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A large pan with a creamy sun dried tomato pesto sauce mixed with orecchiette pasta garnished with fresh basil leaves on a white counter top.

Creamy Sun-Dried Tomato Pesto Pasta

Indulge yourself with this quick weeknight pasta that comes together in less than 10 minutes.
4.82 from 32 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Sauces, Side Dish
Cuisine Italian
Servings 2
Calories 417 kcal

Ingredients
  

  • ½ lb dried pasta of any desired shape
  • 3 oz jarred sun-dried tomato pesto
  • ½ cup heavy cream
  • 4 oz mascarpone cheese
  • tsp red pepper flakes
  • ½ cup pasta water to thin sauce
  • salt to taste
  • fresh basil for garnish
  • freshly grated parmesan for garnish

Instructions
 

  • Bring a large pot with water to boil, salt your pasta water once boiling and add pasta. Cook according to package directions
  • In a medium skillet over medium low heat, add pesto, heavy cream, mascarpone cheese and red pepper flakes. Stir until combined and mascarpone cheese has melted, then turn to low
  • Add ¼ -½ cup of pasta water that pasta is cooking in to thin the sauce. The amount you use depends on how thick or thin you want your sauce. Start with ¼ cup and add more if necessary (remember as it cools the sauce will thicken up).
  • Add your cooked pasta to your sauce, turn off the heat and stir to combine. Garnish with freshly grated parmesan and fresh basil

Video

Notes

 1. Always make sure to salt the water your pasta is cooking in. Taste the water, it should taste salty but not so salty that it is off putting. While the pasta is boiling, this is your only chance to season the pasta so please do so! 
2. You can always add more cream or less if desired and just add more pasta water to help coat the sauce to the pasta
 

Nutrition

Serving: 2Ounces dried pasta with sauceCalories: 417kcalCarbohydrates: 46.5gProtein: 8.8gFat: 21.1gSodium: 331mgPotassium: 12mgFiber: 2.5gCalcium: 50mg
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