Marry Me Pasta
Looking for a dish that’s bound to impress? Marry Me Pasta is the perfect combination of creamy goodness and bursts of flavor that will make your heart skip a beat! This delicious recipe brings together rich light cream, salty Parmesan cheese, and the irresistible taste of sun-dried tomatoes, creating a masterpiece that is both comforting and elevated. It’s a hit whether you’re planning a romantic dinner or just looking to treat yourself on a cozy night in.
What makes this dish truly special is its tantalizing flavors and its ease of preparation. The beautiful harmony of ingredients mingles together to create a pasta dish that feels both indulgent and refreshing. It’s perfect for anniversaries, date nights, or simply to impress your family or friends. Your guests will be raving about the meal long after the plates are cleared!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 and 1/2 tablespoons butter
- 4 cloves of garlic, grated
- 2 cups light cream
- 1 cup fresh grated Parmesan cheese
- 1/2 cup sun-dried tomatoes + 1 tablespoon oil from the jar
- 1 tablespoon finely chopped fresh basil
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper (more if you want it to be spicy!)
- 3/4 box of thin linguini or other long noodles of your choice (if using short noodles, use about 3 cups of dry noodles)
- Reserved pasta water
Here are the essential ingredients you’ll need for Marry Me Pasta.
Directions
-
Prepare the Sun-Dried Tomato Paste: Measure out 1/2 cup of sun-dried tomatoes. Chop them as finely as possible, then add to a blender or food processor with 1 tablespoon of the oil from the jar. Pulse a few times, scraping down the sides of the container while blending until you achieve a coarse paste.
-
Cook the Noodles: Bring a pot of salted water to a boil. Cook the noodles until al dente, reserving about 1/4 cup of the pasta water for later. Strain the cooked noodles and set them aside.
-
Make the Sauce: In a large non-stick pan over medium heat, melt the butter. Add the grated garlic, crushed red pepper flakes, dried thyme, and chicken bouillon powder. Cook for 1 minute to release the flavors.
-
Add Cream: Pour in the light cream and heat for about 5 minutes, alternating between medium and medium-low heat. You want a light simmer—be careful not to boil.
-
Combine Ingredients: Stir in the fresh grated Parmesan cheese, sun-dried tomato paste, salt, pepper, garlic powder, and chopped fresh basil. Let it simmer for 5-7 minutes, using reserved pasta water to thin out the sauce to your desired consistency. Gently skim off any excess oil that may form on top if you prefer a lighter sauce.
-
Toss in the Noodles: Add the cooked noodles to the sauce, stirring to coat thoroughly. Turn off the heat and serve.
-
Garnish and Enjoy: Top with additional Parmesan cheese if desired, and enjoy this mouthwatering meal!
Tips & Variations
-
Ingredient Substitutions: You can replace light cream with half-and-half or whole milk, though the sauce may be less creamy. For a vegetarian option, substitute chicken bouillon with vegetable bouillon.
-
Optional Variations: Add sautéed spinach, grilled chicken, or shrimp to the dish for added protein and nutrition. A splash of lemon juice can add brightness to the flavors.
-
Storage & Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of reserved pasta water to keep the sauce creamy.
Recipe Information
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4
- Difficulty level: Easy
{image_template}