Sun Dried Tomato Pasta
This dish features earthy, fruity sun-dried tomatoes that provide a meaty quality to this vegetarian pasta, finished with a Parmesan cream sauce. Leftovers keep refrigerated for up to 3 days.
Ingredients
- 225 g pasta (rigatoni recommended)
- 30 g salted butter
- 4 garlic cloves (finely minced)
- 2 tsp fresh thyme (or 1/2 tsp dried)
- 240 ml milk
- 60 ml heavy cream
- 50 g Parmesan cheese (grated)
- 80 g sun dried tomatoes packed in oil, drained
- 90-150g baby spinach
- ¾ tsp kosher salt
- 1 tbsp all-purpose flour
Instructions
Boil salted water in a large pot. Add pasta and cook until al dente, checking a few minutes before package instructions. Drain and toss with olive oil if needed.
In a large saute pan over medium-low heat, melt butter. Add garlic and thyme; cook 30 seconds to 1 minute until fragrant. Stir in milk, heavy cream, and Parmesan cheese. Cook 2-3 minutes until cheese melts and sauce thickens slightly. Add sun dried tomatoes, spinach, and salt; cook 2-3 more minutes until spinach wilts.
Mix flour with 2 tablespoons water in a small bowl. Pour into sauce and stir until thickened. Cook 2 minutes more.
Add drained pasta to sauce and combine. Season with black pepper if desired. Serve immediately.