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- Pasta options: fusilli or penne - Sun-dried tomatoes: choice between oil-packed or dry - Dairy or non-dairy cream options - Fresh vegetables: spinach, onion, garlic - Herbs and spices: basil, oregano, salt, pepper - Optional garnishes: fresh basil, extra Parmesan cheese For this One Pot Creamy Sun Dried Tomato Pasta, you can choose between fusilli or penne pasta. Both options work well, but I love how fusilli captures the creamy sauce and sun-dried tomatoes. When selecting sun-dried tomatoes, I prefer the oil-packed variety. They add richness to the dish. If you choose dry tomatoes, soak them in warm water for a few minutes to soften. For cream, you have options. Heavy cream gives a rich taste, while coconut cream offers a lighter twist. Both choices add creaminess. Fresh vegetables enhance flavor and color. I use two cups of spinach, one medium diced onion, and four minced garlic cloves. Together, they make the dish vibrant and tasty. Herbs and spices are key to depth. A teaspoon each of dried basil and oregano works wonders. Don't forget salt and pepper to taste. Lastly, consider garnishes. Fresh basil leaves and an extra sprinkle of Parmesan cheese elevate the final dish, making it look professional and inviting. Enjoy this delightful pasta! To start, grab a large pot or deep skillet. Heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion. Sauté for about 3-4 minutes, stirring until it turns translucent. This softens the onion and builds flavor. Next, add 4 minced garlic cloves. Sauté for another minute. You want to smell the garlic's nice aroma, but be sure not to let it burn. Now, add 1 cup of chopped sun-dried tomatoes. Mix them well with the onion and garlic for about 2 minutes. This step adds a rich, tangy taste to your pasta. Pour in 2 cups of vegetable broth. Turn up the heat until it reaches a gentle boil. Once bubbling, add 12 oz. of pasta. You can use fusilli or penne. Lower the heat to keep a steady simmer. Cook the pasta according to the package instructions, usually around 10-12 minutes. Stir occasionally to stop it from sticking to the bottom of the pot. This keeps your pasta perfectly cooked and tender. When the pasta is al dente, it’s time to make it creamy. Stir in 1 cup of heavy cream or coconut cream for a lighter choice. Then, add ½ cup of grated Parmesan cheese or nutritional yeast if you want a vegan option. Mix everything well until it turns into a creamy, dreamy sauce. Now, fold in 2 cups of fresh spinach leaves. Stir until the spinach wilts, which takes about 1-2 minutes. Finally, season with salt and freshly cracked pepper to taste. This dish is now bursting with flavor! Let it sit for a couple of minutes to thicken before serving. To ensure a creamy consistency in your pasta, add the cream slowly. This helps it blend well with the broth and cheese. Stir gently while adding it to avoid clumps. If your sauce seems too thick, add a splash of broth to loosen it up. To avoid overcooked pasta, check it a minute before the package time ends. You want it al dente, which means it should still have a slight bite. Stir the pasta often while it cooks. This helps it cook evenly and prevents sticking. If you want a vegan version, use coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor without dairy. When using herbs, fresh basil shines in this dish. You can use dried herbs, but they need less. For dried basil and oregano, half the amount is usually enough. Fresh herbs add a bright taste that really enhances the dish. For the best presentation, serve the creamy pasta in deep bowls. Top each serving with fresh basil leaves and a sprinkle of extra Parmesan. This makes your dish look inviting and delicious. Pair this pasta with a light salad or some crusty bread. The freshness of a green salad complements the creamy sauce well. Enjoying this dish with a glass of white wine can also enhance the flavors. {{image_4}} You can easily change this dish by adding protein. Here are a few options: - Chicken: Cook diced chicken breast in the pot before adding garlic. - Shrimp: Toss in shrimp when the pasta is almost done for a quick cook. - Tofu: Use cubed tofu, sauté it until golden for a nice crunch. You can also add vegetables for more flavor and nutrition: - Bell peppers: Slice them thin and add with the onions. - Zucchini: Chop it up and mix it in when the pasta cooks. - Mushrooms: Sauté them with the onions for a rich, earthy taste. Want a kick? Add red pepper flakes for a spicy twist. Just sprinkle them in while cooking the garlic. Adjust the amount based on your heat preference. To create a Mediterranean twist, try adding olives or artichoke hearts. You can also use fresh herbs like parsley or oregano instead of dried ones. This adds freshness and depth to your creamy dish. Feel free to experiment with these options to make the pasta your own! You can store your One Pot Creamy Sun Dried Tomato Pasta in the fridge for up to four days. Make sure to put it in an airtight container. This keeps it fresh and prevents any strong smells from your fridge. Using glass or plastic containers with tight lids works best. To reheat, use the stovetop for the best texture. Place your pasta in a pan over low heat. Add a splash of water or broth to help bring back the creaminess. Stir often until it warms through. You can also use the microwave, but be careful not to overheat. If you want to freeze it, use a freezer-safe container. It can last for up to three months in the freezer. Just make sure to cool it completely first. When you’re ready to eat, thaw it overnight in the fridge before reheating. You can use many types of pasta. Fusilli and penne work best for creamy sauces. They hold the sauce well. Other options include farfalle or rigatoni. Choose any pasta shape you enjoy. Yes, you can easily make this dish vegan. Substitute heavy cream with coconut cream or another plant-based cream. Use nutritional yeast instead of Parmesan cheese. Choose oil-packed sun-dried tomatoes for added flavor. To stop pasta from sticking, stir it frequently while cooking. Use a large pot to give pasta space. Make sure the water boils before adding pasta. Salt the water to help with flavor and texture. You can add meat for extra protein. Cook diced chicken or shrimp in the pot first. Remove it before starting the pasta. Add it back when mixing in the cream and spinach. Ground beef or sausage also works well. This post covered a creamy pasta dish with tasty ingredients and easy steps. We explored various pasta types, the best sun-dried tomatoes, and cream options. I shared tips for cooking and combining your ingredients for a rich flavor. You can adapt this dish with proteins or different veggies. Proper storage helps keep your meal fresh. Remember, cooking is fun! Enjoy creating your own unique versions of this dish. Happy cooking!

One Pot Creamy Sun Dried Tomato Pasta

Savor the flavors of Italy with this One Pot Creamy Sun Dried Tomato Pasta recipe! In just 30 minutes, you can create a delicious meal that combines pasta, sun-dried tomatoes, and fresh spinach in a creamy sauce. Perfect for a weeknight dinner, this dish is simple yet impressive. Click to discover the full recipe and step-by-step instructions for a cozy, comforting meal that everyone will love!
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Ingredients
  

12 oz. (340g) pasta of your choice (fusilli or penne are excellent options)

1 cup sun-dried tomatoes, chopped (preferably in oil, drained)

4 garlic cloves, finely minced

1 medium onion, diced

2 cups vegetable broth

1 cup heavy cream or coconut cream for a lighter alternative

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cups fresh spinach leaves

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly cracked pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

In a large pot or a deep skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes, stirring occasionally to avoid browning.

    Incorporate the minced garlic into the pot and sauté for an additional minute until you can smell its fragrance; be careful not to let it burn.

      Add the chopped sun-dried tomatoes to the mixture, stirring well to combine them with the onions and garlic for about 2 minutes.

        Pour in the vegetable broth and raise the heat until it reaches a gentle boil. Once bubbling, add the pasta and reduce the heat to maintain a steady simmer.

          Cook the pasta according to the package instructions, usually around 10-12 minutes, stirring occasionally to prevent sticking to the bottom of the pot.

            When the pasta reaches al dente, stir in the heavy cream (or coconut cream), grated Parmesan cheese (or nutritional yeast), dried basil, and oregano. Mix thoroughly until everything blends into a creamy consistency.

              Fold in the fresh spinach leaves and continually stir until they are just wilted, which should take about 1-2 minutes. Season the dish with salt and freshly cracked pepper to your liking.

                Remove the pot from heat and let it sit for a couple of minutes to thicken slightly before serving.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4

                    - Presentation Tips: Serve the creamy pasta in deep bowls, garnishing each dish with freshly torn basil leaves and an extra sprinkle of Parmesan cheese on top for an inviting and delightful finishing touch.