Go Back
To make your Creamy Sun-Dried Tomato Penne, gather these ingredients: - 12 oz penne pasta - 1 cup sun-dried tomatoes (in oil, drained and chopped) - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan option) - 1 cup baby spinach - ½ cup grated Parmesan cheese (or nutritional yeast for vegan option) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish For the best taste, choose high-quality ingredients. Look for sun-dried tomatoes packed in oil. This adds a rich flavor. Fresh basil enhances aroma and taste. Use fresh garlic and onion for a vibrant taste. If possible, pick organic vegetables. Organic options often have better flavor and fewer chemicals. You can swap some ingredients if needed. Use gluten-free penne for a gluten-free meal. Coconut cream works well for a vegan option. Nutritional yeast can replace Parmesan cheese for a vegan twist. If you want more greens, try kale instead of spinach. Don’t have vegetable broth? Water can work, but it may lack flavor. Start by gathering your ingredients. You will need: - 12 oz penne pasta - 1 cup sun-dried tomatoes (in oil, drained and chopped) - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan option) - 1 cup baby spinach - ½ cup grated Parmesan cheese (or nutritional yeast for vegan option) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish Chop the sun-dried tomatoes and dice the onion. Mince the garlic, too. Measure out everything and have it ready. This makes cooking smooth and fun. In a large pot, heat the olive oil over medium heat. When hot, add the diced onion. Sauté it for about 5 minutes. You want it to be soft and translucent. Next, stir in the minced garlic. Cook it for 1 minute until it smells great. Add the chopped sun-dried tomatoes. Sauté these for 2 minutes. Now, pour in the vegetable broth and bring it to a gentle boil. Once boiling, add the penne pasta. Stir it well to prevent sticking. Reduce the heat and cover the pot. Let it simmer for 12-15 minutes. Stir it often. You want the pasta to be al dente, or firm to the bite. Once the pasta is cooked, stir in the heavy cream, dried basil, dried oregano, and grated Parmesan cheese. Mix it well until the sauce looks creamy. Now add the baby spinach. Cook for another 2-3 minutes until the spinach wilts. Season with salt and pepper to taste. Remove the pot from heat. Let it sit for a couple of minutes to thicken. When ready to serve, dish it into bowls. Garnish with fresh basil leaves and sprinkle more Parmesan cheese on top if you like. Enjoy your creamy sun-dried tomato penne! To cook pasta just right, start with a large pot. Use plenty of water. When boiling, add a good amount of salt. This adds flavor from the start. Stir the pasta right after adding it to the pot. This helps prevent sticking. Cook until it's al dente, which means firm but not hard. This usually takes about 12-15 minutes based on the package instructions. Remember, the pasta will continue cooking in the sauce, so pull it off the heat slightly early. For a rich and creamy sauce, heavy cream works best. If you want a vegan option, use coconut cream. Both will give you a thick texture. When adding the cream, mix it in slowly. This will help it blend evenly. You can also add more cheese if you like. Parmesan adds flavor and creaminess. Make sure to stir well after adding it. If the sauce seems too thick, add a splash of vegetable broth to loosen it up. You can boost the flavor of your penne in many ways. Fresh herbs, like basil or parsley, brighten the dish. You can also add a pinch of red pepper flakes for heat. If you love garlic, add more minced garlic when cooking the onions. For a protein boost, cooked chicken or shrimp works well. Just stir them in when you add the spinach. This makes the dish heartier and more filling. Adjust the seasoning with salt and pepper to match your taste. {{image_2}} You can easily make this dish vegan. Swap the heavy cream for coconut cream. Use nutritional yeast instead of Parmesan cheese. This adds a cheesy flavor without dairy. You can also add more veggies, like mushrooms or bell peppers. They give extra flavor and texture. If you want to add protein, chicken works great. Cook diced chicken in the pot before adding the onion. Shrimp is also an excellent choice. Add shrimp when you mix in the cream. They cook quickly and will be tender. Both options make the dish heartier and more filling. To make this dish gluten-free, choose gluten-free penne pasta. There are many good brands available now. Follow the same steps as the recipe. Just adjust the cooking time. Gluten-free pasta may need a bit less time to cook. Check it often to avoid overcooking. To keep your creamy sun-dried tomato penne fresh, follow these steps. First, let it cool to room temperature. Next, transfer the pasta to an airtight container. This will help prevent drying out. Make sure to seal it tightly. When you want to reheat your penne, use a saucepan. Add a splash of vegetable broth or water to keep it moist. Heat over medium-low heat and stir often. This will help it warm evenly without sticking. The creamy penne lasts in the fridge for about 3-5 days. If you want to freeze it, portion it out into smaller containers. It will stay fresh for up to three months in the freezer. To enjoy later, thaw it overnight in the fridge before reheating. Yes, you can use other pasta shapes. Fusilli, farfalle, or even spaghetti work well. Just adjust the cooking time according to the pasta you choose. For example, thicker pasta may need a bit longer to cook. To spice up your creamy sun-dried tomato penne, add red pepper flakes. Start with a pinch and taste as you go. You can also use spicy sun-dried tomatoes if you like heat. Another great option is to mix in some diced jalapeños. This dish pairs well with a simple salad. A fresh green salad with a lemon vinaigrette works great. You can also serve garlic bread or a side of roasted vegetables. These sides add color and flavor to your meal. We explored key ingredients and suggested high-quality options for your dishes. I shared tips for cooking perfect pasta and creating a creamy sauce. Variations such as vegan and gluten-free options ensure everyone can enjoy. Proper storage helps keep your food fresh, and I answered common questions. Remember, cooking is about having fun and being creative. Use these insights to experiment and enjoy your meals more!

Creamy Sun-Dried Tomato Penne One Pot

Indulge in the rich flavors of Creamy Sun-Dried Tomato Penne! This easy pasta recipe combines sun-dried tomatoes, aromatic garlic, and fresh spinach to create a delightful meal ready in just 30 minutes. Perfect for a weeknight dinner or a cozy gathering, it's customizable for vegan diets too! Click through for the full recipe and learn how to elevate your pasta game with this creamy delight that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

12 oz penne pasta

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

1 medium onion, diced

3 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

1 cup baby spinach

½ cup grated Parmesan cheese (or nutritional yeast for vegan option)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the chopped sun-dried tomatoes and sauté for another 2 minutes.

        Pour in the vegetable broth and bring to a gentle boil. Add the penne pasta and stir well.

          Reduce the heat and cover the pot. Simmer for about 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

            Once the pasta is cooked, stir in the heavy cream, dried basil, dried oregano, and grated Parmesan cheese. Mix well until the sauce is creamy and combined.

              Add the baby spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.

                Remove the pot from heat and let it sit for a couple of minutes to thicken slightly.

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

                    - Presentation Tips: Serve the creamy penne in bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.