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

Shop ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Organic Coconut Milk – 400 ml – coconut dairy-free cream alternative, unsweetened and free from additives

£2.49

Himalayan Pink Salt – 1 000 g – pure, valued salt from Pakistan for use in the kitchen and bathroom

£4.99

Organic Fusilli Pasta – 250 g – spirals from controlled organic farming

£2.29

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, slice it finely and put it 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 pepper seasoning, 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.
Enjoy!

Products used in the recipe