This creamy sun-dried tomato pasta punches way above its weight for a 30-minute dinner. The sauce gets its depth from a splash of white wine, a little Dijon mustard, and a hit of lemon juice — tiny additions that make the whole thing taste like it simmered for hours.
Why This Recipe Works
- The flour-butter roux thickens the sauce without it feeling heavy or gloppy
- White wine adds acidity that cuts through the richness of the cream and parmesan
- Dijon mustard and lemon juice provide subtle background complexity that makes the sauce taste like it simmered for hours
- Stirring in spinach at the very end keeps it bright green and barely wilted, not mushy
Oh my god, this sun-dried tomato pasta. I made it on a random Tuesday because I had half a jar of sun-dried tomatoes sitting in the fridge and needed to use them up, and now Matt literally asks for it every single week. It's one of those recipes that takes 30 minutes but tastes like you spent an hour fussing over it.
The secret is a few ingredients you wouldn't expect in a pasta sauce — a splash of white wine, a tiny bit of Dijon mustard, and a squeeze of lemon. None of them scream "I'm here!" but together they give the sauce this layered, almost restaurant-quality depth. I was skeptical about the Dijon the first time, but trust me on this one. Lily actually helped me make this version last weekend, and even she said the sauce tasted "fancy."
You start by making a quick roux with butter and flour, then deglaze with the wine. The whole kitchen smells incredible at this point. The cream and sun-dried tomatoes go in next, and in five minutes you've got this gorgeous, thick, rosy-pink sauce that clings to every piece of pasta.
I toss in a couple handfuls of baby spinach right at the end — it wilts down in seconds and adds this gorgeous pop of green. The whole thing goes from a jar of forgotten sun-dried tomatoes to a dinner that three people will ask you for the recipe for. I brought this to Jess's potluck last month and came home with an empty dish and four recipe requests. Grab your skillet.
How It Comes Together
Chef Tips
- I've found that oil-packed sun-dried tomatoes have way more flavor than the dry kind. If you only have dry ones, rehydrate them in boiling water for 10 minutes first.
- Don't skip the Dijon — you won't taste mustard, but it adds a subtle depth that ties everything together. After trying it both ways, I always include it.
- If you don't have white wine, chicken broth works. I've used both and the wine version is better, but broth still makes a great sauce.
- Add pasta water a tablespoon at a time — the sauce thickens a lot as it cools, so keep it on the saucy side.
- Leftovers reheat well with a splash of milk or cream to loosen the sauce back up. It keeps in the fridge for 3-4 days.
Variations
Add Chicken
Season and pan-sear 2 sliced chicken breasts in the skillet before making the sauce. Slice and toss back in at the end for a protein-packed version.
Vegan Cashew Cream
Replace butter with olive oil, skip the parmesan, and use ¾ cup blended cashew cream (soaked cashews + water) instead of heavy cream. Add 2 tablespoons nutritional yeast for cheesy flavor.
Sun-Dried Tomato and Sausage
Brown ½ pound crumbled Italian sausage in the skillet first. Remove, build the sauce, then add the sausage back with the pasta.
Extra Veggie Version
Add 1 cup sliced mushrooms and ½ cup artichoke hearts along with the sun-dried tomatoes for a loaded vegetable pasta.
Serving Suggestions
Serve with crusty garlic bread and a simple arugula side salad dressed with lemon vinaigrette. A glass of crisp Pinot Grigio pairs perfectly.
Make It Ahead
Prep garlic, slice sun-dried tomatoes, and grate parmesan up to a day ahead. Store separately in the fridge. The sauce comes together in minutes, so there's not much else to prep.
