Creamy Sun-Dried Tomato Pasta Bowl – 30-Minute Dinner

I remember the first time I made this pasta bowl for my family. The kids were skeptical about the red sauce, but one bite and they were hooked. It's become our go-to for busy weeknights when we need something comforting and quick.

The beauty of this dish is its simplicity. With a handful of pantry staples and fresh ingredients, you can create a restaurant-quality meal that feels indulgent but is secretly easy. The sun-dried tomatoes add a burst of umami, while the cream balances it all out.

Whether you're a seasoned cook or just starting out, this recipe is forgiving and adaptable. Swap in whatever pasta you have, add extra veggies, or make it spicy—it's all good. Let's cook something delicious together!

About the Ingredients

12 oz (340g) pasta (penne or rigatoni)

Use your favorite short pasta. Gluten-free or whole wheat works well too.

2 tbsp olive oil

Extra-virgin olive oil adds flavor. You can use butter for a richer taste.

3 cloves garlic, minced

Fresh garlic is best, but 1/2 tsp garlic powder works in a pinch.

1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped

If using dry-packed, rehydrate in warm water for 10 minutes before chopping.

1 cup (240ml) heavy cream

For a lighter option, use half-and-half or full-fat coconut milk.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better. Pecorino Romano is a great substitute.

1/4 tsp red pepper flakes (optional)

Adds a gentle kick. Omit for a milder flavor.

1/2 tsp salt, plus more for pasta water

Adjust to taste. Sea salt or kosher salt works fine.

1/4 tsp black pepper

Freshly ground is best, but pre-ground works too.

1/4 cup (10g) fresh basil leaves, chopped

Fresh basil brightens the dish. If you don't have it, use 1 tsp dried basil.

Tips & Tricks

• Don't overcook the pasta—cook to al dente as it will continue to cook slightly in the sauce.
• Reserve a cup of pasta water before draining; it's a secret weapon for thinning the sauce if needed.
• If the sauce seems too thick, add a splash of pasta water to reach your desired consistency.

Step-by-Step Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil (212°F/100°C). Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

2. Sauté garlic and tomatoes

In a large skillet, heat olive oil over medium heat (350°F/175°C). Add garlic and sun-dried tomatoes; sauté for 1-2 minutes until garlic is fragrant and tomatoes are slightly softened.

3. Make the creamy sauce

Pour in the heavy cream and bring to a gentle simmer (about 200°F/93°C). Let it bubble for 2-3 minutes, stirring occasionally, until it slightly thickens.

4. Add cheese and seasonings

Reduce heat to low. Stir in Parmesan cheese, red pepper flakes, salt, and black pepper. Whisk until the cheese is fully melted and the sauce is smooth.

5. Combine pasta and sauce

Add the drained pasta to the skillet. Toss to coat every piece with the creamy sauce. If the sauce is too thick, add reserved pasta water a few tablespoons at a time.

6. Finish with basil

Remove from heat and fold in fresh basil. Let it sit for 2 minutes to allow flavors to meld.

7. Serve and enjoy

Spoon into bowls and top with extra Parmesan and basil if desired. Serve warm.

Delicious Variations

• Add grilled chicken or shrimp for extra protein.
• Stir in a handful of baby spinach at the end for extra greens.
• Make it vegan with coconut cream and nutritional yeast instead of Parmesan.

How to Store Creamy Sun-Dried Tomato Pasta Bowl

Frequently Asked Questions

I hope your family loves this creamy pasta bowl as much as mine does. Let me know in the comments if you try it—I'd love to hear your twist!

Creamy Sun-Dried Tomato Pasta Bowl

This creamy sun-dried tomato pasta bowl is a 30-minute weeknight wonder, packed with tangy flavor and ready in one pan.

★★★★½ 4.8 (156 ratings)

10 minPrep time20 minCook time4Servings480 kcalCalories

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🧂 Ingredients

• 12 oz (340g) pasta (penne or rigatoni)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup (10g) fresh basil leaves, chopped

📋 Instructions

1. 1Cook the pasta — Bring a large pot of salted water to a boil (212°F/100°C). Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2. 2Sauté garlic and tomatoes — In a large skillet, heat olive oil over medium heat (350°F/175°C). Add garlic and sun-dried tomatoes; sauté for 1-2 minutes until garlic is fragrant and tomatoes are slightly softened.
3. 3Make the creamy sauce — Pour in the heavy cream and bring to a gentle simmer (about 200°F/93°C). Let it bubble for 2-3 minutes, stirring occasionally, until it slightly thickens.
4. 4Add cheese and seasonings — Reduce heat to low. Stir in Parmesan cheese, red pepper flakes, salt, and black pepper. Whisk until the cheese is fully melted and the sauce is smooth.
5. 5Combine pasta and sauce — Add the drained pasta to the skillet. Toss to coat every piece with the creamy sauce. If the sauce is too thick, add reserved pasta water a few tablespoons at a time.
6. 6Finish with basil — Remove from heat and fold in fresh basil. Let it sit for 2 minutes to allow flavors to meld.
7. 7Serve and enjoy — Spoon into bowls and top with extra Parmesan and basil if desired. Serve warm.

👨‍🍳 Chef's Note: For a lighter version, use half-and-half and reduce the Parmesan to 1/4 cup. You'll still get a creamy, dreamy sauce.

Servings: 4

Cuisine: Italian-American

Course: Dinner

Nutrition (per serving): 480 kcal · 14g protein · 58g carbs · 22g fat

Written by Aisha Okafor
Aisha writes about mindful parenting and creative play for children, drawing from her experiences as a mother in a busy household. She offers low-prep activity ideas and gentle discipline strategies.