Creamy One-Pan Roasted Garlic & Sundried Tomato Pasta

1. Preheat oven to 400°F.
2. Toss onions, sun-dried tomatoes, salt, pepper, paprika, parsley, and olive oil in a casserole dish.
3. Place garlic in center, drizzle with olive oil, cover with foil, and roast 50–60 minutes, stirring halfway.
4. Cook pasta during the last 20 minutes, reserving up to 1 cup pasta water.
5. Squeeze roasted garlic into the onions and mash. Stir in coconut milk, Dijon, balsamic, lemon zest, and lemon juice.
6. Add pasta and a splash of reserved pasta water until glossy and creamy.
7. Finish with basil, flaky salt, and fresh cracked pepper.