This is quite similar to a pasta with sun-dried tomato paste served in Australia with a great flavor. But as the main ingredient this pasta sauce has a smooth texture.
You will never, ever find a sauce in a store that tastes as much like sun dried tomatoes as my Creamy Sun Dried Tomato Pasta does because I make it from scratch. Or you could try simply stirring in some chopped sun-dried tomato!
Oh, and each dish contains only 400 calories. You are aware that I don’t provide teeny-tiny portions, right?
Bear with me because I’m about to explain how to make sun-dried tomato pasta in a way that may seem unconventional at first glance, but trust me when I say that this method is effective, requires very little effort, and follows a certain line of reasoning. And it’s got a very good flavor!
When I cooked pasta with sun-dried tomato sauce in the past, all I did was mix cut up bits of sun-dried tomato into a cream-based sauce. It was delicious. Don’t get me wrong; it’s still quite nice.
But I really wanted to give the entire sauce a more intense flavor of sun-dried tomatoes, rather than just getting little bursts of flavor here and there. So I tried to increase the amount of sun-dried tomatoes in the sauce.
Therefore, I made a decision to blitz up some sauce in the blender. The aroma of sun-dried tomatoes fills the air as soon as you remove the cover from the blender, and you can already tell that the pasta is going to be delicious thanks to this aroma.
Additionally, the sun-dried tomato, when pureed into the sauce, makes it thicker in addition to making it richer. This means that you don’t actually need to use that much cream, and yet you still get what tastes like a rich, creamy sauce. In this recipe, I use only a quarter cup of heavy cream, which I combine with milk, and I do not add any thickener. But look at the consistency of the sauce!
When I feel like it, I’ll roast some vegetables and mix them in with the spaghetti. Consequently, I minced it, gave it a thorough washing, shook off the excess water, and then immediately mixed it in with the spaghetti.
If you’re looking to up the protein content of this dish, chicken is a wonderful option, and I certainly wouldn’t turn down the addition of bacon either.
An otherwise quite thick sauce might benefit tremendously from the addition of some fresh basil, which is the ideal complement to this flavor profile. When you give it a whirl in the sauce, the subtle aroma of the basil really comes out and mingles with the aroma of the sun-dried tomato. When you remove the top off the blender and get that first whiff, you simply know you’re in for a great treat. Sorry about that; I know I keep gushing about the fragrance, but it’s the finest part of making this dish.
Because, unlike pesto, this is not whizzed up using oil, the basis is milk with a little of cream, I don’t know how else to explain it other than to say that it is similar to pesto, but it is creamier and a lot less greasy. I don’t know of any other way to describe it.
Although I prefer to serve this Creamy Sun-Dried Tomato Pasta hot like other creamy pastas, the individuals to whom I have given leftovers of this dish have told me that it is just as wonderful when it is allowed to come to room temperature.
- You may use sun-dried tomatoes that are packaged in oil or you may use the ones that are not packaged in oil. If you are using sun-dried tomatoes that arrive in oil, you should shake off any extra oil before using them.
- The yogurt or sour cream acts as a thickening while also providing a bit of a contrast to the overall richness of the dish. Without it, the sauce has a consistency that is a just bit too creamy for my taste. However, doing so is not required. If you don’t have any sour cream or yogurt on hand, you can use a few drops of lemon juice instead. However, if you want the sauce to have the same level of creaminess as before, you need add additional cream.
- If you’re feeling particularly decadent, feel free to up the amount of cream in this recipe while simultaneously reducing the amount of milk by the same amount.
4.The tomato paste is added mostly for its reddish hue. It also serves as a thickener, but that aspect is not particularly important. Therefore, if you do not require it, feel free to leave it out.
5.When the starchy water in which the pasta was cooked reacts with the oil in the Creamy Sauce while it is being heated, a glossy, silky sauce that clings to the pasta is miraculously transformed as a result of this reaction. Emulsification is a magical procedure that the Italians use to make even the most basic noodles taste like they came straight from a five-star restaurant.
6.Nutritional information per serving, assuming that this dish serves four people.
