This Easy Creamy Sun-Dried Tomato Pasta is a delightful dish that brings a burst of flavor to your dinner table. With creamy sauce and tangy sun-dried tomatoes, it’s comforting and satisfying!
You’ll love how quick it is to make—perfect for those busy nights when you want something tasty without all the fuss. Serve it with a sprinkle of cheese, and be ready for smiles all around! 😊
Ingredients & Substitutions
Penne Pasta: This recipe uses penne, but you can easily swap it out for farfalle, fusilli, or even spaghetti. Just adjust the cooking time based on the pasta type. I enjoy using whole wheat pasta for a nuttier flavor and more fiber.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add great flavor. If you can’t find them, try using fresh tomatoes or semi-dried tomatoes. You can also use tomato paste, but adjust for moisture in the sauce.
Spinach: Fresh spinach gives a nice color and nutrients. For a twist, you could substitute kale or arugula. Just cook the greens a little longer to soften them up!
Heavy Cream: If you’re looking for lighter options, use half-and-half or cashew cream for a dairy-free choice. Coconut milk also works well, but it may give a slight coconut taste.
Parmesan Cheese: If you’re avoiding dairy, opt for nutritional yeast. It gives a cheesy flavor while being plant-based, and I love it in many pasta dishes!
How Do You Achieve a Creamy Sauce Without Curdling?
The key to a smooth, creamy sauce is cooking the cream gently. Here’s how to do it:
- Start with medium heat when adding the cream to the skillet. This prevents the cream from cooking too quickly and separating.
- Stir often while letting the sauce simmer. This keeps the heat distributed evenly, ensuring a smooth texture.
- Be cautious of overheating; if you see boiling, lower the heat. The sauce should stay at a gentle simmer.
- Always taste and adjust! If the sauce thickens too much, you can add a little pasta water to loosen it up.
With these tips, you’ll have a rich and creamy sauce that coats your pasta perfectly every time!
Easy Creamy Sun-Dried Tomato Pasta
Ingredients You’ll Need:
Pasta:
- 12 oz (340 g) penne pasta
Sauce Ingredients:
- 1 cup sun-dried tomatoes (preferably oil-packed), chopped
- 2 cups fresh spinach leaves
- 2 tbsp olive oil (or oil from sun-dried tomatoes jar)
- 3 cloves garlic, minced
- 1 cup heavy cream or full-fat coconut milk (for dairy-free option)
- 1/2 cup grated Parmesan cheese (optional, use nutritional yeast for vegan)
- 1/4 tsp crushed red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This dish takes about 25 minutes—10 minutes for prep and 15 minutes for cooking. You’ll be enjoying this delicious creamy pasta in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
2. Sauté Garlic:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until it’s fragrant. Be careful not to let it burn!
3. Cook the Sun-Dried Tomatoes:
Add the chopped sun-dried tomatoes to the skillet. Stir them occasionally for about 2-3 minutes to let their flavors come alive. The aroma will be wonderful!
4. Create the Creamy Sauce:
Pour in the heavy cream, stirring to combine it with the tomatoes and garlic. Bring this mixture to a gentle simmer. You’ll start to see the sauce thicken a little.
5. Add Cheese and Seasoning:
Stir in the grated Parmesan cheese (or nutritional yeast), along with the crushed red pepper flakes, salt, and black pepper. Keep cooking for another 3-4 minutes, stirring often, until the sauce is nice and creamy.
6. Add Spinach:
Now, toss in the fresh spinach leaves and cook them just long enough to wilt. They add a pop of color and nutrients to your dish!
7. Combine with Pasta:
Finally, add the drained penne pasta to the skillet. Toss everything together gently, ensuring the pasta is well-coated in the creamy sun-dried tomato sauce.
8. Taste and Serve:
Give it a taste! Adjust the seasoning if needed. Once you’re satisfied, remove from heat and serve immediately. Garnish with fresh basil or parsley, and sprinkle extra crushed red pepper flakes if you like a bit more heat!
Enjoy your creamy, flavorful sun-dried tomato pasta! This delicious dish is a sure crowd-pleaser!
FAQ for Easy Creamy Sun-Dried Tomato Pasta
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Yes, you can! For a fresh version, use about 2 cups of chopped ripe tomatoes. Just sauté them a bit longer to let them break down and develop their flavor in the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of cream or pasta water if the sauce thickens too much.
Can I Make This Recipe Vegan or Dairy-Free?
Absolutely! To make it vegan, use full-fat coconut milk instead of heavy cream and replace Parmesan cheese with nutritional yeast. This will keep the creamy texture while making it plant-based!
How Can I Add More Vegetables?
Feel free to include other veggies! Zucchini, bell peppers, or mushrooms work great. Just sauté them along with the garlic or add them in when cooking the sauce for a boost in flavor and nutrition.
