Ingredients (~6 servings)
- 1 lb penne pasta
- 3 Tbsp salted butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 Tbsp roasted minced garlic (or 4-5 fresh cloves, minced)
- 2 tsp fresh lemon juice
- 1 1/2 tsp Italian seasoning
- 1 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp mustard powder (or Dijon mustard)
- 3/4 cup sliced sun-dried tomatoes, drained
- 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 3 Tbsp cream cheese, softened
- 3 cups fresh baby spinach, packed
- Fresh basil for garnish (optional)
Cook the Pasta
Fill a large pot with water and bring to a boil. Add a generous amount of salt and cook the pasta according to package directions until al dente.
Reserve about 1 cup of pasta water before draining; you’ll likely need some to adjust the sauce consistency later.
Keep the drained pasta warm by placing it back in the pot with the lid on.
Make the Roux Base
In a large heavy-bottomed skillet over medium heat, melt the butter completely. Once melted, add the flour and whisk until smooth.
The mixture will be thick and paste-like at first. Cook for ~1-2 minutes, whisking constantly, until the flour turns a very light brown color.
This step is important – you want to cook out the raw flour taste without burning it.
Build the Sauce
Add the chicken broth gradually while whisking to prevent lumps. The mixture will thin out significantly once you add the broth.
Whisk in the garlic, lemon juice, Italian seasoning, salt, pepper, and mustard powder. Cook for ~2-3 minutes, whisking frequently, until the sauce thickens slightly.
You’re looking for a consistency that coats the back of a spoon lightly.
Add Sundried Tomatoes and Cream
Stir in the drained sundried tomatoes and heavy cream. If your tomatoes came whole, slice them into thin strips first.
Cook for ~5 minutes, stirring frequently, until the mixture simmers gently and thickens to a creamy consistency.
The sauce should coat pasta well but not be gluey.
Finish with Cheese and Spinach
Add the Parmesan cheese and softened cream cheese, stirring until the cream cheese melts completely and the sauce is smooth.
Add the spinach and stir until wilted but still bright green – this takes about 30 seconds.
If the sauce seems too thick, add pasta water 2-3 Tbsp at a time until you reach your preferred consistency.
Combine and Serve
Add the cooked pasta to the skillet and gently fold it into the sauce until every piece is coated.
If needed, add more pasta water to help the sauce bind to the pasta properly.
Serve immediately in bowls topped with extra Parmesan and fresh chopped basil if desired.
Creamy Sundried Tomato Pasta
Ingredients
Ingredients (~6 servings)
- 1 lb penne pasta
- 3 Tbsp salted butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 Tbsp roasted minced garlic or 4-5 fresh cloves, minced
- 2 tsp fresh lemon juice
- 1 1/2 tsp Italian seasoning
- 1 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp mustard powder or Dijon mustard
- 3/4 cup sliced sun-dried tomatoes drained
- 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 3 Tbsp cream cheese softened
- 3 cups fresh baby spinach packed
- Fresh basil for garnish optional
Instructions
- Boil salted water and cook penne until al dente according to package directions.
- Reserve 1 cup pasta water before draining and keep pasta warm in covered pot.
- Melt butter in large skillet over medium heat, whisk in flour until smooth, and cook 1-2 minutes until light brown.
- Gradually whisk in chicken broth until smooth.
- Add garlic, lemon juice, Italian seasoning, salt, pepper, and mustard powder, whisking frequently for 2-3 minutes until slightly thickened.
- Stir in sun-dried tomatoes and heavy cream, cooking 5 minutes until simmering and creamy.
- Add Parmesan and cream cheese, stirring until melted and smooth.
- Stir in spinach until wilted, about 30 seconds.
- Add cooked pasta to skillet and toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Serve immediately with extra Parmesan and fresh basil if desired.
