Sun-Dried Tomato Cream Pasta
Published Date: 3/13/2026
Ingredients
- 12 oz penne pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Freshly cracked black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving some pasta water, and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and chopped sun-dried tomatoes, sautéing for about 1 minute until fragrant.
- Pour the heavy cream and vegetable broth into the skillet. Stir in the dried basil, red pepper flakes, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes until it begins to thicken slightly.
- Reduce the heat to low. Stir in the grated Parmesan cheese until completely melted and the sauce is smooth.
- Add the cooked pasta to the skillet, tossing gently to coat every noodle with the cream sauce. If the sauce is too thick, splash in a little of the reserved pasta water.
- Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.