This creamy sun-dried tomato pasta is bursting with flavor! With rich cream, tangy tomatoes, and herbs, every bite feels like a warm hug. It’s quick and so satisfying!
I love how easy it is to whip this up for a cozy dinner. Just boil the pasta, mix in the creamy sauce, and you’re ready to enjoy a restaurant-style meal at home!
Key Ingredients & Substitutions
Pasta: I recommend using penne or fettuccine, but feel free to swap it for any pasta you have on hand, like spaghetti or rotini. Gluten-free pasta works too!
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add great flavor. If you can’t find those, dry sun-dried tomatoes work; just rehydrate them in warm water for about 10-15 minutes.
Heavy Cream: For a lighter option, try half-and-half or coconut cream for a dairy-free twist. Keep in mind this may slightly change the flavor and consistency.
Parmesan Cheese: Freshly grated Parmesan is best for a smooth sauce. If you want a nut-free option, nutritional yeast can be a great alternative.
Garlic and Onion: Both are essential for building flavor. If you’re in a pinch, garlic powder and onion powder are acceptable substitutes, though fresh is always better in taste!
How Do I Create a Creamy Sauce Without It Curdling?
Getting a creamy sauce just right can be tricky! Here’s how to keep it smooth:
- Use low heat when adding heavy cream to prevent it from boiling, which can cause curdling.
- Stir constantly and wait for it to gently simmer. This helps the cream blend smoothly with the other ingredients.
- If you notice any lumps, whisk the sauce while it simmers, or blend if needed for a completely smooth texture.
Remember, patience is key! Enjoy making your creamy sun-dried tomato pasta!
Creamy Sun Dried Tomato Pasta
Ingredients You’ll Need:
Pasta:
- 12 oz (340 g) pasta (penne, fettuccine, or your choice)
For the Sauce:
- 1 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 2 tablespoons olive oil (use oil from sun-dried tomatoes if oil-packed)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, chopped (or 1 teaspoon dried basil)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This creamy sun-dried tomato pasta takes about 20 minutes from start to finish. You spend around 10 minutes preparing the ingredients and cooking the pasta, plus another 10 minutes to make the sauce and combine it all together. Quick, easy, and absolutely delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente (firm to the bite). Once done, drain the pasta but remember to save about 1/2 cup of that pasta water for later. Set the pasta aside.
2. Sauté the Aromatics:
In a large skillet over medium heat, pour in the olive oil. Once hot, add the minced garlic and chopped onion. Sauté these for about 2-3 minutes, stirring often until they become fragrant and the onion turns translucent.
3. Add Sun-Dried Tomatoes:
Next, stir in the chopped sun-dried tomatoes along with the red pepper flakes, if you’re using them. Let this cook for another 2 minutes to let the flavors mingle and the tomatoes soften a bit.
4. Make the Creamy Sauce:
Pour in the heavy cream while stirring well to combine. Allow the mixture to come to a gentle simmer — this usually takes a minute or two. Then, sprinkle in the grated Parmesan cheese, stirring until it melts and the sauce thickens slightly, about 3-4 minutes.
5. Combine Pasta and Sauce:
Now it’s time to add your cooked pasta to the skillet. Toss everything together to coat the pasta in the creamy sauce. If the sauce seems too thick, add a little of that reserved pasta water, a tablespoon at a time, until you reach your preferred consistency.
6. Final Touches:
Stir in the chopped fresh basil, adding a burst of flavor, and season with salt and black pepper to taste. Give it a quick mix, and your dish is almost ready!
7. Serve and Enjoy:
Serve your creamy sun-dried tomato pasta hot. Garnish with fresh parsley and extra Parmesan cheese if you like. Enjoy the flavors of this delicious and comforting dish!
Frequently Asked Questions
Can I Use Different Types of Pasta?
Absolutely! While penne and fettuccine work beautifully, feel free to substitute with any pasta you prefer, such as spaghetti, rigatoni, or even gluten-free pasta. Just adjust the cooking time according to the package instructions!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free version, coconut cream or cashew cream works well. Keep in mind that using a substitute may slightly change the sauce’s texture and flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or pasta water to restore creaminess, heating gently on the stove or in the microwave. Stir well to combine as the sauce warms up.
Can I Make This Dish Spicier?
Yes! If you love a kick of heat, add more red pepper flakes to the sauce according to your taste. Alternatively, you can also toss in some chopped spicy peppers or a dash of hot sauce for an extra punch!
