This isn’t just another pasta dish, it’s a full-on flavor experience. Imagine the intense, almost sweet tang of sun dried tomatoes, but in every single, luxurious bite of the sauce.
You see, most recipes just stir in chopped tomatoes for little bursts of flavor. This one, well, it’s different. We’re blending them right into the sauce itself.
The result is something truly special, and honestly, a bit magical. It’s deeply creamy and satisfying, without feeling overly heavy on your stomach.
Why This Recipe Feels Like a Secret
Lifting the lid off the blender is the best part, the first wave of that sun dried tomato aroma hits you. It’s a warm, rich scent that just promises a delicious meal.
By pureeing the tomatoes, they naturally thicken the sauce, making it cling to every noodle. This clever trick means you don’t need cups and cups of cream.
It’s a little bit like a sun dried tomato pesto, but smoother, creamier, and far less oily. It feels indulgent, yet it’s surprisingly balanced.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to creating this cozy masterpiece. You’ll be amazed at how simple the list is.
- 3/4 cup (tightly packed) sun dried tomatoes, roughly chopped + more for garnish
- 1/2 cup basil leaves, lightly packed
- 1/4 cup yoghurt or sour cream (optional)
- 1/4 cup cream
- 1 3/4 cups milk (I use low fat)
- 1 tbsp tomato paste (optional)
- 1/4 cup parmesan cheese, finely grated
- 1/2 tsp salt
- Pepper
- 300g pasta of choice (I like penne or ziti)
- 1 tbsp oil from sun dried tomatoes
- 2 garlic cloves, crushed
- 1 small onion, finely diced
- 4 cups (tightly packed) finely shredded fresh English spinach
- Extra parmesan and basil, for serving
How to make Creamy Sun Dried Tomato Pasta?
Creating the Flavor Base
Start by getting your sauce ready. Simply place all the creamy sauce ingredients into your blender.
Let it whir away until the mixture is completely smooth and beautifully rosy in color. Give it a quick taste and adjust the salt if you think it needs it.
Building the Foundation in the Pan
While the sauce is blending, heat that lovely sun dried tomato oil in a large skillet over a medium-high heat.
Add your crushed garlic and let it sizzle for just 20 seconds, until fragrant. Then, toss in the diced onion and cook until it’s soft and translucent.
Cooking the Pasta Perfectly
In a large pot, bring generously salted water to a rolling boil. Cook your chosen pasta until it’s al dente—that perfect state of being cooked through but still offering a gentle firmness.
Right before you drain it, this is crucial: scoop out about one mug of the starchy pasta cooking water. This liquid gold is your secret weapon for the perfect sauce consistency later.
Bringing It All Together
Drain the pasta and add it directly to the skillet with your onions and garlic. Pour that gorgeous, pureed sauce right over the top.
Now, add all of your finely shredded spinach and about half a cup of the reserved pasta water. The steam and liquid will help wilt the spinach perfectly.
The Final Simmer
Gently stir everything together, making sure the pasta is fully coated in that creamy, tomatoey embrace.
Let it cook for about two minutes, just until the sauce is warmed through and the spinach has wilted down into the mix. This is when the magic really happens.
Serving Your Masterpiece
Remove the skillet from the heat immediately. If the sauce seems a bit too thick, use the remaining pasta water to thin it to your ideal consistency.
Serve it up right away, with a final flourish of extra parmesan cheese and some freshly shredded basil on top. Dig in while it’s hot and wonderfully comforting.
What to Serve With Your Pasta
This pasta is a star on its own, but it loves good company. A simple, crisp green salad with a sharp vinaigrette cuts through the richness beautifully.
For a real carb-lover’s feast, you can’t go wrong with a side of cheesy garlic bread. It’s perfect for mopping up every last bit of that incredible sauce from your plate.
If you’re looking for something lighter, some simple roasted asparagus or broccoli on the side adds a lovely, earthy balance to the meal.
Tips
Don’t skip the pasta water. That starchy liquid is not just water; it’s what helps the sauce cling to the pasta so perfectly, creating a silky, restaurant-quality texture.
If you’re using sun dried tomatoes that are not packed in oil, you’ll need to soak them in hot water for about 10 minutes first to soften them up. Otherwise, they won’t blend smoothly.
Feel free to get creative with your greens. If you don’t have spinach, kale or even arugula would work wonderfully here, just chop them up so they wilt easily into the hot sauce.
For a little extra protein, some grilled chicken or crispy pancetta stirred through at the end is absolutely divine. It makes the meal even more hearty and satisfying.
How to Store and Reheat Leftovers
Any leftovers can be stored in an airtight container in the fridge for up to three days. The sauce will thicken as it sits, and that’s completely normal.
When you’re ready to eat, reheat it gently in a skillet over low heat. Add a small splash of milk or water to loosen the sauce back up to its creamy consistency.
Interestingly, some people find this pasta is just as delicious served at room temperature the next day, almost like a pasta salad. It’s a great option for a next-day lunch!
Ingredient Swaps and Substitutions
No heavy cream? No problem. You can use all milk, though the sauce will be a little less rich. For a dairy-free version, unsweetened almond or oat milk can work in a pinch.
If you’re out of fresh basil, a tablespoon or two of pesto blended into the sauce can provide a similar herby flavor. It’s a great little shortcut when you’re in a bind.
While parmesan offers a salty, nutty depth, a good pecorino romano would be fantastic too. For a vegetarian version, just ensure your cheese is made with vegetarian rennet.
This recipe is wonderfully flexible. The core technique of blending the sun dried tomatoes is what makes it special, so feel free to adapt the rest to what you have on hand.
Creamy Sun Dried Tomato Pasta Recipe
Description
This Creamy Sun Dried Tomato Pasta is like a sun-dried tomato pesto—but creamy! Bursting with intense sun-dried tomato flavor, it’s made by blending the sauce for maximum richness without needing loads of cream. At just 400 calories per generous serving, it’s indulgent yet light enough for a weeknight treat. Stir in spinach, add chicken or bacon if you like, and top with fresh basil for a restaurant-worthy dish you’ll want to make again and again.
ingredients
Creamy Sauce
Pasta
To Serve (optional)
Instructions
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Place all Creamy Sauce ingredients in a blender and puree until smooth. Taste and adjust salt if needed.
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Heat sun-dried tomato oil in a large skillet over medium-high heat. Add garlic and cook for 20 seconds, then add onion and cook for 3–5 minutes until soft and translucent.
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Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Before draining, scoop out 1 mug (about 1 cup) of pasta cooking water, then drain the pasta.
-
Add the cooked pasta to the skillet, then pour in the blended creamy sauce, spinach, and about 1/2 cup of the reserved pasta water. Stir gently to coat the pasta and wilt the spinach. Cook for about 2 minutes until warmed through.
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Add more pasta water as needed to reach your desired sauce consistency.
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Remove from heat and serve immediately, garnished with extra parmesan and fresh basil if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 9g45%
- Cholesterol 45mg15%
- Sodium 620mg26%
- Potassium 480mg14%
- Total Carbohydrate 45g15%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 16g32%
- Calcium 220 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Note 1: Use oil-packed sun-dried tomatoes for best flavor and texture. Drain, reserving oil for cooking.
- Note 2: Yoghurt or sour cream adds tang and creaminess—optional but recommended.
- Note 3: Heavy cream gives richness, but light cream or half-and-half can be used.
- Note 4: Tomato paste deepens color and flavor—great if your sun-dried tomatoes are mild.
- Note 5: Pasta water helps emulsify the sauce and bind it to the pasta—don’t skip it!
- Add grilled chicken, bacon, or shrimp for extra protein.
- Leftovers are delicious served cold or at room temperature!
