This Easy Sun-Dried Tomato Pasta is a yummy and quick meal that packs a lot of flavor! With bits of sweet sun-dried tomatoes and a sprinkle of cheese, it’s a dish that feels fancy without any fuss.
I love whipping this up when I’m short on time! Just boil the pasta, mix in the tomatoes, and add some herbs. Voila! Dinner’s ready, and it tastes like a restaurant treat. 🍝
Key Ingredients & Substitutions
Pasta: I like using rigatoni for its ridges that hold onto the sauce well, but penne works just as nicely. If you’re gluten-free, try a chickpea or brown rice pasta instead.
Sun-Dried Tomatoes: Sun-dried tomatoes bring a rich, intense flavor. You can use oil-packed ones for ease or dry ones if you soak them in water to rehydrate. If you’re out of sun-dried tomatoes, roasted red peppers make a great replacement!
Heavy Cream: This gives the dish its creamy texture. If you’re looking to lighten it up, you can substitute with half-and-half or plant-based cream for a dairy-free option.
Spinach: Fresh spinach wilts perfectly in the sauce. If you can’t find fresh, use frozen spinach – just thaw and drain it well before adding to the sauce.
How Do You Achieve a Creamy Sauce Without Curdling?
Creating a creamy pasta sauce is all about managing the heat. When adding cream to your sauce, keep the heat at medium or low. High temperatures can cause the cream to separate, leading to a grainy sauce.
- Sauté the garlic gently to avoid burning, then add sun-dried tomatoes before the cream.
- Pour the cream slowly while stirring continuously to combine it evenly without cooking it too fast.
- Add cheese off the heat or on low, then mix gently. If it’s too thick, add reserved pasta water little by little.
Following these tips will help ensure your sauce comes out smooth and creamy every time!
Easy Sun-Dried Tomato Pasta
Ingredients You’ll Need:
- 12 oz (340 g) pasta (rigatoni, penne, or your choice)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup sun-dried tomatoes (oil-packed or rehydrated if dry), sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups fresh spinach leaves
- Salt and freshly ground black pepper, to taste
- Optional: crushed red pepper flakes for a bit of heat
How Much Time Will You Need?
This recipe takes about 20 minutes in total—a quick 10 minutes to prep and another 10 minutes to cook. Perfect for those busy weeknights when you need something delicious in a flash!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente (cooked but still firm). Before draining, be sure to reserve about 1/2 cup of the pasta cooking water—it’s a handy trick for adjusting your sauce later. Drain the pasta and set it aside.
2. Sauté the Garlic:
While your pasta is cooking, take a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Keep an eye on it, stirring gently to avoid burning, as you want it to become fragrant but not browned.
3. Add Sun-Dried Tomatoes:
Now, toss in the sliced sun-dried tomatoes. Cook them for 2-3 minutes, stirring occasionally. This will warm them up and help bring out their rich flavors. Your kitchen should start to smell amazing!
4. Create the Cream Sauce:
Pour the heavy cream into the skillet with the garlic and tomatoes. Stir everything together, and bring the mixture to a gentle simmer. Let it cook for about 2-3 minutes, allowing the sauce to thicken slightly.
5. Add the Cheese:
Next, stir in the grated Parmesan cheese until it melts and the sauce becomes creamy. If it feels a bit too thick, don’t worry! Just add a bit of the reserved pasta water, a tablespoon at a time, until you reach your desired sauce consistency.
6. Incorporate Spinach:
Now, add the fresh spinach leaves to the skillet. Cook them until they wilt down, which will only take about 1-2 minutes. This adds a lovely burst of color and nutrition to your dish!
7. Combine Everything:
Finally, add your drained pasta to the skillet. Toss everything together gently until the pasta is well-coated with the creamy sauce. Season with salt, pepper, and if you like a little kick, sprinkle some crushed red pepper flakes over the top.
8. Serve and Enjoy:
Your Easy Sun-Dried Tomato Pasta is now ready! Serve it immediately, and feel free to sprinkle extra Parmesan cheese on top. Perfect for a cozy dinner at home!
Enjoy your flavorful, creamy sun-dried tomato pasta that’s quick and simple to prepare!
FAQ for Easy Sun-Dried Tomato Pasta
Can I Use Different Types of Pasta?
Absolutely! While rigatoni and penne are great options, feel free to use any pasta shape you prefer—fettuccine, spaghetti, or even whole wheat pasta work well too.
How to Store Leftover Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stovetop, adding a splash of milk or cream if the sauce has thickened too much.
Can I Make This Recipe Vegan?
Yes! To veganize this dish, swap out the heavy cream for coconut milk or cashew cream, and use nutritional yeast instead of Parmesan cheese. You can also add more vegetables to boost nutrition.
How Can I Add More Flavor?
For extra flavor, consider adding some fresh herbs like basil or parsley, or a splash of lemon juice to brighten up the dish. A touch of balsamic vinegar can also complement the sun-dried tomatoes beautifully!
