Sun Dried Tomato Pasta

Sun Dried Tomato Pasta is an amazing meal which comes together in under 20 minutes. Sun dried tomatoes are cooked in oil along with basil, parsley and non dairy cream cheese which makes sure that everything turns into a creamy pasta sauce. This is a great weeknight dinner that is rich in flavor, but requires so little effort.

Using cream cheese isn’t something completely new to me. Often I use it in simple pasta dishes like my Creamy Mac and Cheese or the Southern Mac and Cheese.

You can tell it is a pantry essential also perfect for other easy recipes: Potato Cheese Balls, Cheeseburger Soup, Creamy Potatoes, or the Hot Cheese Dip – go ahead and pick your favorite! 

So we know cream cheese is a really versatile ingredient which not only make best sauces, soups, and dips or party recipes.

Reasons to love this Sun Dried Tomato Pasta

I cook my sun dried tomatoes in the oil from the jar. Not only does that make everything even more delicious, you also don’t need another oil for cooking. It all sits there in the jar and has the most amazing flavors.

That means zero waste! Just add the oil from sun dried tomato jar, wait until hot and cook your tomatoes. I can tell you friends this will add so much flavor and the result will be so delicious.

Use any pasta you like and want. Super easy, flexible.

Creaminess and richness in this pasta sauce are unmatchable, because I use 2 ingredients which makes it what it is simply amazing.

What you need for this Sun Dried Tomato Pasta recipe

By no surprise you will need pasta: you can use bowtie, spaghetti, macaroni, penne or any other. The other ingredients are absolutely doable and so easy:

Sun dried tomatoes in oil: I use the oil from the jar to cook the shallots and garlic which will add another layering of flavor and of course sun dried tomatoes. You don’t need more butter or oil. Besides from no waste the oil adds a lot of taste to the pasta, yum.

Basil and parsley add a really fresh and amazing flavor. Both are Mediterranean flavors that add a ton of taste to almost any dish, see my Mujadara or Greek Lemon Potatoes.

Cream cheese and milk: these are my 2 ingredients and I use non dairy cream cheese and oat milk which is so similar in taste to whole milk. I find these ingredients make the sauce so rich, creamy and so tasty. You can of course any milk and cream cheese that you like, but I would use plain cream cheese.

Chili flakes add a little bit of a kick. You can leave them out, but for me this adds great flavor.

Don’t miss that out on cheesiness, so I add parmesan to be precise vegan parmesan. 

How to make Sun Dried Tomato Pasta

Cook pasta according to the package directions.

Give the oil from the sun dried tomato jar into a pan or casserole. Heat it up and add shallots and garlic. Fry them for 2 minutes.

Next add sun dried tomatoes, cream cheese, parmesan, milk, chili flakes and a pinch of salt and pepper.

Cook for around 5 minutes. Finally stir in basil and parsley, serve with pasta.

Tips and tricks

To use sun dried tomatoes in oil leads to some advantages: it will save you a good amount of time, because sun dried tomatoes don’t need to be soaked.

Also you use the oil from jar and finally it has even more flavor.

To make the Sun Dried Tomato Pasta in advance: you can make the sauce 2 days before and serve with pasta. If you have leftover pasta, make it warm and serve.

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Enjoy, Florian.