Description
This Sun-Dried Tomato Pasta recipe features a creamy, tangy sauce made with sun-dried tomatoes, garlic, white wine, and Parmesan cheese. Tossed with fresh baby spinach and perfectly cooked pasta, this dish is a delightful vegetarian meal that comes together in just 30 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Sauce
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated Parmesan cheese
Vegetables & Seasoning
- 2 cups packed fresh baby spinach
- Salt and pepper, to taste
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside, reserving a splash of pasta water if needed to adjust sauce consistency.
- Make Roux Base: While the pasta cooks, melt the butter in a skillet over medium heat.
- Add Flour and Garlic: Stir in the flour and minced garlic and cook for about 30 seconds to remove the raw flour taste and infuse the butter with garlic flavor.
- Deglaze and Season: Whisk in the white wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Cook the mixture until it reduces by half, concentrating the flavors.
- Add Sun-Dried Tomatoes and Cream: Stir in the sun-dried tomatoes and heavy cream, allowing the sauce to bubble gently for about 5 minutes until slightly thickened.
- Incorporate Cheese and Spinach: Add the grated Parmesan cheese to the sauce and stir until melted. Then add the baby spinach and cook until wilted.
- Toss Pasta with Sauce: Combine the cooked pasta with the sauce in the skillet. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Season with salt and pepper to taste and serve immediately.
Notes
- Use dry white wine for a richer flavor; chicken broth can be used as a non-alcoholic substitute.
- Sun-dried tomatoes packed in oil will give a deeper taste; if using dry, rehydrate them in hot water before adding.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- This dish is vegetarian but not vegan due to dairy ingredients.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
