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.
Ingredients
- 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
Instructions
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In a large pan, cook the onion and garlic in the olive oil over medium heat.
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Once the onion softens, about 7 minutes, add the white wine and mushrooms, and stir.
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Let the mushrooms cook for a few minutes until they start to soften, then add the gluten free flour blend and stir again.
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Add the oven-dried tomatoes and the non-dairy milk. Stir constantly until the sauce begins to thicken.
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Add the spices and the spinach leaves, and mix together until the spinach wilts.
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Serve over hot pasta and top with sliced fresh spinach.
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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?
Follow along:
Cindy Campbell
Overall it looks good but way too much vinegar taste I’m not sure but maybe my white vinegar was old or 1/2 Cof it makes the whole dish taste like vinegar I think it’s super healthy next time I’ll try with about 1/4 of vinegar it calls for and I usually like vinegar
Kelly Roenicke
There isn’t any vinegar listed in this recipe, just white wine.
Christie
It was absolutely delicious. I added asparagus!
Susan Baker
Thank you for sharing your recipe. We enjoyed this. Followed the instructions as written. I appreciate how you take time to break down recipes for us who have food sensitivity.
Kelly Roenicke
So glad you liked it! Thanks for letting me know!
Mimi
Hiya Kelly, this looks amazing and I cant wait to try it! Is there anything I can substitute for the almond milk as I am allergic?
Thank you x
Kelly
Of course! Any milk will work!
nori
Vegetarian version on spoonlickin.com
tworaspberries
this looks AH-mazing! my mouth is watering yummm ;-)
Kelly
Thanks!
Jay
I just made this for my family tonight! it was a huge hit! I did use Quinoa Flour instead of the “GF Flour”, and used Zucchini noodles. I would make it again! very easy! Great Recipe! Thank you :)
Kelly
Awesome! Thanks for letting me know! Good idea with the zucchini noodles!
Louise Humphris
I made this last night. I used Zucchini noodles. It was very tasty & easy to prepare. Thanks for sharing
olivia - Primavera Kitchen
Now, you make me miss sun dried tomatoes. I have to make some. Glad you posted a tutorial teaching how to make them. What a delicious dish. Love this ;-)
Dannii @ Hungry Healthy Happy
You had me at sun-dried tomatoes. Even better that it has wine in it. Everything is better with wine, right?
Julia
MMMM! That tomato mushroom sauce sounds amazing! I love adding wine to sauces, and I could easily see this recipe being a go-to! So flavorful and comforting!
Sarah@wholeandheavenlyovencom
Oh, gosh. This pasta has COMFORT written all over it! That creamy sauce looks like pure perfection. :)
Meredith @ Unexpectedly Magnificent
Pasta + cream sauce + sun-dried tomatoes = my kind of meal. This looks absolutely scrumptious! I want it right now—even if that makes it breakfast, ha ha! ;)
Natalie @ Tastes Lovely
I am so excited it’s pasta season! I have missed comfort foods, and can’t wait to swirl some noodles around my fork! Those sun dried tomatoes must make this pasta to die for. Pretty pictures as always!
Caitlin
Wow this looks way too good to be gluten and dairy free! I miss creamy sauces so much, but this looks like it would be just as tasty. Can’t wait to try it!
Kara Lydon, RD
Looks amazing! I love that you made a cream sauce with almond milk. I’ll definitely be trying this one! Pinned!
EA-The Spicy RD
So yummy!! I am looking for more vegetarian ideas for my daughter, and although she’s not a fan of mushrooms, I think she would totally dig the cream sauce :-) Pinning and will try soon!
Kelly
Oh good! Let me know if you try it!
Karen @ Lushious Eats
This pasta looks amazing! I love how you created the sauce, I really like using almond milk with pasta. Super delicious!
Kelly
Thank you, Karen!