Creamy Sun-Dried Tomato and Feta Pasta
This creamy sun-dried tomato and feta pasta is packed with bold, savory flavors. Tossed with roasted red peppers, penne, and a rich, silky sauce, it’s an easy and satisfying dinner that’s ready in about 30 minutes.
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Yield: 8 servings of pasta
Equipment (Shop on Amazon)
- Le Creuset Signature Cast Iron Chef's Oven, 7.5qt or other pot
Ingredients
- ½ cup small diced sweet onion
- 2 tbsp avocado oil
- 2 tbsp butter
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 3 cloves fresh garlic pressed
- 1 tbsp sun-dried tomato pesto
- 2 tbsp tomato paste
- ½ cup finely diced sun-dried tomatoes
- ½ cup diced roasted red peppers
- ½ tsp white granulated sugar
- 2 pinches ground red chili flakes or to taste; optional
- 1½ cup low-sodium chicken broth
- 1½ cups heavy cream
- ½ cup Parmesan cheese
- 1 lb penne or other pasta of choice
- ¼-⅓ cup pasta water withheld when you drain the pasta
- 1 tbsp salt to salt the pasta water
- 7 oz feta crumbled
- Grilled chicken optional
Instructions
Creamy Sun-Dried Tomato Sauce
- In a large pot, melt the butter with avocado oil over low heat. Add onion, dried basil, dried oregano, garlic powder, and onion powder. Sauté for about 5 minutes. Then, stir in the fresh garlic.½ cup small diced sweet onion, 2 tbsp avocado oil, 2 tbsp butter, 1 tsp dried basil, 1 tsp dried oregano, ¼ tsp garlic powder, ¼ tsp onion powder, 3 cloves fresh garlic
- Stir in the tomato pesto and tomato paste. Cook on low for 2-3 minutes, stirring so as to not let the garlic burn.1 tbsp sun-dried tomato pesto, 2 tbsp tomato paste
- Add the diced sun-dried tomatoes and roasted red peppers. Stir and cook for another 3-4 minutes.½ cup finely diced sun-dried tomatoes, ½ cup diced roasted red peppers
- Add the chicken broth, sugar, and ground red chili flakes. Stir and let simmer for another 3-4 minutes. At this point, taste the sauce and add more chili flakes if you want a spicier sauce.½ tsp white granulated sugar, 2 pinches ground red chili flakes, 1½ cup low-sodium chicken broth
- Stir in the heavy cream and Parmesan cheese until smooth and creamy.1½ cups heavy cream, ½ cup Parmesan cheese
Penne Pasta
- Bring a large pot of salted water to a boil.1 tbsp salt
- Cook the penne according to package instructions. Reserve ¼–⅓ cup pasta water before draining.1 lb penne
Assemble the Creamy Sun-Dried Tomato & Feta Pasta
- Add the cooked penne to the sauce and stir gently.
- Fold in half of the crumbled feta. If the sauce is too thick for your liking, add a splash or two of reserved pasta water to thin the sauce.¼-⅓ cup pasta water, 7 oz feta
- Top with the remaining feta and grilled chicken (optional).Grilled chicken
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