linguine with sundried tomato pesto cream sauce


Linguine with Sundried Tomato Pesto Cream Sauce a simple pasta dish for a great weeknight dinner.


Cream pastas are my absolute favorite.

sundried tomato pesto cream sauce

Just look at the sauce that coats every strand.

sundried tomato pesto cream sauce

Have you ever had one of those moments where a recipe idea formulates in your head and then it just snowballs? It’s like the more you think about it, the more it all sounds right and then you realize that it’s a worth a shot and there’s nothing to lose.

I love those moments. I love trial and error in the kitchen. It’s what makes us food bloggers, recipe developers, foodies, etc. We literally crave the tribulations of developing a recipe whether or not it fails and whether or not we end up ordering take out or running out to McDonald’s or Chick-Fil-A (are you craving that now?). It’s a sense of adventure and yet all at the same time, the moment it all comes together, it’s the greatest feeling in the world. You feel so successful and accomplished.

Who am I right now? That was all so deep and so out of scope for me. But seriously. I love those moments.

And this dish was spawned from one of those moments. After I made my sundried tomato pesto, I knew I had to make a pasta dish with it and I knew it had to have cream sauce. How I was going to make it, I didn’t know. I was in my office one afternoon trying to figure out dinner and I started going through my refrigerator in my head. I started to put ingredients together and then dinner was planned.

This dish did not let me down. It had such a great cream sauce, made out of mascarpone cheese (yes, I’m obsessed with that stuff), heavy cream, and the sundried tomato pesto. Those 3 amazing ingredients created the most amazing cream sauce I ever put in my mouth (get your mind out of the gutter). I seriously could not get enough of this pasta. Too bad I made just enough for J & I so we were both very sad when we slurped up our last noodle.

Now that I’ve praised this dish enough, you should go make this for someone you love because, well, why wouldn’t you want to share the deliciousness? But I won’t judge you if you want to make it and keep it all for yourself :)

linguine with sundried tomato pesto cream sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Cream pastas are my absolute favorite! They coat every strand of pasta!

Servings: 2
  • 4 tbsp sundried tomato pesto
  • 1/2 cup of heavy cream
  • 4 oz mascarpone cheese
  • 1/4 tsp red pepper flakes
  • Salt, to taste
  • 8 oz dry linguine pasta
  • Fresh parsley, to top
  1. In a pot, boil water and season with salt. Add in the dried pasta and cook until done.
  2. In the meantime, to make your sauce, in a large skillet over medium high heat, add the pesto and heavy cream. Stir together until well combined then add in the mascarpone cheese. Stir until well combined and the cheese has melted. Add in the red pepper flakes, salt (to taste) and let sauce simmer over low heat for 15 minutes, or until sauce has thickened. If sauce gets too thick, use some of the pasta water to thin it out.
  3. When pasta is done, add to the sauce and stir to combine, coating every strand.
  4. Serve with fresh parsley on top.
Recipe Notes

You can add a protein to this such as chicken. It'd be a great addition :)


Posted on February 02, 2012

dinner for two by julie wampler



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  1. 02/02/2012 at 8:47 am

    I never used to like cream pasta sauces but they are my boyfriend’s favourite so I’m gradually coming round to them. I will have to put this on the list to try because it looks so good!

  2. 02/02/2012 at 9:06 am

    This looks so pretty! I’ve never been one to like creamy pasta sauces like this – but this sounds great! ^^

  3. 02/02/2012 at 9:46 am


    and pasta.

    and pesto.

    and wine.


  4. 02/02/2012 at 10:04 am

    i’ve got three words for you. OM NOM NOM. but for real, that pasta looks amazingly delicious. nicely done, friend!

  5. 02/02/2012 at 10:18 am

    Sundried tomatoes are one of the few foods on my “do not like” list–but, as the true non-picky-eat-anything lady that I am, I’m always open to being proven wrong. This pasta looks fantastic, and getting the sundrieds out of their chewy, tart consistency and thrown in with some garlic and pinenuts I think I could really get into this pasta!

  6. 02/02/2012 at 10:36 am

    This sounds divine!!

  7. 02/02/2012 at 2:20 pm


  8. 02/02/2012 at 2:22 pm

    Get out of here! This looks absolutely delicious and sinful, I love it!

  9. 02/02/2012 at 2:55 pm

    oh wow – this is exactly the type of pasta that I order at restaurants! Looks wonderful Julie!

  10. 02/02/2012 at 4:06 pm

    This sounds delicious! I love trial and error in the kitchen!

  11. 02/02/2012 at 11:38 pm

    Pasta is pretty much my life. This looks delicious, pinning! Love hearing about the inner workings of your mind for a recipe :)

  12. 02/02/2012 at 11:54 pm

    So we both mentioned Chick-fil-A in our posts today. Now I’m craving it double time!
    It’s almost midnight, I’m up way too late reading food blogs and getting hungry again since it’s been about 6 hours since dinner. Not a good combination, that this post is just exacerbating! In a good way of course ;)

  13. 02/03/2012 at 2:36 am

    Great use of the tomato pesto. Looks absolutely scrumptious.

  14. 02/03/2012 at 8:57 am

    Sounds simple yet delicious. Think I’ll try this with an addition of fresh basil or just basil pesto mixed in as well!

  15. 02/03/2012 at 1:23 pm

    WOW, this looks and sounds amaaazing.

  16. 02/04/2012 at 1:47 pm

    Trying this recipe out this evening and just shared the recipe :)
    Thanks for the great idea!


    • 02/04/2012 at 2:22 pm

      Hi Jess,

      Thanks for visiting my blog. However, I’d appreciate it if you didn’t use my picture and do a direct copy/paste of my recipe. I have disclaimers on my blog here: ( & on the right sidebar about using my photography. While my material is covered under the creative commons license, if you are going to just copy/paste my words, you might as well just link to my blog post instead of making this a new entry on your own blog.

      If you are new to blogging, please read this article to prevent any more instances like this in the future & having other food bloggers come to you upset:

      Thank you,

      • 02/04/2012 at 2:48 pm

        Hi Julie,

        Very sorry if I have upset you. I will take the post down, but was sure to give full credit (and admiration!) where it was due, encouraging others to visit your blog. I actually found your recipe through pinterest so the image is floating out there. My sincere apologies. I am only a fan.

        Best regards,`

      • 02/04/2012 at 2:55 pm

        Jess, it’s okay. I appreciate you taking it down (you don’t have to, you can just link back to my post without having the picture or the recipe, just text of your own). You have not upset me, I’m happy to have you as a fan but just wanted to let you know how recipe attribution should not be done in that way. Thanks & I hope I can continue to share with you delicious dishes :)

  17. 02/06/2012 at 6:11 pm

    Made this tonight. It was very good! I did not add any salt to the sauxe (wife does not like much) so it was a little bland until I added salt to my portion. Thank you for the recipe, it was easy to pull together.

    • 02/06/2012 at 6:24 pm

      Thanks for the feedback, John! I’m glad you enjoyed it. It’s one of my favorite dishes :)

  18. 02/07/2012 at 12:32 pm

    I love this pasta, it’s amazing. Thanks

  19. Angela
    04/09/2012 at 10:05 pm

    Just made this for dinner and my husband said it was AWESOME! Gave it a 9.4 food rating. Delicious! Thanks for sharing.

  20. Annie
    01/17/2013 at 10:18 pm

    I made this for dinner a couple days ago and i have to say that it was REALLY GOOD!

    However, i do have to say that this pasta should definitely be eat either immediately or within the same day as when you make it. I found that if i stored leftovers in the fridge to save for the next day, the sauce would clump together, and the oil from the sun-dried tomato pesto would sink to the bottom of the container.

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