This Sun Dried Tomato Pasta ismade with sun dried tomatoes, herbs, cream, and parmesan. This creamy and flavorful pasta dish is ready in just 20 minutes!
225gramspasta(any kind -- about ½ pound) I used lumaconi
1tablespoonoil from sun dried tomatoes
½cupsun dried tomatoes(drained, chopped)
2tablespoonsfresh minced garlic(4-5 cloves)
1teaspoonItalian seasoning
⅛teaspoonsalt
⅛teaspoonred pepper flakes
1tablespoonflour
½cupchicken or vegetable broth
½cupcream(any kind - heavier cream will create a richer sauce)
2tablespoonsshredded Parmesan
reserved pasta water
Instructions
Bring a large pot of salted water to a boil over high heat. Reduce heat to medium-high and cook pasta according to package directions. Reserve 1 cup pasta water and drain.
Meanwhile, in a large skillet, heat oil over medium heat. Add sun dried tomatoes, garlic, Italian seasoning, salt and red pepper flakes. Cook 2-3 minutes.
Stir in flour and cook until no white remains.
Add broth and cream and cook, stirring constantly, until thickened.
Add drained pasta and Parmesan to sauce and toss to coat, adding in as much reserved pasta water is needed to to thin the sauce as desired. Serve.
Video
Notes
*This recipe makes 4 large side servings or small main servings.Variations:
Add veggies. Sauté any veggies you like in the skillet before you add the sauce. This dish would be delicious with spinach, asparagus, zucchini, mushrooms, bell peppers, broccoli florets, you name it.
Make it meaty. Add to the meal by mixing in your favorite protein. Try cooked chicken, shrimp, Italian sausage, ground beef, ground turkey, or cooked and crumbled bacon.
Make it cheesier. Mix any cheese you like straight into the pasta OR make it into a baked pasta! To do baked pasta, transfer the finished pasta to a baking dish. Layer it with cheese (I like mozzarella), then broil for a couple of minutes in the oven until the cheese is melted and slightly browned.
Storage:Leftover Sun Dried Tomato Pasta will last in an airtight container in the fridge for 3-4 days. To reheat, warm on low on the stove with a splash of broth to thin if needed.You can also freeze this pasta for up to 3 months. To serve, I recommend thawing overnight in the fridge and reheating with a splash of water or cream for best results.