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Pasta Alfredo with Sun-dried Tomatoes and Green Onions | Taste and Tipple

Pasta Alfredo with Sun-Dried Tomatoes and Green Onions

Course Main Course
Cuisine Italian
Keyword Pasta Alfredo with Sun-Dried Tomatoes and Green Onions
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Yvonne Langen

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups 35% cream
  • 1 cup chicken stock
  • 1 tsp dried thyme
  • 1 tsp chili flakes
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp Kosher salt
  • 450 g large pasta shells
  • 1/2 cup romano cheese, finely grated
  • 1/2 cup parmesan cheese, finely grated
  • 1/2 cup oil-packed sun-dried tomatoes, sliced
  • 1/2 cup green onion

Instructions

  1. Heat olive oil in large frying pan over medium heat. Add diced onion and cook for 5 minutes until softened and lightly golden. Add minced garlic and fry for 30 seconds or until fragrant.

  2. Add cream, chicken stock, thyme, chili flakes, salt and pepper. Simmer, stirring often for 25-35 minutes until sauce is thick and creamy. 

  3. Meanwhile, bring a large pot of salted water to a boil. Once sauce has been simmering for 20 minutes, add pasta shells to boiling water. Cook pasta according to package directions, approximately 10 minutes. 

  4. When alfredo sauce has achieved desired thickness, reduce heat to medium-low and add romano and parmesan. Stir until cheese is fully melted. Remove from heat and add sun-dried tomatoes and green onion. Stir until combined.

  5. Reserve 1 cup of pasta cooking water. Drain pasta in colander and then add to alfredo sauce. Toss to coat evenly. If sauce is too thick to evenly coat the pasta, gradually add reserved pasta cooking water to thin out sauce. Add 1/4 cup at a time to prevent the sauce from becoming watery. 

  6. Serve immediately with additional parmesan, as desired.