Dwardcooks Sun-Dried Tomato Alfredo

  • Author: Ed
  • Yield: 8 people 1x


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)


  1. Spray a pan with cooking spray and saute garlic for about 30 seconds. Add 6 cups of cashew milk and bring to a boil.
  2. 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.
  3. 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.
  4. Add cream cheese and tomato paste and mix until melted.
  5. Stir parmesan into the pasta until fully melted.
  6. 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.