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One-Pot Creamy Sun-Dried Tomato Pasta

A creamy and flavorful pasta dish that combines rich tastes with sun-dried tomatoes, perfect for busy weeknights and easy clean-up.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz pasta (your choice—penne, fusilli, or spaghetti)
  • 1 cup sun-dried tomatoes (if in oil, drain them)
  • 2 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 cup grated Parmesan cheese (or nutritional yeast for vegan)
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • Salt and pepper (to taste)
  • Fresh basil (for garnish)

Method
 

Preparation
  1. Begin by adding your pasta to a large pot.
  2. Pour in the vegetable broth, ensuring the pasta is fully submerged.
  3. Toss in the minced garlic and sun-dried tomatoes. Sprinkle in the Italian seasoning along with a pinch of salt and pepper.
Cooking
  1. Bring the pot to a medium-high heat. Allow it to come to a boil.
  2. Once boiling, reduce the heat to medium-low and cover. Let it simmer, stirring occasionally, until the pasta is al dente—about 10-12 minutes.
  3. Once the pasta is cooked, stir in the heavy cream and cook for another 2-3 minutes until everything is well combined.
Final Touches
  1. Remove the pot from the heat. Add in the grated Parmesan cheese, stirring until beautifully melted and creamy.
  2. Finish by topping with fresh basil. Serve immediately and enjoy the creamy goodness!

Notes

Taste the broth before adding seasoning to avoid overdoing it. Feel free to add seasonal vegetables, such as spinach or zucchini, to enhance the dish with extra nutrients. Adjust the creaminess to your liking by adding more cream.