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pasta swirled in a bowl
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5 from 1 vote

Creamy Sun Dried Tomato Pasta

A 15-minute meal with a creamy pan sauce with sun dried tomatoes, garlic, spices, cream cheese, cream, Parmesan cheese, and everyone's favorite noodle, bucatini.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Italian Inspired
Servings: 8 sides
Calories: 312kcal
Author: Jacqueline Piper

Ingredients

  • 2 tablespoons butter
  • ½ cup jarred sun dried tomatoes chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried basil
  • ⅛ tsp red pepper flakes
  • 2 oz cream cheese cubed
  • ⅔ cup cream
  • ¼ cup Parmesan cheese
  • 16 oz bucatini noodles 454 grams, or other long pasta

Instructions

  • Cook the pasta according to package instructions, drain and set aside. Reserve about 1/2 cup of the cooking water for use in the sauce.
  • Meanwhile, heat a large skillet over medium heat and melt the butter.
  • Add the sun dried tomatoes and cook for 2 minutes or so, stirring occasionally.
  • Add the garlic, basil, and red pepper flakes. Cook for about 30 seconds, stirring.
  • Add the cream cheese and cook while stirring, until the cream cheese melts.
  • Add a bit of the cream, stirring to loosen up the cream cheese. Add the rest of the cream and some of the pasta water. Stir and heat to a simmer. Add more pasta water if needed to get your desired consistency. I use about a 1/4 cup. Add the Parmesan cheese and mix. Serve immediately.

Notes

Notes - As the sauce cools the noodles soak up the sauce, as you can probably see in my photos. If you prefer a higher sauce to pasta ratio, use less pasta, or more cream cheese and cream.
Substitutions – Use whatever noodles you prefer.
Storage – Store in the fridge for about 3 days. The noodles will soak up the sauce but will still taste great.

Nutrition

Calories: 312kcal | Carbohydrates: 44g | Protein: 11g | Fat: 11g | Fiber: 1g | Sugar: 2g