This creamy sun-dried tomato pasta is a delightful dish that’s packed with flavor! The rich sauce, made from sun-dried tomatoes and cream, brings a comforting taste that feels like a hug.
I love how quick this pasta comes together. Just cook your pasta, mix in the sauce, and you’re ready to eat in no time. Perfect for those busy nights when you want something tasty!
Key Ingredients & Substitutions
Penne Pasta: This is a great shape for creamy sauces, but you could swap it with fusilli, farfalle, or even spaghetti if that’s what you have on hand. Just remember, cooking times might vary slightly!
Olive Oil: Good quality olive oil adds flavor. If you prefer, you can substitute it with butter for a richer taste, or even avocado oil for a lighter option.
Sun-Dried Tomatoes: I love using jarred sun-dried tomatoes packed in oil for their rich flavor. If you can’t find those, dried tomatoes can work too, but you’ll need to soak them in hot water for about 20 minutes before using.
Heavy Cream: For a lighter version, you could use half-and-half or even coconut milk for a dairy-free option, but know that the taste and texture will change a bit.
Parmesan Cheese: Grated Parmesan is essential for creaminess and flavor. You can substitute it with Pecorino Romano for a sharper taste, or use nutritional yeast for a vegan-friendly version.
How Do I Make the Creamy Sauce Without Burning the Garlic?
Garlic adds amazing flavor, but can burn quickly, so here’s how to handle it carefully:
- Heat your skillet on medium. Once it’s warm, add olive oil and then immediately add the minced garlic.
- Sauté for just 1-2 minutes—stay close to the stove! When it becomes fragrant and lightly golden, it’s perfect.
- As soon as it’s fragrant, add your sun-dried tomatoes to prevent burning.
This method keeps your garlic flavorful without that bitter burnt taste, enhancing your creamy sauce beautifully!
How to Make Creamy Sun Dried Tomato Pasta
Ingredients You’ll Need:
Pasta and Base:
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 3-4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (jarred in oil or dry)
Creamy Sauce:
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup fresh basil, chopped (plus extra for garnish)
- Salt and pepper to taste
- Optional: Crushed red pepper flakes for heat
How Much Time Will You Need?
This delicious pasta dish will take about 20-25 minutes in total. You’ll spend about 10 minutes cooking the pasta and making the sauce, and then it’s all ready to serve hot and creamy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it’s boiling, add the penne pasta and cook according to the package instructions until it’s al dente (firm but tender). This usually takes about 10-12 minutes. When done, drain the pasta in a colander but remember to save about 1 cup of that pasta water for later!
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes. You want the garlic to smell amazing but watch it closely to avoid burning!
3. Add the Sun-Dried Tomatoes:
Mix in the chopped sun-dried tomatoes and let them cook with the garlic for another 2-3 minutes until they’re nice and warm. This will bring out their flavors!
4. Make the Creamy Sauce:
Now, lower the heat and pour in the heavy cream while stirring to combine everything. Let it simmer for a few minutes to thicken slightly, stirring occasionally.
5. Add the Parmesan Cheese:
Gradually add the grated Parmesan cheese to the sauce, stirring constantly until it melts and turns creamy. If the sauce gets too thick, you can add a bit of the reserved pasta water to get it to your desired consistency.
6. Combine Everything:
At this point, fold in the drained penne pasta and chopped basil. Give everything a good mix, and season with salt and pepper to taste. If you like a little heat, sprinkle in some crushed red pepper flakes!
7. Serve and Enjoy!
Serve your creamy sun-dried tomato pasta right away, garnished with more fresh basil and extra Parmesan cheese if you’d like. Dig in and enjoy every delicious bite!
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Yes, you can use fresh tomatoes! For the best results, use ripe cherry or grape tomatoes. Sauté them in the skillet with garlic until they soften, then continue with the recipe as directed. Keep in mind that fresh tomatoes will create a sauce that’s a little lighter and less concentrated in flavor.
How Can I Make This Dish Vegan?
To make a vegan version, substitute the heavy cream with coconut cream or a cashew cream mixture (blend soaked cashews with water until smooth). Use nutritional yeast instead of Parmesan cheese for a cheesy flavor, and ensure your pasta is egg-free. This will keep the creamy texture while staying plant-based!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do it gently on the stove with a splash of water or extra cream to help bring back the creamy texture. Microwaving is also an option, but be sure to stir periodically for even heating.
Can I Add Other Vegetables to This Recipe?
Absolutely! Feel free to add vegetables like spinach, zucchini, or bell peppers. Just sauté them along with the garlic and sun-dried tomatoes until they’re tender. This adds freshness and extra nutrients to your dish!
