Creamy Sun-Dried Tomato Pasta
Recipe By: @laurakrecic
🍝 Fun Fact: Cream cheese does the heavy lifting here, melting into the broth and milk before parmesan takes the whole thing glossy.
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Ingredients
16 oz spaghetti
4 tbsp butter
4 garlic cloves, minced
1 cup oil-packed sun-dried tomatoes, drained and sliced
2 cups chicken broth
8 oz cream cheese, softened and cubed
1½ cups milk
1 tsp dried basil
½ tsp freshly cracked black pepper
1 cup freshly grated parmesan
½ tsp red pepper flakes, optional
Fresh basil, optional, for garnish
Step By Step
1️⃣ Cook The Pasta
Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
2️⃣ Bloom The Tomatoes
Melt the butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant and not browned. Stir in the sun-dried tomatoes and cook for 1 to 2 minutes.
3️⃣ Build The Sauce
Pour in the chicken broth and milk and bring everything to a gentle simmer. Add the cream cheese cubes and whisk until completely melted and smooth.
4️⃣ Season It
Stir in the dried basil and black pepper. Let the sauce simmer for 3 to 5 minutes, until it begins to thicken.
5️⃣ Make It Glossy
Add the drained spaghetti to the skillet and toss well. Stir in the parmesan until melted and glossy. If the sauce gets too thick, add a splash of reserved pasta water until it’s silky again.
6️⃣ Finish + Serve
Taste and adjust the salt. Finish with red pepper flakes, fresh basil, and another shower of parmesan if you’re feeling it.
