Sun Dried Tomato Pasta is a bowl full of comfort. It's creamy, sweet, savory, cheesy, and carby. Pair it with a glass of wine and pretend you're in California, or make a big bowl and hunker down on the couch in your PJs. However your quarantining, this pasta is here for you.
This Sun Dried Tomato Pasta is as tasty as it gets. The sauce is rich and cheesy, and sun dried tomatoes are sweet and acidic. Pair that with all the carbs and you have a recipe for happiness.
Bow Tie pasta- I love bow tie pasta, but any pasta would do.
Butter- I tried using the butter sparingly in this already rich dish. It only needs to be used when cooking the veggies.
Mushrooms- Super tasty
Garlic Cloves- I love garlic, but I didn't make this too garlicky. If you don't share my love, or maybe you have to talk to people after eating this, feel free only to use one garlic clove. If you really LOVE garlic, you could take it up a clove or two.
Whipping Cream- Oh yeah baby. This is the base for the cheese to melt in, which makes the creamy sauce. There's heavy whipping cream and regular cream- I like regular since it's less thick. I would not recommend milk- your sauce would be way too thin.
Parmesan- Reggiano - King of cheeses for a reason, non-negotiable
Jarred Oil-Packed Sun Dried Tomatoes - Sweet, asdic, bright, fantastic
Spinach- I always feel like adding green to my meal makes it 20% healthier... whether that's true, I don't know. But it makes me feel better 🙂
I used Boar's Head Parmasiano Reggiano. A quality Parmasiano Reggiano will have a fruity-nutty-bright after taste to it that is the BEST THING EVER.
I've only used sun dried tomatoes that are jarred in oil. I've been able to find them in every grocery store I've been to. They are usually in the European/ Italian food aisle on the very top shelf.
Store in an airtight container for up to 4 days.
I hope you love this Sun Dried Tomato Pasta recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Have fun!Print
¾ pound bow tie pasta
2 tablespoons butter
8 oz sliced mushrooms
2 minced garlic cloves
1.25 cups whipping cream
4oz shredded parmesan- reggiano cheese
½ cup chopped jarred sun dried tomatoes
4 cups baby spinach
- Bring a pot of generously salted water to a boil. Cook pasta till al dente. Drain and return to pot.
- In a large skillet, melt butter over medium heat. Add mushrooms, cook for 3-5 min. Add the rest of the butter, garlic, sun dried tomatoes, and spinach cook until wilted. Add the cream and parmesan-reggiano cheese, mix till cheese has melted and the sauce starts to simmer. Salt and pepper to taste.
- Pour sauce over pasta. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 10 minutes