Ready in less than 30 minutes, this Creamy Sun-Dried Tomato Pesto Pasta makes a great weeknight meal that everyone will love!
This Sun-Dried Tomato Pesto Pasta is an easy, flavourful dinner you can make in under 30 minutes. The sun-dried tomato pesto provides a concentrated, tangy-sweet tomato punch while mascarpone adds a silky richness that coats the pasta beautifully. With minimal effort and just a handful of ingredients, it’s an ideal option for busy weeknights, last-minute guests, or when you want comfort food without fuss. The recipe is versatile and kid-friendly, and it adapts well to added proteins or vegetables.
How to Make it
This creamy pesto pasta is very flexible. Cooked chicken, quick-sauteed shrimp, Italian sausage, or browned ground beef all work well for added protein. For a vegetarian boost, stir in sautéed mushrooms, wilted spinach, roasted peppers, or caramelized onions. Olives, capers, or a sprinkle of toasted pine nuts can add texture and more Mediterranean flavour. The key technique is reserving some pasta cooking water to loosen the sauce and help it cling to the noodles.
Below is a clear overview of ingredients, steps and kitchen tips to get perfect Sun-Dried Tomato Pesto Pasta. A printable recipe section appears further down with exact quantities and nutrition details.
Ingredients Overview
- Dry pasta — any medium-shaped pasta like penne, fusilli, or rigatoni works well
- Mascarpone — a rich, creamy Italian cheese that creates a smooth, silky sauce when melted into the pasta
- Sun-dried tomato pesto — concentrated tomato flavour; basil pesto is an acceptable substitution if you prefer
- Freshly grated Parmigiano-Reggiano — for salty, nutty depth and finishing
- Salt and freshly ground black pepper to taste
- Fresh basil leaves and red pepper flakes — optional, for garnish and a touch of heat
Steps Overview
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the pasta and cook until al dente according to package directions.
- Before draining, scoop out and reserve ¼ cup of the hot pasta cooking liquid to loosen the sauce.
- Drain the pasta and return it to the pot over low heat. Add mascarpone, sun-dried tomato pesto and Parmigiano. Stir gently until the cheeses melt and the sauce becomes creamy. Add small amounts of reserved pasta water as needed to reach the desired consistency.
- Taste and adjust with salt and freshly ground pepper. Toss in fresh basil leaves, garnish with extra Parmigiano and red pepper flakes if desired, then serve immediately.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat with a splash of water, milk, or extra mascarpone to restore creaminess. Avoid high heat to prevent the sauce from separating.
Enjoy!
More Pasta Dishes
- Creamy Chicken Noodle and Vegetable Soup
- Tomato Orzo Soup
- Easy Spaghetti Meat Sauce
- Shrimp, Spinach and Goat Cheese Penne
Creamy Sun-Dried Tomato Pesto Pasta Recipe
Author: Fida | Sweet and Savoury Pursuits
Ready in less than 30 minutes, this Sun-Dried Tomato Pesto Pasta with mascarpone cheese is perfect for a fast, satisfying weeknight meal. The combination of sun-dried tomato pesto and mascarpone creates a bright yet creamy sauce that clings to every piece of pasta.
Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins
Course: Main Cuisine: Italian Servings: 3–4 Calories: 429 kcal (per serving)
Ingredients
- ½ pound dried medium pasta
- ¼ cup mascarpone cheese
- 4 tablespoons sun-dried tomato pesto
- ¼ cup freshly grated Parmigiano-Reggiano, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook according to package directions until al dente.
- Reserve ¼ cup of the pasta cooking water, then drain the pasta.
- Return the drained pasta to the pot set over low heat. Add the mascarpone, sun-dried tomato pesto and Parmigiano. Stir gently until the cheeses melt and the sauce is creamy. Add the reserved pasta water a little at a time until you reach the desired consistency.
- Season with salt and freshly ground black pepper. Stir in torn basil leaves, plate, and finish with additional Parmigiano and red pepper flakes if desired.
Notes & Tips
- Use good-quality sun-dried tomato pesto for the best flavor; a little goes a long way.
- Mascarpone keeps the sauce silky — if you don’t have mascarpone, a mix of cream cheese and heavy cream can substitute, but flavor and texture will differ slightly.
- Reserve pasta water every time you cook pasta; its starch helps emulsify sauces and improve texture.
- To add protein, toss in shredded rotisserie chicken, sautéed shrimp, or sliced grilled sausage just before serving.
Nutrition (approximate per serving)
Calories: 429 kcal · Carbohydrates: 60 g · Protein: 15 g · Fat: 14 g · Saturated Fat: 7 g · Sodium: 329 mg · Fiber: 3 g