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Begin by slicing the five small yellow onions or the three large yellow onions, taking care while cutting.
In a bowl, combine the half cup of sun-dried tomatoes, one tablespoon of paprika, one teaspoon of black pepper, one teaspoon of salt, and one teaspoon of parsley flakes.
Add the clove of garlic to the mixture and drizzle it with olive oil or sun-dried tomato juice.
Cover the bowl with foil and place it in the oven preheated to 400 degrees Fahrenheit for one hour.
After 30 minutes, give the mixture a toss and return it to the oven.
While the onion mixture is baking, bring a pot of water to a boil and cook the three cups of farfalle pasta according to the package instructions.
Once the onions are caramelized and the pasta is cooked, squeeze the garlic into the pasta.
Stir in a handful of fresh parsley, half a cup of coconut milk, and some chopped fresh basil.
Before draining the pasta, reserve about a cup of the pasta water.
Combine the pasta with the onion mixture, adding the reserved pasta water as needed to achieve the desired consistency.
Finish the dish by squeezing the juice of one lemon over the pasta.