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Creamy Sundried Tomato Fettuccine

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

This creamy sundried tomato fettuccine is going to be your new favorite comfort pasta dish!

A lightened up version of our favorite pasta dish at Cheesecake Factory! Sundried tomato fettuccine is SO creamy and delicious. No guilt here!

I know Cheesecake Factory is so generic, but their drink specials and the appetizers they have during happy hour are pretty sweet.

I haven’t been in ages but the last time I went, we got some drinks, some apps, and of course, we had to get some carbs.

My FAVORITE pasta in all the land is their sundried tomato and chicken fettuccine.

Of course it’s loaded with cream and a whole ‘lotta bad, but I can’t ever resist it.

It’s a huge guilty pleasure. I feel slightly better about the whole situation because I can’t ever eat the entire thing so really, it isn’t that bad, right?

I wanted to recreate it at home and lighten it up a bit. This pasta is SO creamy and scrumptious. Jason and I were shoveling it in our mouths. Very attractive. You won’t miss the boatload of cream and best of all, you won’t be feeling too guilty.

Sundried tomatoes packed in oil or dried?

I have used both but to keep it on the “lighter” side, I recommend using dried.

The dried sundried tomatoes end up soaking up the liquid anyway and get reconstituted.

Certainly, you can use the ones packed in olive oil but be sure to drain it off well!

Why sour cream in this? Why can’t I omit it?

You must NOT omit the sour cream in this recipe.

I have already done the testing and failed with just Greek yogurt in the sauce.

Since the Greek yogurt contains zero (or low) fat, it will curdle as soon as you add it to the hot mixture (since we aren’t taking the time to temper it).

To ensure that it doesn’t curdle, you must mix the sour cream with the Greek yogurt.

Sour cream contains fat and this fat will prevent the Greek yogurt from curdling and separating.

If you have experience cooking with Greek yogurt and are comfortable with omitting the sour cream and replacing it with all Greek yogurt, by all means, go for it.

However, I cannot promise you success as I have done this twice and my sauce has separated. The only success I got was when I mixed my Greek yogurt with sour cream.

A lightened up version of our favorite pasta dish at Cheesecake Factory! Sundried tomato fettuccine is SO creamy and delicious. No guilt here!

This was so acidic, any ideas?

Some people say this but I actually didn’t have this experience.

I would say add more granulated sugar if you are getting this result.

What protein can I add to this?

Shrimp or chicken would be a great addition!

Can this be reheated?

Yes, absolutely! I would suggest you use a bit of water to thin it out because after being in the fridge, this does stick together!

Can I use any type of pasta for this?

Yep, I love fettuccine but people have used penne and rigatoni too!

A lightened up version of our favorite pasta dish at Cheesecake Factory! Sundried tomato fettuccine is SO creamy and delicious. No guilt here!

What can you serve on the side with this pasta dish?

Since this is carb-heavy as it is, I would suggest roasted vegetables!

Other pasta dishes that you might enjoy:

Pin this image below if you want to save this recipe for later!

A lightened up version of our favorite pasta dish at Cheesecake Factory! Sundried tomato fettuccine is SO creamy and delicious. No guilt here!

A lightened up version of our favorite pasta dish at Cheesecake Factory! Sundried tomato fettuccine is SO creamy and delicious. No guilt here!
5 from 1 vote
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Creamy Sundried Tomato Fettuccine

A lightened up version of the Cheesecake Factory's Creamy Sundried Tomato Fettuccine pasta dish! 
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
Calories: 540kcal
Author: Julie Chiou

Ingredients

  • 3/4 pound dried fettuccine
  • 1 cup reserved pasta water
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1/2 cup sundried tomato halves, sliced
  • 1: 14.5 ounce can of petite diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 2-3 tablespoons granulated sugar
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup light sour cream
  • 1 1/2 cups baby spinach
  • Salt & pepper, to taste
  • Crushed red pepper flakes, optional

Instructions

  • In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
  • In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
  • While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
  • Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
  • Swiftly whisk in the Greek yogurt and sour cream mixture. You'll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
  • Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
  • Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
  • You may top with crushed red pepper flakes, if desired.
  • Serve hot.

Notes

You must NOT omit the sour cream in this recipe. I have already done the testing and failed with just Greek yogurt in the sauce. Since the Greek yogurt contains zero (or low) fat, it will curdle as soon as you add it to the hot mixture (since we aren't taking the time to temper it). To ensure that it doesn't curdle, you must mix the sour cream with the Greek yogurt. Sour cream contains fat and this fat will prevent the Greek yogurt from curdling and separating. If you have experience cooking with Greek yogurt and are comfortable with omitting the sour cream and replacing it with all Greek yogurt, by all means, go for it. However, I cannot promise you success as I have done this twice and my sauce has separated. The only success I got was when I mixed my Greek yogurt with sour cream.
Nutrition Facts
Creamy Sundried Tomato Fettuccine
Amount Per Serving (1 serving)
Calories 540 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 81g27%
Fiber 3g12%
Sugar 16g18%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.
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Recipe Rating




Stephanie

Sunday 23rd of August 2020

Hi! I had a question. We have a garden and we have tons of tomatoes. Could I substitute the van if tomatoes and dice my own from the garden?

Julie Chiou

Tuesday 25th of August 2020

yes, definitely!

Alexa

Friday 24th of April 2020

The first time I made this I literally had to throw it out because it was WAY too sweet. I dont even know why people are saying it's too acidic, because the 3 tablespoons of sugar was way too overpowering to even tatse any of the other flavors. However, I made it the next night because I was determined to fix it and after I omitted the sugar and even added more tomato paste it was perfect. Just some advice to anyone who is thinking of making this, definitely leave out the sugar!!

Sharon

Saturday 1st of June 2019

Can you make it with heavy cream instead of Greek yogurt and sour cream

Julie Wampler

Sunday 2nd of June 2019

Yes, you can

Toni

Saturday 12th of January 2019

Instead of adding the sour cream and Greek Yogurt can I just add heavy whipping cream to make the sauce a little thicker?

Julie Wampler

Monday 14th of January 2019

The sauce is already pretty thick with the sour cream and greek yogurt. If anything, adding heavy cream to replace those two items would make the sauce thinner.

Brian from Deep Fryer Expert

Friday 26th of October 2018

I prefer brussel sprouts with this