One-Pot Creamy Sun Dried Tomato Pasta

Bowl of creamy sun dried tomato pasta in bowl

5 from 1 reviews

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!


  • 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


  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! 


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. 


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