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- 12 ounces pasta (penne or fusilli works great) - 1 cup sun-dried tomatoes, packed in oil, drained and chopped - 1 cup fresh basil, roughly chopped - 4 cloves garlic, minced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 cup heavy cream or a dairy-free alternative - 1 teaspoon red pepper flakes (optional, for heat) - ½ cup grated Parmesan cheese or nutritional yeast for a vegan option - 1 teaspoon salt - 1 teaspoon black pepper This recipe shines with its main ingredients. The pasta gives the dish its body. Sun-dried tomatoes add a sweet, tangy flavor. Fresh basil brings a burst of green freshness. In the pantry, garlic and olive oil kick off the cooking with rich aromas. Vegetable broth serves as a flavorful base. For creaminess, you can use heavy cream or a dairy-free option. Seasonings elevate the taste. Red pepper flakes add a nice kick if you want heat. Parmesan cheese or nutritional yeast offers a savory finish. Salt and black pepper round out the dish beautifully. Each ingredient plays a role in making this one-pot pasta a delight. Enjoy the vibrant flavors and simple prep! To start, heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Once the oil is warm, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells good, but be careful not to burn it. Next, add 1 cup of chopped sun-dried tomatoes. Stir them together for another minute. This step helps blend the flavors and creates a tasty base for your pasta. Now, pour in 4 cups of vegetable broth. Bring the mix to a boil. Then, season with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of red pepper flakes if you want a bit of heat. Add 12 ounces of your chosen pasta, like penne or fusilli. Stir well to combine everything. Lower the heat to medium-low and cover the pot. Cook for about 10–12 minutes, stirring occasionally. You want the pasta to be al dente and most of the liquid absorbed. Once the pasta is ready, reduce the heat further. Gently fold in 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Stir until everything becomes creamy and well mixed. Finally, add 1 cup of roughly chopped fresh basil. Stir it through the pasta for about one more minute to wilt the basil. Taste the dish and adjust the seasoning if you need to. Then, remove it from the heat and enjoy your delicious pasta! - To cook pasta al dente, follow the package instructions carefully. Check the pasta a minute early to ensure it stays firm. - To prevent burning garlic, keep the heat medium and watch it closely. Stir often for even cooking. - For a beautiful finish, garnish your dish with fresh basil. A drizzle of olive oil adds flavor and a nice sheen. - Serve in bowls, and sprinkle a bit of Parmesan cheese on top for extra taste. - To boost flavors, try adding extra herbs like oregano or thyme. A pinch of smoked paprika can also add depth. - If you like heat, increase the red pepper flakes for a spicier kick. This small change can make a big difference. {{image_2}} To make this dish dairy-free, you can easily swap out the heavy cream and cheese. Use a dairy-free cream, like cashew or coconut cream. For the cheese, try nutritional yeast. It adds a nice cheesy flavor without any dairy. If you want extra protein, you can add chicken, shrimp, or beans. Cook chicken or shrimp in the pot before adding garlic. For beans, mix them in with the pasta. Each option makes the dish heartier and more filling. You can add seasonal vegetables for more color and nutrients. Spinach wilts nicely into the pasta. Zucchini brings a fresh crunch. Just chop them up and toss them in when you add the pasta. This adds flavor and makes the meal healthier. To store leftovers, let the pasta cool first. Place it in a clean, airtight container. Keep it in the fridge for up to three days. This helps keep the flavors fresh. When you’re ready to eat, check for any signs of spoilage. If it smells off or looks strange, it’s best to throw it away. You can freeze this pasta dish too! First, let it cool completely. Then, place it in a freezer-safe bag or container. Make sure to remove as much air as possible. This keeps the pasta from getting freezer burn. You can freeze it for up to three months. Label the bag with the date so you know when to use it. To reheat, use the stove or microwave. If using the stove, add a splash of broth or water to help it heat evenly. Stir often to avoid sticking. For the microwave, place it in a bowl with a lid. Heat in short bursts, stirring in between. This keeps the pasta creamy and tasty. Avoid reheating more than once for the best quality. You can store this pasta in the fridge for about three days. Make sure to keep it in an airtight container. This helps keep the flavors fresh and tasty. If you want to enjoy it later, just reheat it on the stove or in the microwave. Yes, you can prepare this dish ahead of time. Cook the pasta, then let it cool. Place it in the fridge until you're ready to eat. When you're ready, reheat it gently on the stove. Add a little water or broth to keep it moist. If you don’t have sun-dried tomatoes, you can use roasted red peppers or fresh tomatoes. Roasted red peppers give a sweet taste, while fresh tomatoes add brightness. Each option changes the flavor a bit, but they all work well in this dish. This blog post covered how to make One-Pot Sun-Dried Tomato Basil Pasta. We explored main ingredients like pasta, sun-dried tomatoes, and fresh basil. We shared tips on cooking, flavor enhancements, and serving suggestions. You learned about variations for dairy-free options and protein additions. Finally, we discussed proper storage and reheating methods. Cooking can be fun and easy. Enjoy this dish and feel free to make it your own!

One-Pot Sun-Dried Tomato Basil Pasta

Indulge in a creamy, flavorful One-Pot Sun-Dried Tomato Basil Pasta that's sure to impress! This simple recipe combines pasta, sun-dried tomatoes, and fresh basil for a hearty meal ready in just 25 minutes. Perfect for busy weeknights or a cozy dinner! Dive into this easy dish that’s loaded with flavor and comfort. Click through for the full recipe and step-by-step instructions to create a delicious one-pot wonder that everyone will love!
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Ingredients
  

12 ounces pasta (penne or fusilli works great)

1 cup sun-dried tomatoes, packed in oil, drained and chopped

4 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or a dairy-free alternative

1 teaspoon red pepper flakes (optional, for heat)

1 cup fresh basil, roughly chopped

1 teaspoon salt

1 teaspoon black pepper

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

    Add the chopped sun-dried tomatoes and stir for another minute to combine the flavors.

      Pour in the vegetable broth and bring to a boil. Season with salt, pepper, and red pepper flakes (if using).

        Add the pasta to the pot and stir well. Reduce the heat to medium-low and cover the pot. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

          Lower the heat, and gently fold in the heavy cream and grated Parmesan cheese. Stir until everything is well combined and creamy.

            Finally, add the chopped basil and stir through the pasta. Allow it to cook for an additional minute to wilt the basil.

              Taste and adjust seasoning if necessary. Remove from heat.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve the pasta in bowls, garnished with additional fresh basil and a sprinkle of Parmesan cheese on top for an appealing finish. Drizzle a bit of olive oil over the surface for added flavor and shine. Enjoy!