This creamy sun-dried tomato pasta is a burst of flavor! With rich cream and tangy sun-dried tomatoes, it’s both comforting and delicious.
You won’t believe how quick this dish comes together. Just cook the pasta, mix in the creamy sauce, and enjoy a bowl of happiness in minutes! 😋
Key Ingredients & Substitutions
Penne Pasta: I love using penne for this recipe as its shape holds the creamy sauce well. If you don’t have penne, any short pasta works—like rotini, rigatoni, or farfalle. Gluten-free pasta is also a great substitute!
Sun-Dried Tomatoes: These add a wonderful tangy flavor. You can use dried ones, just rehydrate them in hot water for about 30 minutes. If sun-dried tomatoes are hard to find, roasted red peppers can give a different but lovely taste.
Heavy Cream: This gives your sauce a creamy texture. For a lighter version, you can use half-and-half or a milk and flour mixture. Coconut cream is a good dairy-free option if you’re looking for something plant-based.
Parmesan Cheese: I appreciate the richness of Parmesan in this dish. You can replace it with Pecorino Romano for a sharper taste, or nutritional yeast if you want a vegan option.
How Do You Create a Creamy Sauce Without Overcooking It?
Getting the sauce just right can be tricky. To achieve that creamy texture, follow these steps:
- Cook garlic just until fragrant, about 1 minute. Don’t let it brown or it will add bitterness.
- When adding the heavy cream, keep the heat at medium-low to prevent boiling, which can separate the cream.
- Add the cheese slowly, stirring constantly to blend. This will help the cheese melt smoothly into the sauce.
- Don’t forget to add seasoning and adjust to your taste. Taste as you go!
With these tips, you’ll create a creamy sauce that’s full of flavor and perfectly coats your pasta!
How to Make Creamy Sun-Dried Tomato Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz penne pasta
- 2 cups fresh spinach
For the Sauce:
- 1 cup sun-dried tomatoes (packed in oil), chopped
- 1 tablespoon olive oil (if needed from sun-dried tomatoes)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
For Garnish:
- Fresh basil (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes total—10 minutes for prepping and cooking the pasta and sauce, and another 10 minutes for combining and finishing up. Quick and easy, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to package directions until al dente, which is usually around 8-10 minutes. Once done, drain the pasta and set it aside.
2. Sauté the Garlic:
In a large skillet, heat the olive oil (or some oil from the sun-dried tomatoes) over medium heat. Add the minced garlic to the skillet and sauté for about 1 minute until it becomes fragrant. Make sure not to burn the garlic!
3. Add Sun-Dried Tomatoes:
Next, add the chopped sun-dried tomatoes to the skillet with the garlic. Cook this mixture for about 2 minutes. This helps to release the flavors of the tomatoes into the oil, creating a delicious foundation for your sauce.
4. Create the Creamy Base:
Pour in the heavy cream, stirring well to combine the ingredients. Allow the mixture to come to a gentle simmer—this should take about a minute. It’s important not to let it boil too vigorously.
5. Add Cheese:
Now, stir in the grated Parmesan cheese, mixing until the sauce thickens slightly and turns creamy. This might take a couple of minutes. If you find the sauce too thick, you can add a splash of pasta water to loosen it up.
6. Season the Sauce:
Season the creamy sauce with salt, black pepper, and red pepper flakes to taste. Adjust to your preference—more red pepper flakes will give it a nice kick!
7. Incorporate Spinach:
Lastly, add the fresh spinach to the sauce, stirring until it wilts down, which will take about 1-2 minutes. This adds great color and nutrition to your dish!
8. Combine with Pasta:
Toss the cooked penne pasta into the skillet with the sauce. Mix it well to ensure every piece of pasta is fully coated with the creamy goodness.
9. Serve and Garnish:
Once mixed, serve the creamy sun-dried tomato pasta hot. You can garnish with fresh basil on top and add extra red pepper flakes if you like it spicy!
Enjoy your deliciously creamy and flavorful sun-dried tomato pasta! It’s a delightful meal that’s sure to impress anyone at your table!
FAQs About Creamy Sun-Dried Tomato Pasta
Can I Use Dried Sun-Dried Tomatoes Instead?
Yes, you can! If using dried sun-dried tomatoes, make sure to soak them in hot water for about 30 minutes to rehydrate them before chopping and adding them to the sauce.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or a mixture of milk and a tablespoon of flour to thicken it. For a dairy-free alternative, coconut cream works well for a rich taste.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave, adding a splash of milk to revive the creaminess!
Can I Add Other Vegetables?
Absolutely! Feel free to include other vegetables like mushrooms, bell peppers, or zucchini for extra flavor and nutrients. Just sauté them along with the garlic before adding the sun-dried tomatoes.
