Creamy Sun-Dried Tomato Pasta
Silky pasta coated in a rich sun-dried tomato cream sauce, ready in under 20 minutes. Vegetarian comfort food that tastes like you spent an hour cooking.
- Total time
- 18 min
- Servings
- 2
- Calories
- 612
- Protein
- 18g
Ingredients
- 8 oz penne or fusilli
- ½ cup sun-dried tomatoes in oil
- ¾ cup heavy cream
- 2 cloves garlic cloves, minced
- ½ cup parmesan cheese, grated
- 2 tbsp fresh basil (optional), chopped
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, ~10 minutes.
- 2
While pasta cooks, heat oil from sun-dried tomatoes in a skillet over medium heat.
- 3
Add minced garlic to oil and cook 30 seconds until fragrant; do not brown.
- 4
Pour in cream and stir. Chop sun-dried tomatoes coarsely and add to pan.
- 5
Simmer sauce for 2 minutes, stirring occasionally, until thickened slightly.
- 6
Drain pasta, reserving 1/4 cup pasta water. Add pasta to sauce.
- 7
Toss pasta with sauce. Add pasta water a splash at a time until silky.
- 8
Stir in parmesan until fully melted. Taste and season with salt and pepper.
- 9
Divide between bowls. Top with fresh basil if using. Serve immediately.
Tools you’ll need
- large pot
- skillet (12-inch)
- wooden spoon
- pasta strainer
- measuring cups
- chef's knife
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