When I began planning this year’s #HunkiedorieHarvestParty I knew I wanted to step up my game and change the menu as much as I could from the previous year. I usually try to have the following in my menu:

1-2 Sides

Finished Faux Chalkboard

A few weeks ago I posted my beef option, the Herb Crusted Prime Rib. My sister is the vegetarian and a few of my friends aren’t huge carnivores so I wanted a great vegetarian option that could stand alone as an entree option for those not eating meat that evening. The pasta was a great way to go, it’s filling and if you keep it simple you can really be sure to hit a home run with all of your herbivores!

Stay tuned on Hunkiedorie.net to see all the recipes from this year’s #HunkiedorieHarvestParty.

Print the Creamy Sun-Dried Tomato Pasta recipe!


  • 1 Box Spaghetti
  • 2 T. Olive Oil
  • 3 Garlic Cloves – minced
  • 1 C. Vegetable Broth
  • 1 C White Wine
  • 1 C Julienned Sun-Dried Tomatoes
  • 2 T. Oil from Sun-Dried Tomatoes
  • 1 t. Italian Seasoning
  • 2 T. Skim Milk
  • 2 T. Heavy Cream
  • 1 t. Red Pepper Flakes
  • Kosher Salt
  • Fresh Ground Pepper
  • Shredded Parmesan Cheese

Creamy Sun-Dried Tomato Pasta



  1. Cook pasta according to the directions on the package.
  2. While pasta is boiling heat olive oil over medium heat.
  3. Add garlic and sun-dried tomato oil and cook for 30 seconds or until fragrant, stirring frequently. Don’t burn it.
  4. Add broth and wine; bring to a boil.
  5. Stir in tomatoes, basil, and Italian seasoning and red pepper flakes
  6. Reduce heat and simmer covered for 10-12 min, or until liquid is reduced.
  7. Remove cover and stir in milk and heavy cream.
  8. Season with salt and pepper and cover; continue to cook for 2 minutes or until sauce is reduced.
  9. Remove from heat.
  10. Drain spaghetti and add to your sauce; toss together until well combined.
  11. Garnish with parmesan cheese.
  12. Serve.





Inspired by: diethood.com