This Creamy Sun-Dried Tomato Pasta is a quick and easy mid-week dinner option that blends sun-dried tomato with stock to make a rich paste. We then combine this with parmesana couple of spicesand cook the spaghetti in the pan so there’s minimal washing up. It’s one of my favourite creamy pastas to make, I really hope you love it!
There’s something about a creamy pasta that just hits the spot. I’ve made this recipe so that the sauce is SUPER saucy. I’ve served it plain with a sprinkling of parmesan and chili flakes, but you could totally serve it with a side salad or roasted vegetables.
If you’re looking for more easy pasta recipes, check out my sweet potato pasta sauce recipe, goats cheese pasta recipe, or my easy curry pasta that’s super saucy!
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Why You’ll Love This Recipe
One Pot: once you’ve made the sun-dried tomato paste mixture with the stock, you’re going to want to cook everything in one pot. From the garlic, onion, sauce, and pasta, it’s all cooked in one pan which makes life so easy for you!
Simple: we’re using minimal ingredients and this recipe takes around 15-20 minutes from start to finish.
Creamy: I don’t know about you but I hate a dry pasta recipe…SO, I ensured that this recipe is super duper saucy.
Ingredients and Substitutions
Sun-dried tomatoes: we’re using jarred sun-dried tomatoes. The better the quality, the more tasty and umami your sauce will be. If you don’t have sun-dried tomatoes, you could use jarred red peppers with 1 tablespoon tomato paste.
Stock: chicken stock is what I’ve used in this recipe but you could use vegetable stock if you fancy!
Garlic: fresh garlic is my preferred version of this ingredient. Feel free to use garlic granules if that’s all you’ve got – around ½ tsp.
Onion: fresh white or brown onion is great for this recipe. You could use red onions or shallots if that’s all you’ve got.
Cream: single or light cream is perfect. I don’t feel like you need to use double or heavy cream as the starch from the pasta thickens up the sauce and makes it extra silky. Feel free to use sugar-free soy cream if you’re plant-based.
Spaghetti: I simply love a long pasta shape, whether that’s spaghetti, pappardelle, or linguine, go for any of them!
Parmesan: freshly grated parmesan adds a lovely saltiness and extra cheesiness to this dish! Feel free to use vegan parmesan if need be.
Chilli flakes: this is just to add a hint of spice to the dish. Feel free to omit if you’re not keen on heat!
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by Step Instructions with Photos
Step 1: Place a deep frying pan (that has a lid) on medium heat and add in 1 tablespoon vegetable oil. Once hot, add in the garlic and onion. Fry for a few minutes, then add in paprika, oregano, salt and pepper. Combine and fry for another few minutes until the onion has softened.
Step 2: Meanwhile, in a blender, add the sun-dried tomatoes, sun-dried tomato oil, and chicken stock. Blend until smooth, then pour into the pan. Pour in the cream and the additional water (rinse out the blender). Stir to combine.
Step 3: Add the spaghetti into the pan and place on the lid. Cook according to packet instructions (around 8-10 minutes on low to medium heat), lifting the lid and giving everything a mix every 2-3 minutes.
Step 4: Once the pasta is cooked, you should have a lot of sauce in the pan. If you don’t, add in a splash of water and give everything a mix. Grate in the parmesan and stir to combine. Divide between 2 people and top with more grated parmesan and chilli flakes. Enjoy!
What To Do with Leftovers
Storage: once cooled, place the spaghetti in airtight containers and place in the fridge for up to 3 days.
Freezing: once cooled, place in airtight containers (don’t forget to label with contents and date) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: add a splash of milk or water into the Tupperware, leave the lid slightly ajar and reheat in the microwave until piping hot. You could also add to a pan with a splash of milk/water and reheat on the stovetop/hob.
FAQs
Yes, you can use jarred red bell peppers! I’d recommend adding 1 tablespoon of tomato paste to the blender too to add richness.
No, but to make it vegan, use sugar-free soy cream, vegetable stock, and a vegan parmesan instead of the non-vegan ingredients.
I love serving this with a salad, green beans, roasted vegetables.
More Recipes You Might Enjoy!
If you tried this Creamy Sun-Dried Tomato Pasta or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Creamy Sun-dried Tomato Pasta
This Creamy Sun-Dried Tomato Pasta is a quick and easy mid-week dinner option that blends sun-dried tomato with stock to make a rich paste.
Instructions
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Place a deep frying pan (that has a lid) on medium heat and add in 1 tablespoon vegetable oil. Once hot, add in the garlic and onion. Fry for a few minutes, then add in paprika, oregano, salt and pepper. Combine and fry for another few minutes until the onion has softened.
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Meanwhile, in a blender, add the sun-dried tomatoes, sun-dried tomato oil, and chicken stock. Blend until smooth, then pour into the pan. Pour in the cream and the additional water (rinse out the blender). Stir to combine.
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Add the spaghetti into the pan and place on the lid. Cook according to packet instructions (around 8-10 minutes on low to medium heat), lifting the lid and giving everything a mix every 2-3 minutes. The pasta shouldn’t stick to the base of the pan, if it is, reduce the heat and/or add more water.
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Once the pasta is cooked, you should have a lot of sauce in the pan. If you don’t, add in a splash of water and give everything a mix. Grate in the parmesan and stir to combine. Divide between 2 people and top with more grated parmesan, chilli flakes, salt and pepper. Enjoy!
Notes
Storage: once cooled, place the spaghetti in airtight containers and place in the fridge for up to 3 days.
Freezing: once cooled, place in airtight containers (don’t forget to label with contents and date) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: add a splash of milk or water into the Tupperware, leave the lid slightly ajar and reheat in the microwave until piping hot. You could also add to a pan with a splash of milk/water and reheat on the stovetop/hob.
Nutrition
Calories: 1104kcalCarbohydrates: 134gProtein: 32gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 173mgSodium: 371mgPotassium: 3305mgFiber: 15gSugar: 35gVitamin A: 2863IUVitamin C: 44mgCalcium: 273mgIron: 9mg
