Sun Dried Tomato Pasta
Prep
15m
·
Cook
15m
·
Total
30m
About This Recipe
This Sun Dried Tomato Pasta is a creamy and flavorful dish that combines sun dried tomatoes, basil, and creamy sauce with pasta. Topped with parmesan cheese and fresh basil, it's a delicious and satisfying meal that's perfect for any occasion.
Ingredients
(Servings:
4)
Scale
Convert
Creamy Sauce
Pasta
To Serve (optional)
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories708kcal35%
-
Fat26g40%
-
Saturated Fat10g50%
-
Carbohydrates90g30%
-
Fiber7g28%
-
Sugar8g16%
-
Protein27g54%
-
Cholesterol37mg12%
-
Sodium785mg32%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. You can use sun dried tomatoes that come in oil, or even the ones that do not come in oil. Shake off excess oil if you are using the sun dried tomatoes that come in oil.
2. The yoghurt/sour cream cuts through the richness a bit and is also a thickener. Without it, I find that the sauce is a wee bit too creamy. But this is optional. If you don't have yoghurt or sour cream on hand, a squeeze of lemon juice would suffice but to keep the balance of creaminess in the sauce, I would add more cream.
3. If you want to indulge, feel free to increase the amount of cream in this and decrease the amount of milk by the same amount.
4. The tomato paste is mainly for colour. It is a bit of a thickener as well, but it's not critical. So feel free to omit it if you want.
5. The starchy water that the pasta was cooked in reacts with the oil in the Creamy Sauce when cooked over heat to magically transform into a glossy, silky sauce that clings to the pasta. This magic process is called emulsification and it's the secret to how Italians make simple pastas taste so gourmet!
6.Nutrition per serving, assuming this serves 4.
2. The yoghurt/sour cream cuts through the richness a bit and is also a thickener. Without it, I find that the sauce is a wee bit too creamy. But this is optional. If you don't have yoghurt or sour cream on hand, a squeeze of lemon juice would suffice but to keep the balance of creaminess in the sauce, I would add more cream.
3. If you want to indulge, feel free to increase the amount of cream in this and decrease the amount of milk by the same amount.
4. The tomato paste is mainly for colour. It is a bit of a thickener as well, but it's not critical. So feel free to omit it if you want.
5. The starchy water that the pasta was cooked in reacts with the oil in the Creamy Sauce when cooked over heat to magically transform into a glossy, silky sauce that clings to the pasta. This magic process is called emulsification and it's the secret to how Italians make simple pastas taste so gourmet!
6.Nutrition per serving, assuming this serves 4.
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