Go Back
+ servings
Creamy Sun-Dried Tomato Pasta_MidPage@2x

Creamy Sun-Dried Tomato Pasta

This creamy sun-dried tomato pasta is rich, decadent, and perfect for a quick vegetarian pasta dinner recipe. You'll love this sun-dried tomato recipe!
4.55 from 20 votes
Print Pin Share on Facebook
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2 large servings
Calories: 650kcal

Equipment

Ingredients

  • 1 tablespoon neutral oil
  • 1 yellow onion peeled and sliced
  • ¼ cup sun-dried tomatoes in oil roughly chopped, plus 1 teaspoon of the oil
  • 2 tablespoons butter
  • 1 teaspoon dry Italian oregano
  • ½ teaspoon crushed red pepper optional
  • 2 cups water or vegetable stock
  • cup mascarpone or heavy cream
  • 8 ounces tagliatelle
  • 1 teaspoon truffle cream optional
  • Salt and pepper to taste

Instructions

Cook the onion:

  • Heat the oil in a wide pot over medium heat. Add the onion and cook, stirring regularly, for 8-10 minutes until softened. Season with salt and pepper.

Sauté the sun-dried tomatoes:

  • Add the chopped sun-dried tomatoes and 1 teaspoon tomato oil from the jar. Cook 3-4 minutes more.

Bloom the spices:

  • Melt the butter into the onions and tomatoes. Once frothy, add the oregano and crushed red pepper. Cook 1 minute. Season with salt and pepper.

Simmer the sauce:

  • Pour in the water or stock and bring to a boil. Reduce heat to medium-low and hard simmer until thickened, about 15 minutes. If the sauce reduces too quickly, reduce heat to low and add a splash or two more of water. Taste and season to your preferences.

Cook the pasta:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Scoop out 1/3 cup of the pasta cooking water and set it aside. Drain the pasta.
  • If using the truffle cream, add it to the reserved hot pasta cooking water and stir to temper it.

Finish the sauce:

  • Add the mascarpone or heavy cream to the pot of sun-dried tomato sauce and bring to a boil. Reduce heat to medium and add the reserved pasta cooking water with truffle cream. Let the sauce bubble for 5 minutes until thickened. Taste and season.
  • Add the pasta and cook for 1-2 minutes more until completely coated with the sauce. Turn off the heat.

To serve:

  • Divide the pasta between shallow bowls. Garnish with parsley. Enjoy!

Nutrition

Calories: 650kcal | Carbohydrates: 89g | Protein: 18g | Fat: 25g | Sodium: 161mg | Fiber: 6g | Sugar: 5g | Vitamin C: 18mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!