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Sun-Dried Tomato Butter Noodles with Rich Bone Broth

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Easy & Nourishing Bone Broth Buttered Noodles with Homemade Sun-Dried Tomato Butter

If you crave something warm, flavorful, and simple, these bone broth buttered noodles with sun-dried tomato butter are an ideal comfort dish. Using everyday ingredients, the recipe delivers a rich, savory bowl of pasta with a nourishing boost from bone broth and an aromatic sun-dried tomato butter that melts into every bite.

Start by simmering your preferred pasta in bone broth rather than water for added depth and nutrients. While the pasta cooks, prepare a sun-dried tomato butter by blending sun-dried tomatoes and garlic into softened unsalted butter with a few seasonings. Toss the hot noodles with a generous spoonful of that butter so it melts into the pasta, adding bright tang and umami.

This recipe is quick enough for weeknights yet comforting enough to enjoy often. Serve with roasted vegetables, a leafy green, or a fried egg for extra protein. It takes about 40 minutes total and easily adapts to dietary needs like gluten-free pasta.

Ingredients

  • Unsalted butter, softened to room temperature
  • Sun-dried tomatoes packed in olive oil (drained; save the oil)
  • Garlic
  • Seasonings: salt, black pepper, thyme, basil, and red pepper flakes
  • Olive oil (the oil from the sun-dried tomatoes works well)
  • Pasta of your choice
  • Bone broth
  • Parmesan cheese, for serving

Variations: Use gluten-free pasta if needed, stir in a handful of wilted spinach, or top with a fried or poached egg. Leftover sun-dried tomato butter keeps well and can be spread on bread, stirred into rice, or melted into vegetables.

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Sun-Dried Tomato Butter + Bone Broth Noodles

  • Author: Mia Swinehart
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 3–4 servings
  • Category: Lunch, Dinner

Description

Buttered noodles made with homemade sun-dried tomato butter (with extra to save) and cooked in bone broth for added flavor and nourishment.

Ingredients

For the sun-dried tomato butter (makes extra)

  • 2 sticks unsalted butter, softened to room temperature
  • 2/3 cup sun-dried tomatoes packed in olive oil, drained (reserve the oil)
  • 4 cloves garlic
  • 1/2 tsp salt
  • 1/3 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper
  • Red pepper flakes, to taste

For the pasta

  • 2 tbsp olive oil (use the reserved tomato oil if you like)
  • 2 cups pasta of choice
  • 2 3/4 cups bone broth
  • 4 tbsp sun-dried tomato butter
  • Salt and pepper, to taste
  • Parmesan, for serving

Instructions

  1. Add the drained sun-dried tomatoes and garlic to a food processor. Pulse until finely chopped.
  2. Add the softened butter, salt, thyme, basil, pepper, and red pepper flakes. Blend until smooth. Transfer the butter to a bowl and set aside.
  3. In a large skillet or pan over medium heat, warm the olive oil. Add the pasta and stir for about 30 seconds to coat.
  4. Pour in the bone broth and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the pasta is al dente and most of the broth is absorbed — about 12–18 minutes depending on pasta. Turn off the heat.
  5. Stir in the sun-dried tomato butter until the noodles are evenly coated. Add grated Parmesan and adjust salt and pepper if needed. Serve immediately.
View this post on InstagramA post shared by Mia Swinehart, MS, RD, LDN (@gatherednutrition)