A quick and simple pasta dish with a creamy and flavorful cheesy sun-dried tomato sauce. This is the perfect weeknight dinner dinner – it’s ready in less than 30 min.
Penne pasta is tossed in a creamy sun-dried tomato filled sauce, topped with mozzarella cheese, and baked to perfection. Not to mention, it’s ready in less than 30 minutes.
This Cheesy Sun Dried Tomato Pasta is made from a roux (equal parts flour and fat) with the addition of shredded mozzarella and, of course, sun-dried tomatoes. I used traditional dairy Mozzarella, but feel free to substitute your favorite vegan mozzarella (my favorite is Violife).
How To Make Cheesy Sun Dried Tomato Pasta:
- In a small saucepan heat 2 tbsp sun-dried tomato oil over medium heat. Add garlic and cook for 1-2 minutes until light golden brown, stirring frequently to prevent burning. Add sun dried tomatoes, and a pinch of salt. Cook for 2 min more.
- Whisk in the flour until a thick paste is achieved. Cook flour for an additional minute to get rid of raw flour taste. Slowly whisk in milk until thoroughly combined. Cook for 4-5 min. until thickened and creamy. Take off the heat and stir in mozzarella. Continue stirring until cheese is completely melted (about another minute). Stir in salt, pepper, nutmeg, and red pepper flakes. Season more if needed.
- Cook and drain pasta according to pkg directions. Add back to the pot. Pour cheese sauce over the pasta and stir to combine. Add pasta to an 8×8″ baking dish. Sprinkle over more mozzarella. Broil on high for 3-4 min. until cheese is melted and top is slightly crispy.
- Serve pasta with a sprinkle of red pepper flakes, more fresh basil, and freshly ground black pepper.
Frequently Asked Questions:
Can I make this recipe vegan?
Definitely! Just substitute the mozzarella for your favorite vegan shredded mozzarella. My personal favorite is Violife.
Can I use any type of pasta?
Yes and no. I think a smaller, shorter pasta shape works best for holding the sauce, but theres nothing holding you back from trying any type of shape. My favorite for this recipe is penne and fusilli.
If you’re looking for more creamy pasta recipes, you’ll also love this Creamy Avocado Pasta, this Creamy Walnut White Sauce Pasta, and this Vegan Roasted Red Pepper Pasta.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A quick and simple pasta dish with a creamy and flavorful cheesy sun-dried tomato sauce. This is the perfect weeknight dinner dinner – it's ready in less than 30 min.
- 2 tbsp oil from sun-dried tomatoes
- 3 cloves of garlic, minced
- ¼ cup sun dried tomatoes, roughly chopped
- 3 tbsp all-purpose flour
- 1 cup non-dairy milk such as unsweetened almond
- 1 cup shredded mozzarella cheese
- ½ tsp black pepper
- ¼ tsp salt
- ¼ tsp ground nutmeg
- Pinch of red pepper flakes
- 8 oz. penne pasta
- ½ cup shredded mozzarella cheese
- 1 cup roughly chopped fresh basil
-
In a small saucepan heat 2 tbsp sun-dried tomato oil over medium heat. Add garlic and cook for 1-2 minutes until light golden brown, stirring frequently to prevent burning. Add sun dried tomatoes, and a pinch of salt. Cook for 2 min more.
-
Whisk in the flour until thouroughly combined – it will look clumpy and sort of dry, that's ok. Cook flour for an additional minute to get rid of raw flour taste. Slowly whisk in milk until thoroughly combined. Cook for 4-5 min. until thickened and creamy. Take off the heat and stir in mozzarella. Continue stirring until cheese is completely melted (about another minute). Stir in salt, pepper, nutmeg, and red pepper flakes. Season more if needed.
-
Cook and drain pasta according to pkg directions. Add back to the pot. Pour cheese sauce over the pasta and stir to combine. Add pasta to an 8×8" baking dish. Sprinkle over more mozzarella. Broil on high for 3-4 min. until cheese is melted and top is slightly crispy.
-
Serve pasta with a sprinkle of red pepper flakes, more fresh basil, and freshly ground black pepper.
