Looking for a creamy, flavorful pasta dish that comes together in just 30 minutes? This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce combines tender spaghetti, vibrant spinach, and tangy sun-dried tomatoes in a rich, velvety sauce that’s easy enough for a weeknight yet impressive enough for guests. Whether you’re a pasta lover or just want a satisfying meatless meal, this recipe delivers on taste and comfort.
Why You’ll Love Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This dish brings together a beautiful balance of creamy, savory, and tangy elements in every bite. It’s a go-to for:
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Busy weeknights when time is short but cravings are strong
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Vegetarian meals that feel indulgent yet wholesome
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Entertaining guests with a simple but elegant dish
Let’s explore how to make this restaurant-worthy pasta at home.
Ingredients You’ll Need
Here’s everything you’ll need for this creamy spaghetti recipe with spinach and sun-dried tomato cream sauce.
Pasta:
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12 oz (340g) spaghetti (regular or whole wheat)
Cream Sauce Base:
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2 tablespoons olive oil (or oil from the sun-dried tomatoes)
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3 cloves garlic, minced
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1/2 teaspoon red pepper flakes (optional)
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1/2 cup sun-dried tomatoes in oil, thinly sliced
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1/2 cup vegetable or chicken broth
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1 cup heavy cream (or half-and-half for a lighter version)
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1/2 cup grated Parmesan cheese
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Salt and pepper to taste
Vegetables:
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3 cups fresh spinach (roughly chopped)
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Optional: 1 small shallot, finely diced
Garnish (Optional):
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Fresh basil
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Extra Parmesan
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Cracked black pepper
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This dish is all about layers of flavor and creamy comfort. Follow these simple steps:
1: Cook the Spaghetti
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Bring a large pot of salted water to a boil.
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Cook the spaghetti until al dente (usually 9–11 minutes).
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Reserve 1/2 cup of pasta water before draining.
2: Start the Cream Sauce
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Heat olive oil in a large skillet over medium heat.
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Sauté garlic and shallot (if using) for about 1–2 minutes, until fragrant.
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Add sun-dried tomatoes and red pepper flakes. Cook for another 1–2 minutes.
3: Build the Sauce
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Stir in the broth and bring to a gentle simmer.
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Add the heavy cream and Parmesan cheese. Stir until cheese melts and sauce thickens slightly (about 5 minutes).
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Season with salt and pepper to taste.
4: Add Spinach
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Add chopped spinach to the skillet and stir until wilted.
5: Combine with Pasta
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Add the cooked spaghetti to the sauce.
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Toss everything together, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta.
6: Serve and Garnish
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Plate the pasta and top with extra Parmesan, fresh basil, or cracked pepper if desired.
Tips for the Best Flavor and Texture
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Use oil-packed sun-dried tomatoes for the most flavor; drain lightly but use some of the oil in the sauce for richness.
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Don’t overcook the spinach—add it at the very end for best texture and color.
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Grate your own Parmesan for the smoothest melt and richest flavor.
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Want a richer sauce? Add a tablespoon of butter at the end of cooking.
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For added protein, stir in grilled chicken, shrimp, or chickpeas.
Nutrition Highlights (Per Serving, Approximate)
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Calories: 480
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Protein: 16g
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Carbs: 52g
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Fat: 22g
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Fiber: 4g
Note: These values vary depending on pasta type and add-ins.
Variations and Substitutions
Make It Vegan
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Replace cream with cashew cream or full-fat coconut milk.
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Use nutritional yeast instead of Parmesan.
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Choose egg-free pasta.
Make It Gluten-Free
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Use gluten-free spaghetti or pasta of choice.
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Double-check labels on sun-dried tomatoes and broth for hidden gluten.
Add More Vegetables
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Mushrooms, zucchini, or peas can be added along with spinach.
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Roasted red peppers offer additional sweetness and color.
Why This Dish Works So Well
Bold Flavor with Simple Ingredients
The sun-dried tomatoes provide a concentrated, tangy flavor that cuts through the richness of the cream. The spinach brings freshness and color, while Parmesan ties everything together.
Weeknight-Friendly
Despite its elegant presentation, this dish is easy to make from pantry staples in under 30 minutes.
Balanced and Satisfying
It hits all the marks: creamy, savory, slightly tangy, and loaded with texture.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes. Thaw and squeeze out excess liquid before adding it to the sauce.
2. Can I use milk instead of heavy cream?
You can, but the sauce will be thinner. Whole milk or half-and-half works best if you want a lighter version.
3. How can I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to loosen the sauce.
4. What kind of sun-dried tomatoes should I use?
Use oil-packed sun-dried tomatoes for better texture and flavor. Avoid dry-packed unless you rehydrate them first.
5. Is this dish suitable for meal prep?
Yes. It reheats well and holds up for a few days in the fridge. Perfect for lunch or quick dinners.
Conclusion
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is everything a great pasta dinner should be—creamy, rich, balanced, and incredibly satisfying. It’s the kind of dish that feels indulgent without requiring complicated steps or hard-to-find ingredients. Whether you’re hosting friends or cooking for yourself, this pasta recipe is sure to impress.