Name: Caramelized Onion and Sun-Dried Tomato Pasta Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil (or water); 2 yellow onions (thinly sliced); 4 cloves garlic (minced); 6 sun-dried tomatoes (chopped); 1/2 tsp salt; 1 tbsp fresh thyme; 1/2 cup dry white wine; 1 cup pasta water; 1/2 cup cashew cream (or vegan cream); 1 handful spinach; Salt and pepper (to taste); 12 oz farfalle pasta

If you’re on the hunt for a pasta dish that feels both cozy and a little fancy, you have to try this Caramelized Onion and Sun-Dried Tomato Pasta Recipe. I absolutely love how the sweetness of slow-cooked onions pairs with the tangy punch of sun-dried tomatoes, all wrapped up in a creamy sauce that’s surprisingly simple to make. When I first tried this recipe, it instantly became a go-to for easy weeknight dinners that still wow my family and friends. Stick around and I’ll walk you through everything you need to nail this fan-freaking-tastic meal.

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Why You’ll Love This Recipe

Rich Flavor from Simple Ingredients: Slowly caramelized onions add depth and natural sweetness without any fuss.
Versatile and Easy to Customize: You’ll find it’s a breeze to swap out ingredients or add your favorites to make it your own.
Ideal Weeknight Comfort Food: It comes together in under an hour and feels indulgent enough for guests.
Perfect Balance of Creamy and Tangy: The cashew cream and sun-dried tomatoes give this pasta a unique, luscious sauce that’s light on dairy.

A white bowl filled with creamy pasta, showing about two layers of bow-tie shaped pasta mixed in a light orange sauce. The sauce has visible red bits, likely sun-dried tomatoes, and some green leaves, possibly spinach, scattered around. The pasta is sprinkled with cracked black pepper and red chili flakes, giving it a speckled look. The bowl sits on a white marbled surface with soft natural light creating a slight shadow. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully — each one brings its own magic. I love using sun-dried tomatoes packed in oil for extra flavor, and if you’re vegan or dairy-sensitive, the cashew cream is a game changer for that creamy texture without heaviness.

Olive oil (or water): I sometimes use the oil from the sun-dried tomato jar—it’s packed with flavor and makes the onions irresistible.
Yellow onions: Thinly sliced, they caramelize beautifully and add natural sweetness after slow cooking.
Garlic: Minced fresh garlic adds that sharp, aromatic punch in the sauce.
Sun-dried tomatoes: Chopped finely, they bring savory, tangy notes and a chewy texture that’s so satisfying.
Salt: Key for seasoning—helps the onions release moisture and enhances flavors overall.
Fresh thyme: Adds an earthy herbal hint that complements both onions and tomatoes perfectly.
Dry white wine: Used to deglaze the pan, it lifts all those caramelized flavors off the bottom and enriches the sauce.
Pasta water: Starchy and salty, this is your secret weapon to creating a silky, clingy sauce.
Farfalle pasta: The bow-tie shape holds the sauce nicely; but feel free to swap for penne or fusilli if you prefer.
Cashew cream (or vegan cream): Gives that luscious, creamy texture without overpowering the tangy flavors.
Spinach: Fresh and lightly wilted at the end for a pop of color and freshness.
Salt and pepper: To taste—don’t be shy to adjust these to your liking right before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Caramelized Onion and Sun-Dried Tomato Pasta Recipe is. Over time, I’ve tweaked it based on what’s in my fridge or what my family’s craving, and you can absolutely do the same to make sure it suits your tastes.

Add Protein: One time, I sautéed some mushrooms and tossed in grilled chicken for a heartier meal—my family goes crazy for that combo.
Make it Vegan or Dairy-Free: Using cashew cream made it so creamy without any dairy, and you can always swap pasta for gluten-free options if needed.
Swap Greens: Instead of spinach, I’ve used fresh basil or kale, which gives it a nice twist depending on what you prefer or have on hand.
Extra Heat: Sometimes I add a pinch of crushed red pepper flakes if I’m craving a little spicy kick—just small enough to complement, not overpower.

How to Make Caramelized Onion and Sun-Dried Tomato Pasta Recipe

Step 1: Slow and Steady with the Onions

Start by melting your olive oil—or the flavorful oil from your sun-dried tomatoes jar—in a non-stick pan over medium-low heat. Add the thinly sliced onions, minced garlic, and a pinch of salt to help draw out moisture. This is where patience pays off. For about 25 minutes, let those onions cook slowly, stirring every few minutes so they soften and develop that gorgeous golden-brown caramelization. Resist the urge to crank the heat or rush this; slow cooking is the secret to unlocking their natural sweetness and depth.

Step 2: Meanwhile, Cook the Pasta

While the onions work their magic, cook your farfalle pasta according to the package instructions until al dente. Make sure to reserve at least 1 1/2 cups of the starchy pasta water before draining—that liquid will help bring your sauce together in a silky, irresistible way.

Step 3: Build the Sauce with Flavor

Once your onions are perfectly caramelized, add fresh thyme and the chopped sun-dried tomatoes to the pan. Pour in the dry white wine to deglaze—scrape the bottom of the pan gently so none of those caramelized bits go to waste. The wine will cook down quickly, adding an amazing tangy background note. Then, stir in the reserved pasta water and cashew cream to create a luscious sauce that clings beautifully to every pasta piece.

Step 4: Come Together and Serve

Toss the cooked pasta right into the sauce, and stir in a handful of fresh spinach (or basil if you prefer) right at the end for a burst of color and freshness. Season generously with salt and pepper to taste, and serve it hot. I always find this is the moment when the whole kitchen fills with the most amazing aromas—so promising, and taste-wise, it does not disappoint!

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Pro Tips for Making Caramelized Onion and Sun-Dried Tomato Pasta Recipe

Slow-Caramelize the Onions: I learned that rushing this step ruins the flavor; low and slow is the only way to develop that sweet depth.
Reserve Pasta Water Generously: The starchy water is gold—you’ll use it to bring your sauce together and make it cling gorgeously to the pasta.
Use Wine to Deglaze: Pouring wine lifts up that caramelized goodness off the pan and amps up the complexity brilliantly.
Season Mindfully: It’s easy to over-salt at the end, so taste as you go, especially after adding pasta water and cream.

How to Serve Caramelized Onion and Sun-Dried Tomato Pasta Recipe

A white bowl filled with three layers of pasta: the base is a creamy, orange-yellow sauce with soft pasta pieces, topped with a thicker layer of melted cheese that looks slightly golden and bubbly, sprinkled with black pepper and red spices, and garnished with small green herb pieces. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping this pasta with a sprinkle of freshly grated Parmesan or, if you want to keep it vegan, a handful of toasted pine nuts or crushed cashews adds the perfect crunch and nutty contrast. A few fresh thyme leaves or chiffonade basil look beautiful and taste amazing, too!

Side Dishes

Light salads work wonderfully here—think arugula tossed with lemon vinaigrette or a crisp cucumber and tomato salad. I also love pairing this pasta with some crusty garlic bread to scoop up any extra sauce (because there’s always extra).

Creative Ways to Present

For special occasions, I’ve served this pasta in individual shallow bowls with a drizzle of good-quality olive oil and a few edible flowers for a restaurant-style finish. It’s simple but elegant and always impresses guests without you needing to spend hours plating.

Make Ahead and Storage

Storing Leftovers

Leftover pasta stores beautifully in an airtight container in the fridge for up to 3 days. I usually add a splash of water or a bit more cashew cream before reheating to keep the sauce from drying out.

Freezing

I don’t freeze this dish often because the fresh spinach can get a bit soggy, but if you want to, freeze the sauce separately without the greens and pasta for up to 2 months. Then just cook fresh pasta and toss it with the defrosted sauce when ready.

Reheating

To reheat, gently warm the pasta in a skillet over low heat with a splash of water or extra cream, stirring regularly to revive the sauce’s creaminess without overheating or drying it out.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! Farfalle is classic here because its shape holds the sauce well, but you can swap in penne, fusilli, or even spaghetti if that’s what you have. Just adjust cooking time accordingly.
Is there a way to make this recipe gluten-free?

Yes! Use your favorite gluten-free pasta in place of farfalle. Be sure to check cooking times since they can vary—the delicious sauce works perfectly with any gluten-free variety.
Can I make this recipe ahead of time?

You can prepare the caramelized onions and sun-dried tomato sauce a day ahead and refrigerate it. Then cook the pasta fresh just before serving and toss everything together for best texture and flavor.
What if I don’t have cashew cream?

No worries! You can use any vegan cream alternative or even a splash of heavy cream or half-and-half if you’re not dairy-free. Coconut cream can work too, though it adds a subtle coconut flavor.

Final Thoughts

This Caramelized Onion and Sun-Dried Tomato Pasta Recipe really holds a special place in my kitchen rotation. It’s that perfect blend of easy to make, packed with flavor, and flexible enough to customize however you want. I love feeding this to friends because it feels special but doesn’t demand hours in front of the stove. If you want a pasta dish that’s both comforting and a little different, trust me—you’ll want to try this one. Go ahead, grab those onions and sun-dried tomatoes, and I promise you’ll be smiling by the first bite.