Sun-Dried Tomato Alfredo Recipe

Name: Sun-Dried Tomato Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 3 tablespoons all-purpose flour; 1/2 cup milk; 1/4 cup cream cheese; 1/4 cup sun-dried tomato packed in oil, chopped; 10 ounces frozen chopped spinach; 1 (14 ounce) can artichoke hearts, quartered; 1/4 cup parmesan cheese, grated; 1/2 teaspoon garlic powder; 1/8 teaspoon black pepper; salt, to taste; pasta, cooked (shells or penne)

Servings: persons

4 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup milk
1/4 cup cream cheese
1/4 cup sun-dried tomato packed in oil, chopped
10 ounces frozen chopped spinach
1 (14 ounce) can artichoke hearts, quartered
1/4 cup parmesan cheese, grated
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
salt, to taste
pasta, cooked (shells or penne)

1
Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
2
Gradually stir in milk until well combined and somewhat thickened.
3
Add cream cheese and stir until melted.
4
Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
5
Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
6
Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
7
Salt to taste and stir into individual bowls of pasta.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons butter, 3 tablespoons all-purpose flour, 1/2 cup milk, 1/4 cup cream cheese, and more.

Yes, Sun-Dried Tomato Alfredo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sun-Dried Tomato Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions