One-Pot Creamy Sun Dried Tomato Pasta

One-Pot Creamy Sun Dried Tomato Pasta

One-Pot Pastas are perfect for an easy dinner with little clean up. Creamy Sun Dried Tomato Pasta comes together in 30 minutes or less and cream cheese, milk, and grated cheese give it a rich and creamy flavor. Perfect for a meatless dinner but it’s also easy to add a protein!

Bowl of creamy sun dried tomato pasta with basil and text overlay

What You’ll Need for this Sun Dried Tomato Pasta:

  • Pasta – 1/2 a box. I used penne but any short shape will work well.
  • Butter
  • Garlic
  • Dried Basil, Salt, and Pepper
  • Sun Dried Tomatoes
  • Veggie (or chicken) Broth – this is the liquid we use to cook the pasta, it adds so much flavor
  • Cream Cheese
  • Milk – I like using whole milk, but 2% or nonfat works.
  • Grated Parmesan Cheese – or other grated cheese
Creamy pasta in pan with parmesan cheese on top

How to Make the One-Pot Pasta:

  1. Sauté the Garlic. Heat a large sauté pan or dutch oven or medium heat. Add the butter and garlic and sauté until very fragrant and soft – about one minute. 
  2. Cook the Pasta. Add the pasta, sun dried tomatoes, broth, and pepper to taste. Place a lid on the pan and turn the heat up to bring the broth to a boil. Once it reaches a boil, give everything a stir, replace the lid and turn the heat down to low to maintain a simmer.
  3. Allow Pasta to Simmer. Let the pasta simmer for 7-10 minutes until the broth is mostly absorbed and the pasta is al dente. Stir every 2-3 minutes to keep the pasta from sticking to the bottom – replace the lid after stirring.
  4. Add the Dairy. With the heat on low still, stir the cream cheese into the pasta. Then add in the milk and stir until a smooth sauce forms. Sprinkle the Parmesan cheese on top and top with additional ground black pepper.
  5. Serve and enjoy! 

What pasta shape should I use?

I used penne but any short pasta works. Rotini, farfalle, rigatoni, ziti, etc. You could also use a long shape (such as fettuccine) but you may need to break into pieces to make sure it gets submerged in the broth.

How long do leftovers last?

Leftovers can be stored in an airtight container in the fridge for 4-5 days. Upon reheating, the sauce may not be as smooth because it is dairy based but it still tastes fantastic.

Can I double the recipe?

Yes! Make sure the pasta is submerged in the broth and it may need to simmer for a minute to two longer, but otherwise the steps stay the same.

My other FAVORITE One-Pot Pasta recipes:

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Bowl of creamy sun dried tomato pasta in bowl

One-Pot Creamy Sun Dried Tomato Pasta


  • Author: Kathleen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Creamy Sun Dried Tomato Pasta comes together in 30 minutes in just one pot! Cream cheese, milk, and grated cheese give it a rich and creamy flavor. Perfect for a meatless dinner but it’s also easy to add a protein!


Scale

Ingredients

  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 8oz pasta – see note
  • 1/2 cup chopped sun dried tomatoes
  • 1 teaspoon dried basil
  • 2 cups veggie (or chicken) broth – see note
  • 2 oz cream cheese
  • 1 cup milk – whole, 2%, or nonfat
  • 1/4 cup grated Parmesan

Instructions

  1. Sauté the Garlic. Heat a large sauté pan or dutch oven or medium heat. Add the butter and garlic and sauté until very fragrant and soft – about one minute. 
  2. Cook the Pasta. Add the pasta, sun dried tomatoes, broth, and pepper to taste. Place a lid on the pan and turn the heat up to bring the broth to a boil. Once it reaches a boil, give everything a stir, replace the lid and turn the heat down to low to maintain a simmer.
  3. Allow Pasta to Simmer. Let the pasta simmer for 7-10 minutes until the broth is mostly absorbed and the pasta is al dente. Stir every 2-3 minutes to keep the pasta from sticking to the bottom – replace the lid after stirring.
  4. Add the Dairy. With the heat on low still, stir the cream cheese into the pasta. Then add in the milk and stir until a smooth sauce forms. Sprinkle the Parmesan cheese on top and top with additional ground black pepper.
  5. Serve and enjoy! 

Notes

Pasta – I used penne but any short pasta works. Rotini, farfalle,  rigatoni, ziti, etc. You could also use a long shape (such as fettuccine) but you may need to break into pieces to make sure it gets submerged in the broth. 

Leftovers can be stored in an airtight container in the fridge for 4-5 days. 

  • Category: Pasta, Meatless Monday, Dinner
  • Method: Stovetop
  • Cuisine: Italian

Keywords: One-Pot Pasta, Sun Dried Tomato Pasta, Creamy One-Pot Pasta, Creamy Sun Dried Tomato Pasta



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