Creamy Onion Pasta with Roasted Garlic
This Creamy Onion Pasta with Roasted Garlic is rich, comforting, and packed with flavor. Slowly roasting white and red onions brings out their natural sweetness, while the whole garlic bulb becomes soft, mellow, and beautifully aromatic.Cream cheese transforms the roasted ingredients into a smooth sauce that coats every piece of farfalle. Sun-dried tomatoes add a delicious tangy note, fresh parsley brightens everything, and chili flakes bring just the right amount of heat.It is an easy oven-baked pasta recipe made with simple ingredients and very little hands-on preparation.So, if all th
Ingredients
For the roasted vegetables:
- 1 medium white onion sliced
- 1 medium red onion sliced
- 1 whole garlic bulb
- 40 g about ? cup sun-dried tomatoes, drained and chopped
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
For the pasta and sauce:
- 180 g 6.3 oz dry farfalle pasta
- 100 g 3.5 oz cream cheese
- 2 tablespoons finely chopped fresh parsley
- Up to ¼ cup 60 ml reserved pasta water
- Salt for the pasta water
Instructions
Prepare the Vegetables
- Preheat the oven to 180°C (350°F).
- Peel the white and red onions, then cut them into evenly sized slices.
- Cut the sun-dried tomatoes into smaller pieces if necessary.
- Slice off the top of the garlic bulb to expose the cloves. Keep the bulb intact so the roasted cloves can be squeezed out easily after baking.
Assemble and Bake
- Place the sliced onions and sun-dried tomatoes in a baking dish.
- Season with salt, black pepper, and red pepper flakes. Drizzle with olive oil and mix everything thoroughly.
- Add the cream cheese to the baking dish and place the prepared garlic bulb in the center with the exposed cloves facing upward. Drizzle a little olive oil over the garlic.
- Bake for 40–45 minutes, stirring the onions halfway through, until they are soft and lightly caramelized. The garlic should be tender enough to squeeze easily from its skin.
Cook the Pasta
- After placing the baking dish in the oven, bring a large pot of generously salted water to a boil.
- Add the farfalle and cook according to the package directions until al dente.
- Before draining, reserve about ¼ cup (60 ml) of the pasta water. Drain the pasta and set it aside.
Prepare the Creamy Sauce
- Remove the baking dish from the oven.
- Carefully squeeze the roasted garlic cloves from the bulb directly into the dish.
- Mix the roasted garlic with the baked cream cheese, onions, and sun-dried tomatoes until a creamy sauce forms.
- Add a small amount of reserved pasta water if needed to make the sauce smoother.
Combine and Serve
- Add the cooked farfalle directly to the baking dish.
- Toss thoroughly until the pasta is evenly coated in the creamy onion and roasted garlic sauce.
- Stir in the chopped parsley and add more reserved pasta water if the sauce is too thick.
- Serve immediately while warm and creamy.
Notes
Add the cream cheese while the roasted onions and garlic are still hot. This helps it melt smoothly and create a creamy sauce. Add the reserved pasta water gradually to avoid making the sauce too thin.
