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Creamy Sun Dried Tomato Pasta Recipe
Ben Carraoli

Creamy Sun Dried Tomato Pasta Recipe

I recently made this creamy sun dried tomato pasta, 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir the cooked pasta into the sauce gently. Add more reserved pasta water, 2 tablespoons at a time, if the sauce is too thick.
  5. 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.