Creamy Sun-Dried Tomato Pasta: A Rich and Satisfying Dish in Just 30 Minutes
Craving a delicious and satisfying pasta dish that’s both creamy and bursting with flavor? Look no further than this Creamy Sun-Dried Tomato Pasta recipe. Combining the tangy richness of sun-dried tomatoes with a velvety sauce made from Greek yogurt, sour cream, and Parmesan, this dish is sure to please. The best part? It comes together in just 30 minutes, making it perfect for a quick weeknight dinner or a special weekend meal.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of Greek yogurt, sour cream, and Parmesan cheese creates a luscious, creamy sauce that clings beautifully to the fettuccine.
- Bursting with Flavor: Sun-dried tomatoes, garlic, and petite diced tomatoes bring tangy, savory notes that balance the richness of the sauce.
- Quick & Easy: Ready in just 30 minutes, this recipe is perfect for busy nights when you want something flavorful and comforting without spending hours in the kitchen.
Ingredients
- ¾ pound (340 g) dried fettuccine
- 1 cup (237 ml) reserved pasta water
- 2 tablespoons olive oil, divided
- 5 cloves garlic, minced
- ½ cup (55 g) julienned sun-dried tomatoes
- 14.5 ounce (440 g) can petite diced tomatoes, drained
- 1 tablespoon tomato paste
- 2 tablespoons granulated sugar
- ½ cup (100 g) plain 2% or full-fat Greek yogurt
- ¼ cup (58 g) sour cream
- ½ cup (50 g) grated Parmesan cheese
- 1 ½ cups (45 g) baby spinach
- Salt & pepper, to taste
- Crushed red pepper flakes, optional
Instructions
1. Cook the Fettuccine
Start by bringing a large stockpot of water to a boil. Add 1 tablespoon of olive oil and the dried fettuccine to the boiling water. Cook according to the package instructions until al dente, then drain the pasta, reserving 1 cup of the pasta water. Set the cooked pasta aside while you prepare the sauce.
2. Prepare the Yogurt Mixture
In a small bowl, combine the Greek yogurt and sour cream. Stir together until the mixture is smooth and creamy, then set it aside. This creamy base will give the sauce its luxurious texture.
3. Sauté the Garlic and Tomatoes
While the pasta is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the minced garlic and julienned sun-dried tomatoes to the pan. Sauté for about 2 minutes until the garlic is fragrant and the sun-dried tomatoes are slightly softened.
4. Make the Sauce
Reduce the heat to medium-low and stir in the drained petite diced tomatoes, tomato paste, and granulated sugar. Mix everything together until well combined. The tomato paste adds depth to the sauce, while the sugar balances out the acidity of the tomatoes.
5. Incorporate the Creamy Mixture
Slowly whisk the Greek yogurt and sour cream mixture into the tomato sauce. Whisk quickly to ensure it fully incorporates without curdling. Once combined, increase the heat to medium-high and let the sauce simmer for 5-7 minutes until it thickens to your desired consistency.
6. Finish the Sauce
Season the sauce with salt and pepper to taste. Stir in the grated Parmesan cheese and baby spinach, cooking just until the spinach wilts into the sauce. The cheese adds a savory note, while the spinach provides a fresh and nutritious element to the dish.
7. Combine with Pasta
Add the cooked fettuccine to the skillet with the sauce and toss to coat the pasta evenly. If the sauce is too thick, gradually add the reserved pasta water, a little at a time, until the sauce reaches your preferred consistency.
8. Serve
Optionally, sprinkle crushed red pepper flakes over the top for a hint of heat. Serve the pasta warm and enjoy the rich, creamy flavors!
Tips for Success
- Reserve Pasta Water: Don’t forget to save some pasta water before draining the fettuccine. This starchy water helps thin the sauce while keeping it creamy and silky.
- Adjust Consistency: If your sauce is too thick, the reserved pasta water is your best friend. Add it slowly until you reach the perfect consistency.
- Customize Your Heat: For those who enjoy a little spice, crushed red pepper flakes add a nice kick without overpowering the dish.
Recipe Details
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: 410 kcal per serving
Final Thoughts
This Creamy Sun-Dried Tomato Pasta is the perfect blend of rich, tangy, and savory flavors. With a creamy sauce that’s made healthier using Greek yogurt and sour cream, this dish is both indulgent and nutritious. It’s an ideal recipe for when you’re craving comfort food but still want something that’s easy and quick to prepare.
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Creamy Sun-Dried Tomato Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Creamy Sun-Dried Tomato Pasta is a rich and flavorful dish that’s perfect for weeknight dinners or cozy gatherings. The sun-dried tomatoes and garlic add a depth of flavor, while the Greek yogurt and sour cream create a creamy, velvety sauce that coats the fettuccine beautifully. The addition of fresh spinach and parmesan adds a savory touch, making this a balanced and satisfying meal.
Ingredients
¾ pound (340 g) dried fettuccine
1 cup (237 ml) reserved pasta water
2 tablespoons olive oil, divided
5 cloves garlic, minced
½ cup (55 g) julienned sun-dried tomatoes
14.5 ounce (440 g) can petite diced tomatoes, drained
1 tablespoon tomato paste
2 tablespoons granulated sugar
½ cup (100 g) plain 2% or full-fat Greek yogurt
¼ cup (58 g) sour cream
½ cup (50 g) grated parmesan cheese
1 ½ cups (45 g) baby spinach
Salt & pepper, to taste
Crushed red pepper flakes, optional
Instructions
Cook the Fettuccine: In a large stockpot, bring water to a boil. Add 1 tablespoon of olive oil and the fettuccine. Cook according to package instructions, then drain (reserving 1 cup of pasta water) and set aside.
Prepare the Yogurt Mixture: In a small bowl, combine the Greek yogurt and sour cream. Stir together until smooth and set aside.
Sauté the Garlic and Tomatoes: While the pasta is cooking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the minced garlic and sun-dried tomatoes. Sauté for about 2 minutes until fragrant.
Make the Sauce: Reduce the heat to medium-low and stir in the diced tomatoes, tomato paste, and granulated sugar. Stir until well combined.
Incorporate the Creamy Mixture: Slowly whisk in the Greek yogurt and sour cream mixture. Whisk quickly to fully incorporate it into the sauce. Increase the heat to medium-high and let the sauce simmer for 5-7 minutes to thicken.
Finish the Sauce: Season the sauce with salt and pepper to taste. Add the grated parmesan cheese and baby spinach, stirring until the spinach wilts.
Combine with Pasta: Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, slowly add the reserved pasta water until you reach your desired consistency.
Serve: Optionally, top with crushed red pepper flakes for a bit of heat. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 410