Cheesecake Factory-Style Pasta with Sundried Tomatoes

This version highlights vibrant, whole-food flavors by substituting industrial sauces with sautéed tomatoes and premium ingredients.

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Ingredients

  • 1 lb organic linguine or spaghetti
  • 3 tbsp avocado oil
  • 4 cloves garlic, minced
  • 1 cup sun-dried tomatoes (oil-packed, drained and chopped)
  • 1/2 tsp crushed red pepper flakes
  • 1 cup shredded organic buffalo mozzarella
  • 1/4 cup grated artisan parmesan cheese
  • 1/2 cup fresh basil leaves, torn
  • To taste: sea salt and cracked black pepper
  • 1 tsp raw honey (optional)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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What you'll need

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
  2. Drain the pasta, reserving 1/2 cup of the starchy cooking water.
  3. Heat avocado oil in a large skillet over medium-low heat.
  4. Add minced garlic and red pepper flakes; sauté for about 1 minute until fragrant.
  5. Stir in the sun-dried tomatoes and cook for another 3-5 minutes to deepen the flavor.
  6. Reduce heat to low and add the cooked pasta, a splash of the reserved water, and honey if using.
  7. Gently fold in the shredded mozzarella and grated parmesan, adding more reserved water as needed, until they melt into a light, creamy sauce.
  8. Season with salt and pepper, stir in the fresh basil, and serve immediately.

FAQ

Can I use a different type of cheese?

Yes, you can try using other cheeses like organic feta or fresh goat cheese for variation in flavor. However, buffalo mozzarella is recommended as it provides the right balance of creaminess and saltiness.

Is there an alternative to basil?

Certainly! You could use parsley or cilantro for a different flavor profile. Fresh herbs can be substituted based on personal preference but will alter the dish's taste slightly.

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