Creamy Pesto Pasta Recipe Easy Homemade with Sun-Dried Tomatoes

Let me tell you, the moment the rich, herby scent of basil pesto mingled with the tangy aroma of sun-dried tomatoes filled my kitchen, I was hooked. There’s just something about creamy pesto pasta that feels like a warm hug on a plate. The first time I whipped up this recipe, I was knee-high to a grasshopper compared to my current self, but honestly, it’s one of those dishes that never gets old. I still remember pausing mid-bite, that blissful kind of pause where you take a deep breath, smile, and know you’ve stumbled on something truly special.

This creamy pesto pasta with sun-dried tomatoes wasn’t born in a fancy kitchen or fancy cookbook. Nope, it came from a rainy weekend experiment when I was craving something bright but comforting. My family couldn’t stop sneaking it off the stove while it cooled (and I can’t really blame them). Years ago, I wish I’d found this recipe — it’s dangerously easy, packed with flavor, and perfect for those nights when you want a no-fuss meal that tastes like you spent hours on it.

You know what? This recipe is the kind of dish you’ll want to bookmark for potlucks, cozy dinners, or even a sweet treat for your kids after school. It’s a vibrant splash of color and flavor that’ll brighten up your Pinterest cookie board of dinner ideas. I’ve tested it several times in the name of research, of course, and it’s become a staple for family gatherings and last-minute weekday dinners alike. Honestly, it feels like a warm hug every time you dig in.

Why You’ll Love This Creamy Pesto Pasta Recipe

After countless trials and a few small kitchen disasters (hey, nobody’s perfect!), I can confidently say this creamy pesto pasta with sun-dried tomatoes is one of the best you’ll make. It hits all the right notes—comfort, ease, and flavor—with zero fancy fuss.

• Quick & Easy: From start to finish in under 30 minutes, this is perfect for busy weeknights or when you’re craving something fast but satisfying.
• Simple Ingredients: No need to hunt down exotic items. Most ingredients are pantry staples or easy to find at your local grocery.
• Perfect for Any Occasion: Whether it’s a casual dinner, a potluck, or a cozy date night, this pasta fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and the punch of sun-dried tomatoes.
• Unbelievably Delicious: That creamy pesto sauce with a hint of tang from the tomatoes? It’s comfort food at its finest.

What sets this recipe apart? It’s the balance between the creamy, cheesy pesto sauce and the chewy, sun-dried tomatoes that add a burst of umami. Plus, stirring in a little pasta water to get that silky sauce just right? Game changer. You won’t find this level of creamy, dreamy texture in your usual pesto pasta recipes. The fresh basil flavor shines through without being overpowering, making every bite a delight.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and say, “Yep, that’s the one.” It’s comforting but bright, rich but fresh. Perfect for impressing guests without any stress or turning a simple weeknight dinner into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to keep on hand, making creamy pesto pasta with sun-dried tomatoes a go-to for quick meals.

• Pasta: 12 oz (340 g) of your favorite pasta shape—I love penne or fusilli for holding onto that luscious sauce.
• Sun-Dried Tomatoes: About ½ cup (75 g), preferably packed in oil for extra flavor. If you only have dry ones, soak them in warm water for 20 minutes.
• Fresh Basil Pesto: ¾ cup (180 g), homemade or store-bought. I recommend Barilla or Trader Joe’s if you’re short on time.
• Heavy Cream: ½ cup (120 ml) for that creamy, dreamy sauce. You can swap for coconut cream for a dairy-free twist.
• Parmesan Cheese: ½ cup (50 g) freshly grated for richness and depth.
• Olive Oil: 2 tbsp (30 ml) to sauté the sun-dried tomatoes and help bind the sauce.
• Garlic: 2 cloves, minced, for that aromatic boost.
• Salt and Black Pepper: To taste, balancing the flavors perfectly.
• Pasta Water: Reserved ½ cup (120 ml) to loosen the sauce and make it silky smooth.

Optional additions:

• Red pepper flakes for a gentle kick.
• Pine nuts toasted for extra crunch.
• Spinach or arugula stirred in for some green goodness.

For substitutions, use gluten-free pasta to keep the recipe accessible, or swap heavy cream with Greek yogurt for a lighter version (just stir in off the heat to prevent curdling). This recipe is pretty forgiving and easy to tweak based on what’s in your kitchen.

Equipment Needed

• Large pot for boiling pasta — a sturdy, wide pot works best to avoid sticking.
• Large skillet or sauté pan — cast iron or non-stick is great for sautéing sun-dried tomatoes and mixing the sauce.
• Colander to drain pasta safely and efficiently.
• Measuring cups and spoons for precise ingredient amounts.
• Wooden spoon or silicone spatula — handy for stirring without scratching your pans.
• Microplane or fine grater for fresh Parmesan cheese.

If you don’t have a microplane, a regular fine grater or pre-grated Parmesan works just fine. For measuring liquids, a glass measuring cup with a spout makes pouring easier and less messy. Honestly, I’ve made this dish with just a pot and a spoon when camping—so no stress if your kitchen’s minimalist.

Preparation Method

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz (340 g) pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve ½ cup (120 ml) of pasta water before draining. This starchy water will help create that silky sauce.
2. Sauté Sun-Dried Tomatoes and Garlic: While pasta cooks, heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant—don’t let it burn! Toss in ½ cup (75 g) chopped sun-dried tomatoes and sauté for 2-3 minutes until slightly softened and aromatic.
3. Add Cream and Pesto: Lower the heat and stir in ½ cup (120 ml) heavy cream, letting it warm through for about 2 minutes. Then, add ¾ cup (180 g) pesto and mix well until the sauce is a smooth, vibrant green.
4. Combine Pasta and Sauce: Add drained pasta directly into the skillet with the sauce. Pour in reserved pasta water a little at a time, stirring constantly, until the sauce clings beautifully to every noodle. This usually takes about 1-2 minutes.
5. Finish with Parmesan: Stir in ½ cup (50 g) freshly grated Parmesan cheese until melted and glossy. Season with salt and black pepper to taste. If you want, toss in a pinch of red pepper flakes for some heat.
6. Serve Immediately: Plate up this creamy pesto pasta with an extra sprinkle of Parmesan and a few fresh basil leaves if you have them. Enjoy warm for the best experience.

Pro tip: Don’t skip reserving the pasta water—it’s key for that silky texture. And keep the heat low when adding pesto and cream to avoid breaking the sauce. If the sauce gets too thick, a splash more pasta water works wonders.

Cooking Tips & Techniques

Honestly, the secret to making creamy pesto pasta with sun-dried tomatoes taste restaurant-worthy lies in a few simple tricks I’ve learned over time. First off, always salt your pasta water generously—think the water should taste like the sea. It seasons the pasta from within, making a huge difference.

When sautéing garlic, keep your eyes on it! Garlic burns quickly and turns bitter, so 30 seconds on medium heat is plenty. For the sun-dried tomatoes, using oil-packed ones gives a richer flavor, but if you only have dry-packed, soaking them first softens them up nicely.

Adding reserved pasta water is a little magic trick that turns a clumpy sauce into a luscious, clingy coating for your noodles. I like to add it bit by bit, stirring constantly, so I can control the texture perfectly. If you add too much, no worries—just toss in a little extra cheese or pesto to thicken it back up.

Another tip: don’t boil the cream. Gently warming it with the pesto keeps the sauce smooth and prevents curdling. If you want to save time, mixing pesto and cream separately before adding to the pan can help control the temperature better.

Lastly, finish with fresh Parmesan and fresh basil for that extra pop. It’s the little details that make this recipe shine every time.

Variations & Adaptations

This creamy pesto pasta is wonderfully versatile, and I’ve tried several variations based on what I had on hand or my mood.

• Vegetarian Boost: Stir in fresh spinach or baby kale in the last minute of cooking for added nutrients and color.
• Protein Punch: Add grilled chicken, sautéed shrimp, or crispy tofu cubes to make it a heartier meal.
• Dairy-Free Version: Use coconut cream instead of heavy cream and dairy-free pesto (or homemade without cheese). Nutritional yeast sprinkled on top adds cheesy flavor.
• Low-Carb Swap: Replace pasta with spiralized zucchini or shirataki noodles for a lighter option.

One time, I swapped sun-dried tomatoes for roasted red peppers and loved the smoky sweetness it brought. Feel free to play around! The key is balancing the creamy richness with a punch of tangy or fresh flavor.

Serving & Storage Suggestions

This creamy pesto pasta is best served hot, straight from the pan. It pairs beautifully with a crisp green salad or crusty garlic bread. For drinks, a chilled glass of white wine or sparkling water with lemon complements the flavors nicely.

If you have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills—simply reheat gently on the stove with a splash of water or cream while stirring to bring back the silky texture.

Freezing isn’t ideal because cream-based sauces can separate, but if you must, freeze in small portions and thaw overnight in the fridge. Reheat slowly and stir often.

Flavors tend to meld and deepen after resting, so if you make it ahead, you might find it even tastier the next day. Just add a touch of fresh basil or Parmesan before serving to brighten it up.

Nutritional Information & Benefits

This creamy pesto pasta recipe provides a satisfying balance of carbs, fats, and protein, making it a comforting yet balanced meal. A typical serving (about 1½ cups or 300 g) contains roughly 450-500 calories, with healthy fats from olive oil and nuts in the pesto, plus calcium from Parmesan cheese.

Basil, the star herb in pesto, is packed with antioxidants and vitamins, while sun-dried tomatoes bring a concentrated source of lycopene, known for heart-healthy benefits. Using whole wheat or gluten-free pasta can make this dish accessible to more dietary needs.

While this recipe contains dairy and gluten by default, substitutions like dairy-free cream and gluten-free pasta make it adaptable for many diets. Just be mindful of potential allergens in pesto (pine nuts) and adjust accordingly.

Conclusion

This creamy pesto pasta with sun-dried tomatoes is one of those rare recipes that feels special without the fuss. It’s quick, delicious, and packed with bright, savory flavors that will keep you coming back for more. I love how easy it is to customize, making it a perfect staple for busy nights or when you want to impress without stress.

Honestly, you’re going to want to bookmark this one. Give it a try, tweak it to your taste, and let me know how it turns out! Your family (and taste buds) will thank you.

Don’t forget to leave a comment or share your own variations—I love hearing how you make this recipe your own. Happy cooking!

Frequently Asked Questions

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought pesto works great and saves time. Just pick a good-quality one with fresh basil and olive oil for the best flavor.

What pasta shape works best for creamy pesto pasta?

I recommend penne, fusilli, or farfalle because their shapes hold the sauce beautifully, but feel free to use your favorite pasta.

How can I make this recipe vegan?

Swap heavy cream for coconut cream or cashew cream, use dairy-free pesto, and replace Parmesan with nutritional yeast or vegan cheese.

Can I prepare the sauce ahead of time?

You can make the sauce a few hours ahead and store it covered in the fridge. Warm gently before adding to pasta, thinning with pasta water if needed.

What’s the best way to reheat leftover creamy pesto pasta?

Reheat gently on the stove with a splash of water or cream, stirring frequently to restore the sauce’s creamy texture without drying it out.

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