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For this dish, I recommend using fusilli or penne pasta. Both shapes hold the creamy sauce well. Fusilli twists catch the sauce, while penne’s ridges help it cling. The sun-dried tomatoes are a must. I prefer the oil-packed kind. They add a rich, intense flavor. You can chop them up to mix well into the sauce. For the cheese, grated Parmesan is key. It melts beautifully and adds a nutty taste. Always choose a good-quality cheese for the best results. Garlic plays a vital role in this dish. It adds depth and a savory punch. Use fresh garlic for the best flavor. Italian seasoning combines herbs like oregano and basil. This blend enhances the overall taste. Don’t forget salt and pepper. They balance the flavors and bring everything together. Taste as you go to find the right amounts. Garnishing with fresh basil adds a pop of color and flavor. It brightens the dish and makes it look inviting. A drizzle of olive oil on top adds richness too. You can customize this recipe with different broths. Try chicken or vegetable broth based on your tastes. Each option brings a unique flavor to the sauce. To start, you need to prep your garlic and sun-dried tomatoes. Chop four cloves of garlic finely. This adds great flavor to your dish. Next, take one cup of sun-dried tomatoes, and chop them as well. If you use oil-packed tomatoes, you get extra flavor. Keep these ready for when you cook. Heat one tablespoon of olive oil in a large pot over medium heat. When the oil is hot, add the minced garlic. Sauté the garlic for about one minute until it smells good. Be careful not to burn it, as burnt garlic can taste bitter. After that, add the chopped sun-dried tomatoes. Stir them into the garlic and let them cook for another minute. Next, pour in one cup of chicken or vegetable broth. Bring this mixture to a gentle simmer. Once it starts bubbling, add 12 ounces of pasta, like fusilli or penne. Make sure the pasta is fully submerged in the broth. Cover the pot and cook the pasta according to the package instructions, usually about 10 to 12 minutes. Stir occasionally to keep it from sticking. Once the pasta is al dente, lower the heat. Stir in one cup of heavy cream and one teaspoon of Italian seasoning. Mix everything well until it’s combined. Then, slowly add one cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes creamy. You might want to season with salt and pepper to taste. If the sauce feels too thick, add a splash of extra broth or water. Let the dish sit for 2 to 3 minutes. This allows the sauce to thicken a bit more and enhances the creamy texture. Enjoy your one-pot creamy sun-dried tomato pasta! To cook perfect al dente pasta, follow these steps: - Use plenty of salted water. This helps flavor the pasta. - Bring the water to a full boil before adding pasta. - Stir the pasta a few times while cooking. This prevents it from sticking. - Check the package for the cooking time. Aim for the lower time for al dente. - Taste a piece a minute before the time is up. It should be firm but not hard. Stirring during cooking is key. It helps the pasta cook evenly. If you don’t stir, the pasta can clump together. This can lead to uneven cooking. So, give it a gentle stir every few minutes! Using high-quality olive oil makes a big difference. It adds richness to the dish. I recommend looking for extra virgin olive oil. Its flavor is fruity and robust. This will elevate the taste of your pasta. For extra flavor, consider adding red pepper flakes. Just a pinch can add a nice kick. You can also mix in fresh herbs like thyme or oregano. They pair well with sun-dried tomatoes and cream. When serving, choose deep bowls. This keeps the pasta warm. Garnish with fresh basil leaves. They add color and a fresh taste. A sprinkle of extra Parmesan cheese enhances the look too. Pair your pasta with a crisp salad or warm bread. A simple green salad with vinaigrette works great. The crispness of the salad balances the creaminess of the pasta. Enjoy your meal! {{image_2}} You can easily switch up the pasta type. Fusilli and penne work well, but feel free to use rotini or farfalle. Each shape holds sauce differently, so try what you like best. For vegetarian options, consider using plant-based cheeses or broths. Nutritional yeast can add a cheesy flavor without dairy. Want to boost protein? Adding diced chicken or shrimp makes the dish heartier. Cook them in the pot before adding the garlic. You can also toss in fresh spinach or zucchini. These veggies add color and nutrients without overpowering the dish. If you need gluten-free options, use gluten-free pasta. It cooks the same way and absorbs the sauce well. For dairy-free alternatives, try coconut cream or cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for flavor. These swaps ensure everyone can enjoy this creamy delight! To store your leftover creamy sun-dried tomato pasta, let it cool first. Place it in airtight containers. This helps keep the pasta fresh and tasty. Make sure to use containers that seal well to avoid any spills or air exposure. When you're ready to enjoy leftovers, reheat gently. Use a stove or microwave. For the stove, add a splash of broth or water to keep it creamy. Stir well as it heats. In the microwave, cover with a damp paper towel to trap steam. This keeps the pasta moist. If you want to save some for later, freezing is a great option. Let the pasta cool completely, then transfer it to freezer-safe bags. Remove as much air as possible to prevent freezer burn. To thaw, place it in the fridge overnight. Reheat it on the stove or microwave, adding a little liquid if needed. To thicken the sauce, you have a few options. First, you can reduce the sauce by simmering it longer to drive off some liquid. Second, add more cheese. Parmesan is a great choice. It melts well and adds creaminess. Lastly, mix in a bit of cornstarch or flour. Just dissolve it in water first before adding it to the pot. This will help you achieve a thicker consistency without lumps. Yes, you can use fresh tomatoes. However, you will notice a difference in flavor. Fresh tomatoes have a lighter taste, while sun-dried tomatoes are more intense and sweet. If you use fresh tomatoes, consider adding a bit of sugar to balance the acidity. You will also need to cook them longer to break them down. Aim for about 10 minutes before adding the pasta. You can enhance this dish in many ways. For more veggies, try adding spinach or zucchini. They cook quickly and add color. If you want protein, grilled chicken or shrimp works well. You can also add nuts like pine nuts for crunch. Finally, a splash of lemon juice brightens the dish. Feel free to mix and match ingredients to suit your taste! This post guided you through creating a delicious pasta dish. We explored key ingredients like pasta types, sun-dried tomatoes, and Parmesan cheese, along with essential seasonings. I shared step-by-step cooking instructions, helpful tips, and variations for customization. Remember, you can mix ingredients to fit your taste. With careful preparation and quality ingredients, your dish will stand out. Enjoy your cooking journey and make it yours. Happy cooking!

One-Pot Creamy Sun-Dried Tomato Pasta

Savor the rich and creamy flavors of One-Pot Creamy Sun-Dried Tomato Pasta with this easy recipe! Perfect for busy weeknights, this dish combines pasta, sun-dried tomatoes, and a luscious creamy sauce in just one pot. Enjoy a delicious meal without the fuss of multiple dishes. Click through now to explore the full recipe and impress your family with this delightful dinner idea!
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Ingredients
  

12 oz (340g) pasta (fusilli or penne works great)

1 cup sun-dried tomatoes, chopped (oil-packed adds extra flavor)

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken or vegetable broth

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnishing

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

    Add the sun-dried tomatoes to the pot and stir, letting them cook with the garlic for another minute.

      Pour in the chicken or vegetable broth and bring it to a gentle simmer.

        Add the pasta to the pot, ensuring it’s submerged in the broth. Cover the pot and cook according to pasta package instructions (usually around 10-12 minutes), stirring occasionally.

          Once the pasta is al dente, reduce the heat to low, and stir in the heavy cream and Italian seasoning. Mix well until combined.

            Gradually add the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes creamy.

              Season with salt and pepper to taste. If the sauce is too thick, feel free to add a splash of extra broth or water.

                Let it sit for 2-3 minutes before serving to allow the sauce to enhance its creamy texture.

                  Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings

                    - Presentation Tips: Serve the pasta in deep bowls, garnishing with fresh basil leaves and a sprinkle of additional Parmesan cheese. A drizzle of olive oil can add a nice finishing touch.