Sun Dried Tomato Pasta with Kale

Sun Dried Tomato Pasta with Kale is a vibrant, flavorful dish that brings together the richness of sun-dried tomatoes and the earthiness of kale in a creamy, garlicky sauce. It’s one of my favorite pasta dishes when I want something quick, satisfying, and full of bold flavor. Whether I make it vegetarian or toss in some protein, it always hits the spot.

Why You’ll Love This Recipe

I love how easy it is to pull this pasta together with pantry staples like sun-dried tomatoes, garlic, and pasta. The kale adds color and nutrition, and the sun-dried tomatoes bring a concentrated tangy-sweet flavor that makes every bite pop. It’s a weeknight meal that feels like something I’d get at a restaurant, but I can make it in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, spaghetti, or fusilli work great)

• Sun-dried tomatoes in oil (plus a bit of the oil)

• Garlic cloves

• Onion

• Fresh kale (stemmed and chopped)

• Olive oil

• Heavy cream or plant-based cream

• Grated Parmesan or nutritional yeast (for vegan version)

• Salt

• Black pepper

• Red pepper flakes (optional)

Directions

1. I start by cooking the pasta according to the package instructions, reserving some pasta water before draining.

2. While the pasta cooks, I heat olive oil (sometimes using the oil from the sun-dried tomatoes for more flavor) in a skillet over medium heat.

3. I sauté diced onion and garlic until soft and fragrant, then stir in chopped sun-dried tomatoes.

4. I add the chopped kale and cook it down until tender, about 3–5 minutes.

5. I pour in cream and stir everything together until the sauce is warmed through and slightly thickened.

6. I toss in the cooked pasta, add some reserved pasta water if needed to loosen the sauce, and season with salt, pepper, and red pepper flakes.

7. Finally, I finish with grated Parmesan or nutritional yeast, depending on whether I want a dairy or vegan version.

Servings and timing

This recipe serves 4 and takes about 25 minutes from start to finish—perfect for a busy weeknight or a cozy dinner in.

Variations

• I’ve used spinach or Swiss chard instead of kale when that’s what I had on hand.

• For a vegan version, I use oat cream or cashew cream and skip the cheese or swap it for nutritional yeast.

• Adding grilled chicken or chickpeas makes it heartier and adds protein.

• Sometimes I blend part of the sun-dried tomatoes into the cream to create a more uniform, rosy sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if it’s thickened. It still tastes just as good the next day.

FAQs

Can I make this dish completely vegan?

Yes, I do it all the time. I use a plant-based cream and swap Parmesan for nutritional yeast or a vegan cheese. The flavor is still rich and delicious.

What type of pasta works best?

I usually go for short pasta like penne or fusilli since the sauce clings well, but spaghetti or linguine also work great.

Can I use dry sun-dried tomatoes instead of oil-packed?

Yes, but I rehydrate them in warm water first so they’re soft and easier to cook with.

How do I keep the kale from being too bitter?

I remove the tough stems and cook the kale until it’s nice and tender. The creamy sauce also helps balance any bitterness.

Is it okay to use frozen kale?

I’ve used frozen kale in a pinch—just thaw and squeeze out excess moisture before adding it to the pan.

Conclusion

Sun Dried Tomato Pasta with Kale is a bold, satisfying dish that’s easy to make and endlessly adaptable. I love how the sweetness of the tomatoes pairs with the hearty greens and how creamy the sauce becomes with just a few ingredients. It’s the kind of meal I keep coming back to, whether I’m cooking for myself or serving guests something comforting and flavorful.