Sun Dried Tomato Pasta is so easy to make in only one pot! This pasta is wonderfully creamy and flavorful from ingredients like parmesan cheese, a medley of bold seasonings, and of course plenty of sun dried tomatoes!
Sun Dried Tomato Pasta
Looking for a comfort food recipe that’s also full of summery flavor? You’ve found it! This cheesy, creamy macaroni dish is made vibrant with the perfect amount of sun dried tomatoes and spinach. It’s got all of the creamy goodness that you’re craving in a comforting pasta dinner but with touches of bright summer flavor – the best of both worlds! Plus, it’s incredibly easy to make in just 30 minutes with simple ingredients and hassle-free steps. Have I mentioned that this is also a ONE POT recipe? This pasta with sun dried tomatoes really checks all of the right boxes!
What else can I add to this creamy sun dried tomato pasta?
You can add grilled chicken, salmon, or shrimp on top of this pasta (or on the side) if you want to add some protein! If you want more vegetables, you can always toss in some zucchini, asparagus, or broccoli. This pasta recipe is one of my favorites because you can add in so many different ingredients and leave some out. It’s so versatile!
How to Make Sun Dried Tomato Pasta
1. Cook the veggies. Add the butter, onions, and garlic in a pot over medium heat. Cook for about 5 minutes or until the onions are translucent and softened.
2. Add more ingredients and boil. Add the vegetable broth, macaroni, and seasonings to the pot. Add a lid and bring to a boil.
3. Cook the pasta. Once boiling, remove the lid and reduce the heat to medium. Cook for 9-11 minutes or until the pasta is tender. Stir occasionally so the pasta doesn’t stick to the bottom.
4. Make it creamy and cheesy! Stir in the heavy cream, spinach, sun dried tomatoes and parmesan. Stir until combined. Cook and stir for 2-3 minutes or until the parmesan has melted and the spinach has wilted.
Storing Sun Dried Tomato Pasta
Once cooled to room temperature, you can store this creamy pasta in an airtight container in the fridge for about 2-3 days. When you reheat it, add in just a little bit of vegetable stock or milk. The pasta will dry out when it chills, so adding some moisture back into it will return it to its former glory!
You can also freeze the pasta in an airtight freezer container for up to 2 months. Allow the pasta to slowly thaw in the fridge prior to reheating. You’ll need to add in more milk or vegetable stock. Place it in a baking dish and cover with aluminum foil, then bake for 20-30 minutes or until warmed through.
Ingredient Notes for this Sun Dried Tomato Pasta Recipe
Parmesan – It’s so very important to use freshly grated/shaved parmesan cheese for this pasta recipe! When it’s fresh off the block, parmesan has a much better flavor and melts so much better into the dish. Bagged pre-grated cheese is covered in an anti-caking powder that prevents it from fully melting together.
Red Pepper Flakes – There’s just a pinch of these in the mix to create some seriously good flavor, but not a ton of heat. You can always omit them entirely or sprinkle in even more if you’re a spice lover!
Heavy Cream – You can swap this out with half and half, but the end results may not be as creamy.
Sun Dried Tomatoes – If you’re using sun dried tomatoes in oil, be sure to drain the oil off before adding the tomatoes to the pasta.
Sun Dried Tomato Pasta
- 2 Tablespoons Butter
- ¼ cup Onion FINELY DICED
- 2 Garlic Cloves FINELY DICED
- 4 Cups Low Sodium Vegetable Broth
- 16 Ounces Macaroni
- 2 teaspoons Italian Seasoning
- 1 teaspoon Red Pepper Flakes
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Cup Heavy Cream
- 3 Handfuls Fresh Spinach
- 1 Cup Sun-Dried Tomatoes SLICED
- 1 Cup Parmesan GRATED
- Basil JULIEENED, OPTIONAL
- In a large pot add your butter, onions, and garlic over medium heat. Cook for 5 minutes or until the onions are translucent.
- Add the vegetable broth, macaroni, Italian seasoning, red pepper flakes, salt, and pepper. Add a lid and bring to a boil, which will take 3-5 minutes.
- Once boiled. Remove the lid and reduce the heat to medium. Cook for 9-11 minutes or until the pasta is tender. Stir occasionally so the pasta doesn’t stick to the bottom.
- Add in the heavy cream, spinach, sundried tomatoes, and parmesan. Stir until combined. Cook and stir for 2-3 minutes or until the parmesan has melted and the spinach has wilted.
- Remove from the heat.
- Garnish with basil leaves if desired.
- Serve immediately.