Pasta with creamy sun dried tomato sauce is full of flavor and color! This is a wonderful meal for summer or anytime of year!
Yesterday I showed you my oven-dried tomatoes, and today I’m going to share a delicious way to eat them!
Is there anything better than pasta with creamy sun dried tomato sauce and spinach, mushrooms, and garlic? A big bowl heaped with noodles topped with flavorful sauce…can you say comfort food?
I love using my oven to dry out tomatoes so that they can be used in recipes. Oven drying them really deepens the tomato flavor, and they added so much to this sauce. If you have any cherry tomatoes lying around, you should really try drying them. They are delicious. And their little wrinkly bodies catch all the creamy sauce and make each bite extra delicious.
This pasta with creamy sun dried tomato sauce is dairy free, but if you are able to eat dairy, feel free to use regular milk, and then top this with a good sprinkle of parmesan cheese.
If you don’t like mushrooms, you can leave them out! Go ahead and add more spinach, or some fresh basil, or even some chopped zucchini if you wish. This pasta is delicious, and there is room for variation if you want to make this recipe your own.
Pasta with Creamy Sun Dried Tomato and Mushroom Sauce.
Creamy and comforting pasta with a flavorful sun dried tomato sauce.
- 16 ounces gluten free spaghetti cooked according to package directions
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 Tablespoon olive oil
- ½ cup white wine
- 2 Tablespoons gluten free flour blend
- ½ cup sun-dried tomatoes or oven-dried
- 2 cups sliced mushrooms
- 1 ½ cups non-dairy milk
- 3 cups spinach leaves torn, plus more for garnish
- 1 teaspoon sea salt
- ⅓ teaspoon garlic powder
- ½ teaspoon pepper
In a large pan, cook the onion and garlic in the olive oil over medium heat.
Once the onion softens, about 7 minutes, add the white wine and mushrooms, and stir.
Let the mushrooms cook for a few minutes until they start to soften, then add the gluten free flour blend and stir again.
Add the oven-dried tomatoes and the non-dairy milk. Stir constantly until the sauce begins to thicken.
Add the spices and the spinach leaves, and mix together until the spinach wilts.
Serve over hot pasta and top with sliced fresh spinach.
Add more salt and pepper if desired.
I used gluten free spaghetti for this recipe – this time I used the Barilla brand. Other good brands of gluten free pasta include Jovial, Ancient Harvest, and Tinkyada. Most of these brands can be found at Whole Foods, Kroger, or other health food stores.
If you are new to gluten free pasta, here’s a tip: you really have to stir the pasta frequently when you are boiling it, otherwise it sticks together and is very hard to separate.
This cream sauce doesn’t take too long to put together at all, and it can all be done in one pot. Simple, healthy, and delicious comfort food with minimal clean up. Hooray! Because it’s fall now, and don’t we all need a nice bowl of pasta with a creamy sauce?