![- 12 oz pasta (penne or fettuccine recommended) - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1/4 cup fresh basil leaves, chopped - Salt and pepper to taste - Optional: red pepper flakes for heat For this creamy sun-dried tomato pasta, start with the main ingredients. The pasta is the base. Penne or fettuccine works best for this dish. Sun-dried tomatoes bring a rich flavor. Make sure to use ones in oil; they add extra taste. Heavy cream makes the dish creamy and dreamy. Parmesan cheese adds a nice salty touch, enhancing overall flavor. For the additional ingredients, garlic adds depth. Olive oil helps sauté the garlic and sun-dried tomatoes. Fresh basil adds a burst of freshness. Adjust salt and pepper to your liking. If you want some heat, add red pepper flakes. This recipe is simple yet full of flavor! For the full recipe, check out the complete instructions and make this dish shine! To cook the pasta, bring a large pot of salted water to a boil. Add 12 oz of your chosen pasta, like penne or fettuccine. Cook it until it is al dente, which means firm to the bite. This usually takes about 8 to 10 minutes, but check the package for exact times. Remember to reserve 1/2 cup of pasta water before draining. This water is starchy and will help adjust your sauce later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 3 minced garlic cloves and sauté for about 1 minute. You want the garlic to be fragrant but not browned. Next, stir in 1 cup of chopped sun-dried tomatoes. Let them cook for 2 to 3 minutes. This allows the flavors to mix well. Reduce the heat to low, then pour in 1 cup of heavy cream. Stir the mixture continuously for about 2 to 3 minutes until it thickens slightly. Now, add 1/2 cup of grated Parmesan cheese. Stir until it melts and combines with the cream, creating a rich sauce. Now, it’s time to mix everything together. Toss the drained pasta into the skillet with the sauce. Ensure every piece of pasta is coated. If the sauce feels too thick, gradually add some reserved pasta water until it reaches your desired consistency. Finally, season with salt, pepper, and optional red pepper flakes for a little heat. To finish, mix in 1/4 cup of chopped fresh basil, adding color and flavor. For a full recipe, check out the [Full Recipe]. To make your creamy sun-dried tomato pasta shine, focus on flavors. Start with salt and pepper. Taste as you go. If you want heat, add red pepper flakes. They’ll bring a nice kick. For that dreamy creamy texture, use heavy cream. When you stir it into the garlic and sun-dried tomatoes, let it simmer. This thickens the sauce. If it gets too thick, don't worry. Just add some of that reserved pasta water until you reach your perfect consistency. Presentation matters! Serve your pasta in nice bowls. Add fresh basil leaves on top for color. A sprinkle of Parmesan cheese makes it look fancy. You can drizzle a bit of oil from the sun-dried tomatoes for extra richness. As for side dishes, a simple green salad works well. Garlic bread is another great choice. It pairs perfectly with the creamy sauce and adds crunch. Showcasing your dish is key. Good photos make people want to try your recipe. Natural light works wonders for food photography. Take your pasta near a window for the best look. Keep the background simple to highlight your dish. Use a clean plate and arrange the pasta nicely. A few garnishes can help too. This way, your creamy sun-dried tomato pasta looks as good as it tastes! Check out the Full Recipe to get started. {{image_2}} You can make this dish even better by adding protein. Chicken, shrimp, or tofu work great. For chicken, slice it into thin strips. Season it with salt and pepper. Cook the chicken in the skillet until it's golden brown. This usually takes about 6-8 minutes. For shrimp, toss them in right after the garlic. Cook for 3-4 minutes until they turn pink. If you prefer tofu, cut it into cubes. Sauté the tofu until it's crispy on all sides, around 8-10 minutes. This gives your pasta a hearty twist. If you're looking for vegetarian or vegan options, you have choices. For heavy cream, use coconut cream or cashew cream. These still give a rich feel. Instead of Parmesan cheese, try nutritional yeast for a cheesy flavor. You can also use vegan cream cheese to keep it creamy. Blend all these together to maintain that delicious taste. With these swaps, you won't miss the dairy at all! Using seasonal vegetables makes your dish even healthier. In spring, add asparagus or peas for a fresh crunch. Summer tomatoes or zucchini can brighten up the meal. In fall, butternut squash or kale bring warmth. During winter, try adding sautéed spinach or broccoli. Just chop them up and mix them in with the sun-dried tomatoes. This way, your pasta adapts with the seasons and stays tasty year-round. For more ideas, check the Full Recipe for inspiration! To keep your creamy sun-dried tomato pasta fresh, place it in an airtight container. Make sure to let it cool first. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. When reheating, use a skillet over medium-low heat. Add a splash of water or extra cream to help keep the sauce creamy. Stir it often to avoid burning. If you find the sauce is too thick, add more liquid slowly. Yes, you can freeze creamy sun-dried tomato pasta! To freeze, use a freezer-safe container. Make sure to leave some space at the top for expansion. When you want to eat it, thaw it overnight in the fridge. Reheat in a skillet, adding a bit of cream or water to revive its texture. What can I substitute for heavy cream? You can use half-and-half or coconut cream. Both give a nice texture. Silken tofu blended with a little water also works well for a dairy-free option. How do I make the sauce spicier? Add red pepper flakes while cooking. You can also mix in diced jalapeños for a fresh kick. If you like heat, try a dash of hot sauce too. Can I use fresh tomatoes instead of sun-dried? Yes, you can use fresh tomatoes. Just chop them and sauté until soft. You may need to cook a bit longer to deepen the flavor. How do I ensure my pasta is not sticky? Make sure to stir the pasta while it cooks. Drain it well and toss it with olive oil right after. This keeps the pasta separate and helps it absorb the sauce better. What is the best type of pasta for this recipe? Penne or fettuccine works best. They hold the sauce well and give a nice bite. You can also try rigatoni for a fun twist. What is the calorie count per serving? Each serving has about 600 calories. This can vary based on the exact ingredients used and portion sizes. Are there any healthy variations of this recipe? Yes! You can use whole wheat pasta for more fiber. Swap heavy cream for a lower-fat option. Adding spinach or broccoli boosts nutrients without losing flavor. You can find the full recipe [here](#). This blog post covered how to make creamy sun-dried tomato pasta. We explored main ingredients, step-by-step cooking, and tips to perfect your dish. You learned how to add proteins, make vegan swaps, and store leftovers effectively. In closing, this recipe is both simple and versatile. You can tailor it to your taste and dietary needs. Dive in and enjoy making this delicious meal for yourself or friends!](https://lisadishes.com/wp-content/uploads/2025/06/77d8bf3a-e361-44b4-ab63-77d2eda82372-768x768.webp)
Are you ready to impress your family with a dinner that’s easy and delicious? This Creamy Sun-Dried Tomato Pasta is the perfect choice! With just a few simple ingredients, you can create a rich, flavorful dish that will have everyone asking for seconds. Whether you’re looking for a quick weeknight meal or something special, I’ll guide you through every step. Let’s dive into making this irresistible dinner idea!
Ingredients
Main Ingredients
– 12 oz pasta (penne or fettuccine recommended)
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
Additional Ingredients
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Optional: red pepper flakes for heat
For this creamy sun-dried tomato pasta, start with the main ingredients. The pasta is the base. Penne or fettuccine works best for this dish. Sun-dried tomatoes bring a rich flavor. Make sure to use ones in oil; they add extra taste. Heavy cream makes the dish creamy and dreamy. Parmesan cheese adds a nice salty touch, enhancing overall flavor.
For the additional ingredients, garlic adds depth. Olive oil helps sauté the garlic and sun-dried tomatoes. Fresh basil adds a burst of freshness. Adjust salt and pepper to your liking. If you want some heat, add red pepper flakes.
This recipe is simple yet full of flavor! For the full recipe, check out the complete instructions and make this dish shine!
Step-by-Step Instructions
Cooking the Pasta
To cook the pasta, bring a large pot of salted water to a boil. Add 12 oz of your chosen pasta, like penne or fettuccine. Cook it until it is al dente, which means firm to the bite. This usually takes about 8 to 10 minutes, but check the package for exact times. Remember to reserve 1/2 cup of pasta water before draining. This water is starchy and will help adjust your sauce later.
Preparing the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 3 minced garlic cloves and sauté for about 1 minute. You want the garlic to be fragrant but not browned. Next, stir in 1 cup of chopped sun-dried tomatoes. Let them cook for 2 to 3 minutes. This allows the flavors to mix well. Reduce the heat to low, then pour in 1 cup of heavy cream. Stir the mixture continuously for about 2 to 3 minutes until it thickens slightly. Now, add 1/2 cup of grated Parmesan cheese. Stir until it melts and combines with the cream, creating a rich sauce.
Combining Pasta and Sauce
Now, it’s time to mix everything together. Toss the drained pasta into the skillet with the sauce. Ensure every piece of pasta is coated. If the sauce feels too thick, gradually add some reserved pasta water until it reaches your desired consistency. Finally, season with salt, pepper, and optional red pepper flakes for a little heat. To finish, mix in 1/4 cup of chopped fresh basil, adding color and flavor. For a full recipe, check out the [Full Recipe].
Tips & Tricks
Perfecting the Dish
To make your creamy sun-dried tomato pasta shine, focus on flavors. Start with salt and pepper. Taste as you go. If you want heat, add red pepper flakes. They’ll bring a nice kick. For that dreamy creamy texture, use heavy cream. When you stir it into the garlic and sun-dried tomatoes, let it simmer. This thickens the sauce. If it gets too thick, don’t worry. Just add some of that reserved pasta water until you reach your perfect consistency.
Serving Suggestions
Presentation matters! Serve your pasta in nice bowls. Add fresh basil leaves on top for color. A sprinkle of Parmesan cheese makes it look fancy. You can drizzle a bit of oil from the sun-dried tomatoes for extra richness. As for side dishes, a simple green salad works well. Garlic bread is another great choice. It pairs perfectly with the creamy sauce and adds crunch.
High-Quality Images
Showcasing your dish is key. Good photos make people want to try your recipe. Natural light works wonders for food photography. Take your pasta near a window for the best look. Keep the background simple to highlight your dish. Use a clean plate and arrange the pasta nicely. A few garnishes can help too. This way, your creamy sun-dried tomato pasta looks as good as it tastes! Check out the Full Recipe to get started.
Variations
Protein Additions
You can make this dish even better by adding protein. Chicken, shrimp, or tofu work great. For chicken, slice it into thin strips. Season it with salt and pepper. Cook the chicken in the skillet until it’s golden brown. This usually takes about 6-8 minutes. For shrimp, toss them in right after the garlic. Cook for 3-4 minutes until they turn pink. If you prefer tofu, cut it into cubes. Sauté the tofu until it’s crispy on all sides, around 8-10 minutes. This gives your pasta a hearty twist.
Vegetarian and Vegan Options
If you’re looking for vegetarian or vegan options, you have choices. For heavy cream, use coconut cream or cashew cream. These still give a rich feel. Instead of Parmesan cheese, try nutritional yeast for a cheesy flavor. You can also use vegan cream cheese to keep it creamy. Blend all these together to maintain that delicious taste. With these swaps, you won’t miss the dairy at all!
Seasonal Variations
Using seasonal vegetables makes your dish even healthier. In spring, add asparagus or peas for a fresh crunch. Summer tomatoes or zucchini can brighten up the meal. In fall, butternut squash or kale bring warmth. During winter, try adding sautéed spinach or broccoli. Just chop them up and mix them in with the sun-dried tomatoes. This way, your pasta adapts with the seasons and stays tasty year-round. For more ideas, check the Full Recipe for inspiration!
Storage Info
Storing Leftovers
To keep your creamy sun-dried tomato pasta fresh, place it in an airtight container. Make sure to let it cool first. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option.
Reheating Techniques
When reheating, use a skillet over medium-low heat. Add a splash of water or extra cream to help keep the sauce creamy. Stir it often to avoid burning. If you find the sauce is too thick, add more liquid slowly.
Freezing Instructions
Yes, you can freeze creamy sun-dried tomato pasta! To freeze, use a freezer-safe container. Make sure to leave some space at the top for expansion. When you want to eat it, thaw it overnight in the fridge. Reheat in a skillet, adding a bit of cream or water to revive its texture.
FAQs
Common Questions about Creamy Sun-Dried Tomato Pasta
What can I substitute for heavy cream?
You can use half-and-half or coconut cream. Both give a nice texture. Silken tofu blended with a little water also works well for a dairy-free option.
How do I make the sauce spicier?
Add red pepper flakes while cooking. You can also mix in diced jalapeños for a fresh kick. If you like heat, try a dash of hot sauce too.
Can I use fresh tomatoes instead of sun-dried?
Yes, you can use fresh tomatoes. Just chop them and sauté until soft. You may need to cook a bit longer to deepen the flavor.
Cooking Tips
How do I ensure my pasta is not sticky?
Make sure to stir the pasta while it cooks. Drain it well and toss it with olive oil right after. This keeps the pasta separate and helps it absorb the sauce better.
What is the best type of pasta for this recipe?
Penne or fettuccine works best. They hold the sauce well and give a nice bite. You can also try rigatoni for a fun twist.
Nutritional Information
What is the calorie count per serving?
Each serving has about 600 calories. This can vary based on the exact ingredients used and portion sizes.
Are there any healthy variations of this recipe?
Yes! You can use whole wheat pasta for more fiber. Swap heavy cream for a lower-fat option. Adding spinach or broccoli boosts nutrients without losing flavor. You can find the full recipe [here](#).
This blog post covered how to make creamy sun-dried tomato pasta. We explored main ingredients, step-by-step cooking, and tips to perfect your dish. You learned how to add proteins, make vegan swaps, and store leftovers effectively.
In closing, this recipe is both simple and versatile. You can tailor it to your taste and dietary needs. Dive in and enjoy making this delicious meal for yourself or friends!
![- 12 oz pasta (penne or fettuccine recommended) - 1 cup sun-dried tomatoes in oil, drained and chopped - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - 1/4 cup fresh basil leaves, chopped - Salt and pepper to taste - Optional: red pepper flakes for heat For this creamy sun-dried tomato pasta, start with the main ingredients. The pasta is the base. Penne or fettuccine works best for this dish. Sun-dried tomatoes bring a rich flavor. Make sure to use ones in oil; they add extra taste. Heavy cream makes the dish creamy and dreamy. Parmesan cheese adds a nice salty touch, enhancing overall flavor. For the additional ingredients, garlic adds depth. Olive oil helps sauté the garlic and sun-dried tomatoes. Fresh basil adds a burst of freshness. Adjust salt and pepper to your liking. If you want some heat, add red pepper flakes. This recipe is simple yet full of flavor! For the full recipe, check out the complete instructions and make this dish shine! To cook the pasta, bring a large pot of salted water to a boil. Add 12 oz of your chosen pasta, like penne or fettuccine. Cook it until it is al dente, which means firm to the bite. This usually takes about 8 to 10 minutes, but check the package for exact times. Remember to reserve 1/2 cup of pasta water before draining. This water is starchy and will help adjust your sauce later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 3 minced garlic cloves and sauté for about 1 minute. You want the garlic to be fragrant but not browned. Next, stir in 1 cup of chopped sun-dried tomatoes. Let them cook for 2 to 3 minutes. This allows the flavors to mix well. Reduce the heat to low, then pour in 1 cup of heavy cream. Stir the mixture continuously for about 2 to 3 minutes until it thickens slightly. Now, add 1/2 cup of grated Parmesan cheese. Stir until it melts and combines with the cream, creating a rich sauce. Now, it’s time to mix everything together. Toss the drained pasta into the skillet with the sauce. Ensure every piece of pasta is coated. If the sauce feels too thick, gradually add some reserved pasta water until it reaches your desired consistency. Finally, season with salt, pepper, and optional red pepper flakes for a little heat. To finish, mix in 1/4 cup of chopped fresh basil, adding color and flavor. For a full recipe, check out the [Full Recipe]. To make your creamy sun-dried tomato pasta shine, focus on flavors. Start with salt and pepper. Taste as you go. If you want heat, add red pepper flakes. They’ll bring a nice kick. For that dreamy creamy texture, use heavy cream. When you stir it into the garlic and sun-dried tomatoes, let it simmer. This thickens the sauce. If it gets too thick, don't worry. Just add some of that reserved pasta water until you reach your perfect consistency. Presentation matters! Serve your pasta in nice bowls. Add fresh basil leaves on top for color. A sprinkle of Parmesan cheese makes it look fancy. You can drizzle a bit of oil from the sun-dried tomatoes for extra richness. As for side dishes, a simple green salad works well. Garlic bread is another great choice. It pairs perfectly with the creamy sauce and adds crunch. Showcasing your dish is key. Good photos make people want to try your recipe. Natural light works wonders for food photography. Take your pasta near a window for the best look. Keep the background simple to highlight your dish. Use a clean plate and arrange the pasta nicely. A few garnishes can help too. This way, your creamy sun-dried tomato pasta looks as good as it tastes! Check out the Full Recipe to get started. {{image_2}} You can make this dish even better by adding protein. Chicken, shrimp, or tofu work great. For chicken, slice it into thin strips. Season it with salt and pepper. Cook the chicken in the skillet until it's golden brown. This usually takes about 6-8 minutes. For shrimp, toss them in right after the garlic. Cook for 3-4 minutes until they turn pink. If you prefer tofu, cut it into cubes. Sauté the tofu until it's crispy on all sides, around 8-10 minutes. This gives your pasta a hearty twist. If you're looking for vegetarian or vegan options, you have choices. For heavy cream, use coconut cream or cashew cream. These still give a rich feel. Instead of Parmesan cheese, try nutritional yeast for a cheesy flavor. You can also use vegan cream cheese to keep it creamy. Blend all these together to maintain that delicious taste. With these swaps, you won't miss the dairy at all! Using seasonal vegetables makes your dish even healthier. In spring, add asparagus or peas for a fresh crunch. Summer tomatoes or zucchini can brighten up the meal. In fall, butternut squash or kale bring warmth. During winter, try adding sautéed spinach or broccoli. Just chop them up and mix them in with the sun-dried tomatoes. This way, your pasta adapts with the seasons and stays tasty year-round. For more ideas, check the Full Recipe for inspiration! To keep your creamy sun-dried tomato pasta fresh, place it in an airtight container. Make sure to let it cool first. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. When reheating, use a skillet over medium-low heat. Add a splash of water or extra cream to help keep the sauce creamy. Stir it often to avoid burning. If you find the sauce is too thick, add more liquid slowly. Yes, you can freeze creamy sun-dried tomato pasta! To freeze, use a freezer-safe container. Make sure to leave some space at the top for expansion. When you want to eat it, thaw it overnight in the fridge. Reheat in a skillet, adding a bit of cream or water to revive its texture. What can I substitute for heavy cream? You can use half-and-half or coconut cream. Both give a nice texture. Silken tofu blended with a little water also works well for a dairy-free option. How do I make the sauce spicier? Add red pepper flakes while cooking. You can also mix in diced jalapeños for a fresh kick. If you like heat, try a dash of hot sauce too. Can I use fresh tomatoes instead of sun-dried? Yes, you can use fresh tomatoes. Just chop them and sauté until soft. You may need to cook a bit longer to deepen the flavor. How do I ensure my pasta is not sticky? Make sure to stir the pasta while it cooks. Drain it well and toss it with olive oil right after. This keeps the pasta separate and helps it absorb the sauce better. What is the best type of pasta for this recipe? Penne or fettuccine works best. They hold the sauce well and give a nice bite. You can also try rigatoni for a fun twist. What is the calorie count per serving? Each serving has about 600 calories. This can vary based on the exact ingredients used and portion sizes. Are there any healthy variations of this recipe? Yes! You can use whole wheat pasta for more fiber. Swap heavy cream for a lower-fat option. Adding spinach or broccoli boosts nutrients without losing flavor. You can find the full recipe [here](#). This blog post covered how to make creamy sun-dried tomato pasta. We explored main ingredients, step-by-step cooking, and tips to perfect your dish. You learned how to add proteins, make vegan swaps, and store leftovers effectively. In closing, this recipe is both simple and versatile. You can tailor it to your taste and dietary needs. Dive in and enjoy making this delicious meal for yourself or friends!](https://lisadishes.com/wp-content/uploads/2025/06/77d8bf3a-e361-44b4-ab63-77d2eda82372-250x250.webp)
