This post may contain affiliate links. Please read our disclosure policy.
This creamy sun-dried tomato pasta is everything you dream of in a cream sauce pasta dish. Packed with bold-flavored ingredients like garlic, tomatoes, and spinach, this pasta is a taste of decadence without the fuss to make!
When was the last time you stepped foot in a Cheesecake Factory? I mean, let’s be honest – I kind of miss the old school restaurants. I remember the crazy wait times at Cheesecake Factory. You either had to get there right at 5pm or the wait time was going to be like over an hour.
I had decided to make this creamy sun-dried tomato pasta for the blog because they had (they might still have it, I don’t know) this dish called sun-dried tomato and chicken fettuccine and oh my gosh, it was SO good. The sauce was so creamy and flavorful and every strand of fettuccine was covered in this thick tomato cream sauce. I wasn’t trying to wait in line for dinner so this is how this recipe came to be — right at home!
Ingredients for Sun-Dried Tomato Pasta
- Dried fettuccine pasta – I like using fettuccine in this because of its long flat shape. The entire strand is coated in the creamy sauce and you can plate it nicely for a restaurant-style effect.
- Pasta water – saving that pasta water is crucial to help the sauce thicken and bind to the pasta!
- Olive oil
- Garlic – five finely minced cloves, more if you prefer!
- Sun-dried tomatoes – you can use the ones that are already pre-sliced (julienned) in olive oil (more flavor) or ones in a plastic bag that are dried and sliced.
- Canned petite diced tomatoes – you don’t want regular diced because it can get too chunky in the sauce.
- Tomato paste – this helps intensify the flavor and color.
- Granulated sugar – a little sweetness to balance out the flavors of the sauce.
- 2% or full-fat plain Greek yogurt – helps to lighten up the dish a little and create a thick sauce.
- Sour cream – you need this because of its fat content and it’ll help the Greek yogurt not curdle.
- Grated parmesan cheese – because freshly grated parmesan cheese is the best! Gives it a nutty, salty flavor.
- Baby spinach – gives the pasta dish volume and greens.
- Salt and pepper, to taste
- Crushed red pepper flakes – this is optional but for my spice lovers, be generous!
What is the difference between sun-dried tomatoes in oil and dry-packed?
Sun-dried tomatoes in oil are made by soaking fresh tomatoes in oil and herbs and then leaving it out in the sun to dry. They’re then packed with the same oil and herbs they were soaking in. The sun-dried tomatoes packed in oil tend to be way more flavorful and tender and they’re most often used in recipes as they produce a much more intense flavor.
Dry-packed sun-dried tomatoes are basically leaving fresh tomatoes out in the sun to dehydrate. They’re then packed up, as is, without liquid. Dry-packed sun-dried tomatoes have a chewier texture and more concentrated tomato flavor; kind of like rich tomato paste. You usually have to rehydrate them before using or let the liquid in the recipe rehydrate them.
Sun-Dried Tomato Pasta Tips and Variations
- Fat is good. I know it’s tempting to swap for fat-free everything in this (sour cream, yogurt) but you need fat. You need it so your dairy products don’t curdle. The fat in this helps balance it out.
- Add protein. On its own, this is vegetarian, but adding in shrimp or grilled chicken for additional protein is highly encouraged! I would even add in sliced chicken sausage (the Italian-style from Trader Joe’s would be SO good in here).
- Use a different pasta shape. I think fettuccine works best for this recipe but you could experiment and use mezze rigatoni, penne, or even bucatini!
- Be patient. You have to use low heat during part of the cooking process. Be patient with it because it’ll yield a creamy sauce instead of a chunky, curdled one!
FAQs
Greek yogurt brands and sour cream brands can vary. Canned tomatoes can also vary. If you are finding that your sauce is too acidic, add a little more sugar.
Since the Greek yogurt contains 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.
Yup, you may! 4 ounces to be exact. Make sure it’s softened to room temperature so it melts easier.
Storage Instructions
Allow to cool then store in an airtight container and put in the refrigerator for up to 4 days. To reheat, add a little liquid (or if you saved pasta water) before reheating on the stovetop or in the microwave to help break up the sauce.
Serving Suggestions
- Bread. Classic bread and pasta always seem to go well together. Try my Easy Garlic Knots or Honey Butter Rolls or Extra Garlicky and Cheesy Bread!
- Salad. A simple green salad paired with a creamy pasta dish allows you to get your greens while not ruining your appetite for the main course. Try my Chopped Endive and Romaine Salad or Quick Basic Chopped Salad.
Other pasta dishes that you might enjoy:
- Cajun Chicken Alfredo Pasta
- Creamy Pumpkin Alfredo Pasta
- Creamy Lion’s Mane Mushroom Pasta
- One Pot Garlic Parmesan Pasta
- Boursin Cheese Pasta
Creamy Sun-Dried Tomato Pasta
Ingredients
- 2 tablespoons olive oil, divided
- ¾ pound (340 g) dried fettuccine
- 5 cloves garlic, minced
- ½ cup (55 g) julienned sun-dried tomatoes
- 14.5 ounce (440 g) can of petite diced tomatoes, drained
- 1 tablespoon tomato paste
- 2 tablespoons granulated sugar
- ½ cup (100 g) plain 2% or full fat Greek yogurt
- ¼ cup (58 g) sour cream
- Salt and pepper, to taste
- ½ cup (50 g) grated parmesan cheese
- 1 ½ cups (45 g) baby spinach
- 1 cup (237 ml) reserved pasta water
- Crushed red pepper flakes, optional
Instructions
- In a large stockpot, bring water to a boil, add 1 tablespoon 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.3/4 pound (340 g) dried fettuccine, 1 tablespoons Olive oil
- In a small bowl, combine the plain Greek yogurt and sour cream, mix together with a spoon and set aside.1/2 cup (100 g) plain 2% or full fat Greek yogurt, 1/4 cup (58 g) sour cream
- While the pasta is cooking, in a large skillet, add the remaining 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.5 cloves garlic, 1/2 cup (55 g) julienned sun-dried tomatoes, 1 tablespoons Olive oil
- Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.14.5 ounce (440 g) can of petite diced tomatoes, 1 tablespoon tomato paste, 2 tablespoons granulated sugar
- 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 grated parmesan cheese and baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.Salt and pepper, ½ cup (50 g) grated parmesan cheese, 1 1/2 cups (45 g) baby spinach
- 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).1 cup (237 ml) reserved pasta water
- You may top with crushed red pepper flakes, if desired.Crushed red pepper flakes
- Serve warm.
Nutrition
Photographs by Eat Love Eat
I made this last night and it was really tasty! Thanks for the great (and easy) recipe!
This may seem like a funny question, but how much cream would I use if I wanted to make the big-booty version of the recipe?
Haha, I would say about 1 cup of heavy cream.
I have to confess I’ve never had the Cheesecake Factory version of this dish, but yours looks insanely delicious!! I love lightened up version of restaurant favorites, can’t wait to try it :)
Love how you lightened up this dish! It look fabulous!!
Yum! Pasta is my all time favorite and I love sun-dried tomatoes! Must try this recipe!
OMG. This is my favorite pasta from Cheesecake factory! I`m so excited to try this out! :D
this looks AMAZING. love that you used greek yogurt!
This looks so creamy and delicious. Everyone in my family would love this, veggie and non-veggies. I can’t wait to try. Thanks!
Should I use sundried tomatoes in oil?
No, it’d be too oily. I used these: http://www.target.com/p/bella-sun-luci-sun-dried-tomato-halves-3oz/-/A-13186894
Rachel, I didn’t have any olive oil, and that may be the first time in my life…an Italian without olive oil…unheard of, right? Well I did have sundried tomatoes in oil, so I used the oil from the sundried tomatoes as a sub. for olive oil. It worked fine for me. I also didn’t have any greek yogurt but had low fat sour cream and that is what I used. It was great. I also sub. scallops b/c that is what I had, and I loved it. I am sure you have tried it by now. My kids loved it, as did I.
I’m so glad you enjoyed this Kathy!
I’ve never had this pasta at Cheesecake Factory before, but am so ready to stay in and try this recipe instead!