This creamy sun-dried tomato pasta is packed with flavor, yet comes together in less than 30 minutes!
Featuring a creamy sauce, tender cooked pasta, and fresh spinach, this is sure to become your go-to pasta dish for busy weeknights (and special occasions alike).
Why You'll Love It:
- Perfect for the whole family. The creamy sun-dried tomato sauce is mild, yet flavorful, making it the perfect choice for families with kids (or picky eaters).
- Great for gatherings. Whether it's girls' night or hosting your in-laws, this pasta is a great way to throw together a few pantry and fridge staples for a dinner that's memorable, but doesn't require a ton of effort.
- Flavorful. Sun-dried tomatoes add a concentrated tomato flavor that pairs perfectly with the creamy pasta. Serve it with your favorite dry white wine (we like Pinot Grigio) for an at-home restaurant experience.
Ingredients
- Pasta: You can use whatever medium-cut pasta you like best. We used penne since it is the most widely available, but farfalle, rigatoni, and fusilli are all good options.
- Heavy cream: This is the cornerstone of the delicious sauce, providing a creamy texture.
- Sun-dried tomatoes: These pack serious flavor! It's easy to find a jar of sun-dried tomatoes - even in rural grocery stores. We buy them pre-sliced to save on prep work.
- Cream cheese: This adds extra decadence and creaminess. Full-fat cream cheese works best, but light can be used if you prefer.
- Parmesan cheese: Sharp, nutty, and irresistible. There is no other choice for this dish - Parmesan reigns supreme! Okay, maybe Romano could work.
- Spinach: We recommend adding fresh baby spinach or chopping full-size spinach into 2-3" pieces. It's added at the end, which ensures it retains its bright green color and subtle flavor.
You will also need:
- Butter
- All-purpose flour
- Italian seasoning
- Dry mustard powder (optional)
- Salt & black pepper
- Chicken broth
- Lemon juice
- Garlic (we like roasted and minced - it's a great, flavorful shortcut)
- Fresh basil (for garnish)
How to Make Sun-Dried Tomato Pasta
Before you get started: Cook 12 ounces (340 grams) of medium-cut pasta in a large pot of boiling salted water until al dente (following the package instructions). Drain, reserving some of the pasta water, then add the cooked pasta back to the pot and cover with a lid to keep warm as you prepare the sauce.
- Melt the butter in a heavy-bottomed skillet, then add 3 tablespoons of flour.
- Whisk and cook until the flour turns a light brown color, about 1-2 minutes.
- Pour in the broth and seasonings, whisk, and cook for another 2-3 minutes, or until thickened slightly. Next, add the heavy cream and sundried tomatoes. Whisk and cook for another 5 minutes, stirring frequently until it reaches a low simmer and thickens.
- Add in the cream cheese and Parmesan. Stir until melted and well combined.
- Add the fresh spinach to the sauce.
- Stir and cook until the spinach is wilted down, about 1 minute.
- Add the reserved cooked pasta to the skillet.
- Stir the pasta into the sauce (gently), then garnish with additional Parmesan cheese and fresh basil. Serve and enjoy!
Flavor Variations
Shake up this easy weeknight dinner with any of the following options for even more bold flavor!
- Add some heat. Add ½ teaspoon red pepper flakes for a little extra spiciness, or some Calabrian chili paste for mild heat with incredible flavor.
- Add a protein. Stir in grilled chicken or turkey to up the protein count.
- Use more (or less) garlic. We are garlic lovers here, but you might like more (or less). As always, measure with your heart.
- Serve over rice: Make this sauce and serve it over rice instead of pasta. It tastes amazing!
Subtitutions
Other types of pasta: This creamy sundried tomato penne recipe doesn't HAVE to be made with penne. You can substitute it for an equal amount of any medium-cut pasta such as farfalle, maffalda, rotini, or fusilli.
Gluten-free: Use your favorite gluten-free pasta and swap the all-purpose flour for your favorite gluten-free flour blend (we like Bob's Red Mill).
Without cream cheese: Use an extra 2 tablespoons of heavy cream instead and simmer for a little longer to thicken the sauce.
More Pasta Recipes to Try:
If you loved this recipe for Sundried Tomato Pasta let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Creamy Sundried Tomato Pasta
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!
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Servings: 4 servings
Calories: 637kcal
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).
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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
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
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Dorothy Bigelow says
The sauce is really just that good! Dinner guests love it (and are impressed), but it's easy enough for weeknights too.