Creamy Bow Tie Pasta – Spend With Pennies

This pasta recipe is a one-pot meal with tons of flavor and it’s rich and creamy without being too heavy. 

In this easy dish, bow tie pasta is tossed in a quick and creamy sundried tomato parmesan cream sauce.

Add in a handful of fresh spinach for the perfect Meatless Monday meal or serve with shrimp or chicken!

Why We Love This Pasta Recipe

• This crowd-pleasing bowtie pasta comes together in about 20 minutes or so.
• It’s a meatless meal but pairs well with chicken or seafood too (like shrimp or scallops).
• The prep for this pasta dish is fast and easy.
• It uses items I usually have in my pantry.

Ingredients

Bow Tie Pasta – Bow tie pasta (also known as farfalle) is a fun and bite-sized pasta shaped like bow ties or butterflies. The ridges give the sauce something to cling to while the shape holds up well to a rich sauce.

Swap it for any type of pasta like penne, rigatoni, and rotini.

Creamy Sauce – This recipe uses light cream and chicken broth thickened with a bit of cornstarch. We love it because it still has a rich flavor and texture without using heavy whipping cream.

Parmesan cheese also helps thicken and of course, adds lots of flavor. For a twist, stir in a little homemade pesto and if time is really short, use a jar of store-bought Alfredo sauce.

Sundried Tomatoes – There really is no substitute that will add the same flavor as sundried tomatoes. We prefer oil-packed tomatoes if possible. If you don’t have any, you can substitute a little bit of tomato paste for some tangy flavor.

Variations and Additions

• Veggies – Add in your cooked veggies like peas, broccoli, asparagus, onions, diced bell peppers, or sliced mushrooms.
• Seasonings – In addition to Italian seasoning, try red pepper flakes
• Add Protein – Mix in bay shrimp, cooked Italian sausage, bacon bits, chicken meatballs, or top portions with slices of grilled chicken or shrimp.

How to Make Bow Tie Pasta

1. Cook Pasta: Cook farfalle pasta until ‘al dente’ (firm). Drain pasta, reserving some pasta water.
2. Make Sauce:
   1. Cook garlic and seasoning until fragrant.
   2. Whisk in cream, broth, sundried tomatoes, and a bit of cornstarch. Simmer.
3. Combine Pasta & Sauce: Add pasta, fresh spinach, and parmesan cheese, simmer a minute or two adding pasta water if needed.

Serving Suggestions

Pro Tips for Bow Tie Pasta

• Salt the pasta water generously. Do not rinse the pasta after cooking (or add olive oil to the water), the excess starch helps the sauce stick to the pasta.
• If desired, use a tablespoon of oil from the sundried tomatoes in place of butter.
• Heavy cream can be added in place of light cream. Reduce cornstarch to 1 1/2 teaspoons.
• If the sauce isn’t thick enough, let it simmer an extra minute or two.
• If using frozen spinach, be sure to squeeze out the liquid between two clean paper towels so it won’t water down the sauce. You’ll just need a few ounces.
• Store leftover creamy bow tie pasta in a covered container in the refrigerator for up to 4 days. Add a bit of cream or milk before reheating.

More Pasta Recipes

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Creamy Bow Tie Pasta

Farfalle noodles are served with a creamy sauce, spinach, and sun-dried tomatoes.

Cook Time 15 minutes

Total Time 15 minutes

• Combine cream, broth, and cornstarch in a bowl. Set aside.

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente (firm). Reserve ½ cup pasta water and drain pasta well. Do not rinse.

• While pasta is cooking, melt butter in a large saucepan over medium-high heat. Add garlic and Italian seasoning and cook just until fragrant, about 1 minute.

• Stir the broth mixture and add to the saucepan with sundried tomatoes. Simmer for 3 minutes or until slightly thickened.

• Reduce heat to medium-low and add bow ties, 3 tablespoons of pasta water, spinach, and parmesan cheese. Cook 2-3 minutes or until sauce has thickened and is heated through, adding more pasta water if needed.

• Season with additional salt and pepper to taste. Garnish with fresh basil and parmesan if desired.

• For light cream, we use Half & Half or a cream that is about 12%M.F.
• Salt the pasta water generously. Do not rinse the pasta after cooking (or add olive oil to the water), the excess starch helps the sauce stick to the pasta.
• If desired, use a tablespoon of oil from the sundried tomatoes in place of butter.
• Heavy cream can be added in place of light cream. Reduce cornstarch to 1 1/2 teaspoons.
• If the sauce isn’t thick enough, let it simmer for an extra minute or two.
• Store leftover creamy bow tie pasta in a covered container in the refrigerator for up to 4 days. Add a bit of cream or milk before reheating.

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Or to leave a comment, click here!

Serving: 1.75cups | Calories: 783 | Carbohydrates: 95g | Protein: 25g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 737mg | Potassium: 649mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2208IU | Vitamin C: 18mg | Calcium: 331mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Italian

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