The sun-dried tomato and robiola cheese pasta recipe is very simple and full of flavor, ideal hot just made but also delicious cold the next day, so it’s suitable for the beach or a picnic.
Few and simple ingredients full of flavor for a dish that pleases everyone, even the most demanding palates will appreciate this simple first course and we will be at the stove only for the time it takes to cook the pasta.
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Let’s discover the recipe right after the photo!!
- Difficulty: Very easy
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Seasonality: All seasons
- Energy 240.61 (Kcal)
- Carbohydrates 29.61 (g) of which sugars 0.97 (g)
- Proteins 9.76 (g)
- Fat 9.61 (g) of which saturated 0.53 (g)of which unsaturated 2.91 (g)
- Fibers 2.54 (g)
- Sodium 523.07 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Creamy Sun-Dried Tomato and Robiola Pasta Recipe
- 11.3 oz pasta
- 2.5 oz sun-dried tomatoes in oil
- 2.8 oz robiola cheese
- 6 leaves basil
- 1 tsp pine nuts
- 2 pinches salt
- 1 clove garlic (optional)
Preparation of Sun-Dried Tomato and Robiola Pasta
Prepare the sun-dried tomato and robiola cheese pasta by putting plenty of lightly salted water on the stove to cook the pasta.
Meanwhile, drain the sun-dried tomatoes of their preserving oil and then place them in chunks in the immersion blender cup.
If you want, add the sliced garlic clove, basil leaves, pine nuts, and robiola cheese.
Blend everything until you have a coarse cream adding a few tablespoons of pasta cooking water.
In the meantime, cook the pasta leaving it al dente and keep the cooking water for a few moments.
In a bowl, place the sun-dried tomato and robiola cream, then drain the pasta and mix it with the cream.
Add enough cooking water to make it creamier and garnish with more basil leaves.
If you intend to eat it hot, bring the creamy pasta to the table immediately or place it in an airtight container in the refrigerator once cooled and…
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How to store creamy sun-dried tomato pasta
You can store it in the refrigerator for 1 day if you intend to eat it cold.
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