This creamy sun-dried tomato pasta is bursting with flavor! The rich sauce made from smooth cream and tangy sun-dried tomatoes makes it hard to resist. Yum!
I love how quick this dish comes together; perfect for those busy weeknights. I often throw in some spinach for a pop of color and extra goodness. It’s a winner at my dinner table! 🌟
Key Ingredients & Substitutions
Penne Pasta: This recipe calls for penne, a great choice due to its hollow shape that holds the sauce well. You can easily swap it for other pasta types like rigatoni, farfalle, or even gluten-free pasta if needed.
Sun-Dried Tomatoes: I recommend using sun-dried tomatoes packed in oil for richer flavor. If you can only find dried ones, just soak them in warm water or broth for about 20 minutes to soften before chopping.
Heavy Cream: For a lighter option, substitute heavy cream with half-and-half or a plant-based cream alternative like coconut cream. Keep in mind that the flavor and mouthfeel will vary with these substitutes!
Parmesan Cheese: Freshly grated Parmesan adds depth to the dish. If you don’t have any, Pecorino Romano or nutritional yeast (for a vegan option) works nicely too.
Fresh Spinach: You can replace spinach with arugula for a peppery taste or kale for additional nutrition. Just ensure they are chopped well to mix easily in the dish.
How Do You Achieve a Creamy Sauce Without It Getting Too Thick?
The key to a creamy sauce is mixing in the right amount of cheese and cream, but you want to avoid a texture that’s too thick. Here are steps to ensure your sauce stays smooth:
- Start with medium heat to gradually warm the cream. Don’t boil it, as that can lead to separation.
- Add cheese gradually and stir continuously until it’s fully melted. This helps create a silky smooth sauce.
- If the sauce thickens too much, slowly incorporate the reserved pasta cooking water to loosen it up. It’s easier to add more water than to fix an overly thin sauce, so go slow!
- Don’t forget to taste and adjust seasoning afterward. Sometimes a little extra salt or pepper can balance the creaminess.
How to Make Creamy Sun-Dried Tomato Pasta
Ingredients You’ll Need:
Pasta and Base:
- 8 oz penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (packed in oil for added flavor)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Seasoning and Greens:
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup fresh spinach, roughly chopped
- Fresh basil leaves for garnish
How Much Time Will You Need?
This creamy sun-dried tomato pasta takes about 25 minutes in total. You’ll spend about 15 minutes cooking and then about 10 minutes to combine everything and let the flavors meld. It’s a quick and delicious dinner option!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the penne pasta according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta, but be sure to set aside about 1/2 cup of the pasta cooking water for later!
2. Sauté the Garlic:
In a large skillet, pour in the olive oil and heat it over medium heat. Once it’s warm, add the minced garlic and sauté for about 1 minute. You’ll want it fragrant, but be careful not to let it burn.
3. Add the Sun-Dried Tomatoes:
Time to amp up the flavors! Stir in the chopped sun-dried tomatoes and cook everything for another 2-3 minutes. This will help release those wonderful flavors into the oil.
4. Make the Creamy Sauce:
Reduce the heat to low and pour in the heavy cream, stirring to mix it all together. Let this simmer gently for a little bit, which helps the flavors to meld.
5. Incorporate Cheese and Thicken:
Now, sprinkle the grated Parmesan cheese into the sauce. Stir until the cheese is melted and the sauce is nice and creamy. If you find that the sauce is too thick, gradually add in the reserved pasta water until you achieve your desired consistency.
6. Season It Up:
Add the red pepper flakes (if you like a bit of spice) along with salt and pepper to taste. Give it a little stir to incorporate these flavors.
7. Combine Pasta and Spinach:
Finally, add the cooked penne pasta and the fresh spinach into the skillet. Toss everything together until the pasta is well coated with the sauce and the spinach has wilted.
8. Serve and Garnish:
Take the skillet off the heat and garnish your pasta with fresh basil leaves. Now, you’re ready to dig in! Serve hot and enjoy your creamy sun-dried tomato pasta!
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Yes, you can use fresh tomatoes, but the flavor will be different! Use about 2-3 medium ripe tomatoes. Simply chop them and add them to the skillet after sautéing the garlic, cooking until they soften and release their juices, then proceed with the recipe as usual.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or non-dairy milk (like almond or oat milk) for a lighter option. However, keep in mind that the sauce may not be as creamy. If using non-dairy milk, consider adding a tablespoon of cornstarch dissolved in water to help thicken the sauce as it cooks.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it has thickened.
Can I Add Protein to This Pasta Dish?
Definitely! Grilled chicken, shrimp, or sautéed mushrooms are excellent protein additions. Cook your protein separately and toss it in with the pasta before serving for a heartier dish.
