Creamy Bowtie Pasta with Sundried Tomatoes Modern Honey
Creamy Bowtie Pasta with Sundried Tomatoes
Bowtie Pasta tossed with a garlic sundried tomato cream sauce with artichoke hearts and parmesan cheese and crunchy toasted walnuts. A quick 20-minute weeknight meal.
School is back in session around here and for some reason, my kids ask me what is for dinner every single night. My go-to easy dinner usually revolves around some type of quick pasta dish. I am looking for 20-30 minutes or less in the kitchen and I am a happy mama.
This Creamy Bowtie Pasta is literally made in less than 20 minutes. It is a rich parmesan cream sauce with sundried tomatoes and artichoke hearts tossed with bowtie pasta. I am telling you what…you will want to lick the bowl.
It is packed with flavor and we are even sneaking in some spinach so that is always a plus! This Creamy Bowtie Pasta is made by sauteing garlic in olive oil and adding heavy cream and cream cheese for the base of the sauce. Parmesan cheese is added in to give it a nutty richness. To give it an extra depth of flavor, chicken broth is added. Then you throw in marinated sundried tomatoes, artichoke hearts, and spinach to give the sauce an amazing fresh flavor. A little sprinkle of red pepper flakes for a subtle spice and toss with bowtie pasta. You can top it with a little crunch by adding toasted walnuts.
This is such a versatile recipe and you can even throw in some grilled or sauteed chicken for some extra protein. You could also serve this alongside some marinated grilled chicken or steak which would be fabulous.
This recipe was inspired by Joanna Gaines Magnolia Table Cookbook. I just changed up some of the ingredients and amounts by adding chicken broth, reducing some of the heavy cream, adding red pepper flakes for spice, added more garlic, using spinach instead of kale, and omitted the chives.
How to make 20-Minute Creamy Bowtie Pasta:
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Pin ItBring a large pot of water to boil. Add a generous amount of salt to the water. Once boiling, add pasta and cook according to package instructions.
As the water is heating, heat another pot over medium heat. Add oil and garlic and cook for 1 minute. Be careful to not cook longer or the garlic can burn.
Stir in heavy cream, cream cheese, chicken broth, pepper, and red pepper flakes. Stir well until cream cheese is melted. May want to reduce heat to medium-low.
Add parmesan cheese 1/2 cup at a time, stirring well after each addition. This keeps it from clumping together. Fold in sundried tomatoes, artichoke hearts, and spinach.
Cook for about 5-7 minutes or until it begins to thicken.
Drain the pasta and add to the pot of sauce. Fold together. Add more chicken broth if you want a looser sauce. Taste for seasonings and add salt and pepper to taste.
Toast the walnuts in a skillet. Garnish with toasted walnuts and a sprinkle of parmesan cheese.
This recipe was inspired by Joanna Gaines Magnolia Table Cookbook. I just changed up some of the ingredients and amounts by adding chicken broth, reducing some of the heavy cream, adding red pepper flakes for spice, added more garlic, using spinach instead of kale, and omitted the chives.
Nutrition information is automatically calculated, so should only be used as an approximation.
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