Creamy Sun Dried Tomato Pasta Recipe is a savory, rich pasta mixing spaghetti with sun dried tomatoes, spinach and a creamy cheese sauce. You can add a protein like white beans, chickpeas chicken, steak or seafood to bulk up the meal. Top this delicious pasta with toasted pine nuts and fresh parsley.
Pasta is a weekly occurrence in my house.
My kids and of course my husband and I love pasta dishes. Today’s Creamy Sun Dried Tomato Pasta recipe is one we make time and time again.
One of my favorite ingredients to use in pasta is sun-dried tomatoes. They are savory, rich and flavor and pair so nicely with the pasta and creamy sauce.
Their pasta is made from simple, quality ingredients which is very important to me when I am feeding my family. It is the perfect pasta for today’s dish.
If you like this recipe you might also like this Mozzarella Chicken Pasta with Sun-dried Tomatoes, or this Pesto Pasta with Green Bean Sun-dried Tomatoes and Pine Nuts.
Recipe Ingredients You’ll Need
- Pasta: Today’s pasta recipe uses San Giorgio spaghetti pasta but any of their varieties will work. I also really like using the fettuccine and linguine in this recipe.
- Garlic: I use a good amount of garlic in this pasta dish. It adds great flavor but if garlic isn’t your thing you can use less.
- Broth: Vegetable or chicken broth is part of the cream sauce. Another nice option is to use white wine in place of the broth. The wine will cook down as the pasta sauce simmers.
- Cream: The heavy cream is what helps to create that creamy, cheese based sauce we all love so much. You could also use milk but depending on how much fat is in the milk it will be a thinner sauce. For example, whole milk has more fat so that would be a better option than skim milk.
- Sun-Dried Tomatoes: The sun dried tomatoes are one of my favorite ingredients to add to pasta dishes. I love the sweet, tangy, and chewy texture
- Spinach: Spinach is optional but I really enjoy it paired with sun dried tomatoes. You can also use other greens like arugula which would be a great option.
- Cheese: The Parmesan cheese helps to create the cheesy sauce.
- Spices: Italian seasoning, paprika and crushed red pepper are the spices I added to this dish. Fresh herbs like parsley and basil are used at the end of the dish to brighten it.
How Can I Modify this Pasta
- Pasta Shape: I used San Giorgio Spaghetti in this recipe but it works great with any of their pasta shapes. I especially like the linguine and fettuccine.
- Protein: There are a lot of options if you want to add a protein to this dish. I enjoy seafood like shrimp or salmon. Grilled chicken or steak are also nice additions. For a plant-based option add some beans like white beans or chickpeas.
- Cheese: I created the cream sauce with shredded Parmesan cheese. Other options that work really well are shredded mozzarella cheese or crumbled goat cheese.
- Vegetables: Vegetables are another nice option to add to this pasta. Some that I especially like are green beans, zucchini, broccoli and bell peppers.
Storage Tips
You can store this pasta in an airtight container for up to 4 days. When ready to reheat you might want to add another splash of cream or broth to thin out the sauce as it does thicken up.
Other Pasta Recipes to Try
Creamy Sun Dried Tomato Pasta Recipe
Ingredients
- 8 ounces spaghetti pasta
- 3 Tablespoons unsalted butter
- 5 cloves garlic, minced
- 3 Tablespoons all-purpose flour
- 1/2 cup chicken or vegetable broth
- 1 cup of heavy cream
- 1/2 cup julienned sun dried tomatoes in olive oil, drained and chopped
- 1 to 2 cups of fresh spinach
- 1/2 cup of Parmesan cheese, shredded
- 1 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional for spice}
- 1/2 cup reserved cooked pasta water or more
- 1/4 cup of fresh Italian parsley or basil, chopped
- 1/4 cup of pine nuts, toasted {optional}
- Fresh parsley and basil, chopped for garnish
- Fresh Parmesan cheese for garnish
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package. Reserve 1/2 cup of cooking liquid, then drain in the remaing water.
- While the pasta cooks heat a large skillet over medium heat. Add the butter and melt. Add the garlic and sauté for 2 minutes, or until fragrant.
- Slowly whisk the flour into the butter mixture until the flour starts to brown and bubble, about 1-2 minutes.
- Whisk in the chicken or vegetable broth and continue to cook for about 2 minutes, whisking the whole time.
- Stir in the cream, sun dried tomatoes, Parmesan cheese, Italian seasoning, paprika and red pepper flakes and cook for 2-3 minutes, or until the sauce is thickened. Add the spinach and stir until wilted.
- Stir in the parsley or basil. Season with salt and pepper to aste.
- Add in the pasta and toss until the sauce and pasta are combined. If the sauce is too thick for your liking add some of the reserved cooking liquid slowly until you reach the desired consistency.
- Garnish with toasted pinenuts, fresh herbs and Parmesan cheese.
Notes
- This pasta will last in the fridge for 3-5 days in an airtight container. If the sauce thickens too much you can add a few drizzle of olive oil to help think it out or even a few Tablespoons of lemon juice.
