My Favorite Creamy Sun-Dried Tomato Pasta Without Cream

Have you ever stood in front of the fridge, pasta water boiling over, wishing for a dinner that’s both luxurious and totally doable on a hectic Wednesday? I’ve been there more times than I can count. This Creamy Sun-Dried Tomato Pasta (No Cream!) is my go-to lifesaver for those exact nights. It feels indulgent, packed with that rich, tangy flavor from the sun-dried tomatoes, but it’s secretly light and made with a clever, wholesome sauce base. Honestly, it’s the kind of recipe that tastes like you spent hours, but it honestly comes together in the time it takes to boil water.

Why You’ll Love This

This dish is a perfect trifecta for busy weeknights: it’s fast, it’s healthy, and it’s so, so satisfying. The creaminess doesn’t come from heavy dairy but from a simple blend of starchy pasta water and the oil from the sun-dried tomatoes, whipped up into a silky, dreamy sauce. It’s one of those easy healthy dinner recipes that proves you don’t need a lot of fuss or ingredients for a spectacular result. Plus, it’s a fantastic base for adding whatever protein or veggies you have on hand, making it a champion of cheap dinners for a family. So good.

Ingredients You’ll Need

• 12 ounces pasta (like penne or fettuccine): The hearty shape holds the sauce beautifully.
• 1 jar (8.5 oz) sun-dried tomatoes in oil: You’ll use both the tomatoes and the oil—that’s where the magic is.
• 1 small yellow onion, finely chopped: Forms the savory base of the sauce.
• 4 cloves garlic, minced: For that essential aromatic punch.
• 1/2 cup chicken or vegetable broth: Adds depth and helps create the sauce.
• 1 teaspoon Italian seasoning: A quick flavor boost.
• 1/2 cup grated Parmesan cheese, plus more for serving: Brings salty, umami richness.
• Salt and freshly ground black pepper: To taste.
• Fresh basil or parsley, for garnish: A fresh finish makes all the difference.

Let’s Get Cooking Step by Step

1. Cook your pasta according to the package directions in a large pot of well-salted water. But here’s the key: before you drain it, reserve at least 1 1/2 cups of the starchy pasta water. This liquid gold is crucial for our cream-free sauce. Set the drained pasta aside.
2. While the pasta cooks, heat a large skillet over medium heat. Scoop about 3 tablespoons of the oil from the sun-dried tomato jar into the skillet. Add the chopped onion and cook until it’s soft and translucent, about 5-7 minutes. Throw in the minced garlic and cook for just one more minute until it’s fragrant.
3. Add the sun-dried tomatoes (just the tomatoes, not the extra oil yet), broth, and Italian seasoning to the skillet. Let this simmer for about 5 minutes, allowing the flavors to meld together.
4. Carefully transfer the skillet contents to a blender. Blend until the mixture is completely smooth and creamy. Be careful blending hot liquids—hold the lid down with a towel!
5. Return the beautiful, smooth sauce to the skillet over low heat. Stir in the grated Parmesan cheese until it melts. The sauce will be thick.
6. Now, add the cooked pasta to the skillet. Begin adding the reserved pasta water, a 1/4 cup at a time, tossing the pasta constantly until the sauce coats every noodle in a light, silky layer. You may not need all the water, but it’s what creates that luxurious texture. Season generously with salt and pepper to taste.
7. Serve immediately, topped with more Parmesan and a sprinkle of fresh herbs.

Easy Weeknight Dinner Ideas

This pasta is a superstar all on its own, but if you’re looking for quick dinner ideas to round out the meal, it plays well with others. Keep it simple with a side of pre-washed greens tossed in a quick lemon vinaigrette. For a protein boost, stir in a can of drained chickpeas or some shredded rotisserie chicken when you add the pasta to the sauce. These easy meals come together in a flash, turning a simple pasta dish into a complete and satisfying feast.

Variations & Substitutions

One of the best things about this recipe is how adaptable it is. Honestly, if you have a picky eater who doesn’t love chunks of tomato, just blend the sauce a little longer for a completely smooth texture. Need a vegetarian option? Stick with vegetable broth. For a little kick, add a pinch of red pepper flakes with the garlic. You could also stir in a couple of handfuls of fresh spinach at the very end, letting it wilt in the residual heat. It’s your kitchen—make it work for you!

Pasta Cooking Techniques

The number one rule for great pasta dishes? Salt your water like the sea. It’s your one chance to season the pasta from the inside out. And don’t forget that pasta water! The starch released during cooking is a magical ingredient that helps emulsify the sauce, making it cling to the noodles. For this recipe, cooking the pasta just to al dente is perfect—it will have a slight bite and hold up better when tossed with the sauce.

Storage & Reheating

Leftovers will keep in an airtight container in the fridge for up to 4 days. The pasta will absorb the sauce, so when reheating, it’s best to do it gently on the stovetop over low heat. Add a splash of water, broth, or even a little milk to loosen the sauce back up. I don’t recommend freezing this one, as the texture of the sauce can become a bit grainy upon thawing.

Frequently Asked Questions

• Can I use sun-dried tomatoes that are not packed in oil? You can, but you’ll need to rehydrate them in hot water first, and you’ll have to substitute olive oil for the flavorful jarred oil, which will change the depth of flavor a bit.
• What other pasta shapes work well? Any short pasta with nooks and crannies is fantastic—fusilli, rigatoni, or shells are all great choices for holding onto the sauce.
• Is this one of those healthy dinner recipes I can make ahead? You can blend the sauce ahead of time and store it in the fridge for a day or two, which makes assembling your pasta dinner recipes even faster on a busy night.