One Pan Sun-Dried Tomato Pasta

Why make this recipe

One Pan Sun-Dried Tomato Pasta is an easy and delicious meal that brings rich flavors together in one dish. This recipe saves time on clean-up since everything cooks in one pan. It’s perfect for busy weeknights or leisurely weekends when you want a cozy meal without a lot of fuss. The creamy sauce combined with tangy sun-dried tomatoes makes every bite special.

How to make One Pan Sun-Dried Tomato Pasta

Ingredients:

• 8 oz pasta (e.g., penne or fettuccine)
• 1 cup sun-dried tomatoes (packed in oil)
• 3 cloves garlic (minced)
• 1 cup heavy cream
• 1 cup parmesan cheese (grated)
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Directions:

1. In a large skillet, add the vegetable broth and bring to a boil.
2. Add the pasta and cook until al dente according to package instructions.
3. Stir in the sun-dried tomatoes and minced garlic, cooking for another 2 minutes.
4. Reduce heat and add the heavy cream and parmesan cheese, stirring to combine.
5. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes until the sauce thickens and coats the pasta.
7. Serve garnished with fresh basil if desired.

How to serve One Pan Sun-Dried Tomato Pasta

Serve One Pan Sun-Dried Tomato Pasta warm in bowls. You can top it with extra grated parmesan or fresh basil for added flavor. This dish pairs well with a simple green salad or some garlic bread for a complete meal.

How to store One Pan Sun-Dried Tomato Pasta

To store leftovers, let the pasta cool completely and transfer it to an airtight container. Keep it in the refrigerator for up to three days. When ready to eat, reheat it on the stove with a splash of vegetable broth or water to loosen the sauce.

Tips to make One Pan Sun-Dried Tomato Pasta

• Make sure to stir the pasta occasionally while it cooks to prevent sticking.
• If you like more flavor, consider adding some red pepper flakes for a bit of heat.
• You can substitute half-and-half for a lighter sauce if you prefer.

Variation

You can add cooked chicken or shrimp for extra protein. Vegetables like spinach or kale can also be added for more nutrition. Just toss them in during the last few minutes of cooking.

FAQs

Can I use other types of pasta?
Yes, you can use any pasta shape you like, such as fusilli, spaghetti, or even gluten-free pasta.

Is it possible to make this dish vegan?
Absolutely! You can use plant-based cream and nutritional yeast instead of parmesan cheese.

How long does this pasta take to prepare?
The entire dish takes about 20-30 minutes from start to finish, making it a quick meal option!

One Pan Sun-Dried Tomato Pasta

An easy and delicious one-pan meal featuring a creamy sauce and tangy sun-dried tomatoes, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Pasta Ingredients

• 8 oz pasta (e.g., penne or fettuccine) Any shape of pasta works well.
• 2 cups vegetable broth You can use low-sodium broth.
• 1 cup heavy cream Substitute half-and-half for a lighter sauce if preferred.
• 1 cup parmesan cheese (grated) Nutritional yeast can be used for a vegan version.
• 1 cup sun-dried tomatoes (packed in oil) Adds rich flavor.
• 3 cloves garlic (minced)
• Salt and pepper to taste Salt and pepper to taste

Garnish

• Fresh basil Fresh basil for garnish (optional) Use for added flavor.

Method

 

Cooking

1. In a large skillet, add the vegetable broth and bring to a boil.
2. Add the pasta and cook until al dente according to package instructions.
3. Stir in the sun-dried tomatoes and minced garlic, cooking for another 2 minutes.
4. Reduce heat and add the heavy cream and parmesan cheese, stirring to combine.
5. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes until the sauce thickens and coats the pasta.

Serving

1. Serve warm in bowls, garnished with fresh basil if desired. Optionally, top with extra grated parmesan.

Notes

Make sure to stir the pasta occasionally while it cooks to prevent sticking. For added flavor, consider adding red pepper flakes for a bit of heat. You can add cooked chicken or shrimp for extra protein, or add vegetables like spinach or kale in the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to three days, reheat with a splash of vegetable broth or water.

Naya Lucas