ONE-POT CREAMY SUNDRIED TOMATO PASTA
You all know that I love one-pot pasta meals. I’m sure many of you also enjoy them. These are quick and easy to make, with many flavors packed into one small dish. My favorite comfort food is Creamy One-Pot portions of pasta. I combined the sun-dried tomatoes’ tangy flavors with garlic and Parmesan for this simple but delicious One Pot Creamy Sun-Dried Tomato Pasta.
CHANGES TO THE ORIGINAL SUNDRIED TOMATO PASTA RECIPE
Many people were having problems with the original recipe, so I modified it slightly based on my experience making one-pot portions of pasta (it’s now based on my One-Pot Creamy Pesto Chicken Pasta). Many people had problems with the sauce or milk curdling. These are the changes I made to achieve better results.
- After the pasta has simmered, the milk is added to the mixture. This will ensure that the tomato’s high acidity and heat don’t cause curdling.
- To stabilize and emulsify Parmesan in the sauce, a small amount of cream cheese can be added.
- For a little extra flavor, I added some dried basil!
CAN I SUBSTITUTE THE CREAM CHEESE?
Cream cheese is great for keeping milk-based sauces smooth. It also helps cheese melt easily without being too clumping. You can substitute half the milk for heavy cream if you don’t like cream cheese. This will reduce the amount of water in the sauce and help Parmesan emulsify properly.
CAN I ADD MEAT TO THIS?
This recipe can be made with or without meat. You can add chicken to this recipe by dicing the chicken and cooking it in the pan with the garlic. Or, add grilled chicken to your pasta. This pasta can also be made with Italian sausage. It can be browned in the skillet with the garlic at the beginning. It would be delicious with bacon; brown the bacon in a skillet before adding the garlic and bacon. Drain the fat off before you continue with the recipe.
TIPS FOR COOKING ONE-POT PLATES OF PASTA
It cannot be easy to make one-pot portions of pasta perfectly. Here are some tips:
- To prevent the pasta from sticking to the bottom of your pot or its surface, stir every few minutes.
- Once the water has come to a boil in the pot, reduce the heat to medium or low so that the liquid is still simmering. The pasta won’t cook if the liquid isn’t simmering. Temperature settings can vary depending upon the stovetop and cookware.
- Use heavy cookware. Use heavy cookware.
- When not stirring, keep the lid on. This keeps the steam in place and allows the pasta to cook evenly.
- Take a look at the pasta. One-pot portions of pasta can be a bit like riding a bicycle. It is important to adjust and watch as you cook. Add a little water if the pasta has almost absorbed the liquid before it becomes tender. Allow the paste to simmer for a few minutes, even if it is almost done.
ONE-POT CREAMY SUNDRIED TOMATO PASTA
This Creamy Sun-Dried Tomato Pasta is quick and easy to make and takes only 30 minutes. This is the perfect weeknight meal!
Prep time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
- 1/2 cup sun-dried tomatoes ($1.66)
- 2 Tbsp Butter ($0.26)
- 2 cloves minced garlic ($0.16)
- 8 oz. fettuccine ($0.67)
- 1/2 tsp dried Basil ($0.05)
- Freshly cracked pepper ($0.05).
- 2 cups chicken broth* ($0.26)
- 2 oz. cream cheese ($0.30)
- 1 cup whole milk (0.37)
- 1/4 cup grated Parmesan ($0.44)
- Cut the sun-dried tomatoes into bite-sized pieces.
- In a large skillet or Dutch oven, add the butter and garlic. Sauté the garlic on medium heat for approximately one minute or until it becomes very fragrant.
- The fettuccine, sun-dried tomatoes, dried Basil, freshly cracked pepper, and chicken broth should be added to the skillet. You can cut it in half to ensure that the fettuccine is flattened in the skillet.
- Turn the heat to high and cover the skillet. Once the broth has boiled, add the lid to the skillet. Once the broth has boiled, stir the pasta and turn down the heat to keep it simmering.
- Allow the paste to simmer in the broth for 7-10 mins or until most broth has been absorbed. Stir occasionally and replace the lid.
- Keep the heat low and cut the cream cheese into small pieces. Stir it into the pasta. Stir in the milk until the cream cheese is melted. Stir in the grated Parmesan and continue to stir the sauce until it is incorporated. If desired, garnish with additional freshly cracked pepper.
*I use Better Than Bouillon soup base for my broth.
Serving Size: 1 Serving Calories: 387.6 Kilocalories Carbohydrates 51.9 G Protein: 13.5g Fat: 14.68g Sodium: 651.33mg Fiber: 2.75g