One Pot Creamy Sun Dried Tomato Pasta

$- 12 oz pasta (penne or fusilli) - 1 cup sun-dried tomatoes in oil, drained and chopped - 4 cloves garlic, minced - 1 medium onion, diced - 2 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 cup fresh spinach - 1 teaspoon dried Italian herbs - Salt and pepper to taste - ½ cup grated Parmesan cheese or nutritional yeast - 2 tablespoons olive oil - Fresh basil leaves for garnish Gather these ingredients to start your cooking adventure. Use penne or fusilli pasta for the best texture. Sun-dried tomatoes bring a sweet, tangy flavor. Garlic and onion add a lovely aroma and taste. Vegetable broth creates a rich base for the sauce. You can choose heavy cream for a rich dish or coconut cream for a lighter, dairy-free version. Fresh spinach adds color and nutrients. Dried Italian herbs give a nice touch of flavor. Don't forget salt and pepper to enhance the taste! Finally, top your dish with grated Parmesan cheese or nutritional yeast. This adds a savory finish. Fresh basil leaves make a perfect garnish, giving your dish a fresh look and taste. Enjoy the process of making this creamy delight! - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 medium diced onion and sauté for 3-4 minutes until it turns soft. - Next, add 4 minced garlic cloves and 1 cup of chopped sun-dried tomatoes. - Cook this mix for another 2 minutes, stirring often until it smells good. - Pour in 2 cups of vegetable broth and bring it to a boil. - Add 12 oz of uncooked pasta to the pot and stir well. - Reduce the heat to a low simmer. Cover the pot and cook for 10-12 minutes. - Stir occasionally until the pasta is al dente and most of the broth is gone. - Stir in 1 cup of heavy cream or coconut cream. Add 1 teaspoon of dried Italian herbs and 1 cup of fresh spinach. - Cook for 2-3 more minutes until the spinach wilts and everything is mixed well. - Remove from heat and mix in ½ cup of grated Parmesan cheese, seasoning with salt and pepper to taste. - Let the dish sit for a few minutes before serving. This helps the cream thicken a bit. To get a smooth and creamy pasta, stir gently. Use a spatula to fold the sauce into the pasta. This helps the cream combine well. After you finish cooking, let the pasta sit for a couple of minutes. This resting time helps the sauce thicken. It makes each bite richer and creamier. Want to boost the taste? Add some red pepper flakes for heat. You can also sprinkle in a bit of garlic powder for more depth. Freshly grated cheese makes a big difference! It melts better than pre-packaged cheese. The flavor is stronger and more vibrant. So, always choose fresh when you can! {{image_2}} To make this creamy dish vegan, swap dairy for plant-based alternatives. Use coconut cream instead of heavy cream. For cheese, nutritional yeast gives a similar flavor but is dairy-free. These simple swaps keep the dish rich and tasty while fitting your dietary needs. You can boost the protein by adding chicken, shrimp, or tofu. For chicken, cook diced pieces in olive oil until browned. If you prefer shrimp, add them in the last few minutes of cooking. For tofu, use firm tofu, diced, and sauté it with the onions. Each protein option adds unique flavor and texture to the pasta. Feel free to mix in different vegetables for variety. Peas, bell peppers, or zucchini work well. You can also add mushrooms for an earthy taste. Just chop them up and add them in with the sun-dried tomatoes. These swaps let you customize the dish to your liking while keeping it delicious. To store the creamy sun-dried tomato pasta in the refrigerator, use an airtight container. Make sure the pasta cools down first. It will keep well for about three to four days. Before serving, stir to combine any sauce that may have settled. If you want to freeze the pasta, place it in a freezer-safe container. Leave some space at the top for expansion. This pasta can stay in the freezer for about two to three months. When you’re ready to eat, let it thaw overnight in the fridge. Reheat it in a pot on low heat. Add a splash of vegetable broth or cream to revive the sauce. The shelf life of leftovers is about three to four days in the fridge. If you freeze the pasta, it can last two to three months. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Keeping track of storage times helps ensure your meal stays fresh and tasty. Yes, you can use gluten-free pasta. Look for brands made from rice or corn. These types cook well in the creamy sauce. Just check the cooking time on the package. Gluten-free pasta can be a great choice for those with sensitivities. To spice up this dish, add red pepper flakes. Start with a pinch and taste. You can also add chopped fresh chili peppers. If you love heat, try a spicy Italian sausage. Just cook it with the onions for more flavor. If you don't have sun-dried tomatoes, use fresh tomatoes. Cherry or grape tomatoes are great options. Just chop them and add them during cooking. You can also use roasted red peppers for a different flavor. To reheat, place the pasta in a pot over low heat. Add a splash of vegetable broth or cream to keep it moist. Stir gently until warmed through. You can also use the microwave; just cover it to avoid drying out. This blog post covered a creamy pasta dish packed with flavor. You learned about key ingredients, step-by-step cooking, and clever tips. Remember, you can adapt this recipe to fit your taste and needs. Whether going vegan or adding protein, options abound. Store it right to enjoy later. I hope you feel inspired to cook and share this dish with friends and family. Enjoy every bite and make it your own!$

One Pot Creamy Sun Dried Tomato Pasta

Indulge in this creamy sun-dried tomato pasta delight that’s bursting with flavor! This quick and easy recipe combines rich cream, sun-dried tomatoes, and fresh spinach for a comforting meal perfect for any night. With just a few simple ingredients and easy steps, you can create a dish that’s sure to impress. Click through for the full recipe and delight your taste buds! #CreamyPasta #SunDriedTomatoes #DinnerIdeas #PastaRecipe

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Ingredients

12 oz pasta (penne or fusilli work well)

1 cup sun-dried tomatoes in oil, drained and chopped

4 cloves garlic, minced

1 medium onion, diced

2 cups vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

1 cup fresh spinach

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add minced garlic and chopped sun-dried tomatoes to the pot. Cook for another 2 minutes, stirring frequently until fragrant.

Pour in the vegetable broth and bring to a boil. Add the uncooked pasta to the pot and stir well to combine.

Reduce the heat to a simmer, cover the pot, and cook for about 10-12 minutes, stirring occasionally until the pasta is al dente and most of the liquid is absorbed.

Stir in the heavy cream (or coconut cream), dried Italian herbs, and fresh spinach. Cook for 2-3 more minutes until the spinach wilts and everything is well combined.

Remove from heat and stir in the grated Parmesan cheese (or nutritional yeast), seasoning with salt and pepper to taste.

Allow the pasta to sit for a couple of minutes before serving to let the cream thicken slightly.

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

- Presentation Tips: Serve the pasta in deep bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan. A drizzle of olive oil on top adds a nice touch!