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For this creamy one-pot sun-dried tomato basil pasta, you will need: - 12 ounces pasta (fusilli or penne works well) - 1 cup sun-dried tomatoes (in oil, chopped) - 4 cups vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free option - 4 cloves garlic, minced - 1 cup fresh basil leaves, chopped (plus extra for garnish) - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 1 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative) - 2 tablespoons olive oil If you want to make this dish vegan, you can swap heavy cream for coconut cream. You can also use nutritional yeast in place of Parmesan cheese. For gluten-free options, choose gluten-free pasta. This pasta dish is flexible, so feel free to use what you have on hand. Using fresh herbs can greatly enhance the flavor of this dish. Fresh basil adds a bright taste that dried basil simply cannot match. Dried herbs are fine in a pinch, but fresh herbs bring more aroma and a vibrant color. Always add fresh herbs at the end of cooking to keep their flavor bold. Start by gathering all your ingredients. This makes cooking easy and fun. Chop the sun-dried tomatoes finely. Use tomatoes that come in oil for extra flavor. Next, peel and mince the garlic cloves. You want them nice and small. This helps release their strong taste. In a large pot, heat two tablespoons of olive oil over medium heat. Add the minced garlic and sauté it for about one minute. You want the garlic to smell great but not brown. Then, add the chopped sun-dried tomatoes. Stir them for two more minutes. This helps them soften and share their flavor. Pour in four cups of vegetable broth and bring it to a boil. Once boiling, add twelve ounces of pasta, one teaspoon of oregano, and red pepper flakes. Stir well and cook the pasta for about 8 to 10 minutes until it's al dente. Once the pasta cooks, lower the heat. Pour in one cup of heavy cream or coconut cream. Mix it in well and let it simmer for 2 to 3 minutes. The sauce will thicken a bit. Now, stir in one cup of grated Parmesan cheese. If you want a vegan option, use nutritional yeast instead. Add half of the fresh basil leaves and mix until the cheese melts. Taste the sauce. Add salt and pepper as needed. If the sauce is too thick, pour in a little more broth. Let it sit for a couple of minutes before serving. Garnish with the leftover basil and enjoy your creamy pasta dish! To stop pasta from sticking, use enough water. For each pound of pasta, use at least 4-6 quarts of water. Once the water boils, add salt. This adds flavor and helps keep the pasta from sticking. Stir the pasta within the first few minutes of cooking. A quick stir helps separate the pasta. You can also add a splash of olive oil to the water. This can help reduce sticking. Red pepper flakes add a nice kick. Start with one teaspoon for mild heat. If you want more spice, add extra flakes. Taste as you add. This way, you control the heat. Remember, you can always add more later, but it's hard to take it out. If you want a milder dish, skip the flakes or use less. To get a creamy sauce, use heavy cream or coconut cream. When you add it, stir well to mix. Let it simmer for a few minutes. This helps thicken the sauce. If it gets too thick, add more vegetable broth. This keeps the sauce creamy and smooth. Mixing in cheese also helps add creaminess. Make sure to mix until the cheese melts fully. This gives you a rich and velvety texture. {{image_2}} You can make your creamy one-pot pasta more filling by adding protein. Chicken or shrimp works great. Cook them first in the pot, then add garlic and sun-dried tomatoes. For a plant-based option, try chickpeas or tofu. Both add protein and texture. Just make sure to season them well for extra flavor. Adding vegetables boosts nutrition and flavor. Spinach, zucchini, or bell peppers are perfect. You can toss them in when you add the pasta. They will cook quickly and blend well with the creamy sauce. Try broccoli for a crunch or peas for sweetness. This keeps your dish vibrant and healthy. While fusilli and penne are excellent choices, you can use other pasta shapes too. Bowties or rotini can add fun to your plate. Each shape holds sauce differently, giving you a new taste experience. Whole wheat or gluten-free pasta are also options for different diets. Choose what you love! Store your creamy sun-dried tomato basil pasta in an airtight container. Allow it to cool before sealing. It keeps well in the fridge for up to three days. I recommend dividing it into smaller portions. This way, you can reheat just what you want. When reheating, add a splash of vegetable broth or cream. This helps restore the sauce's creaminess. Heat it gently on the stove over low heat. Stir often to prevent sticking. You can also microwave it, but add liquid first. This keeps it moist and tasty. You can freeze this pasta for up to three months. Use freezer-safe containers or bags. Make sure to cool it completely before freezing. When ready to eat, thaw it overnight in the fridge. Reheat gently, adding a bit of liquid to keep it creamy. Yes, you can use gluten-free pasta. Just choose a brand you like. Cook it according to the package instructions. The dish will still taste great! To make it dairy-free, use coconut cream instead of heavy cream. Also, swap Parmesan cheese for nutritional yeast. This keeps the creaminess and adds a nice flavor. You can use parsley, thyme, or oregano. Each herb gives a different taste. Experiment with what you love or have on hand. This dish keeps well for about 3-4 days in the fridge. Store it in an airtight container for best results. Yes, you can make this dish in advance. Just store it in the fridge. Reheat on the stove or in the microwave before serving. To sum up, we covered key ingredients for your dish, including substitutions and fresh herbs. I shared step-by-step instructions for easy cooking and tips to prevent sticking and adjust flavors. We also discussed tasty variations and how to store leftovers effectively. In the end, you have all you need to create a delicious, fulfilling meal. Enjoy experimenting with these ideas to make the dish your own. Happy cooking!

Creamy One-Pot Sun-Dried Tomato Basil Pasta

Indulge in a deliciously easy meal with this creamy one-pot sun-dried tomato basil pasta! Packed with flavors from sun-dried tomatoes, fresh basil, and a luscious creamy sauce, this dish is perfect for any night of the week. In just 30 minutes, you can create a comforting, satisfying meal with minimal cleanup. Dive into the recipe now and elevate your dinner game with this delightful one-pot wonder!
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Ingredients
  

12 ounces pasta (fusilli or penne works well)

1 cup sun-dried tomatoes (in oil, chopped)

4 cups vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

4 cloves garlic, minced

1 cup fresh basil leaves, chopped (plus extra for garnish)

1 teaspoon dried oregano

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

1 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

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 until fragrant, about 1 minute.

    Add the sun-dried tomatoes to the pot and stir for an additional 2 minutes, allowing them to soften slightly.

      Pour in the vegetable broth and bring it to a boil. Add the pasta, dried oregano, and red pepper flakes. Stir well and cook according to the package instructions until the pasta is al dente, usually about 8-10 minutes.

        Once the pasta is cooked, reduce the heat to low. Pour in the heavy cream or coconut cream, stirring to combine. Allow it to simmer for about 2-3 minutes until the sauce thickens slightly.

          Stir in the grated Parmesan cheese (or nutritional yeast for a vegan option) and half of the fresh basil. Mix until the cheese is melted and the sauce is creamy.

            Season with salt and pepper to taste. If the sauce is too thick, add a bit more vegetable broth to reach your desired consistency.

              Remove from heat and let it sit for a couple of minutes to further thicken, if desired. Garnish with remaining fresh basil before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 servings