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Creamy Tomato Pasta Recipe

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10 ingredients + 10 minutes = the easiest tomato cream sauce you’ve ever made! It’s loaded with sun dried tomatoes, just the right amount of cream and salty shaved Parmesan.

  • Author: Kylie
  • Prep Time: 4 minutes
  • Cook Time: 6 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Units Scale
  • 1/2 cup julienne cut, oil-packed sun-dried tomatoes
  • 5 cloves garlic
  • 2 teaspoons + 1 tablespoon oil from sun-dried tomatoes
  • 2 teaspoons Italian seasoning
  • 1 cup vegetable stock
  • 1 cup heavy cream
  • 1/2 cup shaved Parmesan cheese
  • 2 tablespoons fresh chopped parsley
  • Kosher salt + fresh cracked pepper
  • 16 oz. linguine, cooked according to package directions until al dente

Instructions

  1. PROCESS TOMATOES + GARLIC. Add sun-dried tomatoes, garlic, and 2 teaspoons of sun-dried tomato oil to a food processor. Process until everything is well minced and combined.
  2. SAUTE TOMATOES + GARLIC. Add 1 tablespoon sun-dried tomato oil to a large saute pan over medium heat. Add sun-dried tomato and garlic mixture to the pan and cook for about 1 minute, stirring frequently.
  3.  START THE SAUCE. Add Italian seasoning and veggie stock to the pan. Season to taste with salt and pepper. Simmer for 5 minutes.
  4. MAKE IT CREAMY. Remove from heat and stir in cream and Parmesan until the cheese is melted.
  5. FINISH SAUCE. Stir in chopped parsley and season to taste with salt and pepper.
  6. ADD PASTA. Then add cooked linguine and toss to coat it evenly in the sauce.
  7. SERVE + ENJOY. Garnish with sun-dried tomatoes, Parmesan cheese, and parsley. Enjoy!
  8. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • One strong opinion before you shop: Get the oil-packed sun-dried tomatoes in a jar, not the dry-bagged ones. Try to find the julienne cut, oil-packed with herbs if possible. I find they have the best flavor and texture. And that oil they’re swimming in? It’s perfect for sauteing, or you can use it in place of the olive oil in your favorite easy vinaigrette recipe.

    • No food processor? No problem. Just finely mince the sun-dried tomatoes and garlic by hand and mix them with a couple teaspoons of the oil. The food processor is nice for convenience, but not required.

    • Picky eaters at the table? Pulse the tomatoes and garlic a little longer so everything gets smoother, skip the garnishes, and you’ve got a pasta that just looks like creamy noodles. You can also serve the sauce on the side and let them dip-test it before committing.

    • Making it ahead? The sauce thickens a lot in the fridge. When you reheat it, add a splash of stock or cream in a sauté pan over medium heat and stir until it loosens back up. Good as new.

Find it online: https://midwestfoodieblog.com/creamy-tomato-pasta-recipe/