Easy, creamy sun-dried tomato pasta made with garlic, cream cheese, Parmesan, and a rich, flavorful sauce—ready in about 30 minutes for a simple yet special weeknight dinner.
This sun-dried tomato pasta combines familiar, pantry-friendly ingredients to create a velvety, satisfying sauce that clings to spaghetti. Garlic and butter build the savory base, sun-dried tomatoes add concentrated tomato flavor and a hint of sweetness, and cream cheese with grated Parmesan create a smooth, cheesy finish. The recipe is straightforward, family-friendly, and comes together in about 30 minutes—perfect for busy weeknights or a casual dinner that feels a little elevated.
What makes this dish work so well is the balance of textures and flavors: the silkiness of the cream cheese, the nutty saltiness of Parmesan, the bright bite from garlic, and the tangy richness of sun-dried tomatoes. If you prefer a milder tomato note or want a plain creamy pasta, you can omit the sun-dried tomatoes and still end up with a delicious, comforting sauce. For best results, serve the pasta immediately so the sauce remains glossy and silky.
Easy Sun-Dried Tomato Pasta with Cream Cheese
Ingredients
- 1 package spaghetti approximately 16 ounces
- ¼ cup butter
- ½ cup sun-dried tomatoes roughly chopped
- 2 garlic cloves roughly chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces cream cheese
- 1 cup reserved pasta water plus more as needed
- ½ cup milk
- ½ cup grated Parmesan cheese
Instructions
- Cook the spaghetti according to the package directions. Before draining, reserve at least 2 cups of the pasta water; set aside 1 cup for the sauce and keep extra in case you need to loosen the sauce later.
- While the pasta cooks, melt the butter in a large pot over medium heat until it foams gently.
- Add the chopped garlic and sun-dried tomatoes. Sauté for 2–3 minutes until the garlic is fragrant and the tomatoes soften. If your family enjoys a bolder tomato flavor, increase the amount of sun-dried tomatoes.
- Season the mixture with salt and black pepper to taste.
- Stir in the cream cheese. It may appear clumpy at first; continue stirring until it gradually melts and begins to incorporate into the sauce.
- Pour in the milk and the reserved 1 cup of pasta water, stirring to combine. Bring the mixture to a gentle simmer.
- Cook the sauce for a few minutes, stirring frequently, until it begins to thicken and become glossy.
- Add the grated Parmesan and stir until the sauce is smooth and evenly combined.
- Toss the cooked spaghetti into the sauce, coating the noodles thoroughly. If the sauce feels too thick, add a splash more reserved pasta water until you reach the desired consistency.
- Serve immediately while warm, garnished with extra Parmesan or fresh herbs if desired.
Notes
If you are not serving the pasta right away, keep the cooked spaghetti and the sauce separate. Pasta will continue to absorb sauce as it sits and can dry out. To reheat, warm the sauce gently and stir in reserved pasta water or a splash of milk to restore creaminess, then combine with the pasta.
Substitutions and tips: swap cream cheese for mascarpone for a slightly sweeter, silkier texture, or use half-and-half instead of milk for a richer sauce. Add cooked chicken, shrimp, or sautéed vegetables to make a heartier main course. Reduce salt if your sun-dried tomatoes are packed in oil and already seasoned.
Storage: Refrigerate leftovers in separate airtight containers for up to 3 days. Reheat gently on the stovetop over low heat, adding a little water or milk to loosen the sauce as needed.
Recipe by Faigy Murray | My Kitchen My Studio