Sun dried Tomato Fettuccine

Sun dried Tomato Fettuccine


  • About 340g dried fettuccine,
  • 1 cup reserved pasta water,
  • 4 tbsp olive oil,
  • 5 cloves garlic, minced,
  • 1/2 cup sundried tomato halves, sliced,
  • 3-4 tbsp of diced tomatoes,
  • 1 tbsp tomato puree/paste,
  • 2 tbsp sugar,
  • 1/2 cup plain non-fat Greek yogurt,
  • 1/4 cup sour cream,
  • 1 1/2 cups baby spinach,
  • Salt & pepper, to taste,
  • 2 tbsp mixed spices.


  1. In a large pot, bring water to a boil, add 1 tbsp. of olive oil then add the fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
  2. In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
  3. While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
  4. Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
  5. Slowly whisk in the Greek yogurt and sour cream mixture. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
  6. Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted,add in the cooked pasta and turn off the heat.
  7. Toss to coat the pasta. If the mixture seems too thick, gradually add the reserved pasta water. (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
Fettuccine with organic sun dried tomatoes - recipe

Fettuccine with organic sun dried tomatoes – recipe

Recipe by: Tumelo’s Cook Book – youtube