Regan’s Creamy Pasta
Hello! It’s Regan McCarthy ’25 here with yet another recipe! This week at the Greenhouse, we cooked up some yummy, creamy, caramelized onion pasta! This is my first semester in the best house ever, and nothing beats having a delicious home-cooked meal every weeknight. The house is always filled with the most amazing smells, and there is nothing better than getting to eat the tastiest meal on my favorite couch with all my favorite people! I live upstairs in The Plant Stand and spend my time doing anything and everything other than homework. I spend most of my time on the porch or in our beautifully decorated living room. The Greenhouse is constantly filled with laughter and love, as well as local veggies that we use every day to cook amazing dinners for all of you! This past Tuesday, Kate, Silas and I cooked the most amazing pasta that I would love nothing more than to share with you all.
Creamy Onion Pasta!
Ingredients:
- 5 onions sliced
- 1 ½ tsp salt or to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 1 tsp dried oregano
- 1/3 cup 80 ml olive oil
- Approximately 5.3 oz 150g cream heese (plant-based)
- 1 bulb of garlic cut open
- 17.6 oz cooked pasta 500g (from 8.8 oz or 250g dry pasta)
- 1 cup roasted lentils or chickpeas for extra protein, optional (we used chickpeas!)
Directions:
- Prepare the onions: In a baking tray, place the sliced onions. Sprinkle with the mixed seasonings (salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and dried oregano) and drizzle with 1/3 cup of olive oil. Mix everything well to ensure the onions are evenly coated.
- Add cream cheese and garlic
- Bake: Cover the tray with foil and bake in the preheated oven for about 1 hour or until the onions are nicely caramelized and soft.
- After baking, remove the tray from the oven. Squeeze the roasted garlic out of its skin and add it to the tray.
- Add cooked pasta
- Season and add protein!!!!
I hope you try it out and enjoy!
Peace, Love, Veggies! – The Greenhouse