Caramelized Onion Dip Pasta Bake
Busy moms, this Vegetarian Onion Dip Pasta Bake is your new weeknight hero!
Made with cottage cheese for extra protein, this easy, cheesy, and kid-approved dish comes together fast—no complicated steps, just pure comfort food.
Side note: in the photo I sliced the onions, but if you have onion questioners in your house you can and should chop them up instead so they aren’t as in your face 😉
PREP TIME
20 minutes
COOK TIME
1 hour
INGREDIENTS
13
Serves: 4-5
Ingredients
- 1 whole1 whole1 whole Onion, sliced thin or chopped
- 1 whole1 whole1 whole Garlic
- 2 Tbsp2 Tbsp2 Tbsp Worcestershire Sauce
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Avocado Oil
- 0.5 tsp0.5 tsp0.5 tsp Thyme, Dried
- 2 pinch2 pinch2 pinch Salt and Pepper, season to taste
- 12 oz12 oz12 oz Pasta, I used chickpea
- 0.333 - 0.5 cup0.333 - 0.5 cup0.333 - 0.5 cup Parmesan Cheese
- 1 cup1 cup1 cup Cottage Cheese, Low-Fat
- 0.5 cup0.5 cup0.5 cup Pasta Water
- 0.25 cup0.25 cup0.25 cup Sour Cream
- 0.25 tsp0.25 tsp0.25 tsp Real Salt - Redmond
sauce
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add onion, garlic, salt and pepper, 1 tbs of worcestershire sauce, avocado oil, and thyme in a 13x8 casserole dish. Mix and center the who garlic head (skin on, top sliced off) in the pan and cover with foil. Bake at 350 for an hour.
- Towards the end of the hour, make your pasta (I used chickpea pasta) and reserve 1/2 cup of the pasta water.
- Blend the sauce ingredients together until smooth.
- Once cooled enough to handle, squeeze garlic out of the skin and mix with the onions.
- Add pasta and sauce and the remaining 1 TBS of worcestershire sauce.
- Add parmesan cheese, mix, taste and adjust seasonings if necessary.
- Serve with a side salad or veggie to stretch the meal further.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 479 |
| Fat: | 14 g |
| Carbohydrates: | 26 g |
| Protein: | 60 g |
| Cholesterol: | 26 g |
| Sodium: | 1434 mg |
| Fiber: | 6 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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