This creamy and delicious Sun-Dried Tomato Pasta is sure to be a hit with the entire family! It’s bursting with flavor and on the table in less than 30 minutes!

Pasta is a huge deal in this house. There is a week that doesn’t go by that we don’t at least have one pasta dish. It really doesn’t matter what it is.

Sometimes we just throw things together and boom you have something, sometimes we use recipes and sometimes we use boxed mixes, it doesn’t matter pasta is a staple dinner meal for us.

Some of our other favorite pasta recipes we have on our site include Chicken Fajita Pasta, Tortellini Alfredo and Ground Beef Carbonara.

This Sun-Dried Tomato Pasta is one of our favorites, it’s perfect all year round because sun-dried tomatoes are easy to fine and shelf stable so you don’t have to worry about them going bad.

That is one thing that we love about this dish is that it uses sun-dried tomatoes opposed to regular tomatoes that if you were wanting to use them, you have to hurry!

WHY THIS RECIPE WORKS:

With pantry staple ingredients, this recipe whips up fast.
You can double this recipe to serve more people.
You can use any kind of pasta that you want.

I love how quickly this recipe whips up, my family is really picky on timeframes when then need to eat and since I can get this on the dinner table in 3o minutes it’s perfect.

I’m an easy recipe type of person, so this fits perfectly with the types of recipes we like to keep on the website, and I hope that you love them as well.

That is my main goal is to keep things yummy but approachable for all you guys! And this Sun-Dried Tomato Pasta Recipe is one of those recipes.

It’s a little different, but let me tell you the flavors and the mixes of cheeses that this recipe calls for is beyond amazing. And you can doctor it up however you like.

HOW TO MAKE SUN-DRIED TOMATO PASTA, STEP BY STEP:

While the past is cooking, chop the sun-dried tomatoes to desired size and add to a large deep skillet with the oil, paprike, garlic paste, red pepper flakes, basil, oregano, and salt.
Cook over medium heat, stirring frequently, for 3 to 4 minutes.
Pour in the chicken broth
Add the cream.
Then add in the cheeses and bring to a simmer.
Frequently stir until the cheese have melted and the mixture has reduced by about half. About 10 minutes. The oil will sit on the top at first but will eventually blend as the cheese melts and the mixture reduces. Add the cooked pasta to the sauce and toss to coat. Add additional salt to taste. If you find that the sauce is too thick, you can add some pasta water a little at a time to loosen it to desired consistency.

See how easy this is? It really isn’t that hard to make! That is why this Sun-Dried Tomato Pasta Recipe makes it’s way to our table more often than not!

It is literally just that good!

WHAT KIND OF PASTA DO I USE?

We use fusilli in this recipe, but you can essentially use any type of pasta that you want. I like to use shorter either tube pasta like penne or spiral like cavitappi as it holds the sauce well.

But we have also made this with fettuccine and linguine and it works just fine, it’s just the ease of use and I like that the shorter pasta holds the sauce better.

HOW TO STORE:

Sun-Dried Tomato Pasta can be stored in the refrigerator in an airtight container such as a Tupperware container or a ziptop bag for about 3-4 days.

We do not recommend freezing this pasta as it has cream in it and is likely to separate and the noodles will get mushy when you try to re-heat this dish.

WHAT KIND OF SUN-DRIED TOMATOES TO USE:

While you can find various sun-dried tomatoes in the store we use the ones that are packaged in oil. Some you will find are seasoned, you can use those but they will give a little different flavor.

You can also buy ones that are already cut for you, so you can use those if you don’t want to buy the larger ones and cut them yourself, it will save some time in that aspect.

Plus Sun-Dried Tomatoes can be used in so many different dishes and different ways that it isn’t even funny, it is a delicious addition to any meal.

All Sun-Dried Tomatoes really are are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun.

Then they are packed in oil or water, etc. Like I said you can get some that are marinated as well with different flavors, which you can use.

This dish is really the perfect meal, there are so many simple components that are bursting with flavor that you won’t be able to resist that next bite.

TIPS AND TRICKS:

Any pasta can be used. I used fusilli in this recipe and photos but penne, cavitappi or fettuccine are also great options! We’ve made it with all but my kids prefer the fusilli or cavatappi for easier eating.
It’s important to use sun-dried tomatoes in oil. We tried the regular packaged ones from the produce section in one of the test batches and it wasn’t as flavorful and they were a bit too chewy. The oil really makes all the difference in this recipe!
Vegetable broth can be used in place of chicken if you want to keep this vegetarian. However, it does make the sauce a little more earthy in flavor.
Chicken can be added to this recipe. You can cut up chicken into small pieces and saute them in a bit of the sun-dried tomato oil for about 2 to 3 minutes before adding the rest of the ingredients and cook for the additional 4 minutes. You can also add your favorite baked, grilled, or shredded chicken recipe after cooking the dish.
DO NOT substitute heavy cream for milk or half and half, the sauce will never get truly creamy.

If you want a delicious and easy recipe to bring to the dinner table that is ready in under 30 minutes then this Sun-Dried Tomato Pasta is exactly what you need!

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If you’ve tried this SUN-DRIED TOMATO PASTA or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!