Zesty Sun-Dried Tomato Alfredo Sauce for Pasta and More

Looking for a flavorful, creamy sauce that is ready in minutes? Look no further!

This creamy sun-dried tomato alfredo sauce is perfect for an easy, delicious pasta dish that tastes better than a restaurant. With zesty sun-dried tomatoes, tender spinach, and loads of garlic, this will be your new favorite pasta sauce.


Why You’ll Love This Recipe

It’s simple yet elegant. This pasta comes together in just a few minutes, making it the perfect weeknight meal. It is also an elegant, rich sauce great for date night or special occasions.

It’s really easy. This sauce takes less than 10 minutes to cook and uses minimal dishes.

It’s delicious! I love classic Alfredo sauce, but this sauce is a wow-worthy, unique take on it. With the flavorful, salty sun-dried tomatoes and the addition of lightly cooked spinach, this sauce is incredible.

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Ingredient List

  • Sun-dried tomatoes in olive oil
  • Butter
  • Fresh garlic
  • Heavy cream
  • Italian seasoning
  • Red pepper flakes
  • Parmesan cheese
  • Fresh spinach
  • Salt and black pepper

How to Make Creamy Sun-Dried Tomato Pasta

This simple, creamy sauce makes for one easy and delicious dinner! Here’s how to make it.

  1. Bring a large pot of salted water to a boil. Choose your pasta noodles – I like fettuccine pasta. Cook pasta in boiling water according to the package instructions.
  2. While the pasta cooks, prepare your sun-dried tomato alfredo sauce.
  3. Toss the pasta noodles with the sauce. Add a bit of pasta water if you find your sauce is too thick.
  4. Serve with fresh basil and extra parmesan cheese.

Alfredo Pasta

Serving Suggestions

This sauce is perfect for a variety of uses! It’s a great idea to make a double batch and use the leftovers in more meals throughout the week. 

  • Serve this creamy sauce with your favorite pasta and grilled chicken breasts or shrimp.
  • Use it as a dipping sauce for your favorite garlic bread or parmesan bread bites.
  • Use in a baked pasta dish with penne and mozzarella cheese.
  • Simmer a little longer to thicken, then spread as the sauce on a homemade pizza. 
  • Drizzle on steamed broccoli or roasted Brussels sprouts for a tasty veggie sauce.

Frequently Asked Questions

What do I do with leftovers?

Leftover Alfredo sauce can be stored in the fridge in an airtight container for 3-5 days. I don’t recommend freezing alfredo sauce.

Where do I buy sun-dried tomatoes?

Sun-dried tomatoes can be found in most grocery stores. They come in a jar and are frequently found among the olives and jars of artichoke hearts.

What’s the difference between sun-dried tomatoes and canned tomatoes?

Sun-dried tomatoes are dried and marinated in oil. They have a bold flavor and a chewy texture. Canned tomatoes, on the other hand, are canned in their own juice and have a more mild flavor and a soft texture.

Do you have to soak sun-dried tomatoes before cooking with them?

If you buy dry-packed sun-dried tomatoes, you may find them dry and bland. Those should be soaked before cooking. This recipe, however, calls for oil-packed sun-dried tomatoes and those do not need soaking before use. They are marinated in oil and have a great flavor and texture.

Sun-Dried Tomato

More Italian Recipe for Family Dinner

​Need more quick but delicious meals this week? Try one of these amazing pasta recipes!

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Zesty Sun-Dried Tomato Alfredo Sauce for Pasta and More

  • Author: Tessa Hollman



1 8-ounce jar of sun-dried tomatoes in olive oil

¼ cup butter

6 cloves garlic

1.5 cups heavy cream

2 teaspoons Italian seasoning

1 teaspoon red pepper flakes

2 cups parmesan cheese, freshly shredded or grated

2 handfuls fresh spinach

Salt and black pepper to taste


  1. Strain the sun-dried tomatoes, allowing the oil to drip down into a bowl. Set the tomatoes aside.
  2. In a large skillet over medium heat, melt your butter. Add ¼ cup of the sun-dried tomato oil and garlic. Saute until the garlic is fragrant, about 2-3 minutes.
  3. Add the heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes and cook over low heat for about five minutes. 
  4. Stir in cheese and spinach and cook for another 1-2 minutes. Once the cheese is melted, remove the sauce from the heat. Season with salt and pepper, then serve.


You may prefer your sun-dried tomatoes to be in small pieces rather than whole. Feel free to chop them with a knife before adding them to your sauce.

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