Pasta with Sun-Dried Tomato and Basil Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tangy sun-dried tomatoes and fresh basil swirled into a creamy sauce that coats perfectly cooked spaghetti. This italian-inspired pasta ready in about 30 minutes blends spaghetti, divided olive oil, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant without browning.
  3. Step 3: Add chopped sun-dried tomatoes and cook for 2 minutes until softened, stirring occasionally.
  4. Step 4: Stir in heavy cream and 1/4 cup grated Parmesan, cooking for 2-3 minutes until sauce thickens slightly. Add drained spaghetti and toss, incorporating 2 tbsp reserved pasta water to achieve creamy consistency.
  5. Step 5: Stir in fresh basil and serve immediately.

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Frequently asked questions

How long does Pasta with Sun-Dried Tomato and Basil Cream Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pasta with Sun-Dried Tomato and Basil Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pasta with Sun-Dried Tomato and Basil Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pasta with Sun-Dried Tomato and Basil Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pasta with Sun-Dried Tomato and Basil Cream Sauce?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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