This Creamy Sun Dried Tomato Pasta is a treat! With rich cream and tangy sun-dried tomatoes, it brings amazing flavors that make every bite enjoyable. Plus, it’s super quick to whip up!
It’s like a party for your taste buds! 🥳 I love making this on busy nights because it takes just a few ingredients and is ready in no time. You’ll feel like a chef in your own kitchen!
Key Ingredients & Substitutions
Pasta: I usually go for penne or fusilli because they hold the creamy sauce well. You can use gluten-free pasta if needed or any shape you prefer, like spaghetti or farfalle.
Sun-Dried Tomatoes: Oil-packed tomatoes add great flavor. If you can only find dried ones, simply rehydrate them in hot water for about 20 minutes. Chopping them up helps distribute the flavor throughout the dish.
Heavy Cream: This is what gives the pasta its creaminess. For a lighter option, you can use half-and-half or even coconut milk for a dairy-free version. Just be cautious with flavors!
Parmesan Cheese: Freshly grated Parmesan works best—you’ll taste the difference! If unavailable, Pecorino Romano or nutritional yeast can be good substitutes, especially for a vegan option.
How Do I Ensure the Sauce is Just Right?
The key to a creamy sauce is keeping the heat at medium and stirring constantly. Start by adding the cream slowly to avoid curdling. Here’s how to get it right:
- After adding the cream, bring it to a gentle simmer while stirring. This helps thicken the sauce without burning.
- Incorporate the Parmesan gradually, letting it melt before adding more. This allows for a smooth, creamy consistency.
- If the sauce becomes too thick, don’t worry! Just add a little reserved pasta water until it’s where you want it.
Trust me, this technique will give you a delightful creamy texture every time!
Creamy Sun Dried Tomato Pasta
Ingredients You’ll Need:
Pasta and Sauce:
- 12 oz (340g) pasta (penne, fusilli, or your favorite)
- 1 cup sun-dried tomatoes (preferably oil-packed), chopped
- 2 tablespoons olive oil (or sun-dried tomato oil if available)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
For Garnish:
- Fresh basil or parsley, chopped
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prepare, plus an additional 10-12 minutes for cooking the pasta and sauce. So, you can have a delicious, creamy meal ready in about 30 minutes!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes depending on the type of pasta you’re using. Once it’s done, drain the pasta and set it aside, but remember to save 1/2 cup of that pasta water!
2. Sauté the Aromatics:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté for about 3-4 minutes until the onion is translucent and begins to soften. Then, add the minced garlic to the skillet and cook for another 30 seconds, until it’s fragrant—be careful not to let it burn!
3. Incorporate the Sun-Dried Tomatoes:
Now it’s time to add the chopped sun-dried tomatoes into the skillet. Stir them in and let them cook with the onion and garlic for about 2 minutes. This will help to release their wonderful flavors and infuse the oil. Yum!
4. Create the Creamy Sauce:
Pour in the heavy cream while stirring constantly to combine with the sun-dried tomatoes and onion mix. Bring this mixture to a gentle simmer. It should start to bubble lightly, growing thicker and creamier as you stir.
5. Add Cheese and Spice it Up:
Next, add the grated Parmesan cheese and, if you’re feeling a bit spicy, toss in the crushed red pepper flakes. Stir until the cheese has fully melted and the sauce thickens slightly. Taste it and season with salt and black pepper as needed.
6. Combine Pasta and Sauce:
Time to bring it all together! Add the cooked pasta to your creamy sauce in the skillet and toss everything gently until the pasta is fully coated. If you find the sauce is too thick, you can add the reserved pasta water bit by bit until it reaches your preferred consistency.
7. Garnish and Serve:
Remove the skillet from heat and sprinkle with fresh basil or parsley for a lovely aroma and color. Serve immediately while it’s nice and warm, and enjoy your creamy, flavorful sun-dried tomato pasta!
Frequently Asked Questions (FAQ)
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Fresh tomatoes can work in a pinch, but they won’t provide the same intense flavor as sun-dried tomatoes. If you opt for fresh, consider roasting them first to enhance their sweetness and flavor. Use about 2-3 medium tomatoes, diced, and cook them down with the onions for a few extra minutes.
Can I Make This Pasta Vegan?
Absolutely! To make it vegan, swap the heavy cream for a plant-based alternative like coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for that cheesy flavor. You can also skip the crushed red pepper flakes if you want to keep it mild!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or additional cream to loosen the sauce as needed. You may want to freshen it up with a sprinkle of cheese if you like!
Can I Add Protein to This Dish?
Definitely! Grilled chicken, shrimp, or sautéed spinach and mushrooms make great additions. Just cook them separately and mix them in when combining the pasta and sauce for a wholesome meal!
