Creamy Sundried Tomato Pasta

A bowl of penne pasta with a creamy sundried tomato sauce.

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!

Course Main Course, Main Dishes

Cuisine American, Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 637

Author Dorothy Bigelow

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.

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