Sandra Joanna Gaines Bow Tie Pasta Recipe is a masterclass in creamy comfort food. Known for her ability to create dishes that feel both homey and sophisticated, Joanna Gaines combines tender bow tie noodles with a rich, velvety sauce made from heavy cream, cream cheese, and nutty Parmesan. Accented with tangy artichoke hearts and sweet sun-dried tomatoes, this pasta is hearty, satisfying, and far superior to any jarred sauce alternative, offering a restaurant-quality meal right at your dining table.
Joanna Gaines Bow Tie Pasta Recipe Ingredients
- The Pasta & Base:
- 12 ounces bow tie pasta (farfalle)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- The Sauce:
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup shredded Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- The Mix-ins:
- 1 jar (14 oz) artichoke hearts, drained and chopped
- 1 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 4 cups baby kale or spinach
- The Finish (Optional):
- 1/2 cup toasted walnuts, chopped
- 1/4 cup chopped chives or parsley
How To Make Joanna Gaines Bow Tie Pasta Recipe
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook until al dente—firm to the bite but cooked through. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
- Sauté aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant (be careful not to burn it).
- Build the sauce: Pour in the heavy cream and add the softened cream cheese. Stir constantly over medium-low heat until the cream cheese melts and the mixture is smooth.
- Thicken with cheese: Gradually whisk in the shredded Parmesan cheese. Continue stirring until the sauce thickens and coats the back of a spoon. Simmer gently; do not boil rapidly or the sauce may split.
- Add vegetables: Stir in the chopped artichoke hearts and sun-dried tomatoes. Add the baby kale (or spinach) and cook for 1-2 minutes until the greens are just wilted into the sauce. Season with the salt and black pepper.
- Combine: Add the cooked pasta directly into the skillet with the sauce. Toss gently to coat every noodle. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it up to your desired consistency.
- Serve: Transfer to a large serving bowl. Top with the toasted walnuts for crunch and a sprinkle of fresh chives or parsley. Serve immediately while warm and creamy.
Recipe Tips
- The Starch Reserve: Always save that half-cup of pasta water. The starch in the water helps emulsify the sauce, making it silky and helping it cling to the noodles rather than sliding off.
- Low and Slow: When melting the cream cheese and Parmesan, keep the heat on medium-low. High heat can cause the dairy fats to separate, resulting in a greasy, broken sauce instead of a smooth one.
- Softened Cheese: Ensure your cream cheese is at room temperature before adding it to the pan. Cold cream cheese will take forever to melt and may leave little white lumps in your sauce.
- Oil-Packed Flavor: Use sun-dried tomatoes packed in oil rather than the dry bagged ones. They are softer, sweeter, and you can even use a spoonful of the tomato oil to sauté the garlic for extra flavor.
What To Serve With Joanna Gaines Bow Tie Pasta Recipe
This Joanna Gaines Bow Tie Pasta Recipe is a rich and filling main course that pairs best with lighter sides to cut through the cream. A simple Green Salad with a sharp lemon vinaigrette is essential to balance the heaviness of the dairy. For a vegetable side, Roasted Asparagus or Steamed Broccoli adds a nice crunch and color. If you want to lean into the comfort food vibe, a slice of crusty Garlic Bread is perfect for mopping up any remaining sauce.
How To Store Joanna Gaines Bow Tie Pasta Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Toss with a little olive oil before storing to prevent sticking.
- Reheat: Reheat gently on the stove over low heat. You will likely need to add a splash of milk or broth to loosen the sauce, as it thickens significantly when cold.
- Freeze: Freezing is not recommended for this dish. Cream-based sauces often separate and become grainy when frozen and thawed.
Joanna Gaines Bow Tie Pasta Recipe Nutrition Facts
- Calories: 820 kcal
- Fat: 48.3g
- Carbohydrates: 49.2g
- Protein: 30.5g
Nutrition information is estimated per serving.
FAQs
Absolutely. Grilled chicken strips, sautéed shrimp, or cooked Italian sausage are excellent additions. Stir them in at the end with the pasta.
Yes, thaw and squeeze all the water out of the frozen spinach before adding it to the sauce, otherwise, your sauce will become watery and green.
You can use half-and-half instead of heavy cream, but the sauce won’t be as thick. Avoid using low-fat cream cheese as it doesn’t melt smoothly.
Try More Recipes:
- Joanna Gaines Pasta Salad Recipe
- Joanna Gaines Fettuccine Alfredo Recipe
- Joanna Gaines Chicken Parmesan Recipe
Joanna Gaines Bow Tie Pasta Recipe
Description
A luxurious creamy pasta dish packed with artichokes, sun-dried tomatoes, and spinach. The rich cheese sauce clings to the bow ties for the ultimate comfort meal.
Ingredients
Instructions
- Boil pasta until al dente; reserve water.
- Sauté garlic in oil; stir in cream and cream cheese.
- Melt in Parmesan until smooth.
- Add artichokes, tomatoes, and kale; wilt.
- Toss pasta with sauce; use water to thin.
- Top with walnuts and chives.
Notes
- Save pasta water to adjust the sauce consistency.
- Soften the cream cheese to prevent lumps.
- Add protein like chicken for a heartier meal.
