Creamy Sun-Dried Tomato Pasta – A Flavorful Comfort Dish
Roasted Veggie Pesto Pasta has long been a comfort food staple, but when combined with sun-dried tomatoes and a velvety cream sauce, it transforms into something truly irresistible. The tangy sweetness of sun-dried tomatoes balances beautifully with the richness of cream, while garlic, herbs, and Parmesan create layers of flavor that feel both comforting and gourmet.
This dish is perfect for anyone who wants a restaurant-quality meal at home without spending hours in the kitchen. It comes together in under 30 minutes, making it a fantastic option for busy weeknights or an impressive dinner date. What makes it even more appealing is its versatility—you can keep it vegetarian or add protein like chicken, shrimp, or tofu to tailor it to your taste.
Ingredients Needed
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| Penne pasta (dry) | 2 cups (200g) | 710 kcal |
| Olive oil | 2 tbsp | 240 kcal |
| Garlic (minced) | 3 cloves | 13 kcal |
| Sun-dried tomatoes (in oil, drained) | 1 cup | 230 kcal |
| Heavy cream | 1 cup | 820 kcal |
| Parmesan cheese (grated) | ½ cup | 220 kcal |
| Fresh spinach (optional) | 1 cup | 7 kcal |
| Basil (fresh, chopped) | A handful | 5 kcal |
| Salt | To taste | 0 kcal |
| Black pepper | To taste | 0 kcal |
Step-by-Step Cooking Instructions
- Cook the pasta – Bring a pot of salted water to boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté the base – In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in chopped sun-dried tomatoes and cook for 2–3 minutes.
- Create the sauce – Pour in heavy cream and stir well. Let the sauce simmer gently for 5 minutes, allowing the flavors to blend.
- Add pasta and cheese – Toss in the cooked pasta along with Parmesan cheese. Stir until the pasta is evenly coated with the creamy sauce. Use a splash of reserved pasta water if the sauce feels too thick.
- Finish with greens and herbs – Add fresh spinach and let it wilt in the sauce. Garnish with chopped basil and a sprinkle of black pepper before serving.
Tips for Customizing the Recipe
- Protein Boost – Add grilled chicken, shrimp, or even crispy bacon for extra flavor and protein.
- Dairy-Free Version – Swap heavy cream for coconut cream and use nutritional yeast instead of Parmesan.
- Extra Veggies – Mushrooms, zucchini, or roasted red peppers pair wonderfully with sun-dried tomatoes.
- Make it Spicy – Add a pinch of red chili flakes for a subtle kick.
- Lighter Option – Use half-and-half instead of heavy cream to reduce calories without losing creaminess.
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 18 g |
| Carbohydrates | 68 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sodium | 540 mg |
Serving Suggestions
This creamy sun-dried tomato pasta pairs perfectly with:
- Garlic bread or focaccia for a complete Italian-inspired meal.
- A crisp green salad with lemon vinaigrette to balance the richness of the sauce.
- Roasted vegetables such as asparagus or Brussels sprouts for extra texture and flavor.
- A glass of white wine like Chardonnay or Pinot Grigio for an elegant touch.
Creamy Sun-Dried Tomato Pasta – A Flavorful Comfort Dish
3-4
servings10
minutes20
minutes620
kcalIngredients
2 cups (200g) penne pasta – 710 kcal
2 tbsp olive oil – 240 kcal
3 cloves garlic, minced – 13 kcal
1 cup sun-dried tomatoes (in oil, drained & chopped) – 230 kcal
1 cup heavy cream – 820 kcal
½ cup Parmesan cheese, grated – 220 kcal
1 cup fresh spinach (optional) – 7 kcal
A handful of fresh basil, chopped – 5 kcal
Salt – to taste
Black pepper – to taste
Directions
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a skillet, sauté garlic until fragrant. Add sun-dried tomatoes and cook for 2–3 minutes.
- Stir in heavy cream and simmer for 5 minutes.
- Toss in pasta and Parmesan cheese, mixing until coated. Add reserved pasta water if needed to adjust thickness.
- Stir in fresh spinach and let it wilt.
- Garnish with basil and black pepper. Serve warm.
Recipe Video
Notes
- For the best flavor, always use good-quality sun-dried tomatoes—those packed in oil add extra richness. If you prefer a lighter version, swap heavy cream with half-and-half or coconut cream. Don’t forget to save some pasta water; it’s the secret to making the sauce silky and perfectly clingy.
FAQs
1. Can I make creamy sun-dried tomato pasta without heavy cream?
Yes! You can replace heavy cream with half-and-half, milk with a bit of cream cheese, or even coconut cream for a dairy-free version.
2. Do I need to rehydrate sun-dried tomatoes before using them?
If your sun-dried tomatoes are packed in oil, just drain and chop them. If they’re dry, soak them in warm water for 10–15 minutes to soften before cooking.
3. What type of pasta works best for this recipe?
Penne and fusilli hold the creamy sauce beautifully, but spaghetti or fettuccine also work well if you prefer long pasta shapes.
4. Can I make this pasta ahead of time?
Yes, but it’s best enjoyed fresh. If preparing ahead, store the sauce separately and combine it with pasta just before serving for the creamiest texture.
5. How can I make this pasta more nutritious?
Add vegetables like spinach, mushrooms, zucchini, or roasted peppers. You can also use whole wheat or lentil pasta for extra fiber and protein.
6. How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce.
Conclusion
Creamy sun-dried tomato pasta is more than just another pasta recipe—it’s a comforting yet sophisticated dish that combines rich creaminess with tangy Mediterranean flavors. With simple ingredients and quick preparation, it’s ideal for busy weeknights while still being impressive enough for special occasions. Whether you keep it vegetarian or customize it with your favorite proteins and veggies, this pasta is guaranteed to become a household favorite.
