Fusilli with Sun-Dried Tomato Cream Sauce, Broccoli and Toasted Almonds

Sun-dried tomatoes bring a unique depth of flavor-tart, savory and subtly sweet-that transforms a simple cream sauce into something extraordinary. In this recipe, they simmer with milk and Parmesan to create a luscious coating for fusilli pasta. Broccoli adds a fresh crunch, while toasted almonds provide a nutty finish.

This dish is all about bold, balanced flavors. The sauce comes together quickly and the entire meal is on the table in about 30 minutes. Perfect for a busy weeknight when you crave something comforting yet vibrant.

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Ingredients

6 ounce Fusilli PastaView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Add fusilli and cook for 8 minutes. Then add broccoli florets to the same pot and continue cooking until pasta is al dente and broccoli is tender, about 2-4 minutes more. Reserve ½ cup of pasta cooking water, then drain.
2. Meanwhile, heat a large pan over medium-high heat. Add almonds and toast, stirring frequently, until lightly golden and fragrant, 2-3 minutes. Be careful not to burn them. Transfer almonds to a plate and set aside. Wipe out the pan.
3. Finely chop garlic and sun-dried tomatoes. In the same pan, melt 1 tablespoon butter with a drizzle of olive oil over medium-high heat. Add chopped garlic and a pinch of chili flakes (save the rest for later). Cook, stirring, until fragrant, about 1 minute.
4. Sprinkle flour into the pan and stir constantly until lightly toasted, about 30 seconds. Add the chopped sun-dried tomatoes and milk. Season with salt and pepper. Bring to a gentle boil, then reduce heat to medium-low and simmer until the sauce thickens slightly, 1-2 minutes. Meanwhile, roughly chop the basil leaves.
5. Stir sour cream into the sauce until well combined. Add the cooked fusilli and broccoli. Pour in enough reserved pasta water to create a loose sauce that coats the pasta-start with ¼ cup and add more as needed. Season with salt and pepper to taste. Stir in half of the Parmesan and half of the chopped basil.
6. Divide the pasta among bowls. Top with toasted almonds, remaining Parmesan and remaining basil. Sprinkle with additional chili flakes if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or rigatoni works well in this recipe. Adjust cooking time according to package directions.

Can I make this dairy-free?

You can substitute the butter with olive oil, use plant-based milk and sour cream and omit the Parmesan or use a dairy-free alternative. The flavor will vary slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or water to loosen the sauce.