Hi friends! We are nearing Christmas and as schedules become hectic, it can be really difficult to find the time to make a comforting meal. I won’t lie, we have been doing a lot of frozen meals for us and the kiddos. Just remember that this time of year is so important to slow down and enjoy a nice meal with family and friends.
This recipe is hands down my favorite pasta recipe of all times. The sauce is my go-to sauce for my homemade mushroom ravioli (which I will be doing a recipe for at some point, I promise!) The sauce pairs beautifully with any pasta that you’d like. I used linguine for this recipe as my kids love it, but you can even make this keto.. YUP! You can use keto pasta for a delicious keto meal. I absolutely love the Keto Pasta from Wholesome Provisions. You can find it here! It is truly delicious pasta and it tastes SO incredibly similar to real pasta and it doesn’t taste like cardboard like other keto pastas. You can also use spaghetti squash if you’d prefer.
The great part about this recipe is that it only takes 30 minutes to make. It is SO easy! Trust me, you’re going to love this! All of my 4 kids love this recipe and they can be so incredibly picky.. this one is a winner for all of us!
Creamy Sundried Tomato Pasta (With Keto Option!)
Equipment
- 1 Blender or Food Processor
Ingredients
- 1 lb linguine or keto pasta
- 3 cups chicken or vegetable stock
- 4 ounces cream cheese
- 12 sundried tomatoes dried, not in oil
- 1 tsp salt and pepper or to taste
- 1 tbsp olive oil or butter
- 1 small onion diced
- 1 tbsp garlic minced
- 1 lb sweet italian sausage cooked and sliced. (omit if vegetarian.)
- 8 ounces mushrooms sliced
- 1 package spinach organic if possible
- 1 lemon juiced
- 1/4 cup romano cheese grated
Instructions
- Gather and prep ingredients and cook sausage if sausage isn't already cooked. This will make it easier for the meal to come together quickly!
- In a medium bowl, hydrate sundried tomatoes in 3 cups of chicken stock with 1 tsp each of salt and pepper. Do this by heating in the microwave for 1 minute. Reserve 4 sundried tomatoes to dice and throw in the dish at the end.
- Cook pasta according to package directions.
- While pasta cooks, in a blender or food processor, blend chicken stock and sundried tomatoes until smooth.
- In a large skillet, heat oil or butter, then sauté onions and mushrooms until onions are translucent and mushrooms are browned and softened. Then add garlic. Cook for 1 minute longer.
- Add sundried tomato sauce to skillet. Cook for 2-3 minutes, then add COOKED and sliced sausage. Cook until sausage is heated through. Then add spinach and stir until wilted.
- Add your cooked spaghetti and toss to distribute everything.
- Chop remaining sundried tomatoes and top the pasta with them. Then add your lemon juice, cheese, and mix through.
- Serve with extra cheese and torn basil leaves.
