Creamy sundried tomato pesto pasta is a delicious meal which is a one of my favorite go to meals especially because it’s so quick to make. The sauce is so creamy with just the right amount spice and tang. I love this sauce in pappardelle but it works well in any pasta especially fettuccine or spaghetti or spaghetti or any pasta that can hold sauce wel. My favorite vegetables to add in this dish is onions, corn and mushrooms with a lot of fresh herbs but you can add any veggies like peppers, spinach etc. This dish is very easy to make and is a great balance of flavors and not overly creamy. The creaminess balances perfectly with the pesto and all together it’s so yummy.

I first had sun dried tomato pesto in one of my travels to Italy and i fell in love with the vibrant color and flavor. Especially since i am not a fan of uncooked tomatoes (don’t hate me) sun dried tomatoes are my go to. This pesto goes very well as spreads in sandwiches also or as a dip as well.

Happy Cooking!

Servings: 2-3 servings

Prep Time: 10 mins

Cooking Time: 15 mins

Total Time: 25 mins

Ingredients: 

Pasta:

• 1/2 med yellow onion thinly sliced

• 4-5 cloves chopped Garlic

• 1/4 cup corn

• 6-7 Mushrooms thinly sliced

• 2 tbsp Chives

• 1tbsp grated Mozzarella

• 3 tbsp Parmesan

• 3.5 tbsp sub dried tomato pesto

• 1/4 cup light cream

• 8-10 oz Pappardelle or any pasta of your choice

• 1/2-2/3 cup saved pasta water

• 2 tbsp chopped fresh mixed herbs (I used thyme, sage & parsley)

• 1-2 tsp Salt

• 1/2 tsp Pepper

• 1 tsp chilli flakes

• 1 tbsp butter

Sundried tomato pesto:

• 1/4 cup +1 tbsp oil

• 1/2 cup sun dried tomato

• 2.5 tbsp Pine nuts or almonds

• 2 cloves Garlic

• 1 tsp Salt

• 1/4 tsp pepper

• 1tsp Chilli flakes

Directions: 

1. In a food processor, add the ingredients of the sun dried tomato pesto and grind it together to form the pesto. You can grind it to the consistency you like. For the pasta sauce I like it mostly smooth with very little chunks.

2. Boil pasta as per pasta box instructions in well seasoned water. Boil till aldente. Drain and drizzle some oil to prevent sticking. Save 2/3 cup of the water after boiling and keep aside.

3. In a pan add 1 tbsp butter and add the garlic. Cook till it starts sizzling. Keep the flame on medium heat.

4. Add the onions. Cook till it starts becoming translucent.

5. Add the mushrooms and cook for 3-4 mins till they are cooked well.

6. Add corn to the cooked veggies.Mix it in.

7. Add the fresh herbs, chives and sundried tomato pesto. Cook it for 1 min.

8. Add the seasonings- salt, pepper and chilli flakes and mix. Add the cream and mix it in.

9. Add the pasta and pasta water and mix it all together. Add the grated cheese and combine.

10. Let it cook for 2-3 mins till it all thickens and the sauce is coating the pasta well.

11. Garnish with chives and grated cheese and serve warm.

Notes/Tips:

• Do not overcook the pasta. Boil till aldente.

• If you like it very saucy, add 1/4-1/3 cup of milk.

• Ideally use a mixture of the herbs. Use any between sage, thyme, parsley and sage.

• You can use heavy cream if you like instead of light cream.

• You can use any vegetables you like.

• You can store the pesto in the fridge for 2-3 weeks in an airtight container. You can even freeze it and keep for 3 months.