Pâtes Crémeuses au Pesto de Basilic & Tomates Séchées — Rich, Fresh & Full of Mediterranean Flavor! 🌿🍅

Hey there! If you’re craving something creamy, comforting, and bursting with Mediterranean goodness, these creamy basil pesto pasta with sun-dried tomatoes are exactly what you need. This is one of those dishes that looks fancy but comes together in under 30 minutes — perfect for a weeknight dinner or when you just want something quick yet special. The sauce is rich and velvety, the pesto gives that fresh herby kick, and the sun-dried tomatoes add a tangy-sweet pop that ties everything together. Trust me, you’ll fall in love after the first bite!

Why You’ll Love This Recipe

I love this recipe because it feels indulgent but still bright and fresh. The creamy pesto sauce wraps around every strand of pasta, making it perfectly balanced — rich but not heavy. The sun-dried tomatoes bring a little sweetness, the basil gives freshness, and the Parmesan adds that irresistible cheesy note. It’s the kind of meal that makes you feel like you’re dining in a cozy Italian trattoria, minus the plane ticket. Plus, it’s incredibly versatile — you can serve it warm for dinner or chilled as a pasta salad the next day!

Nutritional Benefits

This dish might taste like pure comfort food, but it also brings a lot of goodness to the table. Basil is rich in antioxidants and vitamin K, olive oil offers healthy fats that are great for your heart, and sun-dried tomatoes are packed with vitamins A and C. If you use whole-wheat pasta or chickpea pasta, you’ll add fiber and extra protein. And since the sauce uses just a touch of cream and cheese, you can enjoy that silky texture without feeling weighed down. It’s comfort done right — balanced, flavorful, and satisfying!

Adaptable Variations

• Protein Boost: Add grilled chicken, shrimp, or crispy tofu for extra protein — they all pair beautifully with pesto.
• Vegan Version: Use plant-based cream (like oat or cashew cream) and nutritional yeast instead of Parmesan.
• Nut-Free Option: Replace pine nuts in the pesto with sunflower seeds or pumpkin seeds for a similar texture.
• Extra Veggies: Toss in baby spinach, cherry tomatoes, or sautéed mushrooms for added color and nutrients.

Creamy Pesto Pasta with Sun-Dried Tomatoes Recipe 🌿🍅

Ingredients

• 12 oz (340 g) pasta (spaghetti, penne, or fettuccine work great)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, sliced (oil-packed preferred)
• 1 cup heavy cream (or light cream for a lighter option)
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 cup grated Parmesan cheese
• Salt and freshly cracked black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook your pasta according to package directions. Reserve about 1/2 cup of pasta water, then drain.
2. Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add sun-dried tomatoes and cook for another 2 minutes.
3. Make it creamy: Pour in the cream and bring it to a gentle simmer. Stir in the pesto and let the sauce cook for 2–3 minutes until slightly thickened.
4. Add the cheese: Stir in the Parmesan until it melts into the sauce. Adjust seasoning with salt and pepper.
5. Toss the pasta: Add the cooked pasta into the skillet and toss to coat. If the sauce feels too thick, add a splash of reserved pasta water until you get the perfect creamy consistency.
6. Serve & enjoy: Garnish with fresh basil leaves and an extra sprinkle of Parmesan. Serve immediately while it’s warm and luscious!

Practical & Valuable Tips

• Don’t overheat pesto: High heat can dull the fresh basil flavor — add it off the heat or on low simmer for best taste.
• Use pasta water wisely: That starchy water helps your sauce cling beautifully to the pasta — add it gradually until you love the texture.
• Storage: Keep leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream to bring back the creaminess.
• Make it ahead: You can make the sauce a day before — just reheat and toss in fresh-cooked pasta when ready to serve.
• Serving idea: Serve with a simple green salad or garlic bread for the ultimate Italian-inspired dinner.

Frequently Asked Questions

1. Can I use homemade pesto? Definitely! Homemade pesto brings an even fresher flavor — just blend basil, garlic, Parmesan, olive oil, and nuts of your choice.
2. Can I make it dairy-free? Yes! Use coconut cream and nutritional yeast instead of heavy cream and Parmesan for a rich, vegan-friendly version.
3. What type of pasta works best? Penne, fettuccine, or rigatoni are perfect for holding onto that creamy sauce, but any shape works.
4. Can I eat it cold? Absolutely! It tastes amazing as a chilled pasta salad — just toss with a bit more olive oil before serving.

Call to Action

Did you try this creamy basil pesto pasta with sun-dried tomatoes? 🌿🍅 I’d love to see your creation! Take a picture and tag me on Pinterest — it’s one of those recipes everyone should have in their weeknight rotation. Save it for when you want something quick, creamy, and packed with flavor that’ll make everyone at the table smile. 💚🍝