Orecchiette Pasta & Baked Caramelized Onion
It’s the topping that turns this pasta dish into a showstopper. Yellow onions are oven-baked with tangy sun-dried tomatoes, creamy coconut milk, and a fleck of herbs, collapsing into a jammy, golden mix that’s charred at its edges. Orecchiette, which translates to “little ears” in Italian, is just the right pasta for this, each al dente dome catching the sauce in its curved center.
Nutritional facts
Protein
17g
Carbs
79g
Calories
510
Fat
14g
Ingredients
Sun Dried Tomatoes, Extra Virgin Olive Oil, Himalayan Pink Salt, Onion Powder, Garlic Powder, Black Pepper, Lemon, Garlic, Onion, Kosher Salt, Orecchiette, Coconut Milk, Thyme, Broccolini, Lemon Juice, Crushed Red Pepper, Basil, White Wine, Italian Parsley, Paprika
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About Emily Peck
Emily is a health supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools and supportive guidance. As longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction & eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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