Creamy Sundried Tomato Spinach Pasta

Creamy Sundried Tomato Spinach Pasta

Share this recipe
  •  
  •  
  •  
  •  
  •  
  •  
  •  

I hope everyone is well and staying positive, amongst all the chaos in the world.  None of us imagined this is how the world would change, however, I am sure it’s taught many of us that we can adapt to change and maintain discipline.  I certainly have learnt to be more tolerant, patient and appreciate everyday for what it is. Yes, I am a stress pot so I will never really stop stressing about things, especially when you’re a mum, it’s that much harder to relax.

However, it’s given me a greater appreciation for my family and the people that truly care. So often we focus on everything around us, most of it so insignificant, when everything we need is right here beside us. I do miss my parents and in-laws, knowing that we may not visit them for a while makes it that much harder.

It is normally during this time that we go on holiday to Durban so we can spend time with our parents. One thing I have learnt amongst all the chaos is never to take things for granted. Hope you all keep safe my friends and appreciate your loved ones.

Today I made this divine, Creamy Sundried Tomato Spinach Pasta. Not something I make often because hubby and I love the flavor of sundried tomatoes, my kids not so much. However, I didn’t tell my little one it has sundried tomatoes so let’s see how that goes down. 

creamy sundried tomato pasta in a white pan

Great for Vegetarians too

Although I did add chicken into the pasta for my boys, this Creamy Sundried Tomato Spinach Pasta is great for vegetarians and pescatarians too. For once my life becomes easy because my hubby can have some without the chicken and the boys can have chicken added to theirs.

Usually I have to cook 2 different meals and life becomes a mission. 

Making the Sauce

When I cooked this pasta before, I chopped up my sundried tomatoes and added it to the sauce. I do like the chunks of tomatoes in my sauce, to be honest. However, I saw Nagi from Recipe Tin Eats blend her tomatoes and thought I will give that a try. It is easier because usually I do the whole process of cooking the sauce.

I blended some of my sundried tomatoes with the milk and cream for the sauce and I chopped up some. Although I do like the tomatoes blended I also love that burst of flavor in my pasta. 

However, you can do it either way and it will still taste great.

Adding the Chicken

I marinated my chicken with some garlic powder, Italian seasoning and salt. Fried it in some oil, I then chopped it up and added it to the pasta so that I could keep some of it vegetarian. 

You can add your chicken to the sauce before mixing it all together if you don’t have a family following a million different diets.

I hope you enjoy this pasta as much as I love it. Please drop me a comment  and leave a star rating if you do, I always love hearing from you and appreciate your feedback.

More pasta recipes to try:

Creamy Pesto Pasta

Lamb Pasta Bake

Spicy Chicken Pasta

 

Creamy Sundried Tomato Spinach Pasta

This pasta is so easy to make, can be kept vegetarian or great with chicken or prawns. It has a rich creamy sundried tomato sauce with little burst of sundried tomato
Course Main Course
Cuisine Italian
Keyword creamy sundried tomato pasta, sundried tomato chicken pasta, sundried tomato pasta,
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 2 cups dried pasta
  • 2 tbsp butter
  • 2 large cloves garlic minced
  • 1/4 cup grated parmesan
  • 3 cups baby spinach chopped
  • 1/4 cup sundried tomato chopped

For the Sauce

  • 1 cup milk
  • 1 cup fresh cream
  • 1/2 cup fresh basil
  • 1/2 cup sundried tomatoes

Chicken

  • 3 chicken breast cut in the middle
  • 1&1/2 tsp Italian dried herbs
  • 1 tsp garlic powder
  • 2 tbsp light olive oil or vegetable oil
  • salt
  • pepper

Instructions

  • Boil the pasta according to package instructions, until al dente. Must be cooked but firm, not mushy. Set aside a cup of the pasta water and drain the pasta
  • Place the cream, milk, basil and sundried tomatoes in a blender and blend into a smooth paste. Set aside
  • Heat two tablespoon butter in a pan and fry the garlic for a minute
  • Mix in the sauce and the chopped spinach and allow it to heat through
  • Cut the chicken breasts in halves, you will get 6 fillets. Mix the Italian herbs, garlic powder, salt and pepper together and rub it into the chicken. In a separate pan heat 2 tablespoon oil and fry the chicken for about a minute and a half on each side until cooked through, depending on how thick the chicken is
  • Chop the chicken into cubes and mix it together with the pasta into the sauce. Add in some of the pasta water depending on the consistency of the sauce
  • Mix in the parmesan. Add the chopped sundried tomatoes in and serve hot

Notes

  1. I always reserve pasta water to thin out my pasta sauce, it always makes the sauce silky and helps the pasta cling to the sauce
  2. You can add less cream if you wish
  3. I used the sundried tomatoes in oil but I did not use the oil, just the tomatoes. You an add a little bit of the oil to the sauce if you wish
  4. Instead of chicken you can keep this pasta vegetarian or you could add some prawns to it. Either way it tastes amazing

 

0
close
Join my newsletter and never miss a recipe!

Share this recipe
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.