Sun-Dried Tomato Pasta
Rigatoni in a creamy sun-dried tomato sauce with garlic, a splash of white wine, Dijon mustard, lemon and spinach, finished with Parmesan. Rich, tangy and ready in 30 minutes, with the sauce made while the pasta cooks. Vegetarian.
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Ingredients
Main ingredients
- 100 g Rigatoni pasta
- 15 g Butter
- 25 ml White wine
- ¼ Lemon
- 50 g Sun-dried tomatoes
- 100 ml Whipping cream
- 5 g Parmesan cheese
- 20 g Spinach
Seasonings and other
- ½ tbsp White all-purpose flour
- ½ clove Garlic
- ¼ tsp Dijon mustard
- ½ tsp Italian seasoning
- a pinch Salt
- ¼ tsp Black pepper
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil, then cook the rigatoni according to the package instructions. While the pasta cooks, proceed with the following steps.
- Prepare the Sauce Base
Melt the butter in a pan over medium heat, then add the minced garlic and stir briefly. Sprinkle in the flour and whisk to form a roux, making sure there are no lumps. Pour in the white wine and continue whisking to combine. Squeeze in the lemon juice, then add the Dijon mustard and Italian seasoning.
- Incorporate the Cream and Sun-Dried Tomatoes
Pour the whipping cream into the pan and stir well. Season with salt and black pepper, then mix in the sun-dried tomatoes. Allow the sauce to simmer gently so the flavors can meld. Add the spinach, stirring just until it wilts.
- Combine and Serve
Return the cooked rigatoni to the pan and toss it in the sauce until fully coated. If necessary, adjust the consistency with a little pasta water. Top with the grated Parmesan cheese and serve hot.
Tips for the best sun-dried tomato pasta
- Use oil-packed sun-dried tomatoes for the softest texture; a spoon of the oil adds flavour to the sauce.
- Save a cup of pasta water before draining. A splash loosens the sauce and helps it cling to the pasta.
- Simmer the sauce gently: a hard boil can make cream split.
- Check the Parmesan: traditional Parmesan uses animal rennet. Look for a vegetarian hard cheese.
- No wine? Use vegetable broth with a little extra lemon juice. If you use wine, look for one labelled vegetarian or vegan.
Variations
- Vegan: use olive oil instead of butter, a plant-based cooking cream and a vegan hard cheese or nutritional yeast.
- More protein: add a can of white beans or chickpeas with the spinach.
- Other pasta: penne, fusilli or orzo all work.
- With a kick: add chilli flakes with the garlic.
Storing
Keeps 2–3 days in the fridge. Reheat gently with a splash of milk or water, because cream sauces thicken when cold.
Frequently asked questions
What goes well with sun-dried tomato pasta?
A green salad with a sharp dressing, roasted vegetables, or garlic bread.
Can I make sun-dried tomato pasta without cream?
Yes. Use a plant-based cooking cream, or blend a few tablespoons of cashews or cream cheese into the sauce.
Is sun-dried tomato pasta vegetarian?
This recipe is, as long as the Parmesan is made with vegetarian rennet and the wine is vegetarian-friendly.
Should I use sun-dried tomatoes in oil or dry ones?
Either. Oil-packed ones are softer and ready to use; dry ones should be soaked in hot water for 10 minutes first.
