This creamy Artichoke and sun-dried tomato pasta is easy to make and packed with flavor. Perfect for a quick weeknight meal but fancy enough to be served at a dinner party.
I loooove a good bowl of pasta. Other things I love are sun-dried tomatoes, artichokes and basil. What do you get when you combine all those delicious things? This gorgeous, creamy and dreamy pasta.
And another thing I love, it is fast and easy too. This recipe has become a family favorite, try it and you will understand why.
More pasta recipes to try are Walnut lentil bolognese or this Red lentil pasta salad.
Ingredients
- Olive oil, or oil from the sun-dried tomatoes.
- Halloumi cheese, cut in bite sized pieces.
- Yellow onion, chopped.
- Garlic, finely chopped.
- Sun-dried tomatoes in oil, drained and finely chopped.
- Canned artichokes, drained and quartered.
- Dried oregano and basil
- Heavy cream
- Parmesan cheese, grated.
- Cherry tomatoes, halved.
- Fresh basil, chopped.
- Spaghetti, or pasta of choice.
- Salt and pepper, to taste.
See recipe card for quantities.
Instructions
- Boil a large pot of salted water for the pasta. Add the pasta and follow the cooking direction on the packet. Reserve 1 cup of the pasta water.
- In a large frying pan, add 1 tablespoon of oil and fry the halloumi cheese over medium high heat until it is golden brown on both sides. Take the cheese out of the pan and set aside.
- To the frying pan, add the remaining 1 tablespoon of oil and fry the onion on medium heat for about 5 minutes until soft and translucent. Add the garlic and spices and fry for another minutes until fragrant.
- Add the sun-dried tomatoes, artichokes and cherry tomatoes, gently stir and and let cook for one minute. Pour in the cream, ½ cup reserved pasta water and the fried hallomie cheese. Let simmer for 2 minutes.
- Stir in the cooked pasta with the grated parmesan and basil. Add more pasta water if needed. Taste and add salt and pepper to taste.Serve with a little freshly grated parmesan, a little chopped basil and enjoy!
Hint: Start by adding only half the reserved pasta water to the sun-dried pasta sauce. Add a little more if desired. Top the finished pasta dish with a little grated parmesan and fresh basil.
Substitutions and variations
- Pasta – The spaghetti can also be substituted with any pasta of choice.
- Gluten-free – To make this gluten-free, baked sure to use a certified gluten-free pasta.
- Spicy – For some added spice to this sun-dried and artichoke pasta, add a little chill flakes or even sliced fresh chili.
- Vegan – for a vegan pasta, use a vegan cream and a vegan parmesan cheese alternative. Omit the hallomie cheese.
- Herbs – The chopped basil can also be replaced with some fresh oregano, parsley or a mix of different herbs.
- Veggies – Add some extra veggies to this pasta with sun-dried tomatoes and artichokes, some great options are, bell pepper, eggplant or zucchini.
- Protein – Some canned lentils, chickpeas or beans are great plant-based options to add extra protein to this creamy sun-dried tomato and artichoke pasta.
See this Lentil and chickpea salad for a great side salad packed with plant-based protein. Also tastes delicious served with this Vegan Naan Bread.
Storage
Cool down any leftover artichoke and sun dried tomato pasta quickly and store in an airtight container. Store in the fridge for 3-5 days. The longer the pasta sits, the more liquid it will soak up. Add a little water when reheating the pasta.
This artichoke and sun dried tomato pasta can also be frozen. Place in a freezer friendly airtight container or ziplock bag. Squeeze out as much air as possible and freeze for up to 6 months.
Pasta recipes
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This creamy Artichoke and sun-dried tomato pasta is easy to make and packed with flavor. Perfect for a quick weeknight meal but fancy enough to be served at a dinner party.
- 2 tablespoon olive oil or oil from the sun-dried tomatoes
- 1 packet halloumi cheese, cut in bite sized pieces
- ½ yellow onion, chopped
- 1 garlic clove, finely chopped
- 8-10 sun-dried tomatoes in oil, drained and finely chopped
- 1 14 oz can (400g) artichokes, drained and quartered
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
- 10 cherry tomatoes, halved
- 10 fresh basil leaves, chopped
- 400 g spaghetti or pasta of choice
- ½ cup reserved pasta water
- salt and pepper to taste
-
Boil a large pot of salted water for the pasta. Add the pasta and follow the cooking direction on the packet. Reserve 1 cup of the pasta water.
-
In a large frying pan, add 1 tablespoon of oil and fry the halloumi cheese over medium high heat until it is golden brown on both sides. Take the cheese out of the pan and set aside.
-
To the frying pan, add the remaining 1 tablespoon of oil and fry the onion on medium heat for about 5 minutes until soft and translucent. Add the garlic and spices and fry for another minutes until fragrant.
-
Add the sun-dried tomatoes, artichokes and cherry tomatoes, gently stir and and let cook for one minute. Pour in the cream, reserved pasta water and fried hallomie cheese and let cook for 2 minutes.
-
Stir in the cooked pasta with the grated parmesan and basil. Add more pasta water if needed. Taste and add salt and pepper to taste.
Serve with a little freshly grated parmesan, a little chopped basil and enjoy!
Steve
Can’t wait to try this one!
Helena
I hope you like it, this pasta is one of my favorites!
Marie
Just delicious!
Helena
I am glad you liked it!