I recently tried my favorite sundried tomato pasta recipe that pairs al dente pasta with fragrant garlic, tangy sun dried tomatoes, and a blend of heavy cream, mozzarella and parmesan cheese. This dish comes together in only twenty minutes and surprises with its simple yet captivating mix of flavors.

Jump to Recipe

I’ve been experimenting with a new dish and I think you’ll love this Creamy Sun Dried Tomato Pasta. I start off by boiling 12 oz of your favorite pasta in salted water (penne or spaghetti are my picks) until it’s perfect.

Then, in a pan, I heat up 2 tbsp of olive oil and toss in 2 cloves of minced garlic until they get all fragrant. Next, I mix in 1/2 cup roughly chopped sun dried tomatoes and let it all mingle.

I then stir in 1/3 cup heavy cream to create a rich, smooth sauce, and add in 1/2 cup mozzarella along with 1/3 cup grated parmesan cheese for that irresistible cheesy kick. I’ve always loved recipes that capture the brilliance of sun dried tomato sauce and remind me of those vegetarian pasta recipes with a twist.

Finally, I sprinkle fresh basil and black pepper. Trust me, this dish will have you wondering if it took a bit longer to make than its promised 20 minutes.

Enjoy the explosion of flavors!

Why I Like this Recipe

I really love this recipe because it’s super easy to make—like, it only takes 20 minutes! I also dig the way the creamy sauce with mozzarella and parmesan just hits the spot every time. The sun dried tomatoes add a cool tangy flavor and a burst of color that makes the dish way more interesting. And honestly, tossing in fresh basil right at the end gives it that extra kick, making me feel like a chef even when im just whipping something up fast.

Ingredients

Print Recipe (No Advertisments)

Pasta – starch-rich carbs that keep you fueled and serve as a base for the dish.
Garlic – a flavorful nutrient-packed ingredient known for antioxidants and a punchy kick.
Sun dried tomatoes – tangy and slightly sweet with vitamins, fiber and robust flavor.
Heavy cream – adds buttery richness and smooth texture while upping calorie count.
Fresh basil – a herb boosting freshness, nutrients and a vibrant aroma.
Olive oil – heart healthy fat with a mild fruity taste to enhance flavors.
Mozzarella cheese – provides protein and creamy flavor that melts beautifully.
Parmesan cheese – sharp, salty flavor with protein that enhances the overall umami taste.

Ingredient Quantities

12 oz pasta (penne or spaghetti works best)

Salt to taste for boiling pasta water

2 cloves garlic, minced

2 tbsp olive oil

1/2 cup sun dried tomatoes (oil packed, roughly chopped)

1/3 cup heavy cream

1/2 cup mozzarella cheese, cubed or shredded

1/3 cup grated parmesan cheese

1/4 cup fresh basil, chopped

Freshly ground black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of water to a boil, add enough salt so the pasta gets some flavor, and then add the pasta.

2. Cook the pasta according to the package directions, then drain it but keep about a cup of the pasta water aside.

3. In a big skillet, warm up the olive oil over medium heat and toss in the minced garlic; let it cook until it smells really good.

4. Add the chopped sun dried tomatoes to the skillet and let them sizzle for a couple minutes so they soften up a bit.

5. Stir in the heavy cream into the skillet and let it come to a low simmer, stirring constantly so it doesn’t burn.

6. Drop in the mozzarella cheese and then sprinkle over the parmesan cheese; let them melt into the cream while stirring gently.

7. Toss the drained pasta right into the creamy mixture, and if the sauce gets too thick, add a bit of the reserved pasta water until it looks just right.

8. Mix in the fresh basil and season with freshly ground black pepper to your taste, mixing everything well.

9. Give it a quick taste and adjust any seasonings if needed, then serve it up while its hot and delicious.

10. Enjoy your creamy sun dried tomato pasta with some extra basil on top if you like it fancy!

Equipment Needed

1. A large pot for boiling the pasta with salted water
2. A colander for draining the pasta afterwards
3. A measuring cup to set aside about a cup of the pasta water
4. A big skillet where the whole creamy sauce will be made
5. A stirring spoon or spatula to mix everything without burning it
6. A chef’s knife for mincing the garlic and chopping the sun dried tomatoes
7. A cutting board to get those ingredients prepped safely

FAQ

What pasta is best to use for this recipe?

You can use either penne or spaghetti, whatever your heart desires. They both work well in this creamy dish.

Can I use a substitute for heavy cream?

Sure you can substitute it with half-and-half or even a dollop of cream cheese melt in to get that rich creamy texture, but the flavor might be slightly different.

How can I tell when the pasta is al dente?

Most pasta packages give a rough timing, but just taste a noodle a minute or two before the advised cook time. It should be tender with a little bite, not mushy.

Can I make this dish ahead of time?

You can prepare most of it ahead of time, but it's best to mix in the cheeses and basil right before serving to avoid a clumpy sauce and lose the freshness of the basil.

Any tips for chopping the sun dried tomatoes?

Yes, it's good to roughly chop them. You dont have to be too precise since they'll break down a bit in the sauce, addng bursts of tangy flavor throughout.

Creamy Sun Dried Tomato Pasta Recipe Substitutions and Variations

If you dont have penne or spaghetti, try using fusilli or farfalle; these pasta types hold the sauce real good.
If heavy cream is scarce, you can use half-and-half or even coconut cream for a dairy-free twist.
Instead of mozzarella, provolone or a mild cheddar can work really well in a pinch.
If you’re out of parmesan, asiago or pecorino romano will give ya that cheesy kick.
For sun dried tomatoes, roasted red peppers can substitute and still add a nice, robust flavor.

Pro Tips

1. Make sure you save a good bit of that pasta water when draining your pasta, because it really helps thin out and bring all the sauce flavors together. If you add too much too fast it might get too watery though, so add it little by little.

2. When you heat up the garlic in the olive oil, keep the heat at medium so it doesn’t burn. Burnt garlic can ruin the taste, so stir on a regular basis to keep it from sticking or getting too dark.

3. Let the cheeses melt slowly into the sauce and don’t rush it. Stirring constantly helps to keep it smooth and stops any clumpiness. It’s all about patience with the heat.

4. Always keep tasting your sauce as you go, then adjust the salt and pepper as needed. Sometimes a bit more seasoning can make all the difference so don’t be afraid to fix it up a bit before serving.

Creamy Sun Dried Tomato Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. A large pot for boiling the pasta with salted water
2. A colander for draining the pasta afterwards
3. A measuring cup to set aside about a cup of the pasta water
4. A big skillet where the whole creamy sauce will be made
5. A stirring spoon or spatula to mix everything without burning it
6. A chef’s knife for mincing the garlic and chopping the sun dried tomatoes
7. A cutting board to get those ingredients prepped safely

Ingredients

12 oz pasta (penne or spaghetti works best)
Salt to taste for boiling pasta water
2 cloves garlic, minced
2 tbsp olive oil
1/2 cup sun dried tomatoes (oil packed, roughly chopped)
1/3 cup heavy cream
1/2 cup mozzarella cheese, cubed or shredded
1/3 cup grated parmesan cheese
1/4 cup fresh basil, chopped
Freshly ground black pepper to taste

Directions

Bring a large pot of water to a boil, add enough salt so the pasta gets some flavor, and then add the pasta.
Cook the pasta according to the package directions, then drain it but keep about a cup of the pasta water aside.
In a big skillet, warm up the olive oil over medium heat and toss in the minced garlic; let it cook until it smells really good.
Add the chopped sun dried tomatoes to the skillet and let them sizzle for a couple minutes so they soften up a bit.
Stir in the heavy cream into the skillet and let it come to a low simmer, stirring constantly so it doesn’t burn.
Drop in the mozzarella cheese and then sprinkle over the parmesan cheese; let them melt into the cream while stirring gently.
Toss the drained pasta right into the creamy mixture, and if the sauce gets too thick, add a bit of the reserved pasta water until it looks just right.
Mix in the fresh basil and season with freshly ground black pepper to your taste, mixing everything well.
Give it a quick taste and adjust any seasonings if needed, then serve it up while its hot and delicious.
Enjoy your creamy sun dried tomato pasta with some extra basil on top if you like it fancy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.