Plat
Creamy Sun-Dried Tomato Pasta
25 minPour 2Nutri-Score C€€
C
25 min
25 minCreamy Sun-Dried Tomato Pasta
ce qu’il vous faut
Ingrédients
pasta (dried, e.g. rigatoni or penne)Céréales200 g
sun-dried tomatoes (drained and roughly chopped, oil reserved)Épicerie80 g
garlic (cloves, finely chopped)Fruits et légumes3 morceaux
olive oil (from the sun-dried tomato jar)Épicerie15 ml
double creamProduits laitiers150 ml- vegetable stock (hot)Épicerie400 ml
parmesan (finely grated)Produits laitiers40 g
chili flakesÉpices1 g
saltÉpices3 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
626kcal
- Glucides
- 78 g
- Protéines
- 17 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Poêle
Râpe
pas à pas
Préparation
- Étape 1
Sauté the sun-dried tomatoes and garlic
- Heat the sun-dried tomato oil in a large frying pan over medium heat.
- Add the chopped sun-dried tomatoes and garlic and fry until fragrant.
- Étape 2
Cook the pasta in the pan
- Add the dried pasta to the pan and stir to coat.
- Pour in the hot vegetable stock and season with salt and pepper.
- Simmer, stirring regularly, until the pasta is al dente and the liquid has mostly absorbed.
- Étape 3
Make the sauce creamy
- Lower the heat and pour in the cream.
- Stir in the grated parmesan until the sauce is smooth and glossy.
- Étape 4
Serve
- Serve straight from the pan with extra parmesan and chili flakes.