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Creamy Sundried Tomato Pasta

This is one of those pantry pasta dishes that tastes way fancier than the effort required. The key is building a proper roux base - it keeps the sauce silky without breaking.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.