Stovetop vegetarian quick pantry-friendly comfort-food

Creamy Sun-Dried Tomato Pasta

Name: Creamy Sun-Dried Tomato Pasta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz Dry pasta (penne, fusilli, or rigatoni); 1 tbsp Kosher salt; 1 cup (packed) Sun-dried tomatoes (oil-packed), drained and roughly chopped; 2 tbsp Extra-virgin olive oil; 3 cloves Garlic cloves, smashed; 0.75 cup Plain Greek yogurt (full-fat); 1 cup Grated Parmesan cheese; 2 tbsp Fresh lemon juice; 0.5 cup (loosely packed) Fresh basil leaves, torn (optional); 1 tsp Freshly ground black pepper

A tangy, creamy vegetarian pasta that uses oil‑packed sun‑dried tomatoes and Greek yogurt to create a rich sauce without heavy cream. Ready in about 25 minutes, it’s a pantry-friendly weeknight winner that tastes elevated but is easy to make.

0.0(0 reviews)

Prep: 10m · Cook: 12m · Total22 mins

DifficultyEasy

Serves4

AuthorJake

Jake's note

"This recipe gives you a silky, indulgent sauce by using Greek yogurt and starchy pasta water instead of cream — brightened with lemon for balance. It’s perfect for a fast weeknight dinner or an easy meal to impress guests."

Creamy Sun-Dried Tomato Pasta

This creamy sun-dried tomato pasta is built around two pantry heroes: oil-packed sun-dried tomatoes and full-fat Greek yogurt. The tomatoes bring a concentrated, tangy-salty umami that acting alone would dominate a dish, but when lightly sautéed and blitzed with yogurt, Parmesan, and a splash of lemon, they become a silky, bright sauce that clings to ridged pasta like penne or rigatoni. Using the oil from the tomatoes (or their jar oil) to start the sauté amplifies that savory flavor and gives the sauce a glossy mouthfeel without heavy cream. The reserved pasta water is the secret glue — its starch makes the sauce cling and smooths out the yogurt for a luxuriously creamy finish.

This version is designed for busy weeknights and cooks who want something that tastes elevated but is reliably simple. It’s vegetarian, quick to pull together in about 20–25 minutes, and very forgiving: taste before salting because both Parmesan and sun-dried tomatoes pack salt, and adjust creaminess with pasta water. Fresh basil and an extra drizzle of sun-dried tomato oil at the end lift the dish from good to restaurant-ready, and the technique scales easily up or down for dinner parties or meal prep.

Plan your timing

Enter your target meal time:

6:35 pm–6:39 pm→Cook the pasta

6:39 pm–6:43 pm→Soften the sun-dried tomatoes and garlic

6:43 pm–6:47 pm→Blend the creamy tomato sauce

6:47 pm–6:51 pm→Toss pasta with sauce

6:51 pm–6:55 pm→Serve and garnish

Ingredients

Yield

Instructions

Cook the pasta

Bring a large pot of water to a rolling boil and add the kosher salt. Cook the pasta until just al dente according to package directions (usually 9–11 minutes), then scoop out and reserve 1 cup of the starchy pasta water before draining the pasta.

For this step

12 ozDry pasta (penne, fusilli, or rigatoni)
1 tbspKosher salt

Soften the sun-dried tomatoes and garlic

While the pasta cooks, heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the chopped sun-dried tomatoes and smashed garlic and sauté for 2–3 minutes until fragrant and softened; remove from heat and let cool slightly.

For this step

1 cup (packed)Sun-dried tomatoes (oil-packed), drained and roughly chopped
2 tbspExtra-virgin olive oil
3 clovesGarlic cloves, smashed

Soften the sun-dried tomatoes and garlic

Blend the creamy tomato sauce

Transfer the tomato-garlic mixture to a blender or food processor with the Greek yogurt, grated Parmesan, remaining olive oil, and lemon juice. Blend until smooth, adding 1/4–1/2 cup reserved pasta water to loosen the sauce to a silky, pourable consistency. Taste and adjust with a pinch of salt if needed.

For this step

0.75 cupPlain Greek yogurt (full-fat)
1 cupGrated Parmesan cheese
2 tbspFresh lemon juice

Toss pasta with sauce

Return the drained pasta to the warm pot or a large skillet over low heat, pour in the sauce, and toss to coat, adding more reserved pasta water a tablespoon at a time until the sauce clings and is creamy. Stir in torn basil, season with freshly ground black pepper, and heat just until everything is warmed through.

For this step

0.5 cup (loosely packed)Fresh basil leaves, torn (optional)
1 tspFreshly ground black pepper

Serve and garnish

Divide the pasta among bowls and finish with an extra sprinkle of Parmesan, a drizzle of olive oil or reserved sundried tomato oil if you like, and a few basil leaves. Serve immediately while warm.

Tips from the kitchen

Use full-fat yogurt

Full-fat Greek yogurt gives the richest texture and is less likely to separate when warmed; avoid low-fat varieties for the creamiest result.

Reserve and use pasta water

Always save at least 1 cup of the cooking water; add it in tablespoons to loosen the sauce and help it emulsify with the yogurt and cheese.

Temper the yogurt

If you’re worried about curdling, add a few tablespoons of warm pasta water to the blended sauce before combining with the hot pasta to gently raise its temperature.

Sauté gently

Cook the garlic and sun-dried tomatoes over medium (not high) heat just until fragrant; you want softened tomatoes, not char, so the blender yields a smooth sauce.

Adjust salt cautiously

Because oil-packed tomatoes and Parmesan are salty, taste the blended sauce before adding extra salt and wait until the pasta is combined to finish seasoning.

Variations & substitutions

Vegan cashew version

Blend soaked cashews with a splash of the sun-dried tomato oil and nutritional yeast in place of Greek yogurt and Parmesan for a vegan, creamy sauce; add lemon to brighten.

Add protein

Stir in drained chickpeas, grilled shrimp, or sliced roasted chicken for a heartier meal; fold them in at the last minute so they stay tender.

Greens and vegetables

Toss in baby spinach or arugula off the heat to wilt, or sauté mushrooms and asparagus with the tomatoes for extra texture and volume.

Spicy tomato kick

Add a pinch of crushed red pepper to the garlic when sautéing, or fold in a teaspoon of harissa for a smoky, spicy twist that pairs well with the tangy sauce.

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; the yogurt-based sauce will thicken and may separate slightly. Reheat gently in a skillet over low heat with a splash of water or reserved pasta water to re-emulsify the sauce, or microwave in short bursts stirring between intervals. Freezing isn’t recommended because the texture of the yogurt changes after thawing; if you want to freeze, make the pasta plain and store the sauce separately without dairy.

What to serve with it

Serve with a crisp, acidic salad—arugula with lemon vinaigrette or a simple shaved fennel salad cuts through the richness. A hunk of crusty bread or grilled garlic bread is perfect for mopping up any leftover sauce, and a final drizzle of the sun-dried tomato oil or extra-virgin olive oil adds shine. For wine, choose a bright white like Sauvignon Blanc or a light-bodied red such as Chianti for a matching acidity.

Frequently asked questions

Can I use dry-packed sun-dried tomatoes instead of oil-packed?

Yes — rehydrate them in very hot water for 15–20 minutes or briefly simmer them in water or stock until soft, then drain and proceed. Add a tablespoon of extra-virgin olive oil to the sauté to make up for the missing tomato oil.

Will the Greek yogurt curdle when heated?

Full-fat Greek yogurt is fairly stable if you avoid boiling; blend and temper it with warm pasta water and keep the pan on low heat when combining to prevent splitting. If it does separate, whisking in additional hot pasta water will often bring it back together.

How can I make the sauce thinner or thicker?

Thin the sauce with warm reserved pasta water a tablespoon at a time until it reaches your desired consistency; to thicken, reduce the added water, add more Parmesan, or briefly simmer the blended sauce gently to concentrate it.

Can I make the sauce ahead of time?

Yes — make the blended sauce and refrigerate up to 2 days; when ready, warm it gently and loosen with hot pasta water before tossing with freshly cooked pasta to preserve the yogurt’s texture.

What pasta shape works best?

Choose ridged or tubular shapes like penne, rigatoni, or fusilli so the sauce can cling in the grooves; long pastas like spaghetti work too, but the sauce’s texture shines most on shapes with nooks to catch the creaminess.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Cook the pasta

Dry pasta (penne, fusilli, or rigatoni)12 oz
Kosher salt1 tbsp

Step 2: Soften the sun-dried tomatoes and garlic

Sun-dried tomatoes (oil-packed), drained and roughly chopped1 cup (packed)
Extra-virgin olive oil2 tbsp
Garlic cloves, smashed3 cloves

Step 3: Blend the creamy tomato sauce

Plain Greek yogurt (full-fat)0.75 cup
Grated Parmesan cheese1 cup
Fresh lemon juice2 tbsp

Step 4: Toss pasta with sauce

Fresh basil leaves, torn (optional)0.5 cup (loosely packed)
Freshly ground black pepper1 tsp

Nutrition Facts

Per serving: about 2 cups

Calories523

Total Fat15.6g

Saturated Fat5.2g

Trans Fat0.2g

Polyunsaturated Fat5.5g

Monounsaturated Fat2.9g

Total Carbohydrates70.7g

Dietary Fiber3.5g

Total Sugars2.8g

Protein24.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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