I remember the first time I made this pasta on a busy weeknight. I had a jar of sun-dried tomatoes and some spinach that needed using, and I threw together a quick cream sauce. My family cleaned their plates and asked for seconds!
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This recipe is perfect for those evenings when you need something comforting but don't have hours to spend in the kitchen. The sun-dried tomatoes add a deep, savory-sweet flavor, and the cream makes it luxuriously smooth.
It's a one-pan wonder, so you'll have minimal cleanup. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) fettuccine or linguine pasta
Use any long pasta you like. For a gluten-free option, try brown rice fettuccine.
2 tbsp olive oil
Extra virgin olive oil gives the best flavor. You can substitute with butter for a richer taste.
4 cloves garlic, minced
Fresh garlic is key. If you're in a pinch, use 1 tsp garlic powder.
1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
Buy the ones packed in oil for extra flavor. If using dry-packed, rehydrate in hot water for 10 minutes.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half or evaporated milk, but the sauce won't be as thick.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better. Pre-shredded has anti-caking agents that can make the sauce grainy.
2 cups (60g) fresh spinach
Baby spinach works best. You can also use kale, but remove the tough stems and cook a bit longer.
1/2 tsp red pepper flakes (optional)
Adds a gentle heat. Omit for a milder sauce.
Salt and black pepper to taste
Use kosher salt and freshly ground black pepper for the best flavor.
Tips & Tricks
- Save some pasta water before draining. It's gold for thinning the sauce if it gets too thick.
- Don't overcook the pasta; cook until al dente so it holds up to the sauce.
- Add the spinach at the end and stir until just wilted to keep its bright color.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of salted water to a boil (212°F/100°C). Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2. Sauté garlic and tomatoes
In a large skillet, heat olive oil over medium heat (350°F/175°C). Add garlic and sun-dried tomatoes; cook for 1-2 minutes until fragrant and tomatoes are slightly softened.
3. Make the cream sauce
Pour in the heavy cream and bring to a gentle simmer (about 180°F/82°C). Let it bubble for 2-3 minutes until it thickens slightly, then stir in the Parmesan until melted. Season with salt, pepper, and red pepper flakes.
4. Add the spinach
Add the fresh spinach to the sauce and stir until it wilts, about 1-2 minutes. The spinach will turn bright green and reduce in volume.
5. Combine pasta and sauce
Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, splash in some reserved pasta water a little at a time until you reach your desired consistency.
6. Serve immediately
Taste and adjust seasoning. Serve hot, topped with extra Parmesan and a sprinkle of red pepper flakes if desired.
Delicious Variations
- Add grilled chicken or sautéed shrimp for a protein-packed meal.
- Swap the spinach for kale or arugula for a peppery kick.
- Use sun-dried tomato pesto instead of chopped tomatoes for an even faster sauce.
How to Store Creamy Sun-Dried Tomato Pasta with Spinach
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Use whole milk and add a tablespoon of butter to help thicken it.
Q: How do I prevent the sauce from curdling?
Keep the heat low and add the cream slowly, stirring constantly. Avoid boiling the sauce vigorously.
Q: Can I make this dairy-free?
Absolutely. Use full-fat coconut milk and nutritional yeast instead of Parmesan. It will still be creamy and delicious.
Q: What protein goes well with this pasta?
Grilled chicken, shrimp, or Italian sausage are all excellent choices. Cook them separately and toss in at the end.
Q: How can I make this more flavorful?
Add a splash of white wine with the garlic, or finish with fresh basil and a squeeze of lemon.
I hope you love this creamy sun-dried tomato pasta as much as we do! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on social media and tag me. Happy cooking! Small steps, big impact.
Creamy Sun-Dried Tomato Pasta with Spinach
Creamy Sun-Dried Tomato Pasta with Spinach is a quick, one-pan dinner that's rich, tangy, and on your table in 30 minutes.
🧂 Ingredients
- 12 oz (340g) fettuccine or linguine pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup (60g) sun-dried tomatoes in oil, drained and chopped
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 2 cups (60g) fresh spinach
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
📋 Instructions
- 1Boil the pasta — Bring a large pot of salted water to a boil (212°F/100°C). Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- 2Sauté garlic and tomatoes — In a large skillet, heat olive oil over medium heat (350°F/175°C). Add garlic and sun-dried tomatoes; cook for 1-2 minutes until fragrant and tomatoes are slightly softened.
- 3Make the cream sauce — Pour in the heavy cream and bring to a gentle simmer (about 180°F/82°C). Let it bubble for 2-3 minutes until it thickens slightly, then stir in the Parmesan until melted. Season with salt, pepper, and red pepper flakes.
- 4Add the spinach — Add the fresh spinach to the sauce and stir until it wilts, about 1-2 minutes. The spinach will turn bright green and reduce in volume.
- 5Combine pasta and sauce — Add the drained pasta to the skillet and toss to coat evenly. If the sauce is too thick, splash in some reserved pasta water a little at a time until you reach your desired consistency.
- 6Serve immediately — Taste and adjust seasoning. Serve hot, topped with extra Parmesan and a sprinkle of red pepper flakes if desired.
Maya writes about sustainable living and zero-waste practices, focusing on small, achievable changes for everyday life. She shares practical tips from her own experiments in reducing waste at home and in her community.
