Creamy Sun-Dried Tomato Pesto Pasta is a rich and comforting pasta dish tossed in a velvety pesto cream sauce with tangy sun-dried tomatoes and parmesan cheese. Perfect for busy weeknights or casual entertaining, this flavorful meal comes together in just 30 minutes.
Total Time:30 minutes
Yield:4 servings
Ingredients
12 oz pasta of choice
1/2 cup sun-dried tomatoes, chopped
1/2 cup basil pesto
1 cup heavy cream
1/2 cup parmesan cheese, grated
3 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
Fresh basil for garnish
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
Stir in the chopped sun-dried tomatoes and cook for 1 to 2 minutes to release their flavor.
Add the pesto and heavy cream, stirring until fully combined and smooth.
Mix in the parmesan cheese and simmer gently for 2 to 3 minutes until the sauce slightly thickens.
Add the cooked pasta to the skillet and toss until evenly coated. Add reserved pasta water a little at a time if needed to loosen the sauce.
Season with salt, black pepper, and red pepper flakes to taste.
Garnish with fresh basil and extra parmesan before serving.
Notes
Add grilled chicken, shrimp, or Italian sausage for extra protein.
Fresh spinach, kale, or mushrooms make great additions to the sauce.
Use penne, rigatoni, rotini, or fettuccine for best texture.
Half-and-half can replace heavy cream for a lighter version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk or cream to maintain the creamy texture.
Freezing is not recommended because cream sauces may separate.
