This One Pot Sun-Dried Tomato Pasta is the perfect dinner. With rich flavours from sun-dried tomatoes, fresh basil, and a touch of lemon, this dish is both simple to make and satisfying to eat. In just 30 minutes, you can have a restaurant-quality meal.
You'll also love my kale pasta, this tomato and halloumi pasta, and this creamy tomato pasta.
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⭐️ Why this recipe works
- Rich and Creamy Sauce: The cream creates a luscious, rich sauce that coats every piece of pasta perfectly.
- Sun-Dried Tomato Flavor: Sun-dried tomatoes add a concentrated, tangy flavor that pairs beautifully with the creamy sauce.
- Quick and Easy: This recipe can be prepared in under 30 minutes, making it perfect for a weeknight dinner.
- Versatile Ingredients: Ingredients like spinach, sun-dried tomatoes, and basil can be easily substituted or enhanced with other pantry staples.
- Customizable: Easily add protein like grilled chicken or keep it vegetarian with additional vegetables.
🧾 Ingredients overview
- Pasta: The base of the dish, providing a hearty and filling component.
- Baby Spinach: Adds freshness and a boost of nutrients.
- Sun-Dried Tomatoes: Provides a rich, tangy flavor that enhances the sauce.
- Single Cream: Creates a creamy, smooth sauce that binds all the ingredients together.
- Onion: Adds a subtle sweetness and depth to the sauce.
- Garlic: Enhances the overall flavor with its aromatic qualities.
- Dried Thyme: Adds a hint of earthy, aromatic flavor.
- Fresh Basil: Provides a fresh, vibrant finish to the dish.
- Capers (optional): Adds a salty, briny flavor for extra depth.
- Lemon Juice: Brightens the dish with its acidity.
- Olive Oil: Used for sautéing and adding richness to the sauce.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
One Pot Sun-Dried Tomato Pasta recipe step-by-step
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 250 ml of pasta cooking water before draining.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until soft and fragrant.
- Add Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes to the skillet and cook for about 2 minutes to release their flavors.
- Make the Sauce: Pour in the single cream and bring it to a gentle simmer. Allow the sauce to thicken slightly, about 2-3 minutes.
- Add Spinach: Add the baby spinach to the skillet and let it wilt from the heat of the cream. Adjust the sauce consistency with reserved pasta water if needed.
- Combine and Season: Squeeze in the lemon juice and add the cooked pasta to the skillet. Stir in the chopped fresh basil. Optional: Add capers for an extra layer of flavor. Season with salt and pepper to taste.
- Serve: Once everything is well combined and heated through, serve immediately. Garnish with additional fresh basil leaves, grated Parmesan cheese, or a drizzle of high-quality olive oil, if desired.
📖 Variations
- Pasta: Use whole wheat pasta, gluten-free pasta, or any other pasta shape you prefer.
- Sun-Dried Tomatoes: Substitute with roasted red peppers for a different flavor profile.
- Cream: Use coconut milk or a dairy-free alternative for a vegan version.
- Spinach: Swap with kale or arugula for a different green.
- Basil: Replace with fresh parsley or cilantro for a different herbaceous note.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Layering Flavors: When adding ingredients to the skillet, allow each layer to cook and develop its flavors fully before adding the next. This technique enhances the overall depth of the dish.
- Emulsifying the Sauce: Whisk in a small amount of pasta water vigorously to create a smoother, silkier sauce that clings better to the pasta.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days. The cream sauce may thicken upon cooling, so add a splash of water when reheating.
- Reheat: To reheat, place the pasta in a skillet over medium heat. Add a splash of water or cream to loosen the sauce and stir until heated through. Alternatively, microwave in 30-second intervals, stirring in between, until warmed.
❓Recipe FAQ's
What other herbs can enhance this dish?
Fresh oregano, thyme, or even a touch of rosemary can complement the flavors well.
How can I make the sauce thicker without using cream?
You can blend a portion of the cooked sun-dried tomatoes with some pasta water to create a thick, tomato-rich sauce.
Can I serve this dish cold as a pasta salad?
Yes, allow the pasta to cool completely, then toss it with a bit of extra olive oil and lemon juice to refresh the flavors before serving.
If you tried this One Pot Sun-Dried Tomato Pasta please let me know in the comments below, and please leave a star rating while you're there!
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Creamy Sun-Dried Tomato Pasta Recipe
This creamy sun-dried tomato pasta is a delicious, easy-to-make dish that's perfect for weeknight dinners. Packed with rich flavours from sun-dried tomatoes, fresh basil, and a touch of lemon.
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Servings: 4 Servings
Ingredients
- 340 g (¾ lb) pasta
- 50 g (1 ½ cups) baby spinach
- 6 sun-dried tomatoes, chopped (about ½ cup)
- 250 ml (1 cup) single cream, or double cream for extra richness
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- ½ teaspoon dried thyme
- ¼ cup fresh basil, chopped
- 2 tablespoons capers, optional
- Juice of 1 lemon
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Preparation:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 250 ml of pasta cooking water before draining.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until soft and fragrant.
- Add the chopped sun-dried tomatoes to the skillet and cook for about 2 minutes to release their flavors.
Making the Sauce:
- Pour in the single cream and bring it to a gentle simmer. Allow the sauce to thicken slightly, about 2-3 minutes.
- Add the baby spinach to the skillet and let it wilt from the heat of the cream. Adjust the sauce consistency with reserved pasta water if needed.
- Squeeze in the lemon juice and add the cooked pasta to the skillet. Stir in the chopped fresh basil.
- Optional: Add capers for an extra layer of flavor.
- Season with salt and pepper to taste, keeping in mind that sun-dried tomatoes and capers can be salty.
Serve:
- Once everything is well combined and heated through, serve immediately.
- Garnish with additional fresh basil leaves, grated Parmesan cheese, or a drizzle of high-quality olive oil, if desired.
Notes
- Customisation: Feel free to add roasted vegetables, grilled chicken, or different cheeses to this dish.
- Smoky Twist: Consider adding roasted eggplant or grilled red peppers for a smoky flavour.
- Spicy Kick: Sprinkle red pepper flakes into the sauce to add some heat. Storage: Store leftovers in airtight containers in the fridge for up to 3 days. The cream sauce may thicken upon cooling, so add a splash of water when reheating.
- Serving Suggestion: This pasta pairs beautifully with a side salad or some crusty garlic bread for a complete meal.
Nutrition
Calories: 525kcal | Carbohydrates: 71g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 153mg | Potassium: 472mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1849IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 2mg
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Meet the Chef!
Hi, I'm Debs—a Cordon Bleu-trained chef with over a decade of experience. I'm here to help you create incredible dinners on a budget. My recipes come with step-by-step instructions and insights from my professional kitchen background. Explore more of my fool-proof recipes and meal plans designed for small budgets.
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