1. Preheat oven to 400°F.
2. In a casserole dish, combine onions, sun-dried tomatoes, paprika, salt, pepper, and dried parsley. Toss to coat.
3. Place the garlic head in the center, drizzle with olive oil or sun-dried tomato oil, cover with foil, and bake for 1 hour, tossing halfway through.
4. About 20 minutes before it is done, cook the pasta according to package instructions, reserving up to 1 cup of pasta water.
5. Remove the garlic from the dish, squeeze out the cloves, and add them back. Stir in fresh basil, lemon juice, coconut milk, and the cooked pasta. Add pasta water as needed. Enjoy!
