✨

Shop ingredients

Vilgain Organic Extra Virgin Olive Oil – 750 ml – cold-pressed and from a selection of olives from a family farm in Greece

£14.99

Vilgain Organic Coconut Milk – 400 ml – a plant-based, additive-free alternative to cream for meals packed with flavour and nutrients

£2.29

Vilgain Himalayan Pink Salt – 1000 g – pure, valued salt from Pakistan for use in the kitchen and bathroom

£1.59

Nutrition (1 serving)

474 kcal
43,3 g carbohydrates
26,9 g fats
15,7 g protein

Per 4 portions

3 onions
50 g dried tomatoes
1 garlic
50 ml olive oil
250 g coconut milk
1 tsp himalayan salt
1 tsp herbs de Provence
parsley leaves
1/2 tsp sweet paprika
250 g chickpea pasta

Instructions

Clean the onion, cut into thin slices and put in a baking dish.
Add the sun‑dried tomatoes and add the oil (olive oil or the one from the tomatoes).
Sprinkle with herbs, red peppers, and place the garlic head we cut off the top in the middle (instructions in the video).
Cover with foil and bake at 190 °C for 40‑50 minutes, checking and stirring 1‑2 times as needed during baking. Meanwhile, cook the pasta.
Once we have the roasted vegetables out of the oven, squeeze the garlic, mix with the coconut milk and add to the pasta. If necessary, season and mix well.
Sprinkle with parsley and serve.
So good taste!

Products used in the recipe