Creamy Pasta with Parmesan

Tender pasta in a creamy, parmesan-spiked sauce with sweet, sun-dried tomatoes, and bright green peas. Easy, healthy, ready in minutes.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword pasta with creamy sauce, pasta with parmesan, vegetarian pasta dish

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 663kcal

16 ounces pasta of choice I used elbow macaroni but you can use shells, rigatoni, penne, wagon wheels, etc.
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half & half regular or fat-free, I used fat-free
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and freshly ground black pepper
1/2 cup grated parmesan cheese
1/2 cup frozen green peas kept frozen until read to use
1/2 cup oil-packed sun-dried tomatoes drained and chopped
Fresh basil for serving optional

Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta cooking water, and set aside.
Melt the butter in a large saucepan or skillet over medium heat. When the butter has melted, whisk in the flour until smooth. Whisk in the half & half, garlic powder, onion powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer. Fold in the cooked pasta, parmesan cheese, peas, and sun-dried tomatoes.
If necessary, add some of the pasta cooking water to thin the sauce. Season to taste with salt and black pepper.
Top with basil and serve.