Spinach Sun-Dried Tomatoes Pasta
A foul-proof, quick & easy-to-make sun-dried tomatoes pasta recipe, complemented with spinach and cream, featuring some perfectly hearty and satisfying flavours!
Ingredients
- 200 g Pasta Penne / Fusili
- 3 cloves Garlic finely chopped
- 2-3 Red Chillies (optional) finely chopped
- 1 tsp Paprika
- 80 g Sun-Dried Tomatoes (oil-packed) drained of oil
- 80-100 g Baby Spinach
- ¼ cup Chicken Broth
- ½ cup Double Cream
- 2 tbsp Olive Oil
- Salt & Pepper
Instructions
- Bring a large pot of water to boil and season generously with salt. Cook pasta according to package instructions.
- Heat oil in a large pan over medium-high heat. Cook garlic and red chillies (if using) until fragrant.
- Add in sun-dried tomatoes and saute for a minute. Season with paprika, salt & pepper.
- Toss in baby spinach, cook until the leaves start to wilt.
- Stir in chicken broth to deglaze the pan. Allow to bubble for 3-4 minutes until slightly reduced.
- Turn to medium/medium-low heat and stir in the double cream. Let simmer for 3-5 minutes.
- Add in cooked pasta and toss well. Serve immediately.
Notes
- The red chillies are completely optional. I personally like to add a kick of spice and fresh red chillies work well in the recipe.
- Sun-dried tomatoes are usually sold oil-packed in jars at supermarkets. If you happen to have purchased a dried package, soak the sun-dried tomatoes in water for 30 minutes until softened before use.