This sun-dried tomato pasta is full of flavor and super easy to make! With a mix of tangy tomatoes, garlic, and fresh herbs, it’s a cozy dish you’ll love.
I always toss in some spinach for color, and it gets my family to eat their greens—sneaky, right? 😂 Plus, it’s ready in no time, perfect for busy days!
Key Ingredients & Substitutions
Pasta: Rigatoni is great for this dish, but you can swap it with penne, fusilli, or even spaghetti. Choose what you have on hand or your favorite shape!
Sun-dried Tomatoes: Look for sun-dried tomatoes in oil for added flavor and moisture. If you can’t find them, try using fresh tomatoes or even roasted red peppers for a different twist.
Spinach: Fresh spinach gives a wonderful texture and color. You can replace it with kale or arugula, but make sure they’re thoroughly cooked and tender before tossing with the pasta.
Heavy Cream: If you want a lighter option, use half-and-half or even coconut milk for a dairy-free version. Just keep in mind the flavor will change a bit with these alternatives.
Parmesan Cheese: Though Parmesan is my favorite, you can substitute with Pecorino Romano or nutritional yeast for a vegan option. Grated cheese adds a nice salty kick!
How Do You Get the Right Creamy Sauce Consistency?
The key to a creamy sauce is managing the thickness well. When you pour in the heavy cream, let it simmer for a bit. This helps it thicken up nicely. If the sauce gets too thick, don’t worry—just add that reserved pasta water a little at a time until you reach your desired creaminess.
- Always start with less water; you can add more but can’t take it out!
- Make sure to mix well, so the pasta absorbs some of that creamy goodness.
How to Make Sun-dried Tomato Pasta
Ingredients You’ll Need:
Pasta:
- 12 ounces rigatoni or pasta of your choice
Main Ingredients:
- 1 cup sun-dried tomatoes (packed in oil, drained and roughly chopped)
- 3 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This delightful dish takes about 15 minutes for preparation and 15 minutes for cooking, totaling around 30 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it’s boiling, add your pasta. Cook according to the package instructions until it’s al dente. After that, drain the pasta, but be sure to save about 1/2 cup of the pasta water. Set the pasta aside for later.
2. Sauté the Garlic:
In a large skillet, drizzle in the olive oil and heat it over medium heat. When it’s warm, add the minced garlic. Sauté for about a minute, until you can smell that lovely garlic aroma. Be careful not to let it burn!
3. Add Sun-dried Tomatoes:
Next, stir in the chopped sun-dried tomatoes and if you like a bit of heat, sprinkle in the red pepper flakes. Cook this mixture together for another 2 to 3 minutes, allowing the flavors to blend.
4. Create the Creamy Base:
Now it’s time to pour in the heavy cream. Bring this delicious mixture to a gentle simmer. Let it simmer for a few minutes until it thickens up just a little. This will create a lovely creamy sauce!
5. Combine the Pasta and Spinach:
Time to bring it all together! Add the cooked pasta and fresh spinach to the skillet. Toss everything together, making sure the pasta is coated in that creamy goodness. If it seems too thick, slowly add in some of the pasta water you saved until it’s just right.
6. Add Cheese and Season:
Sprinkle in the grated Parmesan cheese and stir well. Don’t forget to season with salt and pepper to your liking. Give it a taste—feel free to add extra seasoning if you think it needs a little something more!
7. Serve and Enjoy:
Now, it’s time to serve your delicious Sun-dried Tomato Pasta! Plate it up and top with extra Parmesan cheese and some ground black pepper for a delightful finish.
Enjoy your meal! It’s creamy, flavorful, and oh-so-satisfying!
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Yes, you can use fresh tomatoes! If you prefer fresh, chop about 2-3 medium tomatoes and sauté them in the skillet with the garlic. To enhance the flavor, you might want to cook them down a bit longer until they’re soft and juicy.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half for a lighter option or use whole milk with a tablespoon of cornstarch dissolved in it to mimic creaminess. Just be sure to simmer the sauce a bit longer to thicken it up.
How to Store Leftover Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or milk to the pasta and warm it gently on the stove or in the microwave, stirring occasionally to prevent sticking.
Can I Make This Pasta Vegan?
Absolutely! You can replace the heavy cream with coconut cream or a cashew cream. For the Parmesan, use a vegan cheese or nutritional yeast for a cheesy flavor without dairy. Just be sure to adjust the salt as needed since some brands of nutritional yeast can be salty!
