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Creamy Sun-Dried Tomato Pasta

Creamy Sun-Dried Tomato Pasta
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Indulge in the delightful flavors of Creamy Sun-Dried Tomato Pasta, a dish that combines rich, savory elements with a creamy texture that will leave you craving more. Perfect for both busy weeknights and special occasions, this recipe features the sweetness of sun-dried tomatoes balanced with the tanginess of Greek yogurt and sour cream. With just 30 minutes of preparation, you can create a comforting meal that impresses family and friends alike. Customize it with your favorite vegetables or proteins to make it uniquely yours!

Ingredients

Scale
  • 2 tablespoons olive oil (divided)
  • 3/4 pound dried fettuccine
  • 5 cloves garlic (minced)
  • 1/2 cup julienned sun-dried tomatoes
  • 14.5 ounce can of petite diced tomatoes (drained)
  • 1 tablespoon tomato paste
  • 2 tablespoons granulated sugar
  • 1/2 cup plain 2% or full fat Greek yogurt
  • 1/4 cup sour cream
  • Salt and pepper (to taste)
  • ½ cup grated parmesan cheese
  • 1 1/2 cups baby spinach
  • 1 cup reserved pasta water
  • Crushed red pepper flakes (optional)

Instructions

  1. In a large stockpot, bring water to a boil. Add 1 tablespoon of olive oil, then add your fettuccine. Cook according to package directions until al dente. Drain, reserving 1 cup of pasta water for later use.
  2. In a small mixing bowl, combine the plain Greek yogurt and sour cream. Mix thoroughly with a spoon until well-blended. Set aside for later.
  3. While your pasta cooks, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once heated, add minced garlic and sun-dried tomato halves. Sauté until fragrant, about 2 minutes.
  4. Reduce heat to medium-low. Gently add drained diced tomatoes, tomato paste, and granulated sugar to the skillet. Stir until all ingredients are well incorporated.
  5. Slowly whisk in the Greek yogurt and sour cream mixture into the skillet while stirring quickly to ensure even incorporation. Raise heat back to medium-high and let it simmer for about 5–7 minutes until thickened.
  6. Season your sauce with salt and pepper to taste. Then stir in grated parmesan cheese and baby spinach. Allow spinach to wilt before adding cooked fettuccine into the skillet. Turn off heat.
  7. Toss pasta gently to coat it thoroughly with sauce. If too thick, gradually add reserved pasta water while stirring until desired consistency is reached.
  8. Top with crushed red pepper flakes if desired. Serve warm and enjoy!

Nutrition

Find it online: https://musttrymeals.com/creamy-sun-dried-tomato-pasta/

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