Creamy Sun-Dried Tomato Pasta
Craving a rich, creamy pasta that tastes like it came from your favorite Italian restaurant—but made with simple pantry ingredients? This sun-dried tomato and spinach pasta is the perfect balance of comfort and elegance, ready in about an hour.
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Servings: 4
Notes
Ingredients
For the Pasta:
- 1 lb (450g) rigatoni
- 1 (6.5 oz/182g) jar sun-dried tomatoes in oil
- 2 garlic cloves
- ¾ cup (180ml) water
- 1 tbsp (15ml) Italian seasoning
- ¼ tsp (1.25ml) salt
- Freshly cracked black pepper, to taste
- ¼ cup (60ml) fresh parsley, chopped
For the Béchamel Sauce:
- 4 tbsp (60g) butter
- 3 tbsp (22g) all-purpose flour
- 2 cups (480ml) milk
- ½ tsp (2.5ml) salt
- Freshly cracked black pepper, to taste
- 1 garlic clove, minced
Additional Ingredients:
- 1–2 handfuls fresh baby spinach
For Garnish:
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- Red pepper flakes (optional)
Instructions
1. Prepare the Sun-Dried Tomato Paste In a blender, combine the sun-dried tomatoes (including the oil), garlic, water, Italian seasoning, salt, pepper, and parsley. Blend until a chunky paste forms. Set aside. 2. Cook the Pasta Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve about ½ cup of pasta water before draining. 3. Make the Béchamel Sauce In a large skillet over medium heat, melt the butter. Add the flour and whisk continuously for about a minute until smooth. Slowly pour in the milk, whisking constantly to prevent lumps. Add salt, black pepper, and minced garlic. Continue whisking until the sauce thickens. 4. Combine the Sauce and Pasta Stir the sun-dried tomato paste into the béchamel sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency. Add the spinach and stir until wilted. 5. Assemble the Dish Add the drained pasta to the sauce and toss until fully coated. Transfer to a serving bowl. 6. Garnish and Serve Top with freshly grated Parmesan, chopped parsley, and red pepper flakes if desired. Serve warm and enjoy!
Notes
- For a variation, substitute sun-dried tomatoes with pesto for a different flavor.
- Add sliced Kalamata olives with the spinach for extra depth.
- Want more protein? Stir in shredded rotisserie chicken or serve with grilled chicken on top.