Creamy Sun Dried Tomato Pasta Recipe | Rich, Savory & Delicious
I recently made this Creamy Sun Dried Tomato Pasta Recipe, and wow, it quickly became one of my favorite weeknight dinners! The sauce is rich, velvety, and packed with the tangy sweetness of sun dried tomatoes. I loved how simple it was to make yet felt so indulgent. Even my picky eater family members asked for seconds.
This recipe is the perfect mix of comfort and gourmet flavors. You can also enjoy similar seafood flair with Baked Mahi Mahi with Parsley Sauce, which has a light and fresh flavor that pairs beautifully with pasta dishes.
Ingredients
Here’s what you’ll need to make this delicious pasta:
- Sun dried tomatoes: Opt for the ones packed in oil, as they blend smoother and have richer flavor than dry-packed.
- Cottage cheese: Use whole milk (4%) for a creamy sauce. Avoid non-fat versions, as they can make the sauce grainy.
- Milk: Any milk works; plant-based options like unsweetened oat or almond milk are great too.
- Pasta: Fettuccine is ideal for creamy sauces, though penne works if you prefer shorter noodles.
- Parmesan cheese: Freshly grated adds a savory kick; pecorino can be used for a stronger flavor.
- Baby spinach: Tear leaves for quicker wilting and even incorporation.
- Walnuts: Toasted for a crunchy, nutty contrast.
- Garlic: Freshly minced for aroma; two cloves are recommended, add more if you love garlic.
- Parsley: Freshly chopped for a burst of freshness.
- Red pepper flakes, kosher salt, black pepper: To season perfectly.
Note: Several servings.
Variations
You can tweak this recipe based on preferences or dietary needs:
- Dairy-free: Substitute cottage cheese and milk with cashew cream or coconut milk.
- Extra protein: Add grilled chicken, shrimp, or chickpeas.
- Flavor boost: Include sun dried tomato pesto, fresh basil, or a splash of white wine.
- Spicy twist: Increase red pepper flakes for a bolder kick. You might also pair this pasta with a Breakfast Grilled Cheese Recipe for a creative brunch-style dinner.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Large pot: To cook pasta.
- Blender or food processor: To puree the sauce ingredients smoothly.
- Large skillet or sauté pan: To warm the sauce and combine pasta.
- Wooden spoon: For stirring without scratching your pan.
- Cheese grater: To grate fresh parmesan.
How to Make Creamy Sun Dried Tomato Pasta Recipe
Cook the pasta
I like to slightly undercook my fettuccine because it finishes cooking in the sauce. Reserve a cup of pasta water before draining, as it helps adjust the sauce consistency later.
Prepare the sauce
In a blender, combine milk, cottage cheese, sun dried tomatoes, parmesan, garlic, red pepper flakes, salt, and black pepper. Blend until smooth, scraping the sides as needed.
Heat the sauce
Warm the sauce over low heat in a skillet. Add half a cup of reserved pasta water to thin it out, ensuring it doesn’t simmer, or it may curdle.
Combine pasta and sauce
Stir the cooked pasta into the sauce gently. Add more reserved pasta water, 2 tablespoons at a time, if the sauce is too thick.
Add greens and nuts
Fold in torn spinach, toasted walnuts, and parsley. The heat from the pasta will wilt the spinach perfectly. Finish with extra parmesan and walnuts for garnish.
Additional Tips for Making this Recipe Better
- I always let cottage cheese and milk come to room temperature for a smoother sauce.
- I toast walnuts in advance; it enhances their flavor and adds a crunchy texture.
- I undercook pasta for two minutes to keep it al dente when mixed with sauce.
- I use a high-quality blender for an ultra-creamy texture.
How to Serve Creamy Sun Dried Tomato Pasta
This pasta pairs beautifully with a fresh salad or crusty bread. For a more elegant presentation, drizzle a little olive oil over the top, sprinkle extra parmesan, and add a sprig of parsley. Serve in a shallow bowl to show off the vibrant colors.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: 420
- Protein: 18g
- Carbohydrates: 40g
- Fat: 20g
Make Ahead and Storage
Storing
Cool leftovers to room temperature and store in an airtight container in the fridge. It keeps well for up to 3 days.
Freezing
This pasta freezes best without the spinach; add greens fresh when reheating. Freeze in a sealed container for up to 2 months.
Reheating
Reheat gently in a skillet with a splash of water or milk, stirring frequently to prevent sticking.
Why You’ll Love This Recipe
Here’s why I keep coming back to it:
- Quick and easy: Ready in just 25 minutes, perfect for busy nights.
- Creamy without heavy cream: Cottage cheese makes it healthy yet indulgent.
- Versatile: Add protein or switch noodles to suit your taste.
- Flavor-packed: Sun dried tomatoes and garlic create a rich, tangy sauce.
- Kid-friendly and family-approved: Everyone asks for seconds!
Creamy Sun Dried Tomato Pasta Recipe
Ingredients
Method
- I like to slightly undercook my fettuccine because it finishes cooking in the sauce. Reserve a cup of pasta water before draining, as it helps adjust the sauce consistency later.
- In a blender, combine milk, cottage cheese, sun dried tomatoes, parmesan, garlic, red pepper flakes, salt, and black pepper. Blend until smooth, scraping the sides as needed.
- Warm the sauce over low heat in a skillet. Add half a cup of reserved pasta water to thin it out, ensuring it doesn’t simmer, or it may curdle.
- Stir the cooked pasta into the sauce gently. Add more reserved pasta water, 2 tablespoons at a time, if the sauce is too thick.
- Fold in torn spinach, toasted walnuts, and parsley. The heat from the pasta will wilt the spinach perfectly. Finish with extra parmesan and walnuts for garnish.
Notes
- I always let cottage cheese and milk come to room temperature for a smoother sauce.
- I toast walnuts in advance; it enhances their flavor and adds a crunchy texture.
- I undercook pasta for two minutes to keep it al dente when mixed with sauce.
- I use a high-quality blender for an ultra-creamy texture.