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🍝 Creamy Tuscan Pasta with Sun-Dried Tomatoes and Basil Pesto

580 kcal · 25 min · 4 servings

Ingredients

• 320 g Penne Pasta
• 150 g Sun-dried tomatoes in oil (drained)
• 200 g Cream cheese (cooking cream type)
• 40 g Basil pesto
• 2 Stück Garlic cloves (chopped)
• 30 g Parmesan (grated)
• 10 ml Olive oil
• nach Bedarf Salt and pepper

Instructions

1. 1. Boil the water for the pasta in a large pot. Add salt and cook the penne al dente (slightly firm to the bite) according to package instructions. Reserve 100 ml of the pasta water.
2. 2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant, being careful not to brown it.
3. 3. Add the drained sun-dried tomatoes to the skillet. Sauté for 2 minutes until they become slightly soft and release their flavors.
4. 4. Reduce heat to low. Stir in the cream cheese and basil pesto into the skillet. Stir continuously until the cheese mixture is melted and smooth.
5. 5. Add the drained pasta to the skillet with the sauce. Gradually add the reserved pasta water until a creamy consistency forms. Season with salt and pepper.
6. 6. Remove the skillet from the heat. Sprinkle the pasta with grated Parmesan. Serve hot immediately.

Nutrition per serving

• kcal: 580
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 65 g