Go Back
–+ servings
sun-dried tomato pasta twirled around a metal fork
Print Recipe
4.28 from 36 votes

Creamy Sun-Dried Tomato Pasta

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Author: Julie Chiou

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 dried fettuccine, 2 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 plain 2% or full fat Greek yogurt, 1/4 cup sour cream
    sour cream and greek yogurt mixed together in a bowl with a metal spoon
  • While the pasta is cooking, in a large skillet, add the remaining tablespoon 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.
    5 cloves garlic, 1/2 cup julienned sun-dried tomatoes
  • 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 can of petite diced tomatoes, 1 tablespoon tomato paste, 2 tablespoons granulated sugar
    diced tomatoes iin a black skillet with wooden spoon
  • 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.
    whisking sour cream and greek yogurt into a black skillet
  • 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 grated parmesan cheese, 1 1/2 cups 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 reserved pasta water
    sun-dried tomato pasta in a large black skillet
  • You may top with crushed red pepper flakes, if desired.
    Crushed red pepper flakes
  • Serve warm.

Nutrition

Serving: 1 serving (412 grams) | Calories: 582 kcal | Carbohydrates: 83 g | Protein: 22 g | Fat: 19 g | Saturated Fat: 6 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Cholesterol: 92 mg | Sodium: 464 mg | Potassium: 919 mg | Fiber: 6 g | Sugar: 14 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.