If you’re craving something comforting, vibrant, and just a little bit indulgent, Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce is about to become your new weeknight obsession. Imagine tender pasta strands tossed with silky cream, earthy spinach, and those little bursts of savory-sweet sun-dried tomatoes. Every bite is a delicious tangle of color and flavor, with just the right amount of richness to feel special, but without a lot of fuss. This dish is a joyful celebration of everyday ingredients transformed into something that tastes restaurant-worthy, yet comes together in under half an hour!
Ingredients You’ll Need
One of the best things about Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce is how each ingredient shines. These are simple, everyday staples, but together they create a dish that feels both hearty and fresh. Here’s what you’ll need and why each one matters:
- Spaghetti: The classic pasta shape that perfectly catches the creamy sauce and tender spinach leaves.
- Olive oil: Adds flavor and helps to gently cook the garlic and sun-dried tomatoes for a fragrant base.
- Garlic: Freshly minced garlic brings a punch of aroma and depth that makes the sauce irresistible.
- Sun-dried tomatoes in oil: These little gems give the sauce a sweet-tangy intensity and beautiful color; use the oil-packed kind for the best texture.
- Red pepper flakes (optional): For just a whisper of heat that livens up the creamy sauce without overpowering it.
- Vegetable or chicken broth: Loosens the sauce and infuses it with savory undertones.
- Heavy cream: Creates that lush, velvety texture that makes this pasta so comforting.
- Grated Parmesan cheese: Brings salty, nutty flavor and helps thicken the sauce just right.
- Fresh spinach: Loads the pasta with color, nutrients, and a subtle earthy taste that balances the richness.
- Salt and black pepper: Essential for seasoning the sauce perfectly to your taste.
- Fresh basil or parsley (optional): A sprinkle of fresh herbs on top brings brightness and a touch of elegance.
How to Make Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until it’s perfectly al dente—tender but still with a little bite. Reserve about 1/2 cup of the pasta water before draining, as this can help loosen the sauce later if needed. Set your cooked spaghetti aside while you prepare the luscious sauce.
Step 2: Sauté the Garlic and Sun-Dried Tomatoes
In a large skillet over medium heat, pour in the olive oil. Once it shimmers, add the minced garlic, chopped sun-dried tomatoes, and red pepper flakes if you like a touch of spice. Stir and cook for just 1–2 minutes, until the garlic is fragrant and the tomatoes have softened a bit. This step builds the foundation of flavor for your Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce.
Step 3: Simmer the Sauce
Pour in the broth and bring everything to a gentle simmer. Then, stir in the heavy cream and Parmesan cheese. Let the sauce bubble away for 3–4 minutes, stirring often, until it thickens slightly and the cheese melts into a silky, dreamy consistency.
Step 4: Wilt the Spinach
Add the fresh spinach to the skillet. It will seem like a lot at first, but it quickly cooks down to tender green ribbons. Stir and cook just until the spinach is wilted, about 2 minutes, then season the sauce with salt and black pepper to taste.
Step 5: Combine and Finish
Add your cooked spaghetti directly to the skillet with the sauce and toss everything together until the pasta is well coated and glossy. If the sauce seems too thick, drizzle in a bit of the reserved pasta water until it reaches your desired creaminess. Now your Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce is ready for the table!
How to Serve Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce
Garnishes
Don’t underestimate the power of a good garnish! A shower of freshly grated Parmesan, a few torn basil leaves, or some chopped parsley adds freshness and a pop of color to your Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce. If you’re feeling fancy, a drizzle of good olive oil or a sprinkle of toasted pine nuts can take it over the top.
Side Dishes
This dish is rich enough to be the star of the show, but it pairs beautifully with a crisp green salad tossed in a zesty vinaigrette, or a basket of warm, crusty bread to mop up every drop of that creamy sauce. Roasted vegetables or a simple antipasto platter also make lovely accompaniments for a true Italian-inspired dinner.
Creative Ways to Present
For a weeknight dinner, serve the pasta straight from the skillet with tongs for a cozy, family-style feel. If you’re entertaining, try twirling nests of Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce onto plates and topping each with a sprig of basil or a shaving of Parmesan. For individual servings, small pasta bowls or even ramekins make it feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftovers of Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce keep well in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen overnight, making for an even more satisfying lunch or easy dinner the next day. Just be sure to cool everything completely before storing to preserve the best texture.
Freezing
While creamy pasta sauces can sometimes separate when frozen, you can freeze this dish if needed. Store in a freezer-safe container for up to 2 months. For the best results, thaw overnight in the refrigerator before reheating gently, and be prepared to stir in a splash of cream or broth to bring the sauce back together.
Reheating
To reheat, transfer the pasta to a skillet or saucepan over low heat, adding a splash of milk, cream, or reserved pasta water to help loosen the sauce. Stir gently until warmed through, being careful not to overcook the spinach. You can also reheat individual portions in the microwave, stirring every 30 seconds for even heating.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti is classic, Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce works beautifully with fettuccine, penne, or even a gluten-free pasta if that’s your preference. Just adjust the cooking time as needed for the pasta shape you choose.
How can I make this dish vegan?
To make it vegan, swap the heavy cream for a plant-based alternative like cashew cream or coconut cream, use nutritional yeast instead of Parmesan, and opt for vegetable broth. The sun-dried tomatoes and spinach will still deliver tons of flavor!
What protein can I add to make it more filling?
You can easily bulk up Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce by adding grilled chicken, sautéed shrimp, or even white beans for a vegetarian option. Simply stir your chosen protein in at the end to warm through.
Can I use dried sun-dried tomatoes instead of those in oil?
If you only have dried sun-dried tomatoes, soak them in hot water for 15–20 minutes to rehydrate, then drain and chop. While the oil-packed version gives a richer flavor and softer texture, the dried ones will still work in a pinch.
Is this recipe spicy?
The red pepper flakes add just a gentle heat, but you can leave them out entirely if you prefer a milder dish. Feel free to adjust the amount to suit your taste!
Final Thoughts
If you’re looking for a dish that’s easy, crave-worthy, and just a little bit fancy, give Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce a try. I promise it’s the kind of recipe you’ll want to make again and again—whether it’s for a comforting solo dinner or to impress your favorite people. Enjoy every creamy, savory bite!
Print
Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
A creamy and flavorful spaghetti dish featuring fresh spinach and sun-dried tomatoes in a rich Parmesan cream sauce. Perfect for a quick and satisfying vegetarian dinner that combines vibrant Italian-inspired flavors.
Ingredients
Pasta
- 8 ounces spaghetti
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable or chicken broth
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
Vegetables
- 4 cups fresh spinach
Seasoning and Garnish
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook pasta: Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Sauté aromatics: In a large skillet over medium heat, heat olive oil. Add garlic, sun-dried tomatoes, and red pepper flakes. Cook for 1–2 minutes, stirring, until fragrant.
- Make the sauce: Add broth and bring to a simmer. Stir in heavy cream and Parmesan cheese, and cook for 3–4 minutes, stirring often, until the sauce thickens slightly.
- Add spinach: Add spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
- Combine pasta and sauce: Add cooked spaghetti to the sauce and toss to combine. If needed, add a splash of reserved pasta water to loosen the sauce.
- Serve: Serve hot, garnished with fresh basil or parsley and extra Parmesan if desired.
Notes
- For extra protein, add grilled chicken, shrimp, or white beans.
- Use sun-dried tomatoes packed in oil for the best flavor and texture.
- This recipe also works well with fettuccine or penne instead of spaghetti.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
