Sometimes, the best meals come from simple moments—like the quiet hum of the stove while the sun sets outside your window. This one pot creamy sun dried tomato pasta feels like that kind of meal: unpretentious but full of comforting warmth. The aroma of garlic sizzling in olive oil fills the kitchen, mingling with the tangy sweetness of sun dried tomatoes as they soften in the pan. I usually get a little distracted at this point—maybe checking a text or setting the table—which means the garlic sometimes browns a touch more than planned, but honestly, it just adds a hint of smoky depth that I’ve come to enjoy.

As the pasta simmers away, soaking up the broth and the gentle heat, the kitchen starts to feel like the heart of the home. Stirring in the cream and Parmesan is like the final act of a little magic trick—the sauce thickens, becoming luxuriously smooth and begging to be twirled onto your fork. Fresh basil scattered on top brings just the right touch of brightness, even if a stray leaf ends up on the floor or two.

It’s a dish that doesn’t demand perfection, just a willingness to slow down and savor the process. And maybe a glass of something chilled while you wait.

All cooked in one pot, which means less cleanup and more time to relax.
The creamy sauce balances the tangy sun dried tomatoes, but it’s not overwhelmingly rich—just enough to feel indulgent.
It’s simple—and that’s kind of the point. No complicated steps or hard-to-find ingredients.
A little heat from red pepper flakes adds a gentle kick, but you can dial it back or up depending on your mood.
Best served right away since the sauce thickens as it cools, but leftovers reheat nicely with a splash of cream or water.

If you’re wondering if this pasta will hold up as leftovers, it does okay, but it’s definitely at its best fresh, so plan accordingly. Also, if you’re short on time, you might skip the basil, though it really does brighten the whole dish.

One Pot Creamy Sun Dried Tomato Pasta

Print Recipe

A quick and easy one pot creamy sun dried tomato pasta that combines tender pasta with a rich, flavorful sauce made from sun dried tomatoes, garlic, and cream. Perfect for a comforting weeknight meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

12 ounces penne pasta
3 cups vegetable broth
1 cup water
1/2 cup sun dried tomatoes packed in oil, chopped
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh basil

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Instructions

In a large pot or deep skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Add the chopped sun dried tomatoes and red pepper flakes to the pot and cook for 2 minutes, stirring occasionally.
Pour in the vegetable broth and water, then add the penne pasta, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Remove the pot from heat and stir in the chopped fresh basil.
Serve immediately, garnished with extra Parmesan cheese if desired.

Using just one pot means you won’t need to hunt down multiple pans or pull out every piece of cookware you own—something I always appreciate on busy nights. I often serve this pasta with a simple green salad or some roasted veggies, but honestly, it stands on its own pretty well. Sometimes, I toss in a handful of spinach or swap penne for fusilli to mix things up, though I haven’t tested all pasta types thoroughly. Another time, I added a little cooked chicken for extra protein, which worked fine but changed the vibe a bit.

FAQ:

Can I use dried sun dried tomatoes instead of oil-packed? You can, but soaking them first helps soften and rehydrate their flavor.

Is there a dairy-free option? I haven’t played around much, but swapping cream for coconut milk and skipping Parmesan might work with some tweaking.

What if I don’t have fresh basil? Dried basil or even a sprinkle of fresh parsley can be a decent substitute.

Give this pasta a try when you want an easy, satisfying meal that feels like a little hug from the inside. Save it, print it, and most importantly, enjoy every creamy, sun-dried bite.