Spinach Sun-Dried Tomatoes Pasta
ET Food Voyage
A foul-proof, quick & easy-to-make sun-dried tomatoes pasta recipe, complemented with spinach and cream, featuring some perfectly hearty and satisfying flavours!
from 1 vote
Penne / Fusili
Red Chillies (optional)
Sun-Dried Tomatoes (oil-packed)
drained of oil
Salt & Pepper
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.
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.
Easy Recipes, Pasta, Quick Recipes, Vegetarian