I can get a creamy Sundried Tomato Pasta with mozzarella and parmesan on the table in 20 minutes using one simple pantry trick.

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Ingredients

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Pasta: Carbs for energy, some protein and fiber if whole grain, keeps you full longer honestly.
Sun dried tomatoes: Intense tomato flavor, concentrated vitamins like C, tangy, chewy, adds umami punch.
Olive oil: Monounsaturated fats, heart friendly, adds silky richness to sauce, use it moderately for balance.
Garlic: Strong aroma, has allicin for immune support, deepens savory taste, can be kinda sharp raw.
Heavy cream: Creates luxuriously thick sauce, very high in fat and calories, use sparingly to enjoy, tho.
Mozzarella: Soft melting cheese, mild milky flavor, adds protein and gooey texture without overpowering anything.
Basil: Fragrant green herb, adds fresh slightly sweet and peppery notes, brightens heavy sauces, trust me.

Ingredient Quantities

12 oz (340 g) pasta (penne, fusilli or spaghetti)

3.5 oz (100 g) sun dried tomatoes in oil, drained and chopped (about 1/2 cup)

1 tbsp olive oil (or a little of the oil from the sun dried tomato jar)

1 tbsp unsalted butter

1 small shallot, finely chopped (or 1/2 small onion)

3 garlic cloves, minced

1 cup (240 ml) heavy cream

1/2 cup (120 ml) chicken or vegetable broth or dry white wine, optional

1 cup (about 110 g) shredded mozzarella, loosely packed

1/2 cup (about 50 g) freshly grated Parmesan

1/2 tsp red pepper flakes, optional

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1/4 cup chopped fresh basil, plus extra for garnish

Juice of 1/2 lemon, optional

How to Make this

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1. Bring a large pot of water to a boil, add a big pinch of salt, then cook 12 oz pasta until al dente according to package directions; before draining, scoop out and reserve about 1 cup pasta water.

2. While the pasta cooks, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat, add the drained and chopped
3.5 oz sun dried tomatoes and let them warm for 1 minute so their oil loosens up.

3. Add 1 small finely chopped shallot and cook until soft and slightly translucent, about 2 minutes, then stir in 3 minced garlic cloves and cook 30 seconds more, dont let the garlic brown or it will taste bitter.

4. If using, pour in 1/2 cup chicken or vegetable broth or dry white wine to deglaze the pan, scraping any browned bits, and let it reduce for a minute so the flavors concentrate.

5. Pour in 1 cup heavy cream, add 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, bring to a gentle simmer and let the sauce thicken for 2 to 3 minutes; if you want heat, sprinkle in 1/2 tsp red pepper flakes.

6. Lower the heat, stir in 1 cup shredded mozzarella and 1/2 cup freshly grated Parmesan until they melt into a smooth, creamy sauce; use a splash of the reserved pasta water if the sauce seems too thick or clumpy.

7. Add the drained pasta to the skillet and toss well so every noodle is coated, add more reserved pasta water as needed to loosen the sauce, taste and adjust salt and pepper.

8. Remove from heat, stir in 1/4 cup chopped fresh basil and the juice of 1/2 lemon if using, the lemon brightens the cream, trust me.

9. Serve hot with extra basil and grated Parmesan on top, and enjoy right away because the mozzarella will cool fast and get stringy.

Equipment Needed

1. Large pot for boiling pasta (with lid)
2. Colander plus a heatproof measuring cup or mug to scoop and reserve about 1 cup pasta water
3. Large skillet or sauté pan for the sauce
4. Wooden spoon or silicone spatula for stirring, scraping and folding in cheese
5. Chef’s knife for chopping sun dried tomatoes and shallot
6. Cutting board
7. Measuring cups and spoons (1 cup, 1/2 cup, 1 tsp)
8. Box grater or microplane for the Parmesan and mozzarella
9. Tongs or a pasta fork to toss the pasta in the sauce

Enjoy making it, and dont forget to have a plate ready for serving fast before the mozzarella gets stringy.

FAQ

Can I use sun dried tomatoes that are not in oil?

Yes, soak the dry ones in hot water for 10 to 15 minutes, drain and chop them. Add a tablespoon of olive oil to the pan or use a little of the oil from a jarred version if you have it, the oil helps the flavor meld with the cream.

Can I make this vegetarian or vegan?

Vegetarian is easy, just use vegetable broth. For vegan swap heavy cream for canned coconut cream or cashew cream and use vegan mozzarella and a vegan parmesan or nutritional yeast. Texture and flavor wont be exactly the same but it still works, you might need a bit more thickener like a cornstarch slurry.

How do I stop the cream sauce from splitting or curdling?

Use full fat cream, keep the heat low and dont let it boil after you add the cream. Add cheese off the heat or on very low heat and stir gently. If it starts to separate, whisk in a tablespoon or two of starchy reserved pasta water and that usually brings it back together.

Can I make this ahead and how do I reheat it?

Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat with a splash of cream, milk or reserved pasta water to loosen it. Microwave works too but do short bursts and stir between, otherwise it can dry out.

What pasta should I use and how long should I cook it?

Penne, fusilli or spaghetti all work great. Cook the pasta 1 to 2 minutes less than package directions so its al dente, reserve about a cup of the pasta cooking water, then finish the pasta in the sauce so it soaks up the flavor.

I want it lighter, any hacks to keep the taste but cut calories?

Try half and half instead of heavy cream or mix milk with a teaspoon of cornstarch to thicken. Use less cheese or swap in lower fat versions and add lemon juice and extra basil for brightness so you dont miss the richness.

Creamy Sun Dried Tomato Pasta Recipe Substitutions and Variations

Heavy cream: swap with 3/4 cup half-and-half plus 1/4 cup melted butter to mimic richness (for 1 cup cream), or use full-fat canned coconut milk for a dairy free option but the flavor will change a bit.
Mozzarella: use fontina, provolone, or young gouda for similar melt and stretch, or fold in burrata or fresh mozzarella at the end for a creamier finish.
Sun dried tomatoes in oil: if you only have dry-packed ones soak in hot water 15-20 minutes then toss with 1-2 tsp olive oil, or replace with roasted red peppers for a sweeter, milder tomato note.
Pasta: use gluten-free pasta or whole wheat pasta 1:1, or for a lower-carb option swap in zucchini noodles (add them at the end so they dont overcook and get soggy).

Pro Tips

– Salt the pasta water like the sea, seriously. It’s your main chance to season the whole dish. Save at least 1 to 1 1/2 cups of the starchy cooking water too — use it to loosen the sauce and make it cling to the pasta while you finish cooking together for 30 to 60 seconds.

– Warm and chop the sun dried tomatoes small so every bite gets some flavor, and use a little of their oil in the pan instead of plain olive oil when you can. If they’re the dry packed kind, soak them briefly in hot water or warm oil so they plump up and release their flavor.

– Add the cheeses slowly and off the heat, or on the lowest possible heat, so the mozzarella melts creamy instead of getting gluey. Grate your own mozzarella and Parmesan from blocks if possible; pre-shredded cheese has anti-caking agents that can make the sauce grainy.

– Finish with acid and fresh basil at the very end. A squeeze of lemon or a splash of good vinegar brightens the heavy cream, and adding the basil last keeps it green and fresh. If the sauce thickens or gets stringy as it cools, whisk in a little more hot pasta water or a knob of butter to smooth it out.