Creamy Onion Pasta
Four onions bake with crème fraîche until soft and sweet, then turn into a creamy sauce with a splash of balsamic.
- Time
- 40 min
- Servings
- 2
- Effort
- Easy
Ingredients
For 2 servings
- 250 g Farfalle pasta
- 2 White onions
- 2 Red onions
- 150 g Crème fraîche
- 1½ tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Paprika powder
- ½ tsp Chilli flakes
- 1 tsp Italian herbs
- Salt and black pepper, to taste
Method
-
Heat the oven to 200 °C (390 °F). Peel and halve the onions, slice them into thin half-rings and add them to a baking dish.
-
Add the crème fraîche, olive oil, paprika, chilli flakes, Italian herbs, salt and pepper and mix everything together.
-
Bake for 25–30 minutes, stirring once halfway, until the onions are soft and lightly caramelised.
-
Meanwhile, cook the farfalle in salted water according to the package instructions. Save a cup of the pasta water before draining.
-
Mix the baked onion mixture until smooth and creamy. For an extra silky sauce, blend part of it briefly with a stick blender.
-
Add the balsamic vinegar and mix again.
-
Add the cooked farfalle and mix until everything is coated in the creamy onion sauce. Loosen it with a splash of pasta water if needed, then serve and enjoy.
