This creamy sun-dried tomato pasta is a quick, satisfying meal that’s ready in just 20 minutes. It combines tender pasta with a rich, velvety sauce made from cream, white wine, sun-dried tomatoes, mozzarella, and parmesan. Each bite delivers the perfect balance of tangy, savory, and cheesy flavors that make this dish irresistible.

Why You’ll Love This Recipe

• It comes together in only 20 minutes—perfect for busy weeknights.
• It’s creamy, comforting, and full of bold, Italian-inspired flavors.
• You can customize it easily with proteins or veggies.
• It’s a great way to use up that jar of sun-dried tomatoes in your pantry.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 oz penne pasta (or any pasta of your choice)
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• ½ cup dry white wine (or chicken broth)
• 1 cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• Salt and black pepper, to taste
• ¼ cup chopped fresh basil

Directions

1. Cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
2. In a large skillet, melt the butter over medium heat.
3. Add garlic and cook for 1 minute, until fragrant.
4. Whisk in the flour and cook until lightly golden.
5. Pour in white wine (or chicken broth) and stir until combined.
6. Stir in the heavy cream, sun-dried tomatoes, mozzarella, parmesan, oregano, and red pepper flakes.
7. Cook until the cheese melts and the sauce thickens slightly.
8. Add salt and pepper to taste, then stir in fresh basil.
9. Toss the cooked pasta in the sauce, adding reserved pasta water as needed to reach desired consistency.
10. Serve warm and enjoy.

Servings and timing

Serves: 4 people
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• With Chicken: Sear two chicken breasts with Italian seasoning before making the sauce; slice and add back to the dish.
• With Shrimp: Cook ½ pound shrimp until pink, then add to the finished sauce.
• With Sausage: Brown sausage links or ground sausage before preparing the sauce, then combine.
• With Spinach: Stir in 1 cup of baby spinach at the end until wilted.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth, or in the microwave in short intervals, stirring between each one.

FAQs

How can I make this pasta gluten-free?

Use gluten-free pasta and replace the flour with cornstarch or a gluten-free thickener.

Can I substitute the heavy cream?

Yes, you can use half-and-half, cream cheese, or even coconut cream for a lighter option.

Do I have to use wine in the sauce?

No. You can replace the wine with chicken or vegetable broth.

Can I add vegetables?

Absolutely—spinach, mushrooms, or cherry tomatoes work great in this recipe.

How do I prevent the sauce from curdling?

Keep the heat at medium and stir continuously when adding cream.

What’s the best pasta shape for this recipe?

Penne, rotini, or bowtie pasta hold the sauce well, but any type works.

Can I make it vegan?

Use plant-based cream, vegan butter, and vegan cheese alternatives.

Can I use sun-dried tomatoes not packed in oil?

Yes, just soak them in hot water for 20 minutes to soften before using.

What kind of wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Gris complements the creamy sauce perfectly.

Can I freeze this pasta?

It’s best enjoyed fresh, but you can freeze it for up to 2 months. Thaw overnight before reheating.

Conclusion

This creamy sun-dried tomato pasta is a simple yet luxurious meal that’s bursting with flavor. Whether you keep it vegetarian or add your favorite protein, it’s sure to become a weeknight favorite. Serve it with a fresh salad and crusty bread for a complete and satisfying dinner.

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