One-Pot Creamy Sun-Dried Tomato Pasta

This One-Pot Creamy Sun-Dried Tomato Pasta is quick, nourishing, and packed with bold Mediterranean flavors

Healthy eating is simple and satisfying with this One-Pot Creamy Sun-Dried Tomato Pasta. The rich silken tofu sauce is a good source of protein, calcium and iron. It contains no butter or cream, yet tastes so indulgent! Fresh veggies bring vibrant flavors and nutrients to every bite. As a bonus, this dish comes together quickly and is made in one pan for easy clean-up!

What You’ll Need

Short pasta: Any short pasta could work; I used penne

Sun-dried tomatoes packed in oil: We’ll use both the oil (free flavor!) and tomatoes

Marinated artichoke hearts: The jarred variety is convenient (and, again, free flavor!)

Red bell pepper, shallot and garlic: The flavor foundation of the dish

Herbs: Dried basil, dried oregano, and fresh basil

Red chili flakes: For a little kick, but you can leave it out if you prefer

Red wine vinegar: For a touch of acidity to balance the richness of the sun-dried tomatoes

Fresh baby spinach: For added nutrition and freshness

Silken tofu, garlic powder, onion powder, lemon: For the sauce

The creamy sauce takes less than 5 minutes to make — just blend the ingredients together. For the pasta, you’ll sauté the shallot, bell pepper and garlic with the herbs and spices until the peppers become tender. You’ll then add water and pasta directly into the pan with the peppers to cook. When the pasta is cooked, add in the artichokes, sun-dried tomatoes, sauce and spinach. And that’s it; dinner is done!

I know you’ll enjoy this quick and easy, nourishing weeknight dinner!

One-Pot Creamy Sun-Dried Tomato Pasta

Courses: Dinner

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Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

For the Pasta

• 1 tablespoon oil from sun-dried tomato jar

• 1 small red bell pepper, thinly sliced

• 1 small shallot, sliced

• 2 cloves garlic, minced

• 2 teaspoons dried basil

• 1 teaspoon dried oregano

• red chili flakes, to taste

• coarse kosher salt, to taste

• freshly ground black pepper, to taste

• 2 cups water

• 8 ounces short pasta, such as penne

• 4 ounces oil-packed julienne cut sun-dried tomatoes, drained on a paper towel

• 1 cup marinated artichokes, quartered

• 1 tablespoon red wine vinegar

• 3 cups fresh baby spinach

• fresh basil, for garnish

For the Sauce

• 8 ounces silken tofu

• ¹⁄₂ teaspoon garlic powder

• ¹⁄₄ teaspoon onion powder

• ¹⁄₄ teaspoon coarse kosher salt

• zest of 1/2 lemon

• juice of 1/4 lemon

Instructions

For the Sauce

1. In a blender, combine the silken tofu, garlic powder, onion powder, salt, lemon zest and lemon juice.  Blend to a creamy sauce.  Taste and adjust seasonings to your palate.  Set aside.

For the Pasta

1. Add the sun-dried tomato oil to a large skillet over medium heat.  Add the bell peppers, shallot, garlic, dried herbs and spices.  Sauté until the peppers soften and the garlic is fragrant, about 5 minutes.  

2. Add water and bring to a boil.  Stir in the pasta and cook until the pasta is al dente, stirring often to prevent the pasta from sticking.

3. Stir in the sun-dried tomatoes, artichokes, and vinegar.  Next, stir in the sauce.  Add the spinach and gently toss with the pasta until the spinach just begins to wilt.  

Plating

1. Garnish with fresh basil and serve immediately. Enjoy!

Nutrition Facts

Servings: 4 ServingCalories:367kcalTotal Fat:11.6gSaturated Fat: 1.8gSodium:392mgPotassium:629mgTotal Carbohydrate:53gDietary Fiber: 5.4gSugars: 4.3gProtein:14.6gCalcium: 128mgIron: 4.7mgMagnesium: 83mg

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