Creamy Sun-Dried Tomato Pasta
Creamy Sun-Dried Tomato Pasta
Ingredients
Pasta
- 12 ounces penne pasta
- 1 tablespoon kosher salt, for pasta water
Creamy Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, medium, finely minced
- 4 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
- 1 cup vegetable broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt, or to taste
Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the 12 ounces of penne pasta and cook according to package directions until al dente, about 10 to 12 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 15 min - 2
While the pasta cooks, heat the 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium heat. Add the minced shallot and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
⏱️ 4 min - 3
Add the 4 cloves of minced garlic and 1/4 teaspoon of red pepper flakes (if using) to the skillet. Sauté for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the 1/2 cup of thinly sliced sun-dried tomatoes. Pour in the 1 cup of vegetable broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
⏱️ 3 min - 5
Reduce the heat to low and stir in the 1 1/2 cups of heavy cream. Simmer gently for 3 to 5 minutes, or until the sauce has thickened slightly. Season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min - 6
Add the drained penne pasta to the skillet with the sauce. Add the 1/2 cup of freshly grated Parmesan cheese and the 5 ounces of fresh spinach. Toss everything together until the spinach wilts and the pasta is evenly coated in the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with 1/4 cup of chopped fresh basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sun-Dried Tomato Pasta
Ingredients
Pasta
- 12 ounces penne pasta
- 1 tablespoon kosher salt, for pasta water
Creamy Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, medium, finely minced
- 4 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
- 1 cup vegetable broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 5 ounces fresh spinach
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt, or to taste
Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the 12 ounces of penne pasta and cook according to package directions until al dente, about 10 to 12 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 15 min - 2
While the pasta cooks, heat the 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium heat. Add the minced shallot and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
⏱️ 4 min - 3
Add the 4 cloves of minced garlic and 1/4 teaspoon of red pepper flakes (if using) to the skillet. Sauté for 1 minute more, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the 1/2 cup of thinly sliced sun-dried tomatoes. Pour in the 1 cup of vegetable broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
⏱️ 3 min - 5
Reduce the heat to low and stir in the 1 1/2 cups of heavy cream. Simmer gently for 3 to 5 minutes, or until the sauce has thickened slightly. Season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min - 6
Add the drained penne pasta to the skillet with the sauce. Add the 1/2 cup of freshly grated Parmesan cheese and the 5 ounces of fresh spinach. Toss everything together until the spinach wilts and the pasta is evenly coated in the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with 1/4 cup of chopped fresh basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min