Creamy Sun Dried Tomato Roasted Red Pepper And Artichoke Pasta Recipe

Indulge in this creamy, vibrant pasta dish! Sun-dried tomatoes, roasted red peppers, and artichoke hearts mingle in a luscious sauce, tossed with perfectly cooked bowtie pasta. This easy 30-minute recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion.

Prep Time 10 mins
Cook Time 30 mins
Calories 746.9 kcal
Protein 39g
Rating 4.8 (65 Reviews)
Creamy Sun Dried Tomato Roasted Red Pepper And Artichoke Pasta 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Sun Dried Tomato Roasted Red Pepper And Artichoke Pasta

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How to Make Creamy Sun Dried Tomato Roasted Red Pepper And Artichoke Pasta

  1. Cook 1 pound bowtie pasta according to package directions. Reserve 1 cup of the pasta cooking water.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
  3. Add 2 cloves minced garlic and 1/2 cup chopped onion; cook until softened and translucent, about 3-5 minutes.
  4. Stir in 1/2 cup sun-dried tomatoes (oil-packed, drained), 1/2 cup roasted red peppers (jarred, drained), and 1/4 teaspoon red pepper flakes. Cook for 3 minutes.
  5. Add 1 (14-ounce) can artichoke hearts, drained and quartered. Cook for another 3 minutes.
  6. Pour in 1 cup heavy whipping cream and 1/2 cup grated Asiago cheese. Bring to a simmer, stirring occasionally, until the sauce slightly thickens (about 3-5 minutes).
  7. Stir in 1/4 cup chopped fresh basil and 2 tablespoons chopped green onions.
  8. Season with salt and pepper to taste.
  9. Add the cooked bowtie pasta to the sauce. Add reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.
  10. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

14g

Fat

79g

Carbs

31g