Healthy Recipes Main Dishes Pasta Caramelized Onion & Sun-Dried Tomato Pasta Is Perfect for Meatless Mondays 4.3 (3) 3 Reviews This caramelized onion and sun-dried tomato pasta uses the fuss-free method of making caramelized onions in the oven, which requires very little stirring or attention. The onions, combined with sun-dried tomatoes and a splash of heavy cream, will make this super-savory pasta a hit with vegetarians and omnivores alike. If you’re looking for a boost of protein, serve it with roasted chicken or white beans on top. By Liv Dansky Liv Dansky Liv Dansky has worked with Dotdash Meredith since 2019 as a recipe tester and developer and, more recently, as a writer for the commerce team. Her work can be found across brands like Food & Wine, Southern Living, Real Simple, Eating Well, and Serious Eats. EatingWell's Editorial Guidelines Published on October 14, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong Active Time: 40 mins Total Time: 1 hr 55 mins Servings: 6 Nutrition Profile: No Added Sugar Sesame-Free Soy-Free Vegetarian Egg-Free Jump to recipe The Caramelized Onion & Sun-Dried Tomato Pasta is perfect for your meatless meals. Sweet melt-in-your-mouth caramelized onions perfectly complement the acidity of the sun-dried tomatoes and balsamic vinegar. The heat from the crushed red pepper and spicy garlic is slightly subdued by the half-and-half and briny Parmesan cheese. And the creamy sauce clings to the fiber-rich whole-wheat pasta, while fresh basil and pine nuts complete this dish with an herby, toasty finish. Keep reading for our expert tips, including our simplified method for making caramelized onions. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Caramelize onions in the oven for a fuss-free method that involves less stirring than you would on the stovetop. You can replace sun-dried tomatoes with mushrooms, which will help give the dish a meatier texture.Adding a little pasta water to the cooked dish before serving will give it a saucier consistency. Nutrition Notes Onions are loaded with plant compounds that have been linked with a healthy heart and gut and a lower risk of cancer. The fiber in onions acts as a prebiotic, providing food for your beneficial gut bacteria. Parmesan cheese is often made using animal rennet. If you're following a vegetarian diet, be sure to select parmesan cheese made with enyzymes for a vegetarian option. Sun-dried tomatoes are made from whole tomatoes, and like whole tomatoes, sun-dried tomatoes provide fiber and vitamins C and A. Regularly including tomatoes in your recipes may help reduce your risk of heart disease and cancer and support healthy skin. Whole-wheat pasta provides complex carbohydrates for energy and fiber to help fill you up and keep things moving through your gut. If you prefer the taste of regular pasta, you’ll still get complex carbohydrates, vitamins and minerals, and some fiber—just less than you would with whole-wheat pasta. Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong Cook Mode (Keep screen awake) Ingredients 1 (8-ounce) jar sun-dried tomatoes in oil 2 medium yellow onions, thinly sliced (about 4 cups) 4 large cloves garlic, thinly sliced 2 tablespoons balsamic vinegar 2 tablespoons water ¾ teaspoon salt ¼ teaspoon crushed red pepper 12 ounces whole-wheat penne or rigatoni (about 3 cups) ½ cup half-and-half ⅓ cup grated Parmesan cheese ¼ cup chopped fresh basil ¼ cup pine nuts, toasted Directions Preheat oven to 325°F. Drain oil from 1 (8-ounce) jar sun-dried tomatoes to equal ¼ cup; reserve the remaining oil for another use. Chop the drained tomatoes to equal ¾ cup. Add the tomatoes and the ¼ cup oil to a 2-quart baking dish. Stir in onions, garlic, 2 tablespoons each vinegar and water, ¾ teaspoon salt and ¼ teaspoon crushed red pepper; toss to combine. Cover with foil. Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong Bake, stirring every 20 minutes and covering again with foil after each stirring, until the onions are caramelized, about 1 hour 30 minutes. Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong When the onions are almost done, bring a large pot of water to a boil over high heat. Add 12 ounces pasta; cook, undisturbed, until al dente, about 9 minutes. Reserve 1 cup cooking water. Drain the pasta and place in a large bowl. Add the caramelized onion mixture and ½ cup half-and-half to the pasta; stir until combined. Stir in the reserved cooking water, ¼ cup at a time, until the desired creamy consistency is reached. Divide among 6 bowls; sprinkle with ⅓ cup Parmesan, ¼ cup basil and ¼ cup pine nuts. Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong Nutrition Information Serving Size: about 1 ⅔ cupsCalories 405, Fat 17g, Saturated Fat 4g, Cholesterol 16mg, Carbohydrates 56g, Total Sugars 8g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 676mg Frequently Asked Questions Can I make onion and sun-dried tomato pasta ahead of time? Sure you can. Prepare the caramelized onion mixture up to 3 days in advance and then reheat it on the stovetop over medium-low heat before adding it to the pasta. Can I use any pasta shape? You can use whatever pasta shape you wish. We like penne or rigatoni, but you could use spaghetti, farfalle or macaroni. How should I store and reheat sun-dried tomato pasta? Store the assembled dish in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or heat on the stovetop over medium-low heat until warmed through. What are some good side dishes to serve with onion and sun-dried tomato pasta? For a little protein, we like to top the pasta with shredded chicken or white beans, and for sides, there’s nothing like a freshly made salad and a slice of warm garlic bread like our Hasselback Cheesy Garlic Bread. Some of our favorite salad recipes include Arugula, Beet & Feta Salad, Cucumber Vinegar Salad and Leafy Green Salad. Is this recipe vegetarian? If you prefer this to be a strictly vegetarian dish, ensure the Parmesan cheese you’re using is labeled as vegetarian. Parmesan cheese is typically made with rennet, an animal-based enzyme used in the cheesemaking process, though there are vegetarian versions available. Look for them in the dairy section of your local supermarket. EatingWell.com, October 2024 Rate It Print Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines