Creamy Tuscan Pasta

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A delicious meatless pasta that is hearty, and tasty, and freezable is a real treat. Double this one, and you have a meal stashed away for a rainy day! It’s a quick and easy dish to make, and if you have picky eaters, you can easily pull the sun-dried tomatoes out of a bowl for one child.

"Creamy Tuscan Pasta" by Barbara Stein (CatholicMom.com)

Copyright 2017 Barbara Stein. All rights reserved.

Creamy Tuscan Pasta

serves 8

1 lb. box of bowtie pasta
4 T. butter
2-4 cloves garlic, finely minced or pressed through a garlic press (to taste)
1/2 T. dried basil
8 ounces cream cheese, softened and cut into 8 pieces
8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
8 ounces Parmesan cheese, grated (about 2 cups)
1/2 t. ground black pepper
1/2 t. salt, more to taste, if needed

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will become a smooth creamy paste. Stir in the sun-dried tomatoes.

Over medium heat, add the milk and whisk quickly and constantly until it stirs into the sauce. Stir in the Parmesan cheese, pepper and salt.

Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Toss with hot, cooked pasta.

When making them into freezer meals – put the noodles and sauce into two 9×9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer.

To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through

To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through.

Recipe modified from Six Sister’s Stuff

What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2017 Barbara Stein

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About Author

Barbara is a Catholic wife of 30 years and mother to four children, and a daughter-in-law, living in central Ohio. A former homeschooler, now owner of a fledgling business and two Etsy shops, she enjoys spending her days praying, cooking, knitting, sewing, quilting, making rosaries, and reading. Barbara loves our Church and living the liturgical year, celebrating the lives of great saints, and cooking for their feast days and holy days. Visit her blogs prayingforgrace.blogspot.com cookedandlaundered.blogspot.com

5 Comments

  1. Kristin Elliott on

    my kids can’t stand the sun dried tomatoes, would fresh cherry tomatoes work in this or would they curdle the cheese?

  2. If the kids don’t like the taste of sun-dried tomatoes (as opposed to the texture), I would add the cherry tomatoes at the end and only heat them until they are hot. You won’t get the “Tuscan” flavor though. If you’d like to make part with the sun-dried tomatoes, then respond to this comment and I’ll tell you what I’d do.

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