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Sun-dried Tomato Cream Pasta

Meatless Monday Anyone?


  • 9 oz of Linguine

  • 1/2 cup of chopped Sun-dried Tomatoes

  • 3 minced cloves of Garlic

  • 1 cup of half and half

  • 1 cup of Parmesan Cheese

  • 1/2 cup of Mozzarella Cheese

  • 8 oz of Spinach

  • 5 leaves of chopped basil leaves

  • 1/2 T of White Pepper

  • Sprinkle of Tony's Creole Seasoning

  • 1 T of Olive Oil


  1. Cook your pasta to your liking and drain.

  2. Heat your Olive oil in a large pan with medium heat.

  3. Add your Sun-dried tomatoes and garlic and cook for 60 seconds, stirring frequently

  4. Add your Half and Half and White Pepper and bring to a boil.

  5. Add your Cheese and stir until Cheese has fully melted. Add Spinach and let cook for a minute.

  6. Add your pasta and stir.

  7. Top with Basil and Creole Seasoning.

  8. Enjoy!

Please note: The sun-dried tomatoes and cheese adds plenty of salt so I didn't use too much creole seasoning. However, If you need more, add it.

Happy Planning :),



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