Sundried Tomato Cream Fettuccine

This Sundried Tomato Cream Fettuccine is a vibrant, velvety pasta that’s bursting with flavor. Butter and garlic form the aromatic base, followed by deeply savory sundried tomatoes and a splash of broth. Heavy cream and tomato paste create a luscious pink sauce, while Parmesan and mozzarella add gooey richness. Fresh basil and a final layer of cheese bring the dish together into a cheesy, herbaceous masterpiece.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,470 kcal per serving

Ingredients

½ pound - fettuccine pasta
⅛ - Salt
3 tablespoon - butter
⅛ Dash - olive oil
3 cloves - garlic
2 ounce - sundried tomatoes
½ cup - broth
1 ½ cup - heavy cream
3 tablespoon - tomato paste
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - paprika
½ teaspoon - dried parsley
¾ cup - Parmesan cheese
¾ cup - mozzarella cheese
1 handful - fresh basil
¼ cup - additional Parmesan cheese
¼ cup - additional mozzarella cheese
⅛ - Reserved pasta water

Instructions

Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
In a pan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant.
Add sundried tomatoes and cook for 2–3 minutes. Pour in broth and stir.
Add heavy cream and bring to a simmer. Stir in tomato paste until fully combined.
Season with salt, pepper, garlic powder, onion powder, paprika, and parsley.
Stir in 3/4 cup Parmesan and 3/4 cup mozzarella until melted and creamy.
Mix in cooked pasta, adding reserved pasta water as needed for consistency.
Add chopped basil and additional Parmesan and mozzarella. Mix well.
Serve topped with more cheese and fresh basil.