One Pot Caramelized Shallot and Thyme Pasta
One-pot meals make the perfect weeknight dinner. The caramelized shallots bring in fall flavor, and the pasta is so creamy by the end, it’s the ideal comfort meal. This recipe is originally from my November 2024 grocery series where I turned a $50 grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.
One Pot Caramelized Shallot and Thyme Pasta Ingredient Notes
Shallots: Shallots are mild and slightly sweet and caramelize beautifully when cooked low and slow. They add a deep, savory and sweet flavor to the pasta, creating a rich base without overpowering the dish. Their tender texture and subtle aroma make them ideal for one-pot meals.
Ground Pork: Ground pork browns into flavorful, crispy bits that add both protein and savory richness to the dish. Its fat enhances the base of the shallot sauce and complements the creamy texture of the pasta. Seasoned simply with salt and ground black pepper, it ties the whole recipe together.
Coconut Milk: Full-fat coconut milk brings creaminess and a subtle sweetness that balances the savory shallots and pork. It creates a luscious, dairy-free sauce that coats every piece of pasta. Its richness makes the dish comforting and satisfying without feeling heavy.
Thyme: Dried thyme lends an earthy, aromatic note that deepens the fall flavors of the dish. It pairs well with both the caramelized shallots and creamy coconut milk, enhancing the overall complexity. A small amount goes a long way in grounding the recipe.
One Pot Caramelized Shallot and Thyme Pasta
4-6
servings20
minutes45
minutesOne-pot meals make the perfect weeknight dinner. The caramelized shallots bring in fall flavor, and the pasta is so creamy by the end, it’s the ideal comfort meal. This recipe is originally from my November 2024 grocery series where I turned a grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.
Keep the screen of your device on
Ingredients
- Crispy pork
1 tablespoon olive oil, additional as needed
1/2 pound ground pork
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
- Shallot pasta
5 shallots, halved and thinly sliced
6 garlic cloves, peeled and minced
2 teaspoons dried thyme
1 teaspoon kosher salt, additional to taste
1/2 teaspoon ground black pepper
16 ounces gluten-free fusilli or rigatoni pasta (or regular fusilli, penne, or rigatoni)
32 ounces low-sodium chicken broth
3/4 cup full-fat coconut milk (half of a 13.5oz can)
Directions
- Preheat the oven to 400F.
- Heat the oil over medium-high heat in a dutch oven or oven-safe lidded pot. When the oil is heated and shimmering, add the ground pork. Cook, stirring often and breaking into small crumbles, until the pork is fully browned and crispy, 5-7 minutes. Remove the cooked pork from the pot, leaving the oil, and set aside. If there is not oil remaining, add about 1 tablespoon to the pot.
- Reduce the heat to medium and add the sliced shallots. Cook, stirring often, until soft and caramelized, 6 to 8 minutes. If the shallots are browning too quickly, reduce the heat to medium-low. Stir in the garlic, thyme, salt, and ground black pepper. Continue cooking and stirring until fragrant, another 1 to 2 minutes.
- Turn off the heat and add the dry pasta directly to the pot and mix with the shallots. Stir in the broth and coconut milk, season with a generous pinch of salt, cover the pot and transfer to the oven on the middle rack. (Note: if your pot does not have a lid, cover tightly with foil.) Bake until the pasta is al dente and liquid is mostly absorbed, 25 to 30 minutes (may vary depending on pasta used, see notes).
- Remove the pot from the oven and let it rest, covered, for 10-15 minutes to allow the pasta to absorb the remaining liquid and thicken. .
- Stir in the crispy pork and serve in low bowls. Garnish with chopped parsley, if desired.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
- Pasta: Depending on the pasta used, the bake time in the oven may vary. Many gluten-free pastas come in 12 or 14 ounce packages, so be mindful to reduce the broth by about 1/4 cup to ensure the liquid can fully absorb.
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What do you recommend for a coconut milk sub?
you can sub for light cream!
This was fantastic! It was devoured by my 1-year-old and my husband said he’d be happy if he got it from a restaurant.
We made this tonight and winged it in the instant pot since I can never get rice or pasta right in the oven. We still were able to make it as a one pot meal. It was excellent, even our onion hater liked the shallots and was disappointed when it was gone.
I used chickpea fusilli pasta and it came out more like mashed potatoes. Still delicious- but I guess chickpea pasta isn’t the best option! But I’m not complaining 🤣 Just warning!
Hi Andrea! I’m so sorry this happened! Depending on what type of GF pasta, they can definitely make or break a dish. I used the Trader Joe’s brown rice and quinoa fusilli for this one and it held up very well, maybe give that one or a similar one a shot next time! Some other of my favorite brands are Jovial Foods and Rummo!
This is a keeper for us! So simple and sooo delicious that even my picky eaters loved it. Including the ones who don’t like onions. My noodles ended up being over cooked so I’ll try 20 min next time.
Such a comfort food recipe, and so versatile. I had some extra shredded cabbage to use up, so I sautéed that along with the shallots and garlic. I also used an Italian-seasoned veggie ground made primarily of mushrooms and pea protein instead of the pork. It added an extra flavour boost and of course some protein. I used a gemelli pasta shape and it worked well with the sliced shallots, size-wise. Would definitely make again! The fresh parsley added at the end was a nice touch.
This was super tasty! My husband said “keep this recipe”! I used brown rice pasta, but the package was only 12oz so it was a bit soupy, but the leftovers won’t be I’m sure. It definitely needed all the salt that you had us add. I didn’t have parsley so we snipped some fresh chives on top. Loved that it was a one pot meal!
I don’t have a Dutch oven or oven safe pot. Can I cook the pasta and then add it to the meat and shallots?
Hi Kristin! If you have a 9×13 baking dish I would try that first, just cover it tightly with foil when baking.
Loved this dish! I used regular pasta and it definitely cooked up a but quicker, around 20 min. I thought the coconut flavour might be overpowering but it wasn’t at all. I added rosemary to the sausage and love the flavor it added. Thanks for the recipe!