Friday, August 8, 2014

Creamy Sun Dried Tomato Pasta

Don't you love when you make something and then because it's tastes so incredible, you eat it for lunch every. single. day until it is gone.  

And even then, you wish you had more? 

That's how I felt/acted with this pasta.  I would look forward to lunchtime (more than usual) because I could not wait to devour another bowlful of the creamy sun-dried tomato pasta.  

Creamy Sun Dried Tomato Pasta


1 pound bow tie noodles, cooked
4 tablespoons butter
4 garlic cloves, minced
1/2 tablespoon dried basil
8 ounces cream cheese, softened and diced into 8 pieces
8 ounce jar sun dried tomatoes, rinsed, drained and chopped
2 cups milk
6 ounces Parmesan cheese, grated (about 2 cups)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Diced fresh tomatoes and fresh basil for topping (optional) 


Cook noodles according the package and toss with a bit of olive oil.  Set aside while you make the sauce. 

In a skillet, melt butter over a medium heat.  Add the garlic and cook for about 2 minutes stirring constantly.  Do not let the garlic burn.  Stir in the dried basil.  Add the cream cheese and stir constantly with a whisk until the mixture is smooth. Stir in the sun dried tomatoes. 

Over medium heat, gradually add the milk about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.  Stir in the Parmesan cheese, salt and pepper. 

Continue stirring until the cheese is melted and the sauce is the desired consistency. 

Pour in cooked, hot noddles and drool away!

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