Sun-dried tomato alfredo is a one-pot dream that comes together in less than 15 minutes, is hearty and satisfying, and guaranteed to be a family favorite.
This recipe is a twist on my original one-pot alfredo and adds the sweet and bright flavor of tomatoes with a pantry staple: sun-dried tomatoes. This recipe, using Barilla Plus Protein Pasta, is only 8 WW SP a serving for 9oz., and it’s totally indulgent and creamy.
I never had sun dried tomatoes growing up. The only time I even came across them was when we went to the King of Prussia Mall (aka the fancy mall) and ate the free sample pasta from the food court bistro (clearly the fanciest of all food court shops).
I’m not kidding--I thought they were the height of luxury because we never actually ate at that bistro shop only tried the samples. I still think sun dried tomatoes are classy as heck.
If you’ve never tried them before because you too thought they were out of your league classy, they are super easy to work with and pretty cheap.
Oil Packed vs. Dry
Sun-dried tomatoes are always in my pantry these days. I buy them from Whole Foods or Trader Joes, and they are great in cream sauces like this because of how much flavor they add to a dish.
These tomatoes are sweet and a little tart, and the tomatoes are packed with such a strong tomato flavor. If you’ve never worked with them before, they are really easy and last practically forever.
You do need to make sure you buy the right kind for this recipe, although oil and dry have their purposes, I use dry-packed ones for this.
You can use the oil in a marinade or salad dressing, but my favorite way to use them is to add both tomatoes and oil to fresh pasta with a little bit of cheese. The tomatoes packed in oil are preserved differently so they are good to go right away, and can be easily added to salads,
Same Alfredo, but make it classy
I start this sun-dried tomato alfredo the same way I start my one pot alfredo, with a little bit of garlic cooked for about 30 seconds before adding the cashew milk. It’s just enough garlic flavor to make this not a one-note cheese dish.
You’re going to boil the pasta directly in the cashew milk and sun-dried tomatoes. I do 6 of the seven cups of cashew milk for one box of pasta (I always cook with Barilla Plus Protein which is 5sp a serving).
Once the pasta is just slightly undercooked (about 6 minutes), you’re going to add the tomato paste and cup of cashew milk mixed with the flour. The already thickening sauce will get much thicker as the flour cooks.
First, add the cream cheese. It’s my secret for all creamy sauces like mac and cheese. Once that’s melted, make it rain parmesan. 4 oz of freshly grated parmesan seems like a lot, but it tastes incredible so don’t skimp.
If your sauce gets a little too thick, feel free to add a little more cashew milk.
Depending on your salt preference, you may want to add a little bit of salt at the end; because
Taste the sauce then make your decision. I say to do this at the very end because parmesan is a salty cheese. Wait until everything is mixed, taste, and decide then.
I usually know the sauce is going to be a knock out when I’ve “tested” the sauce about 5 times in a row without changing anything--maybe after also dipping bread directly in it. Like, several pieces of bread. This stuff is great.
Done in 15 minutes, this sun-dried tomato alfredo is a fresh twist on a comfort food classic. This creamy tomato pasta is a one-dish that your family will love. At 8 WW SP a serving (9 oz serving), this is an indulgent but point friendly pasta dish perfect for any weeknight.
- 14.5 oz Barilla Plus Protein Pasta (one box)
- 7 cups cashew milk unsweetened
- 4 oz parmesan freshly grated
- 2 cloves garlic minced
- 3 oz sun-dried tomatoes (dry--not packed in oil)
- 1/4 cup flour
- 1 oz 1/3 fat cream cheese
- 2 tbsp tomato paste
- kosher salt & pepper
- parsley (for garnish and optional)
- Spray a pan with cooking spray and saute garlic for about 30 seconds. Add 6 cups of cashew milk and bring to a boil.
- Once cashew milk is boiling, add pasta and the sun-dried tomatoes and cook about 2 minutes under the box’s directions. Reduce heat to low once cooked.
- Combined flour and remaining cup of cashew milk. Stir well with a fork, or combine in a jar and shake to mix. Pour flour + milk combo into pasta.
- Add cream cheese and tomato paste and mix until melted.
- Stir parmesan into the pasta until fully melted.
- Taste sauce and add salt and pepper depending on taste preference--I added a big pinch of kosher salt. Garnish with some fresh parsley if you're feeling extra fancy.
As always, I love seeing you all make my recipes! Make sure to tag me @dwardcooks and use the hashtag #dwardcooks. If you're looking for other Italian Classics, try my Chicken Parmesan, Italian Sausage Pasta Bake, and my Classic One Pot Alfredo!