Creamy Sun-Dried Tomato Pasta Recipe Perfect for Dinner

Let me tell you, the moment the creamy aroma of sun-dried tomatoes mingling with garlic and herbs hits the air, you’ll know you’ve stumbled upon something magical. The first time I made this recipe, it was a chilly evening, and I was craving something indulgent yet comforting. As I twirled the first forkful of this luscious pasta, I paused, closed my eyes, and smiled—it was pure bliss. This dish feels like a warm hug wrapped in a bowl, and honestly, my family couldn’t stop going back for seconds (and thirds!).

It’s the kind of recipe that brings everyone to the table, no matter how busy life gets. Whether you’re planning a cozy dinner for two or feeding a crowd, this creamy sun-dried tomato pasta is a guaranteed hit. I wish I’d discovered it years ago—it’s become a staple in our house for weeknight meals and special occasions alike. You’re going to want to bookmark this one because it’s dangerously easy and downright irresistible.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
• Simple Ingredients: Uses pantry staples like sun-dried tomatoes, pasta, and cream—you probably already have most of these on hand!
• Crowd-Pleaser: Everyone loves this dish, from kids to adults. It’s the ultimate comfort food.
• Versatile: Perfect for a cozy family dinner, date night, or even impressing guests.
• Unbelievably Delicious: The creamy, tangy flavor of the sun-dried tomatoes paired with garlic and Parmesan is next-level.

This isn’t your average tomato pasta recipe. The sun-dried tomatoes add an intense, sweet flavor that’s perfectly balanced by the creaminess of the sauce. It’s not too heavy, but still indulgent enough to feel like a treat. Trust me, this is the kind of recipe that makes you close your eyes and savor every bite. Plus, you can easily customize it to suit your taste or dietary needs, making it a versatile addition to your recipe box.

Ingredients You Will Need

This recipe uses simple, flavorful ingredients to create a creamy and delicious pasta dish. Most of these are pantry staples, so you can whip it up without a special trip to the store!

• Fettuccine: 12 oz (or any pasta of your choice).
• Sun-Dried Tomatoes: 1 cup, drained and chopped (look for those packed in oil for extra flavor).
• Olive Oil: 2 tablespoons (use the oil from the sun-dried tomatoes jar for added richness).
• Garlic: 4 cloves, minced (fresh is best!).
• Heavy Cream: 1 cup (for that dreamy, velvety texture).
• Chicken or Vegetable Broth: 1/2 cup (adds depth of flavor).
• Parmesan Cheese: 1 cup, freshly grated (use the real stuff for the best flavor).
• Spinach: 2 cups, roughly chopped (optional but adds a pop of color and nutrition).
• Salt & Pepper: To taste.
• Red Pepper Flakes: 1/2 teaspoon (optional, for a little kick).

If you need substitutions, you can swap the heavy cream for a dairy-free alternative like coconut cream, and use gluten-free pasta to fit your dietary needs. This recipe is super adaptable!

Equipment Needed

• Large Pot: For boiling pasta.
• Large Skillet: To make the creamy sauce.
• Wooden Spoon: Perfect for stirring the sauce without scratching your pan.
• Colander: For draining the pasta.
• Microplane or Grater: To grate fresh Parmesan cheese.

If you don’t have a large skillet, a regular frying pan works just fine. And for grating cheese, a basic box grater will do the trick. No need to splurge on fancy tools!

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant (be careful not to burn it).
3. Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes. They should soften and release their flavor.
4. Create the Sauce: Pour in the heavy cream and chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until slightly thickened.
5. Stir in Parmesan: Reduce the heat to low and gradually add in the grated Parmesan cheese, stirring constantly until fully melted and creamy.
6. Add Spinach: Toss in the chopped spinach and let it wilt in the sauce for about 1-2 minutes.
7. Combine Pasta and Sauce: Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
8. Season: Taste and adjust the seasoning with salt, pepper, and red pepper flakes if desired.
9. Serve: Transfer the pasta to plates or bowls and garnish with extra Parmesan cheese and a sprinkle of chopped parsley, if desired.

Cooking Tips & Techniques

Here are some tricks I’ve learned over the years to make this recipe foolproof:

• Don’t Overcook the Pasta: Keep an eye on the timer! Overcooked pasta can become mushy and won’t hold up to the rich sauce.
• Use Fresh Parmesan: Pre-grated Parmesan has a gritty texture and won’t melt as smoothly into the sauce. Always grate it fresh for the best results.
• Reserve Pasta Water: It’s a lifesaver for thinning out the sauce without losing flavor.
• Adjust Creaminess: If you prefer a thicker sauce, let it simmer a bit longer. For a lighter version, use half-and-half or a dairy-free alternative.
• Balance the Flavors: Taste as you go and adjust seasoning. A pinch of sugar can balance the tanginess of sun-dried tomatoes if needed.

Variations & Adaptations

This recipe is fantastic as-is, but here are some ways to make it your own:

• Protein Additions: Add grilled chicken, shrimp, or crispy bacon for extra heartiness.
• Vegetarian Option: Swap chicken broth for vegetable broth and add extra veggies like mushrooms or zucchini.
• Low-Carb Swap: Use zucchini noodles or spaghetti squash instead of pasta for a lighter option.
• Seasonal Twist: In summer, add fresh cherry tomatoes for a burst of brightness.
• Spice It Up: Increase the red pepper flakes or add a dash of smoked paprika for a different flavor profile.

Serving & Storage Suggestions

This dish is best served fresh and hot, straight from the skillet.

• Serving Temperature: Serve warm and top with extra Parmesan and freshly cracked black pepper.
• Pairing Suggestions: This pasta goes beautifully with a crisp green salad and a slice of garlic bread. A glass of dry white wine like Sauvignon Blanc is the perfect pairing.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce. Avoid microwaving as the cream sauce can separate.

The flavors tend to deepen overnight, so leftovers taste even better the next day!

Nutritional Information & Benefits

This recipe isn’t just delicious—it’s packed with flavor and a few nutritional perks:

• Calories: Approximately 500-600 per serving (depending on portion size).
• Rich in Antioxidants: Sun-dried tomatoes are loaded with lycopene, a powerful antioxidant.
• Calcium Boost: Parmesan cheese and cream provide a healthy dose of calcium.
• Iron & Fiber: Adding spinach increases iron and fiber for a nutritious twist.
• Dietary Options: Easy to adapt for gluten-free or dairy-free diets.

Keep in mind that this is an indulgent dish, so enjoy it as part of a balanced diet!

Conclusion

If you’re looking for a recipe that’s easy to make, incredibly delicious, and sure to impress, this creamy sun-dried tomato pasta is the one. It’s perfect for customizing to your taste or dietary needs, and it’s bound to become one of your go-to meals. Honestly, I make this at least once a week because it’s such a hit with my family, and it always feels like a special treat.

I’d love to hear how you make this recipe your own! Leave a comment below and let me know if you tried any of the variations or added your own personal twist. Don’t forget to share this recipe with your friends—it’s too good to keep to yourself. Happy cooking!

FAQs

Can I use sun-dried tomatoes that aren’t packed in oil?

Yes! If you use dry-packed sun-dried tomatoes, rehydrate them in hot water for about 10 minutes before adding them to the recipe.

Can I make this recipe dairy-free?

Absolutely. Substitute the heavy cream with coconut cream or a dairy-free alternative, and use vegan Parmesan cheese or nutritional yeast.

What’s the best type of pasta to use?

Fettuccine is my go-to, but you can use any pasta you like—penne, spaghetti, or even rigatoni work great!

How do I make the sauce thicker?

Let the sauce simmer a bit longer to reduce and thicken. You can also add a bit more Parmesan cheese.

Can I freeze leftovers?

While the pasta and sauce are best enjoyed fresh, you can freeze the sauce separately for up to 2 months. Thaw and reheat it gently before tossing with freshly cooked pasta.

Print