Creamy Sun-Dried Tomato Pasta

Ingredients

• 250 g (8 oz)penne or fettuccine
• 240 ml (1 cup)chicken broth
• 16 g (2 tablespoons)all-purpose flour
• 28 g (2 tablespoons)unsalted butter
• 3 clovesgarlic, minced
• 240 ml (1 cup)heavy cream
• about 50 g (1/3 cup)sun-dried tomatoes in olive oil, julienned and drained
• 25 g (1/4 cup)freshly grated Parmesan
• 1.25 ml (1/4 teaspoon)dried oregano
• 1.25 ml (1/4 teaspoon)dried basil
• to tastesalt and freshly ground black pepper
• to garnish, optionalparsley

Instructions

1. 1

   Cook the pasta

   Boil the pasta in a large pot of salted water, following the packet instructions. Drain it well.

2. 2

   Mix the thickener

   Whisk the chicken broth and flour together in a bowl until smooth and well combined. Set aside.

3. 3

   Make the sauce

   Melt the butter in a large frying pan over medium heat. Add the garlic and cook, stirring often, for 1–2 minutes until fragrant. Pour in the broth mixture and whisk constantly for 1–2 minutes. Stir in the cream, sun-dried tomatoes, Parmesan, oregano and basil, then season with salt and pepper to taste. Cook for about 1 minute, until slightly thickened.

4. 4

   Warm the pasta

   Stir the pasta into the sauce and heat through for about 1 minute.

5. 5

   Serve straight away

   Serve immediately, garnished with parsley if desired.

What is creamy sun-dried tomato pasta?

This is a creamy pasta dish built around sun-dried tomatoes, Parmesan and dried herbs. The ingredients draw on familiar Italian-inspired flavours, though this version uses a quick flour-thickened sauce rather than a long-simmered one.

The broth and flour give the sauce a little body, while cream makes it rich and Parmesan adds savoury depth. Tangy tomatoes cut through that richness and cling to the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 18g protein, 78g carbs, 36g fat.

Most of the carbohydrates come from the pasta, while cream and butter provide much of the fat. Chicken broth and Parmesan contribute some protein, with the cheese also adding fat and salt. Pair a serving with a generous salad or green vegetables for a more balanced plate.

Why the broth and flour go together

Smooth mixture: whisk the flour into the cold broth before it reaches the pan. This helps it disperse evenly and reduces the chance of lumps forming in the sauce.

Steady whisking: keep whisking as you add the mixture to the melted butter and garlic. Give it the full 1–2 minutes to cook before stirring in the cream.

Choosing and preparing the tomatoes

Oil-packed tomatoes: drain them before measuring so excess oil does not make the sauce greasy. Keep the pieces julienned or cut them into smaller strips if you prefer them distributed more evenly.

Tomato oil: the recipe calls for butter as the cooking fat, so drain the tomatoes rather than adding their oil to the pan.

Getting the sauce texture right

Gentle thickening: the sauce only cooks for about 1 minute after the cream, tomatoes, cheese and herbs go in. It should look slightly thicker, not stiff or reduced to a paste.

Pasta finish: stir the drained pasta into the sauce for about 1 minute. This gives the noodles time to warm through and pick up the coating.

Timing the pasta and sauce

Pasta first: cook it according to the packet instructions, then drain it well. The sauce comes together quickly, so having the pasta ready makes the final step easy.

Serve promptly: the recipe is designed to be served immediately after the pasta is warmed in the sauce. If the sauce thickens while you wait, loosen it with a small splash of broth or water.

What to serve alongside

Fresh contrast: a crisp green salad with a simple vinaigrette balances the creamy sauce without adding another rich element.

Vegetable side: serve with steamed broccoli or green beans for a straightforward vegetable accompaniment. Crusty bread is another option for scooping up any sauce left on the plate.

Recipe notes & tips

• Measure the broth and flour before you start so the sauce thickener is ready to whisk in.
• Drain the sun-dried tomatoes well to keep excess oil out of the sauce.
• Grate the Parmesan finely so it blends into the warm cream more easily.
• Keep the sauce at medium heat and whisk the broth mixture constantly as it cooks.
• Drain the pasta well before adding it to the sauce.
• Serve as soon as the pasta is heated through, while the sauce is at its loosest.

Variations

• Add spinach: stir in a handful at the end and let it wilt in the hot sauce.
• Use vegetable broth: swap it for the chicken broth for a meat-free version.
• Add chicken: cook sliced chicken separately and stir it through with the pasta.
• Bring the heat: add a pinch of chilli flakes with the dried herbs.
• Change the pasta: use another short or long pasta shape, adjusting its cooking time to the packet directions.

Common mistakes to avoid

• Lumpy thickener: whisk the flour into the broth until smooth before adding it to the pan.
• Scorched garlic: stir it often and take care not to cook it beyond the fragrant stage.
• Greasy sauce: drain the oil-packed tomatoes before adding them.
• Over-thickened sauce: cook only until it slightly thickens, then stir in the pasta.
• Watery pasta: drain it well so extra cooking water does not thin the sauce unexpectedly.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan or microwave, stirring in a splash of broth or water to loosen the sauce; avoid boiling it.

Frequently asked questions