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Creamy Sun-Dried Tomato Pasta
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Creamy Sun-Dried Tomato Pasta

25 minServes 2Nutri-Score C€€
from @myriadrecipes8 imports1 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pasta (dried, e.g. rigatoni or penne)Grains200 g
  • sun-dried tomatoes (drained and roughly chopped, oil reserved)Pantry80 g
  • garlic (cloves, finely chopped)Produce3 pieces
  • olive oil (from the sun-dried tomato jar)Pantry15 ml
  • double creamDairy150 ml
  • vegetable stock (hot)Pantry400 ml
  • parmesan (finely grated)Dairy40 g
  • chili flakesSpices1 g
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

626kcal

Carbs
78 g
Proteins
17 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Grater

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  4. Serve

    • Serve straight from the pan with extra parmesan and chili flakes.
    Step 4
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