Sun Dried Tomato Pasta
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.94 out of 5 stars
(32)
Ingredients
4 servings
- 3/4 cup (tightly packed) sun dried tomatoes, roughly chopped (Note 1) + more for garnish
- 1/2 cup basil leaves (, lightly packed)
- 1/4 cup yoghurt or sour cream (optional) (Note 2)
- 1/4 cup cream (Note 3)
- 1 3/4 cups milk (I use low fat)
- 1 tbsp tomato paste (optional) (Note 4)
- 1/4 cup parmesan cheese (, finely grated)
- 1/2 tsp salt
- Pepper
- 300 g pasta of choice (I like penne/ziti)
- 1 tbsp oil from sun dried tomatoes
- 2 garlic cloves (, crushed)
- 1 small onion (, finely diced (brown, white or yellow)
- 4 cups (tightly packed) finely shredded fresh English spinach
- Parmesan cheese
- Fresh basil (, finely shredded)
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Preparation
Step 1
Place the Creamy Sauce ingredients in a blender and puree until smooth. Adjust salt to your taste.
Step 2
Heat oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds, then add onion and cook for 3 to 5 minutes until translucent and cooked through.
Step 3
Meanwhile, cook your pasta of choice in a large pot of salted boiling water until al dente (just cooked through but still firm). SCOOP out 1 mug of the pasta cooking water, then drain the pasta.
Step 4
Add the pasta into the skillet, then pour the Creamy Sauce in, all the spinach and about 1/2 cup of the pasta water (Note 5). Stir to coat the pasta in the sauce and to wilt the spinach. Cook, stirring gently, for about 2 minutes until the sauce is warmed through. Adjust salt to taste.
Step 5
Use the remaining pasta water to get the sauce to the consistency you want.
Step 6
Remove from the stove and serve immediately, with more parmesan cheese and basil if desired.
Step 7
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