Creamy Sun-Dried Tomato Pasta Sauce is simple and delicious. I used sun-dried tomatoes packed in oil along with cream cheese, sour cream, and fresh basil.
I really loved this recipe. Creamy Sun-Dried Tomato Pasta has a boldness from the sun-dried tomatoes, creaminess from the cream cheese, and sour cream. Then some fresh flavors from the garlic and basil, just a touch of warmth from the red pepper flakes, and all that is topped off with the saltiness of the parmesan cheese.
This recipe is easy enough for a family weeknight dinner and elegant enough for a special meal for two.
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Recipe Ingredients
- Fettuccine
- Olive Oil
- Cream Cheese
- Sour Cream
- Chicken Broth
- Minced Garlic
- Salt - Pepper - Red Pepper Flakes
- Sun-Dried Tomatoes
- Parmesan Cheese
- Fresh Basil
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Recipe Directions
- Cook the pasta and set aside.
- Drain the sun-dried tomatoes. I also like to pat them dry to get some of the extra oil off of them. Measure them first, then chop. Make the pieces as big or small as you like.
- I use the same pot I cooked the pasta in to make the sauce. Over medium heat, add the olive oil, cream cheese, sour cream, chicken broth.
- As the sauce begins to warm and the cream cheese starts to melt, add the minced garlic, salt, pepper, and red pepper flakes. Use a whisk if needed to make the sauce smooth and creamy.
- Add the sun-dried tomatoes. Taste the sauce and adjust any salt and pepper as needed.
- When the sauce is warmed through, add the cooked pasta and a bit of fresh basil.
- Stir until combined. Serve the pasta topped with Parmesan cheese.
Serving Suggestions
Serve this pasta with some delicious garlic bread or homemade biscuits.
You can also serve a nice side salad topped with some homemade ranch dressing.
To add some protein to this pasta, add a little bit of leftover rotisserie chicken or some shrimp.
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Complete Recipe
Creamy Sun-Dried Tomato Pasta
Ingredients
- 8 ounces Fettuccine Pasta
- 2 tablespoons Olive Oil
- 1 cup Chicken Broth or vegetable, if needed
- 4 ounces Lite Cream Cheese or regular cream cheese
- ¼ cup Lite Sour Cream or regular cream cheese
- 4 cloves Garlic minced
- ¼ teaspoon Red Pepper Flakes
- ½ cup Sun-Dried Tomatoes (in oil) drained, chopped after measuring
- ½ teaspoon Salt adjust to taste
- ¼ teaspoon Pepper adjust to taste
- ¼ cup Basil Fresh, chopped
- ¼ cup Parmesan Cheese shredded
Instructions
- Cook the pasta according to directions on package. Drain and set pasta aside for a few minutes.8 ounces Fettuccine Pasta
- While the pasta is cooking, peel and mince the garlic, chop the sun-dried tomatoes, chop the basil, shred the parmesan cheese.
- Using the same pan you cook the pasta in, over medium heat, add olive oil, cream cheese, sour cream, and chicken broth. Stir the sauce until the cream cheese is melted and the sauce is creamy.2 tablespoons Olive Oil, 1 cup Chicken Broth, ¼ cup Lite Sour Cream, 4 ounces Lite Cream Cheese
- Next, add the minced garlic, salt, pepper, and red pepper flakes. Stir in the sun-dried tomatoes.4 cloves Garlic, ¼ teaspoon Red Pepper Flakes, ½ teaspoon Salt, ¼ teaspoon Pepper, ½ cup Sun-Dried Tomatoes (in oil)
- Taste the sauce and adjust seasonings if necessary.
- Add the pasta to the sauce along with the basil. Stir to combine. Serve topped with Parmesan cheese.¼ cup Basil, ¼ cup Parmesan Cheese
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