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- 12 oz. (340g) pasta of choice (fusilli or penne work well) - 1 cup sun-dried tomatoes, chopped (in oil, drained) - 4 garlic cloves, minced - 1 medium onion, diced - 2 cups vegetable broth - 1 cup heavy cream or coconut cream for a lighter version - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 cups fresh spinach - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish You can easily adapt this dish to fit your needs. Here are some options: - Gluten-Free: Use gluten-free pasta such as brown rice or quinoa pasta. - Dairy-Free: Substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan. - Vegan: Use all plant-based ingredients, including nutritional yeast for cheese. These swaps keep the dish tasty while meeting different diet needs. For the best results, precise measuring is key. Here’s how: - Pasta: Use a kitchen scale to ensure you have the right amount. - Liquid Ingredients: Use measuring cups for broth and cream to avoid excess. - Cheese: Grate your Parmesan before measuring for even distribution. Accurate measuring will give you a perfect texture and flavor. Start by gathering all your ingredients. You need: - 12 oz. pasta (like fusilli or penne) - 1 cup sun-dried tomatoes, chopped - 4 garlic cloves, minced - 1 medium onion, diced - 2 cups vegetable broth - 1 cup heavy cream or coconut cream - 1/2 cup grated Parmesan cheese or nutritional yeast - 2 cups fresh spinach - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish Chop the sun-dried tomatoes and mince the garlic. Dice the onion to get everything ready. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it turns clear, about 3-4 minutes. Then, stir in the minced garlic and cook for one more minute. This step builds a great base flavor. Next, add the chopped sun-dried tomatoes. Cook them with the onions and garlic for about 2 minutes. This allows the flavors to blend. Now, pour in the vegetable broth and bring it to a gentle boil. Once boiling, add the pasta. Lower the heat and let it simmer. Cook the pasta according to the package instructions, usually around 10-12 minutes. Stir occasionally to keep it from sticking. Once the pasta is al dente, mix in the heavy cream or coconut cream, grated Parmesan or nutritional yeast, dried basil, and oregano. Stir until everything is creamy and well combined. Finally, add the fresh spinach. Stir until it wilts. Season with salt and pepper to taste. Let it sit for a couple of minutes off the heat to thicken before serving. To check if your pasta is done, taste a piece. It should be firm but not hard. This is called "al dente." If it's too soft, you have cooked it too long. Remember, the pasta will continue to cook a bit after you take it off the heat. So, check it just before the time is up. Enjoy your creamy sun-dried tomato pasta! To boost flavor, add fresh herbs. Fresh basil is a great choice. You can also try parsley or thyme. These herbs brighten the dish and add a nice aroma. If you want more depth, consider adding a pinch of red pepper flakes. This will give a slight kick without overpowering the dish. Creaminess is key for this pasta. Use heavy cream for a rich texture. If you prefer a lighter version, coconut cream works well too. To keep the sauce creamy, stir well after adding the cream and cheese. If it seems too thick, add a bit more vegetable broth until you reach the desired consistency. Avoid overcooking the pasta. Cook it until it's al dente, which means firm but tender. This keeps the pasta from becoming mushy. Always stir the pasta while it cooks. This helps prevent it from sticking together. Lastly, taste as you go. Adjust the salt and pepper to fit your taste. This way, your dish will be just right! {{image_2}} You can easily make this dish vegan. Swap the heavy cream for coconut cream. Use nutritional yeast instead of Parmesan cheese. Both choices keep the creaminess while adding a nice flavor. You can also add more veggies. Try bell peppers or mushrooms for extra texture and taste. If you need gluten-free options, use gluten-free pasta. Many brands offer great choices like brown rice or chickpea pasta. Just cook them according to the package. The flavors from sun-dried tomatoes and spices will still shine through. Enjoy the same creamy goodness without the gluten! For a heartier meal, you can add proteins. Cook diced chicken or shrimp in the pot before the onions. Sauté them until they are fully cooked. This adds protein and makes the dish more filling. Just mix them in with the pasta toward the end. It’s a simple way to boost flavor and nutrition! After enjoying your One Pot Creamy Sun Dried Tomato Pasta, store leftovers in an airtight container. Make sure it cools down to room temperature first. This helps keep the pasta fresh and tasty. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat, place the pasta in a pot over low heat. Add a splash of vegetable broth or water to help restore the creaminess. Stir often to heat evenly. You can also use a microwave. Cover the dish lightly and heat in short bursts, stirring in between. This keeps the pasta from drying out. For long-term storage, freeze the pasta in individual portions. Use freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Then, reheat as explained above for the best results. Yes, you can use many kinds of pasta for this dish. Fusilli and penne work great, but you could also try spaghetti or farfalle. The key is to adjust the cooking time based on the pasta you choose. Check the package for how long to cook it. Just remember to stir often to keep it from sticking! To make this recipe dairy-free, swap the heavy cream for coconut cream. Use nutritional yeast instead of Parmesan cheese. Both options give a good creamy texture and taste. You won't miss the dairy at all, and the dish stays rich and flavorful! This pasta pairs well with simple side dishes. A fresh green salad adds a nice crunch. Roasted vegetables also complement the creamy sauce. If you want bread, garlic bread is a perfect choice. These sides balance the meal and make it even more enjoyable! This blog post covered key steps for a delicious pasta dish. We discussed the best ingredients, cooking methods, and flavor tips. I also shared options for various dietary needs, including vegan and gluten-free choices. Plus, we explored storage and reheating practices to keep your dish fresh. In cooking, you can always adjust and innovate. Use this guide to create your perfect pasta every time. Happy cooking!

One Pot Creamy Sun Dried Tomato Pasta

Discover the delight of One Pot Creamy Sun Dried Tomato Pasta, a simple yet delicious recipe perfect for any night of the week! With just a few ingredients like sun-dried tomatoes, garlic, and fresh spinach, you can whip up a creamy dish in just 30 minutes. Ideal for busy schedules, this hearty meal brings comfort to your table. Click to explore the full recipe and treat yourself to a flavorful dinner tonight!
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Ingredients
  

12 oz. (340g) pasta of choice (fusilli or penne work well)

1 cup sun-dried tomatoes, chopped (in oil, drained)

4 garlic cloves, minced

1 medium onion, diced

2 cups vegetable broth

1 cup heavy cream or coconut cream for a lighter version

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cups fresh spinach

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and sauté for an additional minute, until fragrant.

      Add the chopped sun-dried tomatoes, stirring to incorporate them with the onions and garlic for about 2 minutes.

        Pour in the vegetable broth and bring it to a gentle boil. Once boiling, add the pasta and reduce the heat to a simmer.

          Cook the pasta according to the package instructions, typically around 10-12 minutes, stirring occasionally to prevent sticking.

            Once the pasta is al dente, stir in the heavy cream (or coconut cream), grated Parmesan cheese (or nutritional yeast), dried basil, and oregano. Mix until everything is well combined and creamy.

              Add the fresh spinach and stir until wilted. Season with salt and pepper to taste.

                Remove from heat and let it sit for a couple of minutes to thicken before serving.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4

                    - Presentation Tips: Serve the pasta in deep bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese on top for a lovely finishing touch.