Wednesday, June 6, 2012

Penne Pasta with Sun-dried Tomato Cream Sauce

I am one of those cooks who seldom follow a recipe...or if I do not have all the ingredients that a recipe calls for I adapt!!! Today I did not have the cheese, but I have powered cheese so it worked just fine. I simply added about 3/4 cup (this amount may vary depending upon your taste) to my evaporated milk with the rest of the dried ingredients and just a little flour to thicken the sauce. My sundried tomatoes that I put up last season...Yummy;
For more on Sun dried tomato's follow this link...


  • 2 cups (8 oz.) dry penne pasta
  • 8 sun-dried tomatoes, chopped (about 1/3 cup)
  • 1 can (12 fl. oz.) Nestle Carnation Evaporated milk
  • 2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper


PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

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