Creamy Sun-dried Tomato and Spinach Pasta

Updated at: Sat, 16 Jan 2021 17:19:28 GMT

Step 1

Add the sun-dried tomatoes to a blender, oil and all, along with the water, Italian seasoning, salt, freshly cracked pepper, and parsley. Blend until a chunky paste forms. Set aside.

Step 2

Cook rigatoni in boiling water until al dente.

Step 3

Meanwhile, prepare the béchamel sauce, in a deep skillet melt the butter, then add the flour, whisk until combined and then cook for 1-minute. Slowly add the milk, salt, pepper, and garlic, whisk to combine.

Step 4

Add the sundried to tomato paste to the béchamel sauce, whisk to combine. Add a ladle of hot pasta water if needed to thin out a bit. Add the spinach, whisk until wilted.

Step 5

Drain pasta, then place it back in the pot. Add sauce on top and stir to cover the pasta with the sauce.

Step 6

Transfer pasta to a large serving bowl. Top with freshly grated parmesan cheese and fresh parsley.

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