Creamy Sun Dried Tomato Sauce (keto)

This easy keto creamy sun dried tomato sauce only take 15 minutes to make. And using zucchini noodles makes this a quick and easy keto dinner. The zoodles are covered in a decadent and delicious creamy sauce of garlic, basil and sun dried tomatoes. Only 10.4 grams net carbs and 7.9 grams protein.

You might also like this low carb zucchini noodles carbonara.

Recently I have been updating old posts, specifically ones with zucchini and tomatoes since we have so much of both veggies from our garden. So today I remade this delicious creamy sun dried tomato sauce with zucchini noodles. I just make some sun dried tomatoes and use that in this dish.

It was SO delicious! The creamy sauce had sweetness from the sun dried tomatoes, along with the bite from fresh garlic and herby fresh basil. Best of all this dish is low carb and gluten free and it has a good bit of protein as well.

This low carb pasta dish only takes 15 minutes. For me it’s the perfect summer meal that uses from garden produce. However if you don’t care about carbs you can use any kind of regular pasta with it as well. By the time the pasta boils the sauce will be done and dinner will be on the table.

Recipe ingredients and substitutions.

The simple ingredients I used in this dish were fresh zucchini noodles, olive oil, cream cheese, heavy cream, sun dried tomatoes, fresh garlic cloves, salt, black pepper and fresh basil leaves.

• Zucchini Noodles – I have a spiralizer and hand peeler that makes veggie noodles. A spiralizer makes veggie noodles very easy but you can always use a regular potato peeler and just make wider noodles. But if you have a spiralizer, you want to make a thicker spaghetti sized noodle like that pictured below.
• Sun Dried Tomatoes – I used tomatoes that we dehydrated. You can use whatever kind you have on hand. Many people buy them packed in oil and that is ok too.
• Fresh Garlic – I think this is must but if you have to substitute with garlic powder, remember 1 clove of garlic equals ¼ teaspoon of garlic powder.
• Fresh Basil – If you don’t have any fresh basil leaves on hand you could eliminate it and use dried but it won’t have the same taste to be honest. You could also eliminate it altogether. It just ads another layer of flavor.
• Cream Cheese and Heavy Cream – I used heavy whipping cream but you could use half and half if you want. If you are dairy free you can try cream cheese substitutes but I have not tried them. Usually I suggest coconut milk or coconut cream but I think it will have too strong of a flavor to work in this dish.
• Optional Ingredients – This sauce is pretty creamy but if you want to sprinkle some fresh parmesan cheese at the end you could do so. You could even add a bit of parmesan in the sauce when you make it. Also if you want to add some heat, sprinkle some red pepper flakes. And lastly if you want to add some meat try some cooked chicken or shrimp. Below I have a photo of the dish with some leftover chicken I added one night

How to make creamy sun dried tomato sauce with zucchini noodles.

Step 1: First make you zucchini noodles either by using a spiralizer, julienne or regular vegetable peeler. Place in a microwave safe bowl and microwave for 2 minutes. Drain off any excess liquid if there is any.

Step 2: In the meantime get out a large skillet and heat up to medium heat. Add the olive oil and crushed fresh garlic. Saute for a minute or until fragrant.

Step 3: Next add the cream cheese and heavy cream and whisk together until the cream cheese melts and you have a creamy sauce. Add the spices and sun dried tomatoes and cook for a minute to incorporate the flavors.

Step 4: Now add in the zucchini noodles and cook for a minute or two until the noodles are the texture you want. I like them a little al dente but cook them longer if you prefer it.

Lastly garnish with the fresh basil leaves and serve. If you want to add a bit of heat, sprinkle some hot pepper flakes too. You can also mix in the basil leaves if you want.

Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

You can serve this with a green salad and you have a complete meal. If you want to add a protein you can add cooked chicken, cooked shrimp, Italian sausage, etc. Below I add a little chopped cooked chicken I had leftover from another meal just to add more protein.

And as I mentioned above, if you don’t care about carbs you can substitute regular wheat pasta for the zoodles. You can even add some fresh spinach to it for color and nutrition. Just add the fresh chopped spinach at the end of making the sauce and stir until it wilts.

More creamy keto zoodle dishes to try.

If you love creamy zucchini noodles, here are a few more recipes to try.

• keto salmon alfredo or chicken alfredo sauce
• keto carbonara sauce with bacon
• low carb creamy lemon ricotta sauce
• keto baked feta and tomato sauce
• keto creamy pesto sauce

Doesn’t that keto creamy sun dried tomato sauce look like a big pate of tasty pasta? Almost as good as the real thing. I love it and I hope you do to.  Enjoy!

The nutritional information for 1 serving is 367 calories / 31.2g fat / 13.3g carbs / 2.9g fiber / 7.9g protein = 10.4g net carbs