This Easy Creamy Sun Dried Tomato Pasta is a quick delight! With rich cream and tangy sun-dried tomatoes, it’s like a warm hug in a bowl. Perfect for busy nights!
You won’t believe how simple it is to whip up! I love making this pasta when I need comfort food without all the fuss. Pair it with a salad, and you’ve got a meal everyone will enjoy!
Key Ingredients & Substitutions
Penne pasta: Penne is great for this recipe due to its shape, which holds the creamy sauce well. If penne isn’t available, feel free to swap it for fusilli, rigatoni, or even spaghetti for a different texture.
Sun-dried tomatoes: These add a rich, tangy flavor to the dish. If you can’t find oil-packed sun-dried tomatoes, you can use dried ones; just soak them in warm water for about 20 minutes to soften.
Heavy cream: This makes the sauce creamy and smooth. If you’re looking for a lighter option, you can substitute half-and-half or a non-dairy cream like coconut cream, but the flavor will change slightly.
Parmesan cheese: Freshly grated Parmesan delivers the best flavor. If you’re dairy-free, nutritional yeast can be a great substitute for a cheesy taste without the dairy.
Spinach or basil: These greens offer freshness and color. If these aren’t on hand, arugula or kale could work as substitutes.
How Can I Ensure My Sauce is Perfectly Creamy?
Getting your sauce right is key! Start by properly sautéing the garlic to release its flavor — but watch it closely to avoid burning. When adding cream, let it heat gently to thicken. Stir regularly for a smooth texture.
- Combine cream with heat, not boiling. A gentle simmer is best.
- Mix in cheese gradually, allowing it to melt completely and meld into the sauce.
- Toss your pasta with the sauce off the heat for a creamy finish!
These steps will help you achieve that velvety sauce that coats your pasta beautifully!
Easy Creamy Sun Dried Tomato Pasta
Ingredients You’ll Need:
- 12 oz (340 g) penne pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (oil-packed), sliced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 cup fresh spinach or fresh basil leaves, chopped
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and cooking time. It’s quick and perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Make sure not to let it burn!
3. Add Sun-Dried Tomatoes:
Next, add the sliced sun-dried tomatoes to the skillet and cook for about 2 minutes. This helps to infuse the oil and garlic with their delicious flavor.
4. Create the Creamy Sauce:
Pour the heavy cream into the skillet and bring it to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until the cream starts to thicken slightly.
5. Incorporate Cheese:
Stir in the grated Parmesan cheese and mix until it’s melted and the sauce becomes creamy. Season everything with salt, black pepper, and red pepper flakes if you like a little kick.
6. Combine Pasta and Sauce:
Add the cooked penne pasta to the skillet and toss it to coat evenly with the creamy sun-dried tomato sauce. Get every piece covered!
7. Add Greens:
Fold in the chopped fresh spinach or basil leaves and cook for another 1-2 minutes until they are slightly wilted, adding color and freshness to your dish.
8. Serve and Enjoy:
Remove the skillet from heat and serve the pasta hot, garnished with fresh basil leaves and a sprinkle of extra Parmesan if desired. Enjoy your creamy, flavorful sun-dried tomato pasta!
This dish pairs wonderfully with a light side salad or crusty bread for a comforting and easy meal.
FAQ for Easy Creamy Sun Dried Tomato Pasta
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Yes! If you prefer fresh tomatoes, you can use about 2-3 medium tomatoes. Just chop them and add them to the skillet after sautéing the garlic. Cook for a slightly longer time until they soften, then proceed with the cream.
How Can I Make This Recipe Vegetarian or Vegan?
To make this dish vegetarian, simply ensure your Parmesan cheese is rennet-free. For a vegan version, substitute heavy cream with coconut cream or almond milk and use nutritional yeast in place of Parmesan cheese for that cheesy flavor.
Can This Pasta Be Made in Advance?
Absolutely! You can prepare the sauce in advance and store it in the fridge for up to 2 days. When you’re ready to eat, just reheat the sauce, toss in the cooked pasta, and add a splash of broth or more cream to bring it back to life.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm slowly on the stove over medium-low heat, adding a bit of cream or pasta water to loosen the sauce if needed.
