There’s something truly comforting about a bowl of creamy pasta, especially when it’s packed with vibrant vegetables and rich flavors. This Creamy Sun-Dried Tomato Pasta with Bell Peppers and Asparagus is a dish that feels like a warm hug on a plate. The creamy sauce, infused with sun-dried tomatoes, coats each strand of pasta beautifully, while the sautéed bell peppers and asparagus add a delightful crunch and fresh contrast.
This recipe is perfect for busy weeknights when you want something satisfying yet easy to prepare. It’s also a great way to incorporate more veggies into your meals without sacrificing indulgence. The combination of sweet bell peppers, slightly crisp asparagus, and tangy sun-dried tomatoes creates a harmony of flavors that will make this dish a favorite at your table.
Why You’ll Love This Recipe
- Quick & Easy – This dish comes together in just about 30 minutes, making it perfect for a busy day.
- Rich & Creamy – The luscious sun-dried tomato sauce clings to every bite of pasta.
- Packed with Veggies – Asparagus and bell peppers add color, texture, and nutrients.
- Family-Friendly – Even picky eaters will love the creamy, cheesy goodness!
- Customizable – Add your favorite protein, swap veggies, or try different pasta shapes.
Ingredients You’ll Need
For the Pasta:
- 12 oz pasta (penne, fettuccine, or your choice)
For the Creamy Sun-Dried Tomato Sauce:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 1 ½ cups heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup asparagus, chopped into 1-inch pieces
For Garnish (Optional):
- Fresh basil, chopped
- Extra Parmesan cheese
How to Make Creamy Sun-Dried Tomato Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve ½ cup of pasta water—this will help loosen the sauce later if needed. Drain and set aside.
Step 2: Sauté the Vegetables
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers and asparagus, and sauté for about 5-7 minutes, until the vegetables are tender-crisp. Remove from the skillet and set aside.
Step 3: Make the Creamy Sun-Dried Tomato Sauce
In the same skillet, add a bit more olive oil if needed, then sauté the minced garlic for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes, followed by the heavy cream, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Let it simmer for 2-3 minutes, allowing the flavors to blend.
Step 4: Add the Cheese & Pasta
Reduce the heat to low and stir in the Parmesan cheese, letting it melt into the sauce. If the sauce seems too thick, add some of the reserved pasta water a little at a time to reach your desired consistency.
Step 5: Combine Everything
Return the cooked pasta and sautéed vegetables to the skillet, tossing everything together to coat the pasta evenly in the creamy sauce. Cook for another 1-2 minutes until everything is heated through.
Step 6: Garnish & Serve
Remove from heat and garnish with fresh basil and extra Parmesan cheese, if desired. Serve immediately and enjoy this creamy, flavorful pasta!
Helpful Tips
- Choose the Right Pasta – Short pasta like penne, rigatoni, or farfalle holds onto the creamy sauce well. If using long pasta like fettuccine or spaghetti, be sure to toss it well so the sauce coats every strand.
- Don’t Overcook the Vegetables – You want the bell peppers and asparagus to be tender but still slightly crisp for the best texture.
- Adjust the Spice Level – The red pepper flakes add a slight kick, but you can omit them if you prefer a milder dish.
- Use High-Quality Sun-Dried Tomatoes – Look for sun-dried tomatoes packed in oil for a richer, more intense flavor.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Notes
- You can swap the heavy cream for half-and-half or a dairy-free alternative if you prefer a lighter version.
- Feel free to add protein like grilled chicken, shrimp, or tofu to make it even heartier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to revive the sauce.
Nutritional Information (Per Serving)
Approximate values
- Calories: 520
- Protein: 15g
- Carbohydrates: 58g
- Fat: 25g
- Fiber: 5g
- Sugar: 6g
Frequently Asked Questions
Can I Make This Dish Vegan?
Yes! Swap the heavy cream for coconut milk or cashew cream, and use a dairy-free Parmesan substitute.
What Other Vegetables Can I Use?
Zucchini, spinach, cherry tomatoes, or mushrooms would all be delicious additions to this pasta.
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare the sauce and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove before tossing with pasta.
How Do I Prevent the Sauce from Getting Too Thick?
If the sauce thickens too much while sitting, just stir in a little reserved pasta water or warm milk to loosen it up.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm on the stove over low heat with a splash of milk or cream to bring back the creamy consistency.
- Freezing: The sauce can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.
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Conclusion
This Creamy Sun-Dried Tomato Pasta with Bell Peppers and Asparagus is the ultimate comfort food, bringing together creamy, cheesy goodness with fresh, vibrant veggies. Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress. The best part? It’s quick, easy, and can be customized to your liking.
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Creamy Sun-Dried Tomato Pasta with Bell Peppers and Asparagus
Description
There’s something truly comforting about a bowl of creamy pasta, especially when it’s packed with vibrant vegetables and rich flavors. This Creamy Sun-Dried Tomato Pasta with Bell Peppers and Asparagus is a dish that feels like a warm hug on a plate. The creamy sauce, infused with sun-dried tomatoes, coats each strand of pasta beautifully, while the sautéed bell peppers and asparagus add a delightful crunch and fresh contrast.
This recipe is perfect for busy weeknights when you want something satisfying yet easy to prepare. It’s also a great way to incorporate more veggies into your meals without sacrificing indulgence. The combination of sweet bell peppers, slightly crisp asparagus, and tangy sun-dried tomatoes creates a harmony of flavors that will make this dish a favorite at your table.
Ingredients
For the Pasta:
- 12 oz pasta (penne, fettuccine, or your choice)
For the Creamy Sun-Dried Tomato Sauce:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 1 ½ cups heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup asparagus, chopped into 1-inch pieces
For Garnish (Optional):
- Fresh basil, chopped
- Extra Parmesan cheese
Instructions
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve ½ cup of pasta water—this will help loosen the sauce later if needed. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers and asparagus, and sauté for about 5-7 minutes, until the vegetables are tender-crisp. Remove from the skillet and set aside.
In the same skillet, add a bit more olive oil if needed, then sauté the minced garlic for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes, followed by the heavy cream, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Let it simmer for 2-3 minutes, allowing the flavors to blend.
Reduce the heat to low and stir in the Parmesan cheese, letting it melt into the sauce. If the sauce seems too thick, add some of the reserved pasta water a little at a time to reach your desired consistency.
Return the cooked pasta and sautéed vegetables to the skillet, tossing everything together to coat the pasta evenly in the creamy sauce. Cook for another 1-2 minutes until everything is heated through.
Remove from heat and garnish with fresh basil and extra Parmesan cheese, if desired. Serve immediately and enjoy this creamy, flavorful pasta!
Notes
- You can swap the heavy cream for half-and-half or a dairy-free alternative if you prefer a lighter version.
- Feel free to add protein like grilled chicken, shrimp, or tofu to make it even heartier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to revive the sauce.