Thermomix Creamy Sun-Dried Tomato Pasta Sauce
This Thermomix creamy sun-dried tomato pasta sauce blends tangy sun-dried tomatoes, garlic, and parmesan into a rich, velvety sauce that’s perfect for tossing with your favorite pasta or using as a flavorful dip. Quick, easy, and packed with Mediterranean flavor, it’s a must-try for sauce lovers!
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1/2 cup sun-dried tomatoes (packed in oil, drained)
- •2 cloves garlic, peeled
- •1 small shallot, peeled and halved
- •1/2 cup vegetable or chicken stock
- •1 cup heavy cream
- •1/2 cup grated Parmesan cheese
- •2 tbsp reserved sun-dried tomato oil
- •1/2 tsp dried Italian herbs (basil, oregano, or a mix)
- •1/2 tsp salt (or to taste)
- •1/4 tsp freshly ground black pepper
- •Pinch of red pepper flakes (optional)
- •Small handful fresh basil leaves (optional, for garnish)
Instructions
- 1
Add sun-dried tomatoes, garlic, and shallot to the Thermomix bowl. Chop 5 sec / Speed 6. Scrape down sides.
- 2
Add sun-dried tomato oil and sauté 3 min / 100°C / Speed 1.
- 3
Pour in vegetable or chicken stock. Blend 15 sec / Speed 7 to create a chunky paste.
- 4
Add heavy cream, Parmesan cheese, Italian herbs, salt, pepper, and red pepper flakes (if using).
- 5
Cook 7 min / 90°C / Speed 2 without the measuring cup to allow the sauce to thicken.
- 6
Blend 30 sec / Speed 8 for a silky smooth sauce. Taste and adjust seasoning if needed.
- 7
Serve immediately tossed with hot pasta, garnished with fresh basil if desired.
Tips & Variations
Pro Tips
- • For extra flavor, use the oil from the jar of sun-dried tomatoes in place of plain olive oil.
- • If you prefer a chunkier sauce, blend for less time at the end.
- • Taste and adjust the salt and pepper before serving; Parmesan can add a lot of saltiness.
- • This sauce pairs well with penne, rigatoni, or fettuccine—choose your favorite pasta shape.
- • Add a splash more cream or stock if the sauce thickens too much upon standing.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Add 1 cup sautéed spinach or chopped roasted red peppers in Step 4 for extra veggies.
- • Stir in cooked, diced chicken or shrimp after blending for a heartier pasta dish.
- • Swap Parmesan for feta cheese for a tangier, Mediterranean-inspired flavor.
Frequently Asked Questions
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes! Just soak them in hot water for 15-20 minutes to soften before using. Add 1-2 tablespoons of olive oil to replace the missing oil.
Is this sauce gluten-free?
Yes, the sauce itself is gluten-free. Just be sure to pair it with gluten-free pasta if needed.
How do I thin the sauce if it becomes too thick?
Simply add a splash of pasta cooking water, extra cream, or stock and blend briefly to reach your desired consistency.
Can I make this sauce vegan?
Absolutely! Substitute the cream with a plant-based alternative and use nutritional yeast instead of Parmesan.
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