Description
This One Pot Creamy Sun-Dried Tomato Pasta is a simple, flavorful weeknight meal. Everything cooks in one pot, making cleanup a breeze! The sun-dried tomatoes infuse the pasta with a rich, savory flavor, balanced by the creaminess of the sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 8 ounces pasta (penne, rotini, or your favorite shape)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Stir in crushed tomatoes, vegetable broth, sun-dried tomatoes, basil, oregano, and red pepper flakes (if using). Bring to a simmer.
- Add the pasta and cook, stirring occasionally, until the pasta is cooked al dente, about 8-10 minutes (check the package instructions for your specific pasta). Add more broth if needed during cooking to keep the pasta submerged.
- Remove from heat and stir in heavy cream and Parmesan cheese until the sauce is creamy and smooth. Season with salt and pepper to taste.
- Garnish with fresh basil, if desired, and serve immediately.
Notes
- For a spicier dish, add more red pepper flakes.
- If you don’t have heavy cream, you can substitute with half-and-half or even milk, though the sauce will be less thick.
- Feel free to add cooked chicken or sausage for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Protein: 15g
