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- 12 oz penne pasta - 1 cup sun-dried tomatoes, packed in oil (drained and coarsely chopped) - 1 medium onion, finely diced - 3 cloves garlic, minced To start, the penne pasta is the star of the dish. It cooks well and holds the sauce nicely. Sun-dried tomatoes add a sweet, tangy flavor. They bring depth that brightens each bite. The onion and garlic create a strong base. They form the aromatic heart of this dish. - 1 cup heavy cream or coconut cream - ½ cup grated Parmesan cheese or nutritional yeast The creamy base is crucial for the dish's richness. Heavy cream gives a velvety texture. If you prefer a dairy-free option, coconut cream works wonderfully. The cheese adds a salty, savory note. Grated Parmesan enhances the overall flavor profile, while nutritional yeast offers a similar taste without dairy. - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and freshly ground pepper to taste - Fresh basil leaves for garnish Dried herbs are key to flavoring the sauce. Basil adds a sweet, herbal note, while oregano brings warmth. A pinch of salt and pepper rounds out the taste. Fresh basil leaves make for a lovely garnish. They enhance the dish's presentation and brightness. 1. First, warm the olive oil in a large pot over medium heat. 2. Next, toss in the diced onion. Sauté it for about 5 minutes. It should turn soft and slightly clear. 3. Add the minced garlic to the pot. Stir for about 1 minute, making sure it does not burn. 4. Now, mix in the chopped sun-dried tomatoes. Sauté for an extra 2 minutes to enhance their flavor. 1. Pour in 2 cups of vegetable broth. Bring the mixture to a gentle boil, stirring everything together. 2. Once boiling, add the penne pasta. Stir it in well. 3. Lower the heat and cover the pot. Let it simmer for 12 to 15 minutes. Stir occasionally to keep the pasta from sticking. 1. When the pasta is al dente, reduce the heat to low. 2. Mix in 1 cup of heavy cream, dried basil, dried oregano, and ½ cup of grated Parmesan cheese. Stir until creamy and combined. 3. Next, add 1 cup of fresh baby spinach. Cook for an additional 2 to 3 minutes until the spinach wilts. 4. Taste the dish and season it with salt and pepper as needed. 5. Finally, let the dish rest for a couple of minutes to thicken the sauce. To make your sauce creamy, start with heavy cream or coconut cream. If it seems too thick, add a splash of vegetable broth. Stir well to mix. For a smoother sauce, let it simmer on low heat for a few minutes. This helps it blend nicely with the pasta. To prevent stickiness, stir the penne often while it cooks. Use a large pot to give the pasta room to move. If the pasta clumps together, add a bit more broth or cream to loosen it up. Prep your veggies ahead of time. Dice your onion and chop your garlic the night before. Store them in the fridge in an airtight container. This helps you save time when you start cooking. Consider using pre-chopped sun-dried tomatoes. They can save you a few minutes in the kitchen. Also, you can buy bagged fresh spinach for an easy add-in. For extra flavor, try adding a pinch of red pepper flakes. This adds a nice kick to the dish. You can also mix in fresh herbs, like parsley, for a burst of freshness. Pair this dish with a simple green salad or garlic bread. A crisp white wine, like Sauvignon Blanc, goes well too. Enjoy the creamy goodness with these tasty sides! {{image_4}} If you want a dairy-free meal, swap heavy cream for coconut cream. It adds a rich taste without dairy. For cheese, try nutritional yeast. It gives a cheesy flavor without using animal products. For gluten-free options, use gluten-free penne pasta. Many brands offer great pasta that cooks just as well as regular penne. Check the label to ensure it fits your needs. You can change up the veggies in this dish. Try bell peppers, zucchini, or mushrooms. They add texture and flavor. You can also mix in some frozen peas for a pop of color. For protein, add cooked chicken or shrimp. They blend nicely with the creamy sauce. If you're vegetarian, add chickpeas or lentils for a hearty boost. Want to add some heat? Sprinkle in chili flakes. They give a nice kick to the creamy sauce. For a more Italian vibe, try different cheeses. Mozzarella or goat cheese can make it even creamier. Add these at the end for a melt-in-your-mouth experience. Feel free to explore these variations to make the dish your own! To keep your creamy sun-dried tomato penne fresh, cool it down quickly. Let it sit at room temperature for no more than two hours. After that, place it in an airtight container. This helps prevent drying out and keeps flavors intact. I recommend using glass containers for best results. They don’t retain odors and are easy to clean. When it’s time to eat, you want to reheat without losing texture. The stovetop works best for this dish. Pour the pasta into a pan and add a splash of water or broth. Heat it on low, stirring gently until warm. If using a microwave, cover it with a lid or microwave-safe wrap. Heat in short bursts, stirring in between. This helps warm it evenly. Refrigerated leftovers last about three to five days. Check for signs of spoilage before eating. If the pasta smells off or the sauce looks separated, it’s best to discard it. Remember, if you see mold, throw it out immediately. Keeping an eye on these details helps you enjoy your dish safely. This dish takes about 30 minutes from start to finish. - Prep time: 10 minutes - Cook time: 20 minutes Yes, you can easily make this dish vegan. - Use coconut cream instead of heavy cream. - Substitute Parmesan cheese with nutritional yeast. This creamy penne pairs well with many sides. Consider these options: - A fresh green salad with a light dressing. - Garlic bread or crusty baguette for dipping. - Roasted vegetables for added flavor and nutrition. - A simple vegetable soup for a warm starter. In this blog post, I covered how to make Creamy Sun-Dried Tomato Penne. We explored the key ingredients, including pasta, cream, and flavorful seasonings. I shared step-by-step instructions for preparing the dish and tips to perfect the sauce. We also looked at variations for different diets and how to store leftovers effectively. Ultimately, this dish is a crowd-pleaser. With easy swaps and tips, you can enjoy this meal any night. I hope you’re excited to try it!

Creamy Sun-Dried Tomato Penne One Pot

Indulge in a mouthwatering Creamy Sun-Dried Tomato Penne Delight that will elevate your weeknight dinners! This easy recipe features al dente penne pasta, rich sun-dried tomatoes, and fresh spinach all enveloped in a creamy sauce. Perfect for busy days, it's quick to make and full of flavor. Click through to discover the full recipe and impress your family with this delicious dish tonight!
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Ingredients
  

12 oz penne pasta

1 cup sun-dried tomatoes, packed in oil (drained and coarsely chopped)

1 medium onion, finely diced

3 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup fresh baby spinach

½ cup grated Parmesan cheese (or nutritional yeast for a dairy-free alternative)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

Fresh basil leaves for garnish

Instructions
 

Begin by warming the olive oil in a large pot over medium heat. Once hot, toss in the diced onion and sauté for approximately 5 minutes, or until it becomes translucent and slightly tender.

    Add the minced garlic to the pot, stirring constantly for about 1 minute until it releases a delightful aroma, being careful not to let it burn.

      Incorporate the chopped sun-dried tomatoes into the mixture, continuing to sauté for an extra 2 minutes to enhance their flavors.

        Pour in the vegetable broth and bring the mixture to a gentle boil, ensuring to stir everything together. Once boiling, add the penne pasta, stirring to combine.

          Lower the heat, cover the pot, and allow it to simmer for 12-15 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking together.

            Once the pasta is cooked to your liking, reduce the heat to low and mix in the heavy cream, dried basil, dried oregano, and grated Parmesan cheese. Stir continuously until the sauce is creamy and everything is evenly incorporated.

              Add the fresh baby spinach, cooking for an additional 2-3 minutes or until the spinach is wilted and vibrant. Taste and season with salt and freshly ground pepper as needed.

                Remove the pot from heat and allow the dish to rest for a couple of minutes, enabling the sauce to thicken slightly for better consistency.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4

                    - Presentation Tips: For an exquisite serving, dish the creamy penne into individual bowls, topping with fresh basil leaves and a light sprinkle of Parmesan cheese for added richness. Enjoy this sumptuous dish warm!