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Sun-Dried Tomato Pasta

Creamy Sun-Dried Tomato Pasta Ready in Just 30 Minutes

This Creamy Sun-Dried Tomato Pasta is a quick, delightful vegetarian dish that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta Choose your favorite type, cook al dente.
For the Sauce
  • 2 tablespoons Butter Substitute with olive oil for dairy-free.
  • 2 tablespoons Flour Use all-purpose or gluten-free.
  • 3 cloves Garlic Fresh minced garlic is best.
  • 1 cup Dry White Wine Or chicken broth as a substitute.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used.
  • 1 tablespoon Lemon Juice Freshly squeezed is best.
  • 1 teaspoon Italian Seasoning Can swap with individual dried herbs.
  • ½ cup Sun-Dried Tomatoes Use packed in oil or rehydrate dried ones.
  • ½ cup Heavy Cream Half-and-half or plant-based cream for lower fat.
  • ½ cup Grated Parmesan Cheese Nutritional yeast makes a good vegan swap.
  • 2 cups Fresh Baby Spinach Can be substituted with other leafy greens.
  • to taste Salt & Pepper Essential for flavor.
Optional Toppings
  • optional Grilled Chicken or Shrimp For added protein.
  • to taste Red Pepper Flakes Sprinkle for heat.
  • to taste Extra Parmesan For extra cheesy goodness.

Equipment

  • large pot
  • Heavy-bottomed skillet
  • Whisk

Method
 

Step-by-Step Instructions for Sun-Dried Tomato Pasta
  1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 8-10 minutes, then drain and reserve a cup of cooking water.
  2. In a skillet, melt butter over medium heat. Add flour and minced garlic. Stir for 30 seconds until fragrant.
  3. Whisk in dry white wine, Dijon mustard, lemon juice, and Italian seasoning. Simmer for 3-5 minutes until slightly thickened.
  4. Add chopped sun-dried tomatoes and heavy cream to the sauce. Simmer for about 5 minutes.
  5. Stir in grated Parmesan cheese until melted, then fold in fresh spinach until wilted.
  6. Add drained pasta to the skillet, tossing in the sauce. Adjust thickness with reserved pasta water if necessary. Season with salt and pepper.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftover pasta in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently, adding moisture as needed.

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