20-Minute Creamy Pesto Pasta with Sun-Dried Tomatoes
Revolutionize busy weeknights with our 20-minute creamy pesto pasta. This restaurant-quality meal uses pantry staples for maximum flavor with minimum effort.
Ingredients
- 1 pound pasta penne, fusilli, or your favorite shape
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 cup sun-dried tomatoes oil-packed, drained
- 4 ounces cream cheese softened
- 1/2 cup pesto fresh or store-bought
- 1/2 cup reserved pasta water
- 1/4 cup grated Parmesan cheese plus more for garnish
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
- Add sun-dried tomatoes to the skillet and cook for 2-3 minutes, allowing them to soften and release their flavor into the oil.
- Stir in cream cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to thin it out.
- Reduce heat to low and stir in pesto. Mix well until the sauce turns a vibrant green and is evenly combined.
- Add the cooked pasta to the skillet and toss to coat in the pesto sauce. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.
- Season with salt and pepper to taste. Remember, pesto can be salty, so season carefully.
- Stir in grated Parmesan cheese.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh basil, if desired.
Notes
You can substitute the cream cheese with ricotta cheese or sour cream. For a gluten-free version, use gluten-free pasta.
Nutrition: (Approximate values per serving)
Calories: 650; Protein: 25g; Fat: 30g; Carbohydrates: 70g
Calories: 650; Protein: 25g; Fat: 30g; Carbohydrates: 70g