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

If you’re in the mood for something cozy, deeply flavorful, and incredibly simple, these bone broth buttered noodles with sun-dried tomato butter might just be your new favorite comfort meal. They’re the perfect intersection of everyday ingredients and soul-soothing flavor—a bowl of buttery noodles with a nourishing twist.

This dish starts with a base of your favorite noodles simmered in bone broth instead of water, which not only adds rich flavor but also brings extra nutrients to the table. The real magic happens when you toss the warm noodles with a generous scoop of homemade sun-dried tomato butter. It melts into every crevice of the pasta, coating it in savory, slightly tangy goodness with a hint of umami.

It’s simple enough to whip up on a weeknight, but special enough to crave often. Add a side of roasted veggies or a handful of greens, and you’ve got yourself a comforting, feel-good meal in under 30 minutes.

Here’s what you’ll need:

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

This recipe is endlessly adaptable—try it with gluten-free pasta, throw in a handful of wilted spinach, or top it with a fried egg for a little extra protein. However you spin it, these bone broth buttered noodles are proof that nourishing food doesn’t have to be complicated.

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 1x
• Category: Lunch, Dinner

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Description

Buttered noodles made with homemade sun-dried tomato butter (with leftovers for later!), and bone broth!

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Ingredients

Scale 1x2x3x

For the sun-dried tomato butter (makes extra)

• 2 sticks of unsalted butter, softened to room temperature
• 2/3 cup sundried tomatoes packed in olive oil, drained (save olive oil for later)
• 4 cloves of garlic
• 1/2 tsp salt
• 1/3 tsp thyme
• 1/2 tsp basil
• 1/4 tsp black pepper
• Red pepper flakes, to taste

For the pasta

• 2 tbsp olive oil (I use the oil from the tomatoes)
• 2 cups pasta of choice
• 2 + 3/4 cups bone broth
• 4 tbsp sundried tomato butter
• Salt and pepper, to taste
• Parmesan cheese, for serving

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Instructions

1. Add sun-dried tomatoes (drained; olive oil set aside for later) and garlic to your food processor. Pulse until both are finely chopped.
2. Add softened butter and remaining ingredients. Blend until a smooth mixture forms. Set aside.
3. Heat a large pan over medium heat. Add oil then stir in pasta and cook for 30 seconds.
4. Add bone broth and bring to a boil; reduce to a simmer until pasta is cooked to al dente and most of the broth is absorbed, stirring occasionally. Mine took about 15 minutes. Turn off heat.
5. Stir in butter. Stir in parmesan and add salt and pepper if needed. Serve and enjoy!

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