This is kind of like a sun dried tomato pesto pasta…but it’s creamy. 🙂 You will never, ever get a store bought sauce with this much sun dried tomato flavour in my Creamy Sun Dried Tomato Pasta. Or simply by stirring through chopped sun dried tomato!
Oh – and only 400 calories a serving. And you know my portions aren’t teeny tiny!
Creamy Sun Dried Tomato Pasta
I know this is a rather different way to make a sun dried tomato pasta, but bear with me – it works, it’s super simple and there is logic to my madness. And it’s darn tasty!
I’ve made sun dried tomato pasta before by just by stirring chopped up bits of sun dried tomato through a cream based sauce. Still lovely, don’t get me wrong! But I really wanted to try to increase the intensity of sun dried tomato flavour throughout all the sauce, rather than just getting little bursts of flavour.
So I decided to whizz up a sauce in the blender. When you take the lid off the blender, you’re hit with a waft of sun dried tomato fragrance and you just know this pasta is going to be delish!
Plus, by pureeing the sauce, the sun dried tomato thickens it and makes it richer too, which means you don’t actually need to use that much cream and you still get what tastes like rich, creamy sauce. I only use 1/4 cup of cream in this, mixed with milk, and no thickener. But look how thick the sauce is!
Sometimes I roast up veggies and toss them through the pasta. But I happened to have some big bunches of English spinach I got on sale for just $0.99 each. So I chopped it up, gave it a good rinse, shook it dry then stirred it right into the pasta.
If you want to add protein into this, chicken is lovely and I certainly wouldn’t say no to bacon either. 🙂
Some fresh basil is a perfect pairing to add a touch of freshness to an otherwise rather creamy sauce. Whizzing it up in the sauce really brings out the delicate smell of the basil that mingles with the sun dried tomato. Sorry, I know I keep talking about the smell but it’s the best part of cooking this – the moment when you lift the lid off the blender and get the first waft, and you just know you’re in for a real treat!
I don’t know how else to describe this other than to say it’s like a pesto, but it’s creamy and a lot less oily because unlike pesto, this is not whizzed up using oil, the base is milk with a bit of cream.
I like to serve this Creamy Sun Dried Tomato Pasta hot like other creamy pastas but people I’ve given leftovers of this to said that it’s just as nice at room temperature. 🙂
If you’re in the mood for a carb blow out, add Better-Than-Dominos Garlic Bread or Cheesy Garlic Bread! – Nagi x
More ways to get your creamy pasta fix!
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Baked Mac and Cheese – and try the Shrimp version!
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Browse all pasta recipes
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Sun Dried Tomato Pasta
Ingredients
Creamy Sauce
- 3/4 cup (tightly packed) sun dried tomatoes, roughly chopped (Note 1) + more for garnish
- 1/2 cup basil leaves , lightly packed
- 1/4 cup yoghurt or sour cream (optional) (Note 2)
- 1/4 cup cream (Note 3)
- 1 3/4 cups milk (I use low fat)
- 1 tbsp tomato paste (optional) (Note 4)
- 1/4 cup parmesan cheese , finely grated
- 1/2 tsp salt
- Pepper
Pasta
- 300 g pasta of choice (I like penne/ziti)
- 1 tbsp oil from sun dried tomatoes
- 2 garlic cloves , crushed
- 1 small onion , finely diced (brown, white or yellow)
- 4 cups (tightly packed) finely shredded fresh English spinach
To Serve (optional)
- Parmesan cheese
- Fresh basil , finely shredded
Instructions
- Place the Creamy Sauce ingredients in a blender and puree until smooth. Adjust salt to your taste.
- Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds, then add onion and cook for 3 to 5 minutes until translucent and cooked through.
- Meanwhile, cook your pasta of choice in a large pot of salted boiling water until al dente (just cooked through but still firm). SCOOP out 1 mug of the pasta cooking water, then drain the pasta.
- Add the pasta into the skillet, then pour the Creamy Sauce in, all the spinach and about 1/2 cup of the pasta water (Note 5). Stir to coat the pasta in the sauce and to wilt the spinach. Cook, stirring gently, for about 2 minutes until the sauce is warmed through. Adjust salt to taste.
- Use the remaining pasta water to get the sauce to the consistency you want.
- Remove from the stove and serve immediately, with more parmesan cheese and basil if desired.
Recipe Notes:
Nutrition Information:
Sabrina says
Yum!! This pasta dish is right up my alley!
Michele says
I have mountains of home-grown spinach and basil in my garden at the moment so this recipe was just what I needed. I cooked it for dinner last night and it was absolutely delicious – my husband raved about it. We’ll be knocking back the leftovers for lunch today. Thanks for yet another fabulous recipe.
Nagi | RecipeTin says
Oh wow, thank you Michelle! I’m so glad you enjoyed this, I was concerned people would think this recipe was a bit odd! 🙂 I know most people don’t make pasta like this, but it really works!!! And how perfect that you can use your mountains of spinach and basil. Home grown – jealous!! 🙂
Kevin | Keviniscooking says
As I sit here waiting to hear if my name is called for jury duty selection I am drooling. Too bad for the folks around me and the guy reading over my shoulder, but this looks so good. LOVE the creaminess and that fact you puréed the sun dried tomatoes in the sauce. I found them to be like little strips of tomato jerky and don’t use them that often, now I can try them again!
Nagi | RecipeTin says
Were you picked, were you picked??? 😉
Kevin | Keviniscooking says
I made it as far as the court room for 2 hours with questioning. They weeded out 19 people with 12 jurors and 2 alternates chosen. I was second in line to be the next alternate if the lawyer didn’t want the person ahead of me. Just barely dodged it! The trial started this morning so it must be in the stars I attend our FBC convention this weekend. See you in a few hours!
John/Kitchen Riffs says
I love ideas that are so simple yet take flavor to a new level! This is genius — definitely gotta try this. Congrats — you win! 😉
Nagi | RecipeTin says
Aw, thanks John! Quite a compliment coming from you! N x
Anna @ Crunchy Creamy Sweet says
Yes! Blender sauces are the best! This pasta dish looks amazing, Nagi!
Nagi | RecipeTin says
Thank you Anna!! I actually don’t make many blender sauces – clearly need to get INTO it more!! N x
Amaryllis @ thetastyother.com says
This looks so perfect, Nag, thanks so much for sharing! I LOVE sun dried tomatoes and I’m always looking for an excuse to sneak them into everything!
Nagi | RecipeTin says
I love sun dried tomatoes TOO!!! 🙂 I’m with you about sneaking them in anything I can!! 🙂 N x
Helen @ scrummy lane says
Oooh … nice idea! I have made sauces in my blender, but rarely, so thanks for the reminder. Love how easy it makes it. thanks for the explanation about emulsification, too. I do this all the time, but had no idea why!
Nagi | RecipeTin says
Thanks Helen! I wasn’t sure if this was a bit of a weird way to make a pasta sauce – glad you don’t think so! 🙂
Krista Bjorn says
This looks marvelous!! I really like making sauces in my blender. They thicken so beautifully and somehow emulsify quicker. 🙂
Nagi | RecipeTin says
You’re absolutely right Krista. I need to start using my blender more. It’s just that because I have such a small kitchen, unlike most people, my blender is packed away. So I feel like it’s a hassle to bring out every time I need it!!
Tara | Deliciously Declassified says
YUM! This looks so creamy and delicious! Definite bonus that it’s on the healthy side 😉
Nagi | RecipeTin says
Thanks so much Tara! Definitely one of those “unintentionally healthy” recipes! 🙂
Abbe @ This is How I Cook says
I love sun dried tomatoes! I love what you have done with this. I’ve never tried this. But I should. And I will!
Nagi | RecipeTin says
Thanks Abbe! I know, it’s not a “normal” cooking method! 🙂 But it WORKS!!! N x
Easypeasylifematters says
This sounds so unbelievably Heavenly!!! Love the idea of whizzing the sun dried tomatoes then adding them to the pasta. Going to make this right a way! 🙂
Nagi | RecipeTin says
Thank you so much!!! I thought this was a bit too odd, so glad it’s not! 🙂
Johlene@FlavoursandFrosting says
This truly looks amazing! Sun dried tomatoes, pasta, parmesan, cream.. And I love the idea of using the blender! I can totally imagine this sauce over a good piece of grilled fish too 🙂
Nagi | RecipeTin says
Oooh, Johlene! I totally just had the thought of a big pot of this sauce with poached chicken in it, YUM!!! 🙂
Barb Finch says
Wow, this sounds incredible. I love creamy foods, and love that you get the creaminess without too much cream – or guilt! Sun-dried tomatoes will certainly be on my next shopping list!
Nagi | RecipeTin says
Thanks Barb! I was pretty amazed when I did the analysis and it came out at only 400 calories a serve. I checked and double checked and it’s right – yay! 🙂
Kathleen | Hapa Nom Nom says
Ooo… I know you mentioned it’s like a sun dried tomato pesto, but it actually reminds me of a sun dried tomato Alfredo (on the lighter side). I love creamy pasta sauces and I’m a big fan of sun dried tomatoes, so this looks like just a big bowl of heaven to me! Btw, loving those bowls! I’ve been on the look out for something like that 🙂
Nagi | RecipeTin says
Oh DUH! Of course, stoopid me, my head was a bit dizzy from the insane Mexican heat when I wrote this! Thank you! 🙂 PS We can drop by some camping or army disposal stores on Friday, pick some up for peanuts for you!! N x
Marlene says
This looks terrific, Nagi, I must try it soon! I also love that you’ve started using photo galleries in posts (at least I think it’s new–?). I had the same idea, to make my in-process photos tell a story and take up less space than individual ones.
Nagi | RecipeTin says
Hi Marlene! To be honest, I am a bit sporadic with that, sometimes I am just concentrating on cooking too much and forget! But when I do, I do like to make up collages rather than paste them in one by one because, as you say, they take up too much space. 🙂
mila furman says
Yes!!! This looks so fantastic!!! I agree that sometimes chunky tomatoes can be too much…I don’t like the flavor either until I cream it out in a blender 🙂
Nagi | RecipeTin says
Really? One more thing I’ve learnt about you! N x
Dorothy Dunton says
Hi Nagi! I’m making your chicken with creamy sun dried tomato sauce for dinner tonight!! I will certainly be trying this soon! Happily, “someone” turned me onto sun dried tomatoes! 🙂 Are you tired of Mexican food yet? HaHa!
Nagi | RecipeTin says
How can one get sick of Mexcian food? 😉 I was so sad saying good bye to tacos, but so excited to be here in LA!! Ooh, I have a big soft spot for the chicken. I hope you enjoy it! N x
Rochelle Mortensen says
Can’t wait to try this! Love sun dried tomatoes but my family doesn’t like the texture, so this is perfect. I may have to try adding a little spicy Italian sausage I have on hand… Thank you Nagi! We love your recipes in Dallas!
Shashi at RunninSrilankan says
Nagi, I’ve never blended up sundried tomatoes – what a great idea – I can imagine how good this smelt when you popped that blender lid off! I tend to make dairy free options as I am lactose intolerant – but I bet, even with cashew cream and coconut milk (instead of cream and milk) this would be one heck of a tasty sauce!
Nagi | RecipeTin says
Gosh, this would be beautiful with cashew cream – can you imagine? Actually, even with soy milk instead of dairy would work wonderfully! Certainly can’t taste the milk – it’s all about the sun dried tomato!
Marisa Franca @ All Our Wayc says
What a wonderful recipe — I could grab that plate and run with it. In fact, I want a set of those dishes 🙂 They scream settle back and enjoy — this is NO formal meal. If you want to dribble sauce down your chin it’s okay. I think I’d better gear up for dumpster diving!! Or perhaps I’ll try Goodwill first. I will make the sauce once I get some informal dinnerware! Great job on the recipe and photo. I like your story!!
Nagi | RecipeTin says
Thank you Marisa!! I did wonder whether this was a bit odd for most, I’m glad you don’t disapprove! N x