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Sundried Tomato Pasta Recipe

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4.3 from 81 reviews

This Sundried Tomato Pasta is a rich and creamy dish combining al dente pasta with a flavorful sauce made from sun-dried tomatoes, garlic, Italian seasoning, and Parmesan cheese. The sauce is enhanced with smoked paprika, Dijon mustard, and balsamic vinegar, finished with fresh baby spinach for a vibrant touch. Ready in just 30 minutes, it’s a perfect comforting meal for four.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 10 ounces (285 g) pasta, uncooked

Sauce

  • 2 tablespoons (28 g) butter
  • 6 cloves garlic, minced
  • 2 teaspoons (4 g) Italian seasoning
  • ⅔ cup (110 g) sun-dried tomatoes in oil, drained
  • 2 tablespoons (16 g) all-purpose flour
  • 1 ⅔ cups (395 ml) chicken broth or vegetable broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (90 g) Parmesan, grated
  • 1 teaspoon (5 ml) balsamic vinegar
  • ½ teaspoon (2.5 ml) Dijon mustard
  • 1 teaspoon (2 g) smoked paprika or sweet paprika
  • Salt and black pepper, to taste
  • 2 cups (60 g) fresh baby spinach

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, usually about 8-10 minutes depending on the pasta type. Reserve about 1 cup of the pasta water before draining and set the pasta aside.
  2. Melt butter and add seasonings: In a large skillet, melt the butter over medium heat. Add the Italian seasoning, smoked paprika, sun-dried tomatoes, salt, and black pepper. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  3. Add flour to thicken: Sprinkle the flour evenly over the mixture in the skillet and cook for another 30 to 60 seconds, stirring constantly, to cook off the raw flour taste and form a roux.
  4. Deglaze the pan: Pour in the chicken or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the Dijon mustard and balsamic vinegar. Mix well and let the broth warm through for about 1-2 minutes.
  5. Simmer with cream: Add the heavy cream, reduce the heat to low, and allow the sauce to gently simmer until slightly thickened, approximately 5 minutes.
  6. Melt the Parmesan and wilt spinach: Stir in the grated Parmesan cheese until fully melted into the sauce. Taste the sauce and adjust seasoning as needed. Add the fresh baby spinach and cook until wilted, about 1-2 minutes more.
  7. Combine pasta and sauce: Add the cooked pasta to the skillet and toss to coat thoroughly in the sauce. If the sauce is too thick, loosen it by adding a splash of the reserved pasta water until desired consistency is reached.
  8. Serve: Serve the pasta immediately, garnished with extra Parmesan if desired.

Notes

  • Reserve pasta water to adjust sauce consistency as needed.
  • Vegetarian option: use vegetable broth instead of chicken broth.
  • You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less creamy.
  • Fresh basil can be added for extra flavor if desired.
  • Make sure not to overcook the pasta; al dente texture works best to hold the sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/sundried-tomato-pasta-recipe/