Creamy Sun-dried Tomato Pasta
This Creamy Sun-Dried Tomato Pasta is a quick and easy mid-week dinner option that blends sun-dried tomato with stock to make a rich paste.
Servings: 2 large portions
Calories: 1104kcal
Ingredients
- 3 garlic cloves finely chopped
- 1 white onion finely diced
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 150 g sun-dried tomatoes
- 1 tablespoon sun-dried tomato oil from the jar
- 200 ml chicken stock or vegetable stock
- 300 ml cream single or light
- 200 ml water rinse out blender
- 200 g spaghetti
- 1 tablespoon grated parmesan plus more for garnish
- 1 teaspoon chilli flakes ½ teaspoon for each bowl
Instructions
- Place a deep frying pan (that has a lid) on medium heat and add in 1 tablespoon vegetable oil. Once hot, add in the garlic and onion. Fry for a few minutes, then add in paprika, oregano, salt and pepper. Combine and fry for another few minutes until the onion has softened.
- Meanwhile, in a blender, add the sun-dried tomatoes, sun-dried tomato oil, and chicken stock. Blend until smooth, then pour into the pan. Pour in the cream and the additional water (rinse out the blender). Stir to combine.
- Add the spaghetti into the pan and place on the lid. Cook according to packet instructions (around 8-10 minutes on low to medium heat), lifting the lid and giving everything a mix every 2-3 minutes. The pasta shouldn't stick to the base of the pan, if it is, reduce the heat and/or add more water.
- Once the pasta is cooked, you should have a lot of sauce in the pan. If you don't, add in a splash of water and give everything a mix. Grate in the parmesan and stir to combine. Divide between 2 people and top with more grated parmesan, chilli flakes, salt and pepper. Enjoy!
Video
Notes
Step-by-Step Photos: my blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
Storage: once cooled, place the spaghetti in airtight containers and place in the fridge for up to 3 days.
Freezing: once cooled, place in airtight containers (don't forget to label with contents and date) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: add a splash of milk or water into the Tupperware, leave the lid slightly ajar and reheat in the microwave until piping hot. You could also add to a pan with a splash of milk/water and reheat on the stovetop/hob.
Nutrition
Calories: 1104kcal | Carbohydrates: 134g | Protein: 32g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 173mg | Sodium: 371mg | Potassium: 3305mg | Fiber: 15g | Sugar: 35g | Vitamin A: 2863IU | Vitamin C: 44mg | Calcium: 273mg | Iron: 9mg