Copycat Cheesecake Factory Sundried Tomato Fettuccine

Copycat Cheesecake Factory Sundried Tomato Fettuccine


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This pasta at Cheesecake Factory is so good but so bad for you. Talk about a cream overload. This recipe is easy on the cream so you won't feel as bad eating it.

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Serving Size / Yield

4 servings


  • 3/4 lb. fettuccine
  • 1 C. reserved pasta water
  • 4 Tbs. olive oil
  • 5 cloves garlic, minced
  • 1/2 C. sundried tomatoes, sliced
  • 1 14.5 oz. can diced tomatoes
  • 3 Tbs. tomato paste
  • 1/2 Tbs. granulated sugar
  • 1/2 C. plain Greek yogurt
  • 1/4 C. light sour cream
  • 1 1/2 C. baby spinach
  • salt
  • pepper
  • crushed red pepper

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  1. Bring water to a boil. Cook pasta (don't forget to save 1 cup of the pasta water) and set aside.

  2. Combine the sour cream and Greek yogurt and set aside.

  3. In a skillet over medium heat, add the olive oil.

  4. Once the oil is heated, add garlic and sundried tomato halves. Sauté about 2 minutes.

  5. Reduce the heat to medium low and add the tomatoes, tomato paste, and granulated sugar.

  6. Whisk in the Greek yogurt and sour cream mixture.  After everything has been combined, turnt he heat to medium high and let simmer for 5-7 minutes.

  7. Season the sauce with salt and pepper and add the spinach.

  8. Once the spinach is wilted add the pasta and turn off the heat.

  9. Toss to coat the pasta. If the mixture is tpp thick add a little of the pasta water.

  10. Top with crushed red pepper flakes.

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