Sundried Penne Pasta

Donna Brown


This is an excellent pasta dish that is a bit healthier. It's a great side dish to most any meal or add some toasted whole wheat garlic bread for a light meal.


★★★★★ 1 vote

Stove Top


  • 1 box
    (13 ¼ oz.) whole wheat penne pasta, cooked by package directions
  • ·
  • 3/4 c
    fat free or 2% evaporated milk
  • 3/4 c
    chicken broth (may add more if sauce gets too thick)
  • 1/3 c
  • 1/4 c
  • 1/4 c
    fat free cream cheese
  • 1/4 c
    fat free sour cream
  • 1/3 c
    chopped sundried tomatoes (in oil is fine). i use more.
  • 1/3 c
    fresh chopped basil (i use more)
  • 2 Tbsp
    minced onions
  • ·
    minced garlic, salt and pepper to your taste
  • 1 tsp
    garlic powder
  • 2 c
    (approximately) italian shredded cheese (reserve about 1/4 cup to put on top)

How to Make Sundried Penne Pasta


  1. Cook pasta according to package directions.
  2. SAUCE: While pasta is cooking, make sauce in medium sized saucepan. Melt butter, add flour to butter and whisk together. Add liquids and whisk until it begins to thicken. Add cream cheese, sour cream, onion, garlic, and sour cream. Whisk until all is blended well. Add sundried tomatoes, basil and seasonings. Stir with a spoon until all is blended and thickened. (If it gets too thick, you can add a bit more chicken broth.) Add shredded cheese and mix well. Pour over hot pasta and mix well.

Printable Recipe Card

About Sundried Penne Pasta

Course/Dish: Pasta Pasta Sides
Main Ingredient: Chicken
Regional Style: Italian

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