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If you adore silky, comforting pasta dishes with a bold splash of tangy, sun-dried tomatoes, you’re going to fall head over heels for this Creamy Sun-Dried Tomato Pasta Recipe. Each bite boasts a luscious blend of creamy Greek yogurt and sour cream that perfectly balances the vibrant tomato flavors and tender baby spinach, all wrapped up in perfectly cooked fettuccine. This dish is a delightful combination of textures and tastes that feels indulgent yet light, making it an ideal dinner any night of the week when you want something special but straightforward to prepare.
Ingredients You’ll Need
Simple and essential, these ingredients come together to create layers of flavor, rich texture, and a pop of color that makes this pasta dish truly irresistible. Each element plays its part, from the earthy olive oil to the bright sun-dried tomatoes and creamy dairy mix.
- 2 tablespoons olive oil (divided): Provides richness and a fruity base for the sautéed garlic and sun-dried tomatoes.
- 3/4 pound dried fettuccine: The perfect pasta to hold the creamy sauce with its wide ribbons.
- 5 cloves garlic (minced): Adds a fragrant garlic punch that awakens all the other flavors.
- 1/2 cup julienned sun-dried tomatoes: Intensely flavored and slightly chewy, delivering that signature tang.
- 14.5 ounce can of petite diced tomatoes (drained): Offers fresh tomato brightness with a juicy texture.
- 1 tablespoon tomato paste: Concentrates the tomato flavor for depth and richness.
- 2 tablespoons granulated sugar: Balances acidity and brings out the tomatoes’ natural sweetness.
- 1/2 cup plain 2% or full fat Greek yogurt: Adds a creamy tang without heaviness.
- 1/4 cup sour cream: Enhances creaminess with a luscious texture.
- Salt and pepper (to taste): Essential for seasoning and bringing all flavors together perfectly.
- ½ cup grated parmesan cheese: Gives a nutty, savory finish that melts into the sauce beautifully.
- 1 1/2 cups baby spinach: Adds freshness, color, and a subtle earthy note.
- 1 cup reserved pasta water: Used to adjust the sauce consistency and help it cling gloriously to the pasta.
- Crushed red pepper flakes (optional): For those who love a hint of heat to balance the creamy tomato sauce.
How to Make Creamy Sun-Dried Tomato Pasta Recipe
Step 1: Cook the Pasta
Bring a large stockpot of salted water to a boil and cook the fettuccine according to package directions until al dente. Don’t forget to reserve 1 cup of the pasta water before draining—this starchy water is key to adjusting the sauce’s texture and helping it bind to the noodles for that perfect, silky finish.
Step 2: Prepare the Creamy Base
While the pasta is cooking, take a small bowl and stir together the Greek yogurt and sour cream until you get a smooth, creamy mixture. This combo adds richness and tang that is critical to the luscious sauce in this Creamy Sun-Dried Tomato Pasta Recipe.
Step 3: Sauté Garlic and Sun-Dried Tomatoes
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Toss in the minced garlic and sun-dried tomatoes, cooking for about 2 minutes until the garlic is fragrant and the tomatoes begin to release their oils—this step blooms their flavor magnificently.
Step 4: Build the Tomato Sauce
Add the drained diced tomatoes, tomato paste, and sugar to the skillet. Stir everything together then reduce the heat to medium-low. Allow the mixture to gently cook, merging and mellowing the acidity while enhancing the natural sweetness.
Step 5: Incorporate the Creamy Yogurt Mixture
Gradually whisk in the prepared yogurt and sour cream mixture, stirring continuously to avoid curdling. Let the sauce simmer gently for 5 to 7 minutes until it thickens into a luscious coating that feels indulgent but never heavy.
Step 6: Season and Add Cheese & Greens
Season the sauce with salt and pepper to taste. Stir in the grated parmesan cheese and baby spinach until the cheese melts and the spinach wilts just enough to soften while maintaining its fresh color and texture.
Step 7: Combine Pasta and Adjust Consistency
Add the cooked fettuccine to the skillet and toss everything together. Use the reserved pasta water little by little to loosen the sauce if it feels too thick; this keeps every noodle perfectly coated and delightfully saucy.
Step 8: Serve Warm With Optional Heat
Serve the pasta immediately, with an optional sprinkle of crushed red pepper flakes for a bright pop of spice that cuts through the creamy richness if you’re craving a little extra kick.
How to Serve Creamy Sun-Dried Tomato Pasta Recipe
Garnishes
Freshly grated parmesan and a sprinkle of finely chopped basil or parsley can brighten the dish and enhance the tomato-herb flavors. For heat lovers, a few more crushed red pepper flakes or a drizzle of chili oil adds a fantastic contrast.
Side Dishes
Pair this pasta with a crisp green salad tossed in lemon vinaigrette for a refreshing balance, or serve alongside garlic bread to soak up every last drop of that divine creamy sauce. Roasted vegetables like asparagus or zucchini also make wonderful, easy accompaniments.
Creative Ways to Present
For an impressive dinner party, serve the pasta in individual shallow bowls garnished with microgreens and edible flowers. Or plate it family-style in a large rustic dish so everyone can dig in and share the joy of this creamy, colorful feast.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools, so storing it with a little extra pasta water mixed in can help maintain the perfect creamy texture.
Freezing
This Creamy Sun-Dried Tomato Pasta Recipe freezes reasonably well, but because of the dairy, it’s best to freeze just the sauce separately in a freezer-safe container for up to 2 months. Defrost in the fridge overnight before reheating and tossing with freshly cooked pasta.
Reheating
Reheat gently on the stovetop over low heat, adding reserved pasta water or a splash of milk to loosen the sauce if it’s too thick. Avoid high heat to prevent the dairy from separating. Stir continuously until warmed through, then combine with fresh noodles for best results.
FAQs
Can I use a different pasta shape?
Absolutely! While fettuccine is ideal for holding the creamy sauce, you can use penne, rigatoni, or even farfalle. Just choose a pasta that has enough surface area to catch the sauce beautifully.
What if I don’t have sun-dried tomatoes?
If you’re out of sun-dried tomatoes, you can substitute with fire-roasted red peppers for a different but still wonderful depth of flavor. The tangy richness will shift slightly but remain delicious.
Is Greek yogurt necessary or can I use something else?
Greek yogurt adds creaminess along with a subtle tang and extra protein. You can substitute with crème fraîche or a mix of heavy cream and a squeeze of lemon juice if you prefer a richer sauce.
Can I make this recipe vegan?
With some swaps, yes! Use vegan pasta, replace the yogurt and sour cream with plant-based alternatives, and swap parmesan for a vegan cheese or nutritional yeast. The sun-dried tomatoes and tomato base keep the flavor vibrant.
How spicy is this pasta and can I adjust the heat?
The base recipe is mild; the crushed red pepper flakes are optional and adjustable. Feel free to add more or omit them altogether depending on your heat preference.
Final Thoughts
There’s something truly special about the way this Creamy Sun-Dried Tomato Pasta Recipe combines tangy, creamy, and fresh elements into a single bowl of pure comfort. Whether it’s a quick weeknight meal or a dish you bring to the table for friends and family, it never disappoints with its richness and vibrant tomato flavor. I can’t wait for you to make it your own and enjoy every satisfying forkful as much as I do!
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Creamy Sun-Dried Tomato Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Sun-Dried Tomato Pasta is a luscious and comforting dish combining al dente fettuccine with a rich, tangy sauce made from sun-dried tomatoes, diced tomatoes, Greek yogurt, and sour cream. Enhanced with garlic, parmesan cheese, and fresh baby spinach, this pasta delivers a perfect balance of creamy texture and vibrant flavors. Ready in just 30 minutes, it’s an ideal weeknight dinner that satisfies and delights.
Ingredients
Pasta
- 3/4 pound dried fettuccine
- 1 cup reserved pasta water
Sauce
- 2 tablespoons olive oil (divided)
- 5 cloves garlic (minced)
- 1/2 cup julienned sun-dried tomatoes
- 14.5 ounce can petite diced tomatoes (drained)
- 1 tablespoon tomato paste
- 2 tablespoons granulated sugar
- 1/2 cup plain 2% or full fat Greek yogurt
- 1/4 cup sour cream
- Salt and pepper (to taste)
- 1/2 cup grated parmesan cheese
- 1 1/2 cups baby spinach
- Crushed red pepper flakes (optional)
Instructions
- Cook Pasta: Cook the fettuccine according to the package directions in a large stockpot until al dente. Drain the pasta, reserving 1 cup of pasta water for later use.
- Prepare Yogurt Mixture: In a bowl, mix the Greek yogurt and sour cream together until smooth. Set this mixture aside.
- Sauté Aromatics: Heat olive oil in a skillet over medium-high heat. Add minced garlic and julienned sun-dried tomatoes, sautéing for about 2 minutes until fragrant.
- Add Tomatoes and Sweetener: Stir in the drained diced tomatoes, tomato paste, and granulated sugar. Reduce the heat to medium-low to allow the flavors to meld.
- Incorporate Creaminess: Gradually whisk in the yogurt and sour cream mixture into the skillet. Let the sauce simmer gently for 5 to 7 minutes until it thickens slightly.
- Season and Add Cheese & Spinach: Season the sauce with salt and pepper to taste. Stir in grated parmesan cheese and baby spinach, cooking just until the spinach wilts.
- Toss Pasta: Add the cooked fettuccine to the skillet, tossing to coat evenly with the sauce. Adjust the consistency by adding reserved pasta water as needed to loosen the sauce.
- Serve: Serve the pasta warm, garnished with crushed red pepper flakes if desired for a touch of heat.
Notes
- Use full-fat Greek yogurt for a richer sauce, or 2% for a lighter option.
- Reserve pasta water to adjust sauce thickness perfectly.
- Sun-dried tomatoes add intense flavor; use oil-packed for best taste.
- Serve immediately for optimal texture and flavor.
- Optional crushed red pepper flakes add a spicy kick if preferred.
