When the clock’s ticking and you want something warming without spending an hour in the kitchen, this one pot creamy sun dried tomato pasta steps up beautifully. It’s that kind of dish where the aromas start filling the house early on—garlic sizzling gently in olive oil, sun dried tomatoes releasing their tangy sweetness, and the promise of a creamy finish that feels like a hug on a plate.
I remember the first time I made this, I was juggling emails on my laptop while the pasta bubbled away. At some point, I almost forgot to stir, caught up in a slightly distracting phone call. But when I finally tasted it, all that multitasking didn’t matter. The sauce was velvety, the pasta tender but with just enough bite, and the sun dried tomatoes gave it a rich, unexpected twist. It wasn’t perfect—my timing was a little off, so the sauce was a touch thicker than usual—but honestly, that made it even better, almost like a cozy, rustic meal you’d get from a friend’s kitchen.
Why you’ll love it:
- This recipe is a true one-pot wonder—minimal cleanup, maximum flavor.
- The creamy sauce is indulgent but not overwhelming, striking a nice balance.
- It’s quick enough for a weeknight but special enough to serve when you want to impress without stress.
- It’s simple — and that’s kind of the point. No complicated steps, just good ingredients coming together.
If you’re feeling a bit unsure about the creaminess, you can always tweak it to your taste—maybe add a splash more broth if you prefer it lighter, or sprinkle extra Parmesan on top for a sharper kick.
Print
One Pot Creamy Sun Dried Tomato Pasta
- Total Time: 30 minutes
- Yield: 4
Description
A quick and easy one pot creamy sun dried tomato pasta that’s rich, flavorful, and perfect for a comforting weeknight dinner.
Ingredients
12 ounces penne pasta
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
4 cups vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add chopped sun dried tomatoes and cook for 2 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil.
Add the penne pasta to the boiling broth, reduce heat to medium-low, and simmer uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 12-15 minutes.
Stir in the heavy cream, grated Parmesan cheese, dried basil, salt, and black pepper.
Cook for an additional 2-3 minutes, stirring frequently, until the sauce is creamy and heated through.
Remove from heat and stir in chopped fresh parsley.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes: Don’t worry if you don’t have fancy equipment for this one. A sturdy pot and a spoon to stir will do just fine. I usually serve this pasta with a fresh green salad or some roasted veggies to balance the richness. If you want to switch things up, you could try swapping penne for rigatoni or even fusilli. Adding a handful of spinach near the end of cooking is a nice touch, though I haven’t tested that with every variation. Sometimes I toss in a pinch of chili flakes for a bit of warmth, but that’s totally optional.
FAQ
Can I use chicken broth instead of vegetable broth? Absolutely, that works well if you’re not keeping it vegetarian.
Is it okay to prepare this in advance? You can make it ahead but it tastes best fresh. Leftovers reheat nicely with a splash of cream or broth to loosen the sauce.
Can I freeze leftovers? I haven’t tried freezing this pasta, so I can’t say for sure how the texture would hold up.
Give this creamy sun dried tomato pasta a try next time dinner needs to come together quickly but still feel like a treat. Save it, print it, cook it—and enjoy the cozy comfort it brings.