Ingredients
Scale
- 400g (14 oz) spaghetti
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
- Add chopped sun-dried tomatoes, cook for 2 minutes.
- Pour in heavy cream, bring to a gentle simmer.
- Stir in Parmesan cheese until melted and sauce thickens slightly.
- Toss cooked spaghetti into the sauce, mixing well. Season with salt and pepper.
- Serve hot, garnished with fresh herbs and extra Parmesan if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use vegan cheese.
- Adjust the amount of sun-dried tomatoes for a more or less intense flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Boiling, Sautéing, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg