Creamy Sun-dried Tomato Pasta (Ready in 25 Minutes)

This creamy rich Sun-dried Tomato Pasta is made with garlic, heavy cream, and parmesan cheese and ready in 25 minutes. The sauce thickens around the pasta while the sweet tomato pieces release their deep flavor into the cream. I find myself making this on busy weeknights when the fridge looks empty.

Why This Classic Works

I used to drain the oil from the sun-dried tomatoes completely, thinking it would make the dish too greasy. That was a huge mistake because that infused oil holds incredible flavor that builds the entire sauce base.

Now, I purposefully use a tablespoon of that rich tomato oil to sauté the garlic. It creates a deeply savory foundation that balances perfectly with the heavy cream and salty parmesan.

Sun-dried Tomato Pasta Ingredients

• 8 oz dry pasta (penne or rigatoni)
• 1 tbsp oil from the sun-dried tomato jar
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 cups fresh spinach
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste

How To Make Sun-dried Tomato Pasta

1. Boil the pasta: Cook the pasta in a large pot of salted boiling water according to package directions until al dente.
2. Sauté the aromatics: Heat the sun-dried tomato oil in a large skillet over medium heat, then cook the garlic for 1 minute until fragrant.
3. Build the sauce: Stir in the chopped sun-dried tomatoes, heavy cream, and red pepper flakes, letting it simmer for 3 minutes to thicken slightly.
4. Melt the cheese: Reduce the heat to low, stir in the parmesan cheese, and whisk until the sauce is completely smooth.
5. Combine and serve: Add the cooked pasta and fresh spinach to the skillet, tossing for 2 minutes until the spinach wilts and the sauce coats the noodles.

Recipe Tips

• Save the pasta water: Keep half a cup of the starchy cooking water before draining to help thin the sauce if it gets too thick.
• Grate your own cheese: Pre-shredded parmesan contains anti-caking agents that will make your cream sauce grainy instead of smooth.
• Use oil-packed tomatoes: Dry-packed sun-dried tomatoes are too tough for this quick sauce and will not soften enough during the short simmer.

What To Serve With Sun-dried Tomato Pasta

A crisp arugula salad with a sharp lemon vinaigrette cuts through the richness of the cream sauce perfectly. You should also serve some warm garlic bread on the side to soak up any extra sauce left in the bowl.

How To Store

Keep any leftover pasta in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of milk or water to bring the cream sauce back together. I do not recommend freezing this dish because the dairy will separate and become grainy when thawed.

FAQs

• Can I use half and half instead of heavy cream? Yes, but the sauce will be much thinner. You may need to whisk in a small amount of cornstarch to help it thicken properly.
• Do I need to rinse the sun-dried tomatoes? No, you want to keep the seasoned oil on the tomatoes. It adds valuable flavor to the finished cream sauce.
• Can I add protein to this dish? Sliced grilled chicken breast or sautéed shrimp work very well here. Cook the protein first, remove it from the pan, and add it back at the end.
• Why did my sauce separate? Boiling the heavy cream too vigorously or using too high heat when adding the cheese can cause the dairy to split. Always melt cheese over low heat.

Nutrition

• Calories: 480
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 450mg
• Total Carbohydrate: 45g
• Protein: 14g

Sun-dried Tomato Pasta

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Rich creamy Sun-dried Tomato Pasta combines heavy cream, fresh spinach, and savory parmesan for a quick 25-minute meal. The tender noodles soak up the garlic-infused sauce, making this an easy weeknight dinner when you need comfort food fast.

Ingredients

• 8 oz dry pasta (penne or rigatoni)

• 1 tbsp oil from the sun-dried tomato jar

• 3 cloves garlic, minced

• 1/2 cup sun-dried tomatoes, drained and chopped

• 1 cup heavy cream

• 1/2 cup grated parmesan cheese

• 2 cups fresh spinach

• 1/4 tsp red pepper flakes

• Salt and black pepper to taste

Directions

• Boil the pasta: Cook the pasta in a large pot of salted boiling water according to package directions until al dente.
• Sauté the aromatics: Heat the sun-dried tomato oil in a large skillet over medium heat, then cook the garlic for 1 minute until fragrant.
• Build the sauce: Stir in the chopped sun-dried tomatoes, heavy cream, and red pepper flakes, letting it simmer for 3 minutes to thicken slightly.
• Melt the cheese: Reduce the heat to low, stir in the parmesan cheese, and whisk until the sauce is completely smooth.
• Combine and serve: Add the cooked pasta and fresh spinach to the skillet, tossing for 2 minutes until the spinach wilts and the sauce coats the noodles.