Marry Me Pasta
A creamy, sun-dried tomato pasta that’s rich, simple, and perfect for a quick weeknight dinner, ready in under 30 minutes.
I still remember the first time I made this creamy, sun-dried tomato–kissed pasta — it turned a rushed weeknight into something worth lingering over. This Marry Me Pasta recipe is rich, simple to pull together, and reliably comforting. It’s perfect when you want an impressive dinner without a lot of fuss.
Why you’ll love this dish
This recipe hits a sweet spot: luxurious cream, tangy sun-dried tomatoes, and salty Parmesan come together fast. It’s a great option when you want something that feels restaurant-worthy but can be on the table in under 30 minutes. It’s also easy to scale up for family dinners or to box for weekday lunches.
Reasons to try it:
- Quick: most of the work happens while the pasta cooks.
- Budget-friendly: pantry staples + a little Parmesan go a long way.
- Crowd-pleasing: mild heat from red pepper flakes, but you can dial it up.
- Flexible: swap pasta shapes or make it vegetarian with a veggie stock substitute.
How this recipe comes together
Step-by-step overview
- Make a coarse sun-dried tomato paste from jarred tomatoes and oil.
- Boil and reserve a splash of pasta water.
- Sauté garlic and aromatics in butter, then add cream and gently simmer.
- Stir in Parmesan, tomato paste, herbs, and seasonings to finish the sauce.
- Toss hot pasta in the sauce, thin with reserved pasta water if needed, and serve.
Key Ingredients
What you’ll need (with quick notes)
- 1 1/2 tablespoons butter — for a silky base; swap to olive oil for dairy-free.
- 4 cloves garlic, grated — fresh garlic gives the best flavor.
- 2 cups light cream — lighter than heavy cream but still creamy; substitute full cream if you want extra richness.
- 1 cup fresh grated Parmesan — melt-in sauce flavor; pre-grated is okay in a pinch but won’t melt as smoothly.
- 1/2 cup sun-dried tomatoes + 1 tablespoon oil from the jar — use oil-packed tomatoes for the best texture.
- 1 tablespoon finely chopped fresh basil — adds brightness.
- 2 teaspoons chicken bouillon powder — boosts savory depth (use vegetable bouillon for vegetarian).
- 1/2 teaspoon dried thyme — aromatic backbone.
- 1/2 teaspoon garlic powder — rounds out garlic flavor.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper — adjust to taste.
- 1/4 teaspoon crushed red pepper — more if you like spice.
- 3/4 box thin linguine (or about 3 cups dry short pasta) — any long noodle works.
- Reserved pasta water — keeps the sauce glossy and helps it cling to pasta.
Note: If you want inspiration for a sweet finish after dinner, I like pairing creamy pasta nights with something like this caramel apple cinnamon roll dump cake.
Step-by-step instructions
Directions to follow
- Make the sun-dried tomato paste. Chop 1/2 cup sun-dried tomatoes finely. Put them in a small blender or food processor with 1 tablespoon of the tomato oil. Pulse a few times until you get a coarse, spreadable paste. Scrape the sides between pulses.
- Boil the pasta. Bring a large pot of salted water to a boil. Cook 3/4 box thin linguine (or about 3 cups dry short pasta) until al dente. Before you drain, carefully reserve about 1/4 cup of the cooking water. Drain the pasta and set it aside.
- Start the sauce. In a large non-stick pan over medium heat, melt 1 1/2 tablespoons butter. Add 4 grated garlic cloves, 1/4 teaspoon crushed red pepper, 1/2 teaspoon dried thyme, and 2 teaspoons chicken bouillon powder. Cook, stirring, for 1 minute to bloom the spices.
- Add the cream. Pour in 2 cups light cream. Keep the heat between medium and medium-low. A gentle simmer is fine — do not boil. Heat for about 5 minutes.
- Finish the sauce. Stir in 1 cup fresh grated Parmesan, the sun-dried tomato paste, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon chopped fresh basil. Simmer for 5–7 minutes until slightly thickened. If oil pools on top, skim it with a spoon.
- Combine and adjust. Add the cooked pasta to the pan and toss to coat evenly. If the sauce is too thick, stir in small amounts of reserved pasta water until you reach the desired silkiness. Turn off the heat.
- Serve. Plate the pasta and garnish with extra grated Parmesan and a few basil leaves.
01Ingredients
For the Sauce
02Method
- Preparation
- Cooking
- Serving
Tap a step when it's done. The next one lights up.
0 OF 7 DONE03Recipe notes
- 01To enjoy, plate in shallow bowls and drizzled with extra virgin olive oil. Pair with a crisp green salad, roasted asparagus, garlic bread. For drinks, a chilled sparkling lemonade or a light white grape juice balances the cream.
How did it turn out?
No ratings yet. Tap a star to be the first.
Snap a photo and tag @recipe_smoke1 so I can see how yours came out.
Best ways to enjoy it
How to plate and pair
- Plate in shallow bowls to show off the creamy sauce. A drizzle of extra virgin olive oil or a few fresh basil leaves brightens the look.
- Pairings: a crisp green salad with lemon vinaigrette, roasted asparagus, or garlic bread. For drinks, a chilled sparkling lemonade or a light white grape juice balances the cream.
- For a heartier meal, add rotisserie chicken, sautéed shrimp, or roasted mushrooms.
I also like serving this with a spicy, creamy cousin like the Creamy Cajun Chicken & Broccoli Pasta when guests want options.
Storage and reheating tips
The best way to save extras
Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will thicken as it cools.
Reheating: Warm gently on the stovetop over low heat. Add a splash of milk, cream, or reserved pasta water to loosen the sauce. Stir constantly to avoid scorching.
Freezing: Cream-based sauces don’t always freeze well; texture can separate. If you must freeze, store plain cooked pasta and sauce separately. Thaw overnight in the fridge and reheat slowly, whisking to recombine.
Safety: Do not leave cooked pasta at room temperature for more than 2 hours. Reheat to at least 165°F (74°C).
Recipe variations
Creative twists
- Vegetarian: swap chicken bouillon for vegetable bouillon or miso paste for umami.
- Protein add-ins: fold in shredded rotisserie chicken, sautéed shrimp, or seared Italian sausage.
- Lighter version: use half-and-half or a mix of milk + cream cheese to cut calories.
- Vegan: replace cream with full-fat coconut milk, Parmesan with nutritional yeast + cashew cream, and use olive oil instead of butter.
- Spice it up: double the crushed red pepper or add a pinch of smoked paprika.
Your questions answered
FAQ Q: How long does this take to make?
A: Plan 20–30 minutes from start to finish. Pasta time overlaps with sauce prep, so it’s efficient.
Can I use sun-dried tomatoes packed in dry form?
A: Yes, but rehydrate them in warm water for 10–15 minutes first and use a little olive oil when blending into paste.
How do I make this vegetarian?
A: Swap the chicken bouillon powder for vegetable bouillon. Use vegetable stock or miso for depth. For more on recipe guidance and site policies, see our disclaimer and notes.
Will the sauce separate if I reheat it?
A: Reheat gently over low heat and add a splash of liquid. Stir constantly; that prevents separation.
Conclusion
If you enjoy creamy, sun-dried tomato–forward pasta, this Marry Me Pasta is a fast, satisfying go-to. For more ideas, check out The Recipe Critic’s Marry Me Chicken Pasta and my Keto Marry Me Chicken.
Pasta
Pasta
Crockpot & Slow Cooker
