why make this recipe
Creamy Sun-Dried Tomato Pasta is a delightful dish that brings together the rich flavors of sun-dried tomatoes and creamy sauce. It’s an easy recipe that can turn a simple meal into something special. With its combination of creamy goodness, bursting flavors, and vibrant colors, this dish is sure to impress anyone at your table. Plus, it’s quick to make, making it perfect for busy weeknights or a cozy weekend dinner.
how to make Creamy Sun-Dried Tomato Pasta
Ingredients :
- 8 ounces uncooked pasta (rigatoni, penne, or fettuccine)
- 2 tablespoons butter
- ½ tablespoon all-purpose flour
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- ½ teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon Italian seasoning
- ½ cup sun-dried tomatoes, drained if oil-packed
- ¾ cup heavy cream
- ⅓ cup freshly grated parmesan cheese
- 2 cups fresh baby spinach, packed
- Salt and black pepper, to taste
Directions :
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Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve about ½ cup of pasta water before draining.
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Sauté the garlic: In a large skillet over medium heat, melt the butter. Add the flour and garlic, stirring constantly for about 30 seconds until fragrant.
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Build the sauce: Whisk in the white wine (or broth), Dijon mustard, lemon juice, and Italian seasoning. Let it simmer and reduce by half, which should take about 3 minutes.
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Add the tomatoes and cream: Stir in the sun-dried tomatoes and heavy cream, allowing the sauce to bubble gently for 5 minutes until slightly thickened.
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Incorporate the cheese and spinach: Sprinkle in the parmesan cheese and stir until melted. Add the spinach and let it wilt into the sauce, stirring occasionally.
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Combine with pasta: Add the drained pasta to the skillet, tossing everything together until evenly coated. If the sauce is too thick, add a small amount of reserved pasta water until the desired consistency is reached.
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Season and serve: Taste and adjust seasoning with salt and black pepper as needed. Serve immediately with extra parmesan on top.
how to serve Creamy Sun-Dried Tomato Pasta
Creamy Sun-Dried Tomato Pasta pairs beautifully with a simple green salad or garlic bread. You can also add grilled chicken or shrimp for added protein. Garnish with fresh basil or extra parmesan cheese for a nice touch.
how to store Creamy Sun-Dried Tomato Pasta
If you have leftovers, store the pasta in an airtight container in the fridge. It will last for up to 3 days. To reheat, simply warm it gently in a skillet or microwave, adding a splash of cream or reserved pasta water if needed to refresh the sauce.
tips to make Creamy Sun-Dried Tomato Pasta
- Make sure not to overcook the pasta; it should be al dente for the best texture.
- Feel free to add other vegetables such as bell peppers or mushrooms for extra flavor.
- Use freshly grated parmesan cheese for a creamier, more flavorful sauce.
variation (if any)
You can swap out the pasta type for gluten-free pasta or use whole wheat pasta for a healthier option. If you prefer a lighter sauce, use half-and-half instead of heavy cream.
FAQs
1. Can I use oil-packed sun-dried tomatoes?
Yes, oil-packed sun-dried tomatoes can be used directly. Just make sure to drain them before adding to the sauce.
2. How can I make this dish vegetarian?
This recipe is already vegetarian, but just ensure you use vegetable broth instead of chicken broth if you decide to use broth.
3. Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or even diced tofu can be great additions to make this meal more filling.
Creamy Sun-Dried Tomato Pasta
A delightful dish featuring the rich flavors of sun-dried tomatoes combined with a creamy sauce, perfect for quick weeknight meals or cozy weekend dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 ounces uncooked pasta (rigatoni, penne, or fettuccine)
- 2 tablespoons butter
- ½ tablespoon all-purpose flour
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- ½ teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon Italian seasoning
- ½ cup sun-dried tomatoes, drained if oil-packed
- ¾ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach, packed
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve about ½ cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Add the flour and garlic, stirring constantly for about 30 seconds until fragrant.
- Whisk in the white wine (or broth), Dijon mustard, lemon juice, and Italian seasoning. Let it simmer and reduce by half, which should take about 3 minutes.
- Stir in the sun-dried tomatoes and heavy cream, allowing the sauce to bubble gently for 5 minutes until slightly thickened.
- Sprinkle in the Parmesan cheese and stir until melted. Add the spinach and let it wilt into the sauce, stirring occasionally.
- Add the drained pasta to the skillet, tossing everything together until evenly coated. If the sauce is too thick, add a small amount of reserved pasta water until the desired consistency is reached.
- Taste and adjust seasoning with salt and black pepper as needed. Serve immediately with extra Parmesan on top.
Notes
For best texture, ensure the pasta is cooked al dente. Add grilled chicken or shrimp for extra protein. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: creamy pasta, sun-dried tomatoes, quick dinner, vegetarian, Italian pasta