Creamy Sun-Dried Tomato Pasta: The Ultimate Comfort Food Recipe

Craving a delicious and satisfying meal that comes together in a snap? This creamy sun-dried tomato pasta is your answer! Packed with vibrant flavors and incredibly easy to make, this recipe is perfect for busy weeknights, impromptu gatherings, or any time you need a comforting bowl of pasta.

Imagine tender pasta coated in a rich, creamy sauce infused with the intense sweetness of sun-dried tomatoes and the fresh, earthy notes of spinach. This dish is not only incredibly flavorful but also visually appealing, making it a crowd-pleaser for all ages and palates.

Why This Creamy Sun-Dried Tomato Pasta is a Winner

This isn’t just another pasta recipe; it’s a guaranteed success! Here’s why you’ll fall in love with it:

Family-Friendly: The sauce is mild yet bursting with flavor, making it an excellent choice for families with children or picky eaters. The creamy texture is universally appealing.
Perfect for Entertaining: Need a quick and impressive dish for guests? This pasta is a fantastic way to whip up a memorable dinner using simple pantry staples.
Flavor Explosion: Sun-dried tomatoes deliver a concentrated tomato flavor that complements the creamy pasta perfectly. A glass of dry white wine, like Pinot Grigio, will elevate your dining experience.
Quick & Easy: From start to finish, this dish is ready in under 30 minutes.

Gather Your Ingredients

Before you begin, make sure you have all the necessary ingredients on hand. This will streamline the cooking process and ensure a smooth and enjoyable experience.

The Essentials:

Pasta: Penne is a classic choice, but feel free to use your favorite medium-cut pasta. Farfalle, rigatoni, and fusilli are all excellent alternatives. Aim for about 12 ounces (340 grams).
Heavy Cream: This is the foundation of the creamy sauce. It provides richness and a velvety texture.
Sun-Dried Tomatoes: These provide the signature flavor! Look for a jar of sun-dried tomatoes, preferably pre-sliced, for convenience.
Cream Cheese: Adds extra decadence and creaminess to the sauce. Full-fat cream cheese works best, but light can be substituted if preferred.
Parmesan Cheese: Sharp, nutty, and utterly irresistible. Parmesan is the quintessential cheese for this dish. Romano cheese can be used as an alternative.
Spinach: Fresh baby spinach is recommended. You can also use full-size spinach, chopped into 2-3 inch pieces. Adding it at the end ensures it retains its vibrant green color and subtle flavor.

Additional Ingredients:

Butter
All-purpose flour
Chicken broth
Italian seasoning
Dry mustard powder (optional, adds a subtle tang)
Salt & black pepper
Lemon juice
Garlic (roasted and minced is a flavorful shortcut)
Fresh basil (for garnish)

Step-by-Step Instructions: Making Your Creamy Sun-Dried Tomato Pasta

Follow these simple steps to create a restaurant-quality pasta dish in your own kitchen.

Preparation: Cook 12 ounces (340 grams) of your chosen pasta in a large pot of boiling, salted water until al dente, following the package instructions. Once cooked, drain the pasta, reserving about 1 cup of the pasta water. Return the cooked pasta to the pot, cover it with a lid, and keep it warm while you prepare the sauce.

Make the Roux: In a heavy-bottomed skillet, melt 3 tablespoons of butter over medium heat. Add 3 tablespoons of all-purpose flour.
Cook the Roux: Whisk continuously until the flour turns a light golden-brown color, about 1-2 minutes. This process is crucial for thickening the sauce and eliminating any raw flour taste.
Add Broth and Seasonings: Pour in 1 ½ cups of chicken broth while whisking to prevent lumps from forming. Add 1 tablespoon of minced garlic, 1 ½ teaspoons of lemon juice, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of dry mustard powder (if using). Whisk and cook for another 2-3 minutes, or until the sauce thickens slightly.
Add Cream and Sun-Dried Tomatoes: Next, add ½ cup of heavy cream and ½ cup of drained sun-dried tomatoes. Whisk and cook for about 5 minutes, stirring frequently, until the sauce reaches a low simmer and thickens further.
Incorporate the Cheese: Add 2 tablespoons of softened cream cheese and ½ cup of grated Parmesan cheese. Stir until the cream cheese is completely melted and the cheese is well combined, creating a smooth and luscious sauce.

Add Spinach: Add 2 cups of fresh baby spinach to the sauce.
Wilt the Spinach: Stir and cook until the spinach wilts down, about 1 minute. Be careful not to overcook the spinach, as it can become bitter.
Combine with Pasta: Add the reserved cooked pasta to the skillet.
Garnish and Serve: Stir the pasta into the sauce gently, ensuring it’s evenly coated. Garnish with additional Parmesan cheese and fresh basil. Serve immediately and enjoy!

Flavor Variations: Spice it Up!

Want to personalize your creamy sun-dried tomato pasta? Try these flavor variations for an extra kick:

Add Some Heat: For a spicy twist, add ½ teaspoon of red pepper flakes or a spoonful of Calabrian chili paste.
Add Protein: Stir in grilled chicken, shrimp, or Italian sausage for a heartier meal.
Garlic Lover’s Delight: Adjust the amount of garlic to your liking. More or less, it’s all up to you!
Serve Over Rice: For a unique twist, serve the creamy sun-dried tomato sauce over rice instead of pasta.

Substitutions and Dietary Adjustments

This recipe is easily adaptable to accommodate different dietary needs and preferences.

Pasta Alternatives: Don’t have penne? Substitute with farfalle, maffalda, rotini, or fusilli.
Gluten-Free Option: Use your favorite gluten-free pasta and swap the all-purpose flour for a gluten-free flour blend, such as Bob’s Red Mill.
Cream Cheese-Free: Omit the cream cheese and add an extra 2 tablespoons of heavy cream. Simmer for a longer time to thicken the sauce.

More Pasta Inspiration

Looking for more delicious pasta recipes to add to your repertoire? Check out these amazing options:

Baked Feta Pasta
Tuscan Gnocchi
Crock Pot American Goulash
Baked Boursin Pasta

Creamy Sun-Dried Tomato Pasta Recipe

This creamy sundried tomato pasta features a rich sauce, tender pasta, and fresh flavors. Best of all? It’s ready in less than 30 minutes!

Ingredients

12 ounces penne pasta uncooked (or medium-cut pasta of choice)(340 grams)
3 tablespoons butter salted
2 tablespoons all purpose flour
1 ½ cups chicken broth
1 tablespoon roasted minced garlic or 3-4 fresh cloves, minced
1 ½ teaspoons lemon juice fresh or bottled
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon mustard powder optional; or Dijon mustard
½ cup sliced sun-dried tomatoes drained before measuring
½ cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons cream cheese softened (or extra heavy cream)
2 cups fresh baby spinach packed (2-3 handfuls)
Fresh basil for garnish (optional)

Instructions

Cook the pasta. Fill a large pot with water and bring to a boil. Add salt, and cook according to the package instructions. Once cooked to al dente, drain the pasta (reserving some of the pasta water) and keep it warm by placing it back in the pot and covering it with a lid.
Make the roux. Meanwhile, in a large heavy-bottomed skillet over medium heat, melt your butter. Once melted, add the flour and stir well until smooth. It will be thick. Cook for 1-2 minutes, whisking often, until the flour turns a very light brown color.
Add the broth and seasonings. Add the chicken broth and whisk in well. Then add the garlic, lemon juice, Italian seasoning, salt, pepper, and mustard powder (or Dijon mustard). Cook for about 2-3 minutes, whisking often, or until slightly thickened.
Add the Sundried tomatoes and cream. Next, add the sundried tomatoes (make sure they are drained first, and sliced thinly if you purchased them whole) and heavy cream to the skillet. Cook for another 5 minutes, stirring frequently, until the mixture simmers gently and thickens slightly.
Stir in the cheese. Add the Parmesan cheese and cream cheese and stir until the cream cheese is completely melted and smooth.
Add the spinach and stir until wilted but still bright green. If the sauce is getting too thick, you can add another ¼ cup of chicken broth or pasta water to loosen it up again.
Fold in the pasta. Add the cooked pasta to the skillet and gently mix it into the sauce until the pasta is coated. If desired, add a bit of the pasta water to bond the sauce and thin it out (if you prefer a thinner sauce).
Garnish and serve. Transfer the pasta into serving bowls and top with additional Parmesan cheese and top with fresh chopped basil. Serve warm, with a side of crusty bread (if desired).

Notes

Storage: Transfer the leftovers to an airtight container and keep in the refrigerator for up to 3-4 days.
Reheating: Add the pasta to a skillet over medium heat with a splash of chicken broth to thin the sauce, and stir occasionally for about 10 minutes, or until warmed throughout. For smaller portions, you can reheat portions in the microwave covered with a damp paper towel. Heat for 1.5-2 minutes, stirring halfway through.
With chicken: Add sliced grilled chicken (or turkey) for added protein if desired.

Nutrition (Per Serving)

Calories: 637kcal
Carbohydrates: 80g
Protein: 20g
Fat: 27g
Saturated Fat: 16g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 0.3g
Cholesterol: 76mg
Sodium: 1258mg
Potassium: 857mg
Fiber: 5g
Sugar: 9g
Vitamin A: 2444IU
Vitamin C: 12mg
Calcium: 209mg
Iron: 3mg

Enjoy your delicious and easy creamy sun-dried tomato pasta! Don’t forget to share your creation and tag @dashfordinner on Instagram!

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