Creamy Sundried Tomato Spinach Pasta
This pasta is so easy to make, can be kept vegetarian or great with chicken or prawns. It has a rich creamy sundried tomato sauce with little burst of sundried tomato
Servings: 4
Ingredients
- 2 cups dried pasta
- 2 tbsp butter
- 2 large cloves garlic minced
- 1/4 cup grated parmesan
- 3 cups baby spinach chopped
- 1/4 cup sundried tomato chopped
For the Sauce
- 1 cup milk
- 1 cup fresh cream
- 1/2 cup fresh basil
- 1/2 cup sundried tomatoes
Chicken
- 3 chicken breast cut in the middle
- 1&1/2 tsp Italian dried herbs
- 1 tsp garlic powder
- 2 tbsp light olive oil or vegetable oil
- salt
- pepper
Instructions
- Boil the pasta according to package instructions, until al dente. Must be cooked but firm, not mushy. Set aside a cup of the pasta water and drain the pasta
- Place the cream, milk, basil and sundried tomatoes in a blender and blend into a smooth paste. Set aside
- Heat two tablespoon butter in a pan and fry the garlic for a minute
- Mix in the sauce and the chopped spinach and allow it to heat through
- Cut the chicken breasts in halves, you will get 6 fillets. Mix the Italian herbs, garlic powder, salt and pepper together and rub it into the chicken. In a separate pan heat 2 tablespoon oil and fry the chicken for about a minute and a half on each side until cooked through, depending on how thick the chicken is
- Chop the chicken into cubes and mix it together with the pasta into the sauce. Add in some of the pasta water depending on the consistency of the sauce
- Mix in the parmesan. Add the chopped sundried tomatoes in and serve hot
Notes
- I always reserve pasta water to thin out my pasta sauce, it always makes the sauce silky and helps the pasta cling to the sauce
- You can add less cream if you wish
- I used the sundried tomatoes in oil but I did not use the oil, just the tomatoes. You an add a little bit of the oil to the sauce if you wish
- Instead of chicken you can keep this pasta vegetarian or you could add some prawns to it. Either way it tastes amazing