Creamy sun-dried tomato pasta
I have made this creamy sun-dried tomato pasta twice this week. The first time I did it just with sun dried tomatoes and the next one I added mushrooms. The mushroom addition was genius.
I love creamy pasta recipe however I don’t make them too often because most use heavy cream with loads of saturated fat. Once in a while is OK but relying on these recipes too often is not something we do around our house! Don’t get me wrong, we do love them, is just that I like to cook on the heavy side just once in a while.
While you can use heavy cream for this recipe I opted in using half and half. They both would work well, it is just your preference. Also if you don’t like mushroom you can just omit them. We just happen to love them.
Also if you like to make this recipe GLUTEN FREE you can perfectly use gluten free pasta. I have used it before and I know it will work here perfectly.
By the way, my house is coming along. It is going super slow but it is starting to take some shape to it. I think this coming week it will be a big week for the house since the kitchen would be installed. I can’t wait!!
Well I am going to keep this post nice and short. I have so much to catch up on besides studying chemistry for tomorrow’s test. Ugh…the story of my life!
Enjoy!
Add the olive oil, and garlic to the pan. Cook for 1 minute until fragrant. Add the sliced mushroom and cook for 3 minutes until they brown a bit.
Add the celtic salt and the white wine and cook until it evaporates almost 3/4 of the way.
Add the half and half, chopped mozzarella cheese, sun dried tomatoes and paprika. Let the mixture cook for about 2-3 minutes until the cheese melts.
This is how your sauce will look like. At this stage you can add the pasta and mix through. Serve while still warm. I added some chopped parsley and pepper flakes to each serving plate.
PrintCreamy sun-dried tomato pasta
Miryam's original recipe
Yield: 6 servings
Total Time: 20 minutes
Ingredients:
- 1 lb whole wheat penne
- 2 tbsp olive oil
- 4 garlic cloves, chopped
- 1/3 cup dried white wine, optional
- 1 lb mozzarella cheese, shredded
- 6 oz sun dried tomatoes, drained
- 6 oz sliced mushrooms
- 1 cup half and half
- 1/4 cup organic milk
- 1 tsp paprika
- 1/2 tsp Himalayan salt
- Pepper flakes
- Chopped fresh parsley
Directions:
Cook pasta according to package instructions.
In a large skillet, over medium to high heat, add the olive oil and garlic and cook until fragrant, about 1 minute. Add the mushrooms and cook for 3 minutes until they have browned a little bit. Add the white wine and let if reduced to less than half.
Add the half and half, milk and cheese. Let the cheese melt. This will take about 3 minutes. Add the paprika, and sun dried tomatoes. Mix through and turn the heat off. At this stage you can add the pasta. Mix through and sprinkle some pepper flakes and parsley if using.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Had my dinner an hour ago…now I am getting HUNGRY again just looking at your delicious pasta!
love anything with sundried tomatoes and cream = heaven.
Perfect comfy food!! I will definitely try this soon. I am from Switzerland, what could I substitute “half and half” with?
You can use heavy cream. A mixture of heavy cream and milk would work so that you can decrease the calories up a bit. If you don’t mind the calories then just do heavy cream :-) Thanks for stopping by.
This looks divine my friend! I love sun dried tomato and I think it goes really well with pasta! Love your photo tutorial pictures too ;-)
Hi Miryam, thanks so much for the recipe. I tried it last night and it tasted absolutely delicious! I loved the combo of mushrooms, sun dried tomatoes, paprika, parsley and red pepper. I think I got something wrong with the measurements (Switzerland), I ended up with way to much liquids and it was really hard to incorporate the mozzerella. Therefore I had to remove some of it before I added the pasta.. but besides the difficulty of understanding lb and oz :) it’s a wonderful recipe!!
I hate the system here too. The metric system is so much easier and straight forward. Sorry you had so much liquid but glad you end up liking it :-). Thanks for stopping by.
Terrible recipie! Notice all of the reviews were of ladies saying how good it SOUNDED it would be? I actually made it, and while you can’t go wrong with these ingredients on taste, the texture / consistency of the sauce was nearly inedible! The mozzarella never blended into the rest of the sauce ingredients, it merely melted into a gooey mush while the rest of the liquids and solids did their own thing. This recipie was a waste of about $20 in ingredients and an hour of time, avoid and find another recipie or you will be very sad and disappointed like I am.
Wondering why it didn’t work out for you. I do love this recipe!