Sun-Dried Tomato Alfredo Pasta (Print Version)

Creamy Alfredo and sun-dried tomatoes create a flavorful, vegetarian pasta perfect for weeknight or special occasions.

# Components:

→ Pasta

01 - 14 ounces (about 400 g) fettuccine or pasta of choice

→ Sun-Dried Tomato Alfredo Sauce

02 - 2 tablespoons unsalted butter
03 - 3 cloves garlic, minced
04 - 3.5 ounces (100 g) sun-dried tomatoes in oil, drained and finely chopped
05 - 1 cup (240 ml) heavy cream
06 - 2 ounces (60 g) cream cheese, cubed
07 - 1 cup (3.5 ounces, 100 g) freshly grated Parmesan cheese
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons fresh basil, chopped
12 - Additional grated Parmesan cheese, for serving

# Method:

01 - Fill a large pot with water, season generously with salt, and bring to a boil. Add fettuccine and cook until al dente according to package directions. Reserve 1/2 cup of cooking water, then drain and set pasta aside.
02 - In a large skillet over medium heat, melt unsalted butter. Add minced garlic and sauté for about 1 minute until aromatic, avoiding any browning.
03 - Stir in finely chopped sun-dried tomatoes and cook for 2 minutes, allowing flavors to infuse.
04 - Pour heavy cream and add cubed cream cheese to the skillet. Cook, stirring, until the cream cheese melts and the mixture becomes smooth.
05 - Add grated Parmesan cheese, stirring to fully melt and thicken the sauce. If the sauce appears too thick, gradually incorporate reserved pasta water until desired texture is achieved.
06 - Season generously with salt, black pepper, and crushed red pepper flakes if desired. Mix thoroughly.
07 - Add cooked pasta to the sauce. Toss well until pasta is evenly coated and heated through.
08 - Distribute pasta onto plates. Top with fresh chopped basil and extra Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • If you love transforming everyday ingredients into something restaurant-worthy, this is one worth bookmarking.
  • The balance of creamy, cheesy comfort with bright sun-dried tomato tang keeps every bite interesting—I always find myself scraping the plate for more.
02 -
  • Once, in a rush, I dumped all the cheese at once and ended up with clumps—adding it in while stirring slowly makes all the difference.
  • Saving a bit of pasta water gives you control over the sauce's texture, keeping it silky instead of stodgy.
03 -
  • Letting the sauce rest for a few minutes off the heat gives flavors time to meld and prevents over-thickening.
  • Grate your own Parmesan for a smoother, flavorful sauce—the pre-grated stuff just doesn’t melt the same way.
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