Creamy Sun-Dried Tomato Pasta (Easy + Delicious in 20-Minutes!)

Creamy Sun Dried Tomato Pasta – a super easy pasta dish with the most delicious, creamy sun-dried tomato sauce loaded with mozzarella & parmesan cheese. This vegetarian dinner will be on your dinner table in 20 minutes! 

So, guys. I’ve been noticing that you are really into recipes on this site that have dreamy sauces. For example, these Turkey Swedish Meatballs, this Butter Chicken, and this Mongolian BeefYou’re also really into easy weeknight dinner recipes.

So I’m here today to give you more of what you want! Bringing the dreamy sauce on strong with this Creamy Tomato Pasta

Here’s the dish on this dish: 

  • Tangy sun-dried tomatoes with a hint of sweetness
  • Mozzarella AND parmesan cheese
  • White wine – because it makes everything better in my book!
  • Fresh basil

And it basically had to be made since I just made these homemade sun dried tomatoes in the oven. 

Of course, you do not need to go to all the trouble of making sun dried tomatoes at home

Of course, you do not need to go to all the trouble of making sun dried tomatoes at home (although it’s very easy). And the rest of the ingredients are super simple, things that you may already have on hand.  

Why you’re going to LOVE it:

  • It’s an easy recipe that comes together in just 20 minutes!
  • It’s a great way to use up that jar of sun dried tomatoes that’s been sitting around in your fridge.
  • It’s made with simple ingredients. You may have the pantry staples on hand already.
  • That delicious sauce is irresistible. The whole family will gobble it up!
Sun dried tomato pasta in skillet ready to serve.

Creamy Sun Dried Tomato Pasta Ingredients 

  • Pasta – You can use any shape you’d like for this recipe. I used penne pasta, but bowtie pasta, rotini, even whole wheat pasta will work. Just cook the to al dente according to the package instructions, then follow the recipe below.
  • Butter – For that creamy, decadence.
  • Fresh Garlic – I added in 3 cloves of garlic, but feel free to adjust according to your personal preference. Garlic powder also works. Or try adding in some roasted garlic for even more umami flavor!
  • Flour – Used for thickening the sauce.
  • White Wine – I love the flavor it adds, but the wine is totally optional. You can also use chicken broth.
  • Heavy Cream – This wouldn’t be a creamy pasta recipe without heavy cream. You can also use half and half, cream cheese or sour cream.
  • Sun Dried Tomatoes – Standard jarred sun-dried tomatoes are great. But, you can also try your hand at making these homemade sun dried tomatoes.
  • Mozzarella & Parmesan – ✨ All the cheese, please. ✨
  • Oregano, Basil & Red Pepper Flakes – Feel free to leave the chili flakes out if you don’t like heat. Or, try swapping in some homemade Italian seasoning.

How Do You Soften Sun-Dried Tomatoes for Pasta?

My homemade sun dried tomatoes were in olive oil, as many store brands are. However, if you purchase tomatoes that aren’t packed in oil, you will want to soften them first. To do so, just soak them in hot water for 20 minutes, then drain. 

How to Make Sun Dried Tomato Pasta

  • Cook pasta + drain, reserving 1 cup of pasta water.
  • Melt butter in a large skillet over medium heat.
  • Add garlic and cook until fragrant.
  • Whisk in flour until lightly browned.
  • Add white wine (or chicken broth) and cook until incorporated.
  • Stir in cream, tomatoes, cheese, oregano + pepper flakes. Stir until cheese melts.
  • Add basil and season with salt + pepper, to taste.
  • Toss the pasta with the sauce adding cooking liquid as needed to thin.
  • Enjoy!

Tip: Make sure to reserve some of the pasta cooking liquid before draining. Then, if your cream sauce is too thick, add some of the cooking liquid to help reach your desired consistency. 

Hand holding plate of sun dried tomato pasta.

I kept this recipe vegetarian, since when I’m eating a big bowl of pasta, I feel that an added protein is unnecessary. But, you could definitely add chicken, italian sausage or shrimp! 

Variations

With Chicken 

  • Before starting the cream sauce, brown up two chicken breasts (I like to season them with Italian seasoning and a bit of paprika). Set aside and slice the chicken then add it back to the cooked cream sauce. 

With Shrimp

  • Before starting the cream sauce, cook ½ pound uncooked shrimp until pink and opaque. Set aside and sprinkle with lemon juice, then add it back to the cooked cream sauce. 

With Sausage

  • Before starting the cream sauce, brown up some sausage links or ground sausage. Set aside and slice the links, then add it back to the cooked cream sauce. 

With Spinach

  • Add 1 cup fresh baby spinach to the pasta & sauce. Stir until wilted, then add in basil and serve. 
Overhead shot of sun dried tomato pasta on grey plate next to small bowl of sun dried tomatoes.

How to Store It

  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the leftovers in the microwave, or on the stove in a large skillet with a splash of water or stock.

🍴What do you Serve with it?

This recipe is a meal all on its own but is extra delightful when served alongside a fresh salad, crusty bread, and any of these light sides:

Did You Make This Sun-Dried Tomato Pasta?

If you loved this pasta recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Wine Pairings for Sun Dried Tomato Pasta 

More Easy Pasta Recipes:

MORE —> 40+ Sun Dried Tomato Recipes!

Overhead shot of sun dried tomato pasta on grey plate next to small bowl of sun dried tomatoes.

Sun Dried Tomato Pasta Recipe

Creamy Sun Dried Tomato Pasta – a super easy pasta dish with the most delicious, creamy sun-dried tomato sauce loaded with mozzarella & parmesan cheese. This vegetarian dinner will be on your dinner table in 20 minutes! 
3.98 from 43 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people

Ingredients

  • 8 ounces penne pasta
  • 2 Tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 2 Tablespoons all-purpose flour
  • 1/2 cup white wine (or chicken broth)
  • 1 cup heavy cream
  • 1/4 cup julienned sun dried tomatoes in olive oil (drained)
  • ½ cup mozzarella cheese (shredded)
  • 1/4 cup freshly grated parmesan
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • Small handful fresh basil chopped finely
  • Kosher salt and freshly ground black pepper (to taste)

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well, reserving 1 cup pasta cooking liquid.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in white wine (or chicken broth) and cook, whisking constantly, until incorporated, about 1 minute.
  • Stir in heavy cream, sun dried tomatoes, mozzarella, parmesan, oregano and red pepper flakes until slightly thickened, about 1 minute.
  • Stir in the basil and season with salt and pepper, to taste.
  • Toss the pasta with the sauce adding cooking liquid as needed to thin out the sauce. Serve.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Large Pot
Large Skillet

Nutrition

Calories: 468kcal | Carbohydrates: 26g | Protein: 11g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 234mg | Potassium: 218mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1319IU | Vitamin C: 8mg | Calcium: 197mg | Iron: 1mg

This post was originally published in 2020. It was updated in 2022 to add new information. The recipe remains the same. Enjoy!

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23 thoughts on “Creamy Sun-Dried Tomato Pasta (Easy + Delicious in 20-Minutes!)”

  1. 5 stars
    I have made this twice now and it is sure to become a family favorite. I love it for the ease, it is a delicious quick weekday meal that the whole family loves. The second time I made it I added sweet peas to make it a little heartier ( I didn’t have any fresh veggies for a side) and it was equally delicious.

    Reply
  2. 5 stars
    I just made this for dinner. A total winner! We loved it and it’s going in our keeper file. Thanks for making pasta interesting again — and so easily.

    Reply
  3. 5 stars
    This recipe is amazing but it was missing something. I think I would add prosciutto or pancetta. It reminds me of a dish I would eat in Italy often.

    Reply
  4. 5 stars
    I’m excited to try this out! But, do you have tips on how to properly store this recipe? Thanks and more power to you!

    Reply
    • Hi Vanie – It should store in the fridge for 3 days. I would reheat it in the microwave, or on the stove in a large skillet with a splash of water. Hope that helps!

      Reply
  5. 5 stars
    Delicious! It’s a fairly easy and quick recipe that never fails.
    Made this last night and it is going to be a regular. My hubby (who doesn’t like pasta) devoured it!

    Reply
  6. 5 stars
    This is amazing! And so easy. I’m on a kick where I’m only cooking with what I have in the pantry, so this was my pick. I added some spinach and crumbled bacon, light cream. Leftovers the next day were even better. 😊🥳

    Reply
  7. Could you please tell me what’s the difference between grated cheese and shredded and why it makes a difference.

    Reply
  8. I don’t know how to cook I burn everything. But I tried this because I love sun dried tomatoes. I don’t know if I made it right is it supposed to be really thick? I added the pasta water and that helped alot then I keep stirring and it got thick again. So I added more wine. Jve had the wine for cooking for like 2 years. Does it go bad? Regardless it tasted great but I decided to add it to sausage filled Ravioli and I think that was a bad idea. Anyway thanks for sharing recipes! It was opporator error for me! Lol

    Reply
    • You’re welcome Amanda. Yes, the sauce is quite thick. However, adding more cooking liquid will help. And wine does go bad… but if it tasted ok in the recipe, not a problem!

      Reply

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