Creamy Sun-Dried Tomato Spaghetti with Fresh Spinach

If you’re craving a pasta dish that’s both comforting and full of vibrant flavors, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is exactly what you need. The creamy, tangy sauce paired with fresh spinach makes every bite deliciously satisfying. You’ll find it easy to whip up on busy weeknights or whenever you want a flavorful home-cooked meal.

this Recipe

This recipe highlights the sun-dried tomato cream sauce in a way that balances richness with a fresh veggie twist. Once you try it, you’ll likely want to make it a regular in your dinner rotation!

Why You’ll Love This Recipe

• Quick and easy to prepare in under 30 minutes.
• Creamy, tangy sauce packed with sun-dried tomato flavor.
• Fresh spinach adds color and nutrition without overpowering the dish.
• Vegetarian-friendly and easily customizable with protein.
• Perfect comfort food that feels indulgent but is simple.

Ingredients

Gather these simple ingredients to create a luscious sun-dried tomato cream sauce and perfectly cooked spaghetti with spinach.

• 12 ounces spaghetti pasta
• 2 tablespoons olive oil, divided
• 3 ounces sun-dried tomatoes (packed in oil), drained and chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cups fresh baby spinach leaves
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish (optional)

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: Approximately 460 per serving

How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Add the chopped sun-dried tomatoes to the skillet, stirring to combine and warm through for about 2 minutes.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce becomes creamy and smooth, about 3-4 minutes.
5. Add the fresh spinach leaves to the sauce and cook until just wilted, about 2 minutes. If the sauce seems too thick, stir in reserved pasta water a tablespoon at a time to loosen it.
6. Season the sauce with salt, black pepper, and crushed red pepper flakes if using. Toss the cooked spaghetti directly into the skillet with the sauce, mixing thoroughly to coat all the noodles.
7. Remove from heat and let the pasta rest for a minute to allow the flavors to meld. Serve immediately, garnished with fresh basil leaves and extra Parmesan if desired.

Tips for the Best Results

• Use sun-dried tomatoes packed in oil for the richest flavor and easiest chopping.
• Reserve pasta water to adjust sauce consistency and help it adhere to the noodles.
• Don’t overcook the spinach; it should just wilt to keep a vibrant texture and color.
• Add crushed red pepper flakes sparingly to balance the creaminess with some heat.
• For a protein boost, add grilled chicken or sautéed mushrooms before tossing in the pasta.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; add a splash of milk or cream when reheating to loosen it. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to heat evenly.

You can also freeze the spaghetti and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.

Frequently Asked Questions

Can I use dried sun-dried tomatoes instead of oil-packed?

Yes, but rehydrate dried sun-dried tomatoes in warm water for 20 minutes, then drain and chop before using. You may need to add a little olive oil to the sauce to compensate for the missing oil.

Is this recipe suitable for vegans?

This recipe uses heavy cream and Parmesan cheese, so it’s not vegan. To make it vegan, substitute coconut cream or cashew cream for dairy and use a vegan Parmesan alternative or nutritional yeast.

Can I prepare the sauce ahead of time?

You can make the sun-dried tomato cream sauce a day ahead and store it in the fridge. Reheat gently before tossing with freshly cooked pasta and spinach for the best texture.

What pasta types work well with this sauce?

While spaghetti is perfect here, other long pasta like fettuccine, linguine, or even penne work well since the creamy sauce clings nicely to all of these shapes.