Creamy Sundried Tomato Pasta (With Keto Option!)
This creamy, sundried tomato pasta hits all of the flavor notes and is our family favorite for pasta night! It's perfect for all seasons and delivers that "comfort" meal quality in only 30 minutes!
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.
Tried this recipe?Let us know how it was!