Oh, let me tell you about my absolute favorite weeknight lifesaver – this Creamy Sun-Dried Tomato Pasta! It’s the dish I make when I’m craving something indulgent but don’t want to spend hours in the kitchen. The magic happens when those intense, tangy sun-dried tomatoes meet rich heavy cream – it’s like they were made for each other. I first threw this together one desperate evening when my pantry was nearly empty, and now it’s my go-to comfort food. In just 20 minutes, you get restaurant-quality flavors that’ll make you feel like you’re dining in a cozy Italian trattoria. The best part? That creamy sauce clings to every noodle, delivering bursts of sweet-tart tomato goodness in every bite.

Why You’ll Love This Creamy Sun-Dried Tomato Pasta

Trust me, this isn’t just another pasta dish – it’s the kind of recipe that’ll make you do a little happy dance when you take that first bite. Here’s why it’s so special:

• Weeknight magic: Ready in 20 minutes flat – faster than waiting for takeout!
• Flavor explosion: Those sun-dried tomatoes pack an incredible sweet-tart punch that regular tomatoes just can’t match.
• Creamy dreaminess: The sauce coats every noodle perfectly without being overly heavy.
• Vegetarian-friendly: Satisfying enough to please meat-lovers while keeping it plant-based.
• Pantry hero: Uses simple ingredients you probably already have on hand.

Seriously, this dish checks all the boxes – quick, delicious, and impressive enough for company. What’s not to love?

Ingredients for Creamy Sun-Dried Tomato Pasta

Here’s everything you’ll need to make this dreamy pasta come together – and trust me, every single ingredient plays a crucial role in creating that perfect balance of flavors. I’ve learned through many batches that quality matters here, especially with those sun-dried tomatoes!

• 8 oz pasta (I love using fettuccine or penne, but any shape works – just pick your favorite!)
• 1/2 cup sun-dried tomatoes (oil-packed ones are my go-to for extra flavor, but dry-packed work too – just soak them in warm water first)
• 1/2 cup heavy cream (don’t skimp here – this is what gives the sauce that luxurious texture)
• 2 cloves garlic, minced (fresh is best – that pre-minced jarred stuff just doesn’t have the same punch)
• 1/4 cup grated parmesan cheese (get the good stuff and grate it yourself if you can)
• 2 tbsp olive oil (use the oil from the sun-dried tomato jar if you’ve got it – bonus flavor!)
• Salt and pepper to taste (I’m generous with both – they really make the other flavors pop)

Pro tip: Keep about 1/2 cup of that starchy pasta water aside before draining – it’s liquid gold for adjusting your sauce consistency later. Oh, and if you’re feeling fancy, grab some fresh basil to sprinkle on top at the end. It adds such a nice fresh contrast to the rich sauce!

How to Make Creamy Sun-Dried Tomato Pasta

Okay, let’s get cooking! This creamy sun-dried tomato pasta comes together so easily, but there are a few key steps that make all the difference. Follow along and you’ll have restaurant-quality pasta in no time. I’ve made this dozens of times, and these techniques never fail me!

Cooking the Pasta

First things first – get that pasta water boiling! Here’s how I do it right:

• Fill a large pot with water (at least 4 quarts) and bring it to a rolling boil. Don’t skimp on the water – your pasta needs room to dance!
• Add a generous handful of salt – about 1-2 tablespoons. “Salty like the sea” as my Italian friend always says. This seasons the pasta from the inside out.
• Add your pasta and set a timer for 1 minute less than the package says. We want al dente – tender but with a slight bite. Overcooked pasta turns mushy in the sauce.
• Before draining, scoop out about 1/2 cup of that starchy cooking water. Trust me, you’ll thank me later when your sauce needs thinning!

Preparing the Creamy Sun-Dried Tomato Sauce

While the pasta cooks, let’s make that dreamy sauce. This is where the magic happens!

• Heat olive oil in a large skillet over medium heat. If you’re using oil-packed sun-dried tomatoes, use that flavorful oil – it’s liquid gold!
• Add minced garlic and sauté for just 30-60 seconds until fragrant. Don’t let it brown – burnt garlic tastes bitter.
• Toss in your sun-dried tomatoes (chopped if they’re whole) and cook for about 2 minutes. You’ll smell their incredible aroma intensifying.
• Pour in the heavy cream and let it simmer gently for 3 minutes. Watch for little bubbles around the edges – that’s when you know it’s ready.
• Stir in grated parmesan until it melts into the sauce. The sauce will thicken beautifully as the cheese incorporates.

Combining and Serving

Now for the best part – bringing it all together!

• Add your drained pasta directly to the skillet with the sauce. Toss gently to coat every noodle.
• If the sauce seems too thick, add that reserved pasta water a tablespoon at a time until it reaches your perfect consistency.
• Season with salt and freshly ground black pepper to taste. I always do a final taste test here – sometimes it needs an extra pinch of salt to make all the flavors pop.
• Serve immediately while it’s piping hot! Top with extra parmesan and fresh basil if you’re feeling fancy.

Pro tip: The sauce continues to thicken as it sits, so don’t wait too long to dig in. And whatever you do, don’t rinse that pasta – you’ll wash away all the starch that helps the sauce cling perfectly!

Tips for Perfect Creamy Sun-Dried Tomato Pasta

After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, can I have seconds?” Here are my can’t-live-without tips:

• Oil-packed tomatoes are game-changers: That flavorful oil they’re packed in? Gold. Use it instead of regular olive oil for sautéing – it adds incredible depth. Just be sure to pat the tomatoes dry first so your sauce doesn’t get greasy.
• Fresh garlic is non-negotiable: That pre-minced stuff in jars? Nope. Take the extra minute to mince fresh cloves – the flavor difference is night and day. And don’t burn it! Burnt garlic turns bitter fast.
• Reserve that pasta water: I know I keep saying it, but that starchy liquid is magic for adjusting sauce consistency. Start with 2 tablespoons and add more if needed – it blends beautifully with the cream.
• Finish with fresh herbs: A handful of torn basil or parsley right before serving adds brightness that cuts through the richness. No fresh herbs? A pinch of dried Italian seasoning works in a pinch.

One last thing – don’t skip salting your pasta water! It should taste like the sea. This seasons the noodles from the inside out, making every bite perfectly balanced. Now go make some pasta magic!

Variations of Creamy Sun-Dried Tomato Pasta

One of the things I love most about this recipe is how easily you can tweak it to suit your mood or what’s in your fridge. Here are my favorite ways to mix it up – each version keeps that incredible sun-dried tomato flavor while adding its own special twist!

• Lighter cream option: If you want to cut back on richness, swap the heavy cream for half-and-half or whole milk. The sauce will be slightly thinner but still delicious. For extra creaminess, stir in a tablespoon of cream cheese at the end – it adds body without being too heavy.
• Veggie boost: Toss in a couple handfuls of fresh spinach or arugula during the last minute of cooking. The greens wilt beautifully into the sauce, adding color and nutrients. Mushrooms sautéed with the garlic are another fantastic addition – their earthy flavor pairs perfectly with the tomatoes.
• Protein power: While the vegetarian version is plenty satisfying, sometimes I add grilled chicken or shrimp for extra protein. Just cook your protein separately and stir it in when you combine everything. Crispy pancetta or bacon bits make an indulgent topping too!

The beauty of this dish is how adaptable it is – once you’ve mastered the basic version, feel free to get creative! Just promise me you’ll keep those glorious sun-dried tomatoes as the star. They’re what makes this pasta truly special.

Serving Suggestions for Creamy Sun-Dried Tomato Pasta

This pasta is so flavorful it can absolutely stand alone, but I love rounding out the meal with a few simple sides that complement without competing. Here’s what I usually serve alongside – trust me, these pairings make the whole meal sing!

• Garlic bread: That crispy, buttery goodness is perfect for sopping up every last drop of creamy sauce. I make mine extra garlicky to match the pasta’s bold flavors.
• Simple green salad: A light arugula or spinach salad with lemon vinaigrette cuts through the richness beautifully. Keep it simple – just greens, maybe some shaved parmesan, and a bright dressing.
• Roasted vegetables: Asparagus or broccoli roasted with olive oil and garlic makes a fantastic veggie side. The caramelized edges pair wonderfully with the sweet-tart tomatoes.
• White wine: A crisp Pinot Grigio or Sauvignon Blanc balances the dish’s creaminess perfectly. Even just a small glass makes it feel like a special occasion!

For a casual dinner, I often just do the pasta with garlic bread – because let’s be honest, who can resist that combo? But when I’m entertaining, I’ll add the salad and wine to make it feel more complete. Either way, this pasta always steals the show!

Storing and Reheating Creamy Sun-Dried Tomato Pasta

Okay, let’s talk leftovers – because let’s be real, sometimes we make this creamy sun-dried tomato pasta and miraculously have some left! (Though in my house, that’s pretty rare.) Here’s how to keep it tasting amazing for round two:

Storage tips: Pop any leftovers in an airtight container and refrigerate for up to 2 days. The sauce thickens as it chills, so don’t panic if it looks a bit congealed – we’ll fix that when reheating. I don’t recommend freezing this one – the cream sauce can separate when thawed, and nobody wants grainy pasta.

Reheating magic: My foolproof method? Add the pasta to a skillet with a splash of milk or cream (about 1-2 tablespoons per serving). Heat over medium-low, stirring gently until warmed through. The extra liquid brings back that creamy consistency perfectly. Microwave works too – just cover with a damp paper towel and heat in 30-second bursts, stirring between each.

Pro tip: If your reheated pasta seems dry but you’re out of milk, a tablespoon of that starchy pasta water (if you saved it) or even plain water works in a pinch. Just go slowly – you can always add more liquid but you can’t take it out!

Nutritional Information for Creamy Sun-Dried Tomato Pasta

Now, I’m no nutritionist, but I know many of you like to keep track of what you’re eating – especially when indulging in something as deliciously creamy as this pasta! Here’s the approximate nutritional breakdown per serving (about half the recipe), based on the exact ingredients I use:

• Calories: 450
• Total Fat: 20g (10g saturated, 8g unsaturated)
• Cholesterol: 45mg
• Sodium: 300mg
• Total Carbohydrates: 50g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 12g

A quick heads up – these numbers can vary depending on your exact ingredients. Did you use low-fat cream? Less cheese? Different pasta? All those tweaks will change the nutrition profile. And remember, this is meant to be an indulgent dish – that cream and parmesan are what make it so heavenly! I like to balance it out with a big salad on the side.

Pro tip: If you’re watching your intake, you can lighten it up by using half the cream and supplementing with pasta water, or adding extra veggies to bulk up the volume. But personally? I say enjoy every creamy bite – life’s too short to skip the good stuff!

Frequently Asked Questions About Creamy Sun-Dried Tomato Pasta

I get so many questions about this recipe – and honestly, I love talking about it! Here are the ones that come up most often, along with my tried-and-true answers:

Can I use dry-packed sun-dried tomatoes instead of oil-packed?
Absolutely! Just soak them in warm water for about 10 minutes first to rehydrate. Drain them well, then chop and use as directed. You’ll miss out on that flavorful oil (so use regular olive oil for sautéing), but the taste will still be amazing.

How can I make this dairy-free?
For a vegan version, swap the heavy cream with full-fat coconut milk (the canned kind) and use nutritional yeast instead of parmesan. The coconut flavor is surprisingly subtle with all those bold sun-dried tomatoes! Just be sure to stir constantly – coconut milk can separate if overheated.

My sauce turned out too thin/thick. How can I fix it?
Too thin? Let it simmer a bit longer to reduce. Too thick? That reserved pasta water is your best friend – add it a tablespoon at a time until perfect. No pasta water? Regular warm water works in a pinch, but won’t have the same silky texture.

Can I use regular tomatoes instead of sun-dried?
Honestly? You could, but you’ll lose that incredible concentrated flavor that makes this dish special. If you must, try roasting cherry tomatoes first to intensify their sweetness. But trust me – sun-dried are worth tracking down!

What’s the best pasta shape to use?
I love how fettuccine or pappardelle hold the creamy sauce, but penne or fusilli work great too – their nooks catch all that deliciousness. Just avoid very thin pastas like angel hair that can get overwhelmed by the rich sauce.

20-Minute Creamy Sun-Dried Tomato Pasta Perfection

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• Author: Christina R. Jones
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A rich and creamy pasta dish with sun-dried tomatoes for a burst of flavor.

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Ingredients

Scale 1x2x3x

• 8 oz pasta
• 1/2 cup sun-dried tomatoes
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Cook pasta according to package instructions.
2. Heat olive oil in a pan and sauté garlic until fragrant.
3. Add sun-dried tomatoes and cook for 2 minutes.
4. Pour in heavy cream and simmer for 3 minutes.
5. Stir in parmesan cheese until melted.
6. Toss in cooked pasta and mix well.
7. Season with salt and pepper.
8. Serve immediately.

Notes

• Use reserved pasta water if sauce is too thick.
• Add fresh basil for extra flavor.
• Store leftovers in an airtight container for up to 2 days.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1/2 recipe
• Calories: 450
• Sugar: 5g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 45mg

Keywords: creamy, sun-dried tomato, pasta, vegetarian, Italian