Creamy Sun-Dried Tomato Pasta
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This creamy sun-dried tomato pasta is the perfect meal when you’re craving something warm, cozy, and super delicious! The tasty blend of sun-dried tomatoes and coconut milk is decadent and rich in flavor. I won’t be surprised if this sun-dried tomato pasta recipe becomes your new favorite weeknight go-to dish!
Few things hit the spot more than a big bowl of creamy pasta. I wanted to develop a pasta recipe that is smoky and decadent, and I think this sun-dried tomato pasta hits all the marks! It’s super easy to throw together — perfect for a busy weeknight — but tastes like you’ve been laboring in the kitchen for hours. It’s a winner, and I hope you agree. Happy eating!
Why You’ll Crave More of This Creamy Pasta Dish
- It’s so very flavorful! My family can’t get enough of it.
- Made with ingredients you might already have in your pantry or easy to buy from stores.
- Sun-dried tomatoes are great sources of antioxidants, vitamins, and minerals! They’re particularly high in lycopene, a powerful antioxidant.
- It’s a one-pot meal, so clean-up is a breeze.
- It comes together in only about 25 minutes!
- Gluten-free, dairy-free, soy-free, vegan, and vegetarian
The Ingredients You’ll Need
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- Your Pasta of Choice – You can use any pasta you or your family prefers! Rigatoni, penne pasta, rotini, or bowtie are all great options for this sun-dried tomato pasta recipe.
- Use gluten-free pasta if necessary!
- Reserved Pasta Cooking Water – The key to making the sauce extra creamy is the starch in the pasta water. Regular water won’t give the same results.
- Jar of Oil-packed Sun-Dried Tomatoes – I love to use these sun-dried tomatoes when making this recipe. However, feel free to use your preferred brand. Just make sure they are oil-packed and you use the entire contents of the jar.
- Garlic Cloves – Adds aroma and savory garlic flavors to the sauce.
- Full-Fat Coconut Milk – Gives the sauce its rich, creamy taste.
- You can use heavy cream or even whole milk if you’re not vegan or dairy-free.
- When buying canned coconut milk, ideally get one with 9-15% fat.
- Tomato Paste – Boosts the tomato flavors, plus it helps with thickening the sauce as well.
- Smoked Paprika – Gives additional smoky flavor to the sauce.
- Granulated Sugar – Adds a bit of sweetness and helps balance the flavors.
- I like to use coconut sugar for this recipe but feel free to use any sweetener you prefer or omit it completely.
- Salt – Enhances the flavors of the other ingredients.
- Ground Black Pepper – Adds some heat along with piney and citrusy flavors.
- (Optional) Parmesan Cheese – Acts as a garnish while adding a salty, tangy taste to the pasta. Use vegetarian (rennet-free), or vegan if necessary.
How to Make Sun-Dried Tomato Pasta
- Cook the pasta al dente according to package directions. Drain the pasta, reserving ¾ cup of the cooking water. Return the pasta to the pot and set aside.
- In a blender or food processor, combine the reserved pasta water, sun-dried tomatoes, garlic, coconut milk, tomato paste, paprika, sugar, salt, and pepper.
- Blend until smooth and creamy.
- Add the sauce to the pasta over low heat. Toss to coat until fully warmed throughout.
- Optionally, top with vegetarian or vegan parmesan cheese before serving. Enjoy!
Fun Variations
- Sprinkle a generous amount of red pepper flakes or freshly sliced chili peppers to make it spicy.
- Add your favorite veggies to give it a nutrient boost! Red peppers, zucchini, broccolini, asparagus, mushrooms, or even leafy greens like arugula, baby spinach, or baby kale will make wonderful additions to this sun-dried tomato pasta.
- Fresh basil or parsley will also be a fabulous addition to this recipe, giving it some herbal freshness and a pop of green color.
- If you’re feeling adventurous, add a bit of dry white wine to balance out the richness of our creamy sauce.
What to Serve with Sun-Dried Tomato Pasta
- With toasted garlic bread made from gluten-free focaccia on the side.
- With colorful veggie salads like Mediterranean cucumber salad or roasted potato salad.
- Fresh, crunchy, and green leafy salads slathered with a Greek salad dressing, Southwest salad dressing, or a citrus vinaigrette.
- Cooked veggies like roasted okra or air fryer parsnips.
- Practically any of these vegetable side dishes!
Storing and Reheating Leftovers
Keep any leftover sun-dried tomato pasta in an airtight container and store it in the fridge. It will be good to eat for 3-4 days.
To keep your leftover pasta (without sauce) fresh and ready for round two, let it cool down first, then toss it with a splash of extra virgin olive oil to prevent the noodles from sticking together. Pop the pasta in an airtight container and stash it in the refrigerator for up to five days.
To reheat, place the leftovers in a skillet and put on the stove over medium heat. Stir until the pasta is warmed through. If the pasta sauce has become too thick, add a little water or olive oil to thin it out.
More Delicious Pasta Recipes You Will Love
Sun-Dried Tomato Pasta
Creamy sun-dried tomato pasta with coconut milk: warm, cozy, and delicious. This rich dish might just become your new weeknight favorite!
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Servings: 4 servings
Ingredients
- 8 ounces pasta of choice use gluten-free pasta if necessary
- ¾ cup reserved pasta cooking water
- 1 7-ounce jar oil-packed sun-dried tomatoes use all contents of the jar
- 2 garlic cloves
- ½ cup full-fat coconut milk if not vegan, you can use heavy cream instead
- 1 teaspoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon granulated sugar of choice I like to use coconut sugar
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- vegetarian or vegan parmesan cheese optional, for garnish
Instructions
- Cook the pasta according to package directions. Drain the pasta, reserving ¾ cup of the cooking water. Return the pasta to the pot and set aside.
- In a blender or food processor, combine the reserved pasta water, sun-dried tomatoes, garlic, coconut milk, tomato paste, paprika, sugar, salt, and pepper.
- Blend until smooth and creamy.
- Over low heat, add the sauce to the pasta. Toss to coat until fully warmed throughout.
- Optionally garnish with vegetarian or vegan parmesan cheese before serving. Enjoy!
Notes
- Use a jar of sun-dried tomatoes that is packed in oil (or oil and herbs). Use the entire contents of the jar in this recipe.
- If you are not vegan or dairy-free, you can use heavy cream instead of coconut milk.
- The reserved cooking water is key for making this pasta extra creamy due to the starches in the water. Do not use regular water instead – it will not give the same results.
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 44g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 480mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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