Ingredients for Creamy Sun Dried Tomato Roasted Red Pepper And Artichoke Pasta
- Bow Tie Pasta
- Olive Oil
- 2 cloves minced garlic
- 1/2 cup chopped onion
- Sun Dried Tomato Packed In Oil
- Roasted Red Peppers
- 1/4 cup chopped fresh basil
- Green Onions
- Water Packed Artichoke Hearts
- 1/2 cup grated Asiago cheese
- 1 cup heavy whipping cream
- 1/4 teaspoon red pepper flakes
- Water
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How to Make Creamy Sun Dried Tomato Roasted Red Pepper And Artichoke Pasta
- Cook 1 pound bowtie pasta according to package directions. Reserve 1 cup of the pasta cooking water.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 2 cloves minced garlic and 1/2 cup chopped onion; cook until softened and translucent, about 3-5 minutes.
- 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.
- Add 1 (14-ounce) can artichoke hearts, drained and quartered. Cook for another 3 minutes.
- 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).
- Stir in 1/4 cup chopped fresh basil and 2 tablespoons chopped green onions.
- Season with salt and pepper to taste.
- Add the cooked bowtie pasta to the sauce. Add reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
14g
Fat
79g
Carbs
31g