This creamy Sun-Dried Tomato Pasta is the perfect balance of comfort and nutrition.
Packed with fiber-rich spinach, heart-healthy good fats from sun-dried tomatoes, and a boost of protein from Parmesan, it’s a meal that feels indulgent but nourishing.
With simple pantry staples and just 20 minutes of cooking time, this dish is ideal for busy weeknights, meal prep, or when you crave a wholesome, flavorful pasta without the fuss.
Sun-dried Tomato Pasta
Equipment
- 1 Large Pot – for boiling pasta
- 1 large skillet (for sauce)
- 1 wooden spoon (or spatula)
- 1 Whisk
- 1 Colander (for draining pasta)
- 1 Cutting board & knife
Ingredients
- 1 lb 450 g penne pasta
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes in oil chopped
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- ½ tsp dried basil
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp dried parsley
- ¼ –½ tsp crushed red pepper flakes adjust to taste
- 1 ¼ cups chicken broth or vegetable broth
- 2 cups whole milk not skim
- Salt and black pepper to taste
- 1 heaping cup freshly grated Parmesan cheese plus extra for garnish
- 2.5 oz about 70 g fresh baby spinach leaves
- ⅓ cup fresh basil chopped
Instructions
- Prepare the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, add the penne pasta and cook according to the package directions until al dente (firm to the bite but cooked through). Stir occasionally to prevent sticking. When done, drain the pasta in a colander, rinse briefly with cold water to stop the cooking process and keep the noodles from clumping, then set aside.
- Infuse the Tomatoes with Flavor: While the pasta is cooking, place a large skillet over medium heat. Scoop out about 1–2 tablespoons of the oil from the jar of sun-dried tomatoes and drizzle it into the pan. Add the chopped sun-dried tomatoes and sauté them gently for 1–2 minutes. This step releases their natural sweetness and deep flavor into the oil, creating a savory base for the sauce.
- Sauté the Garlic for Aroma: Add the minced garlic to the skillet with the tomatoes and cook for about 30 seconds. Stir continuously to prevent burning, as garlic can turn bitter if overcooked. At this stage, your kitchen should fill with a rich, irresistible aroma. Push the tomatoes and garlic to one side of the skillet to clear space for the roux.
- Build the Roux (Butter & Flour Base): Drop the butter into the cleared space in the skillet and let it melt completely. Once melted, sprinkle in the flour and whisk vigorously to form a smooth paste. Continue whisking for 1–2 minutes until the mixture turns slightly golden and smells nutty. This step is crucial, as it lays the foundation for a silky, lump-free sauce.
- Season the Sauce Foundation: Before adding any liquid, stir the dried basil, garlic powder, Italian seasoning, parsley flakes, and crushed red pepper flakes directly into the roux. Toasting the spices briefly in the butter-flour mixture enhances their depth of flavor and ensures every bite of the pasta is well-seasoned. Taste and adjust with a pinch of salt and black pepper at this stage.
- Create the Creamy Sauce: Slowly pour in the chicken or vegetable broth while whisking constantly to avoid lumps. Once incorporated, gradually stream in the milk. Keep whisking until the mixture is smooth. Allow it to cook over medium heat for several minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.
- Enrich with Parmesan Cheese: Reduce the heat to low and stir in the freshly grated Parmesan cheese. Mix until fully melted and incorporated, creating a rich, creamy, and cheesy sauce. If the sauce seems too thick, add a splash more broth or milk; if it’s too thin, let it simmer for a few extra minutes until it reaches the perfect consistency.
- Add Fresh Spinach: Gently stir the baby spinach leaves into the sauce. The heat will quickly wilt the spinach, adding freshness, nutrients, and a pop of vibrant green color to the creamy base. Stir until the spinach is evenly distributed throughout the sauce.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the sauce. Use a wooden spoon or spatula to toss everything together until each piece of pasta is thoroughly coated with the creamy sun-dried tomato sauce. This step ensures that the pasta absorbs the flavors while still staying firm and satisfying.
- Finish with Fresh Basil & Serve: Turn off the heat and stir in the freshly chopped basil for a burst of brightness and aroma. Divide the pasta into bowls or plates, then garnish with an extra sprinkle of Parmesan cheese if desired. Serve warm and enjoy your creamy, comforting Sun-Dried Tomato Pasta immediately.
Notes
- Cook pasta until just al dente; it will continue absorbing flavors when tossed in the sauce.
- Use the oil from sun-dried tomatoes for sautéing—it adds rich flavor and reduces waste.
- Whisk flour and butter thoroughly to avoid lumps in the sauce.
- Gradually add broth and milk to build a smooth, creamy texture.
- Freshly grated Parmesan melts better than pre-shredded cheese.
- Adjust spice level by increasing or reducing crushed red pepper flakes.
- For a lighter version, swap whole milk with 2% milk or use half-and-half for extra richness.
- Add protein such as grilled chicken, shrimp, or sausage for a heartier meal.
- Use any short pasta like fusilli, rigatoni, or farfalle if penne is unavailable.
- Garnish generously with fresh basil for a refreshing flavor boost.
Chef’s Secrets to Perfect Pasta
The key to making this dish exceptional lies in small details. Always salt your pasta water generously—it should taste like the sea.
This ensures the noodles are seasoned from within.
When making the roux, be patient and let the flour toast lightly; this step prevents a raw flour taste and develops a nutty depth.
Finally, use freshly grated Parmesan instead of packaged cheese, as it melts smoothly and enhances the sauce with rich umami flavor.
Serving Suggestions and Pairing Ideas
This pasta is hearty enough to shine as a main dish but also pairs wonderfully with simple sides.
A crisp green salad with lemon vinaigrette balances the creaminess, while garlic bread or focaccia adds an indulgent, comforting touch.
If you’re serving guests, pair it with roasted vegetables such as asparagus or zucchini for a colorful plate.
For drinks, light white wines like Pinot Grigio or a sparkling water with lemon make refreshing companions.
Storage Tips for Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
When reheating, add a splash of broth or milk to loosen the sauce, as it tends to thicken once chilled.
Warm gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring in between.
This dish also freezes well for up to 2 months—just cool completely before storing, and thaw overnight in the fridge before reheating.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply use vegetable broth instead of chicken broth. The rest of the ingredients are already vegetarian-friendly, making it a wholesome and filling meat-free option.
2. What can I substitute for penne pasta?
Any short pasta with ridges works well since it holds onto the creamy sauce. Fusilli, rigatoni, farfalle, or cavatappi are excellent alternatives.
3. Can I add protein to this pasta?
Absolutely! Grilled chicken, shrimp, or even spicy Italian sausage are delicious additions. For a plant-based protein boost, try chickpeas or white beans stirred in before serving.
4. How can I make the sauce lighter?
Swap whole milk with 2% milk for fewer calories, or use unsweetened oat milk for a dairy-light version. You can also reduce the Parmesan slightly without compromising flavor.
5. Why did my sauce turn lumpy?
Lumps usually happen if liquid is added too quickly to the roux. To prevent this, pour the broth and milk in gradually while whisking constantly. If lumps still form, blend the sauce briefly with an immersion blender for a smooth texture.
