Description
This sun dried tomato pasta is creamy, cozy, and a crowd-pleasing dinner idea! This recipe is simple to make with maximum wow-factor.
Ingredients
Scale
- 8 ounces pasta of any type (we used rigatoni)
- 2 tablespoons salted butter
- 4 garlic cloves, finely minced
- 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
- 1 cup milk
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese
- 1/2 cup sun dried tomatoes packed in oil (julienne-cut), drained
- 3 to 5 cups (3 to 5 ounces) baby spinach or roughly chopped fresh spinach
- ¾ teaspoon kosher salt
- 1 tablespoon all-purpose flour
Instructions
- Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking.
- Meanwhile, heat a large saute pan or saucepan over medium low heat. Melt the butter, then add the garlic and thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted and it thickens slightly. Add the sun dried tomatoes, spinach, and salt and cook 2 to 3 minutes more, until the spinach is wilted.
- In a small bowl, mix the flour with 2 tablespoons water. Pour it into the pan with the sauce, then stir until it thickens. Cook 2 minutes more.
- Add the drained pasta and stir to combine. Stir in a few grinds of fresh ground black pepper if desired. Serve immediately. Leftovers last refrigerated for up to 3 days.
- Category: Main dish
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Keywords: Sun dried tomato pasta, sundried tomato pasta, creamy sun dried tomato pasta
