Creamy Sun Dried Tomato Pasta

Creamy Sun Dried Tomato Pasta
Category

Hello Creamy Sun Dried Tomato Pasta! As you guys know, I am a HUGE pasta lover. Not only in pregnancy but my whole life. I always have. For many years, I limited it in fear of calories and carbs - but now I enjoy it in all its glory. It is my absolute favorite food. Over on my IG, I am starting a new weekly video series called where I share a new pasta recipe every single week. I am so excited about it. This is the FIRST of the series, so make sure to check out my video over on the gram

More about the creamy sun dried tomato pasta. It is a WINNER. It is creamy, a little spicy, and has the perfect amount of tang with goat cheese. Sun dried tomatoes are one of those super flavorful ingredients and very underrated IMO. This is a quick dish and comes together in about 30 minutes!

For the pasta, I used Inspired Organics Linguine, Inspired Organics Olive Oil, and Inspired Organics Chicken Stock (you can also use vegetable stock). I have been a long-time Inspired Organics fan for YEARS. They make amazing quality organic products in a huge variety of categories - from pantry staples to milk and eggs. They are also a local Michigan brand, so be on the lookout next time you are shopping to grab some of their amazing goods. You can check out their store locator here

Creamy Sun Dried Tomato Pasta

Creamy Sun Dried Tomato Pasta

What you need: 

  • Linguine (any noodle shape works, but I really love the IO linguine) 
  • Sun dried tomatoes in olive oil (this type comes in a jar). If you use sun dried tomatoes that are not in olive oil, you may need to add some extra olive oil when cooking.
  • Extra Virgin Olive Oil 
  • Shallot (white or red onion also work)
  • Minced Garlic
  • Chicken Stock or Vegetable Stock
  • Heavy Cream 
  • Fresh Spinach (arugula works too) 
  • Creamy crumbled goat cheese
  • Reserved Pasta Water
  • Italian Seasoning, Chili Flakes, Salt, Pepper
  • Parmesan for topping

SERVINGS: This recipe makes 2-3 servings. 

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 ½ lb Pasta (about half box of linguine)
 ½ cup Sun dried Tomatoes in Olive Oil, Chopped + 1 tbsp of tomato oil from jar
 2 tbsp Extra Virgin Olive Oil
 1 tsp Minced Garlic
 1 Shallot, Finely Chopped (or half a small onion)
 ¼ cup Chicken or Veggie Stock
 ¼ cup Heavy cream (or more stock)
 ½ tsp Italian Seasoning
 ½ tsp Chili Flakes (optional, only if you like spice)
 ¼ cup Crumbled Goat Cheese
 Reserved Pasta Water (about 1/4-1/2 cup)
 Salt and Pepper to taste
 Chili flakes + Grated Parmesan for topping
1

Prepare ingredients. Chop shallot, chop sun dried tomatoes and mince garlic (if not already pre-minced). Set all aside.

2

Add water and salt to a large pot to prepare to cook pasta. Continue to the next step, but keep an eye on the water and add in pasta when it is boiling. You can cook the pasta simultaneously with the sauce. I recommend cooking the pasta until "el dente" and make sure not to strain the pasta water.

3

In a large saucepan, bring olive oil to medium heat. Add in chopped shallots and stir. Let cook for 2 minutes until bubbling and translucent.

4

Add in minced garlic and a pinch of salt to taste. Mix again. Once fragrant and hot, turn down to medium-low. Takes about 1-2 minutes.

5

Add in chopped sundried tomatoes and tomato oil. Mix well with the shallots and garlic. Bring heat back to medium and let cook for 2 minutes.

**The tomato oil adds amazing flavor, but if you are not using this type of tomato, add another tbsp of olive oil.

6

Sprinkle in Italian seasoning and chili flakes. Give it a good mix.

7

Pour in chicken stock and mix. Let it come to a simmer. Add in cream and mix and again let it comes to a simmer. Mix well and reduce heat again to medium-low. Let simmer again and mix for 2 minutes.

*If you do not want to add cream, you can double up on the stock. I do recommend the cream because it really adds to the dish.

8

Add in crumbled goat cheese and mix well. You want all the crumbles to melt. This adds the most amazing creaminess!

9

Add in the starchy reserved pasta water from the cooking pasta pot and mix.

10

Add 2 large handfuls of fresh spinach (arugula works too). Cover pan for 1 minute to allow it to wilt down. Uncover and mix until the greens are totally wilted and mixed well with the sauce.

11

Lastly, when pasta is ready, add it in and toss well. You want to mix well to get all the sauce to coat the linguine.

12

Serve with chili flakes and parmesan cheese. Enjoy!

Creamy Sun Dried Tomato Pasta Creamy Sun Dried Tomato Pasta

Thank you to my amazing partners are Inspired Organics for sponsoring the development of this recipe content. I love working with brands that are aligned with my values and make incredible products!

If you love this pasta recipe, you will also love these: classic spicy vodka sauce pasta and creamy lemon ricotta gnocchi.

Ingredients

 ½ lb Pasta (about half box of linguine)
 ½ cup Sun dried Tomatoes in Olive Oil, Chopped + 1 tbsp of tomato oil from jar
 2 tbsp Extra Virgin Olive Oil
 1 tsp Minced Garlic
 1 Shallot, Finely Chopped (or half a small onion)
 ¼ cup Chicken or Veggie Stock
 ¼ cup Heavy cream (or more stock)
 ½ tsp Italian Seasoning
 ½ tsp Chili Flakes (optional, only if you like spice)
 ¼ cup Crumbled Goat Cheese
 Reserved Pasta Water (about 1/4-1/2 cup)
 Salt and Pepper to taste
 Chili flakes + Grated Parmesan for topping

Directions

1

Prepare ingredients. Chop shallot, chop sun dried tomatoes and mince garlic (if not already pre-minced). Set all aside.

2

Add water and salt to a large pot to prepare to cook pasta. Continue to the next step, but keep an eye on the water and add in pasta when it is boiling. You can cook the pasta simultaneously with the sauce. I recommend cooking the pasta until "el dente" and make sure not to strain the pasta water.

3

In a large saucepan, bring olive oil to medium heat. Add in chopped shallots and stir. Let cook for 2 minutes until bubbling and translucent.

4

Add in minced garlic and a pinch of salt to taste. Mix again. Once fragrant and hot, turn down to medium-low. Takes about 1-2 minutes.

5

Add in chopped sundried tomatoes and tomato oil. Mix well with the shallots and garlic. Bring heat back to medium and let cook for 2 minutes.

**The tomato oil adds amazing flavor, but if you are not using this type of tomato, add another tbsp of olive oil.

6

Sprinkle in Italian seasoning and chili flakes. Give it a good mix.

7

Pour in chicken stock and mix. Let it come to a simmer. Add in cream and mix and again let it comes to a simmer. Mix well and reduce heat again to medium-low. Let simmer again and mix for 2 minutes.

*If you do not want to add cream, you can double up on the stock. I do recommend the cream because it really adds to the dish.

8

Add in crumbled goat cheese and mix well. You want all the crumbles to melt. This adds the most amazing creaminess!

9

Add in the starchy reserved pasta water from the cooking pasta pot and mix.

10

Add 2 large handfuls of fresh spinach (arugula works too). Cover pan for 1 minute to allow it to wilt down. Uncover and mix until the greens are totally wilted and mixed well with the sauce.

11

Lastly, when pasta is ready, add it in and toss well. You want to mix well to get all the sauce to coat the linguine.

12

Serve with chili flakes and parmesan cheese. Enjoy!

Creamy Sun Dried Tomato Pasta

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