There are some recipes that feel like a warm hug in a bowl, and this creamy sun-dried tomato penne is exactly that. I remember the first time I made it for my family – the kitchen smelled like a cozy Italian trattoria, and my kids actually asked for seconds (a miracle!). It's the kind of meal that comes together quickly but tastes like you spent hours.
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The beauty of this dish is its simplicity. You use pantry staples like sun-dried tomatoes, garlic, and cream, and pair them with fresh spinach and penne. The result is a silky, tangy sauce that clings to every piece of pasta. Whether you're cooking for a weeknight dinner or a special weekend meal, this recipe is sure to become a favorite.
I've also included tips for making it your own – feel free to add grilled chicken or shrimp for extra protein, or use dairy-free cream for a lighter version. Remember, cooking is about joy and experimentation, so don't be afraid to adjust things to your taste.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) penne pasta
Use any short pasta – rigatoni or fusilli work great. For a gluten-free option, choose brown rice penne.
2 tablespoons olive oil
Extra virgin olive oil adds the best flavor. You can also use butter for a richer taste.
3 cloves garlic, minced
Fresh garlic is best, but in a pinch, use 1 teaspoon garlic powder.
1/2 cup (60g) sun-dried tomatoes, chopped
Use oil-packed for extra flavor; if using dry, rehydrate in warm water for 10 minutes. Reserve some oil for sautéing.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half or full-fat coconut milk (will change flavor slightly).
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better; you can substitute Pecorino Romano for a sharper taste.
3 cups (90g) fresh spinach
Baby spinach works best; you can also use kale (remove stems and chop) – cook a few minutes longer.
1/2 teaspoon red pepper flakes (optional)
Adds a gentle kick; omit for a milder dish or increase to 1 teaspoon for more heat.
Salt and black pepper to taste
Sea salt and freshly cracked pepper enhance all the flavors.
Tips & Tricks
- Reserve 1 cup of pasta water before draining – it's a secret weapon for loosening the sauce if it gets too thick.
- Don't overcook the pasta; aim for al dente as it will cook a bit more in the sauce.
- Add the spinach at the very end and stir until just wilted – it retains its bright color and nutrients.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente (usually 11-12 minutes). Reserve 1 cup of pasta water, then drain and set aside.
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, sauté for 2 minutes until fragrant and tomatoes are slightly softened.
3. Add cream and Parmesan
Pour in the heavy cream and bring to a gentle simmer (around 200°F / 93°C). Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Cook for 3-4 minutes until the sauce thickens slightly.
4. Season the sauce
Add red pepper flakes (if using), salt, and black pepper to taste. Stir well and let the flavors meld for another minute.
5. Combine pasta and sauce
Add the drained penne to the skillet and toss to coat evenly with the sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
6. Add spinach
Add the fresh spinach and gently fold it in. Cook for 1-2 minutes until the spinach has wilted and is bright green.
7. Serve and garnish
Remove from heat and let rest for 2 minutes. Serve hot, garnished with extra Parmesan and a drizzle of olive oil if desired.
Delicious Variations
- Add grilled chicken or shrimp for a protein-packed meal.
- Use a dairy-free cream alternative (like coconut cream) and nutritional yeast instead of Parmesan for a vegan version.
- Incorporate roasted cherry tomatoes or artichoke hearts for extra flavor.
How to Store Creamy Sun-Dried Tomato Penne with Spinach
Refrigerator
Store in an airtight container in the fridge for up to 3 days. The sauce will thicken; add a splash of milk or water when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium-low heat, adding a splash of water or cream to revive the sauce. Alternatively, microwave in 30-second intervals, stirring in between.
Frequently Asked Questions
Q: Can I use dried sun-dried tomatoes instead of oil-packed?
Yes, you can. Rehydrate them in hot water for 10 minutes, drain, and chop. You may need to add a little extra oil to the pan since they won't have the oil from the jar.
Q: How do I make this dairy-free?
Use full-fat coconut milk or cashew cream in place of heavy cream, and substitute nutritional yeast for Parmesan. The flavor will be slightly different but still delicious.
Q: Can I add chicken or shrimp?
Absolutely! Cook the protein separately and add it to the sauce in step 5. For chicken, use 1 lb (450g) cooked sliced chicken; for shrimp, sauté 1 lb (450g) until pink and add at the end.
Q: What can I use instead of spinach?
Kale or Swiss chard work well – remove the tough stems and chop finely. Cook them a few minutes longer until tender.
Q: Can I make this ahead of time?
Yes, you can prepare the sauce ahead and refrigerate it for up to 2 days. Cook the pasta fresh and combine when ready to serve.
I hope this creamy sun-dried tomato penne brings as much joy to your table as it does to mine. If you try it, let me know how it turns out – I'd love to hear your variations! Happy cooking, and remember to be kind to yourself in the kitchen. With love, Aisha
Creamy Sun-Dried Tomato Penne with Spinach
This creamy sun-dried tomato penne with spinach is a 30-minute one-pan meal that's rich, tangy, and perfect for busy weeknights.
🧂 Ingredients
- 12 oz (340g) penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup (60g) sun-dried tomatoes, chopped
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 3 cups (90g) fresh spinach
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
📋 Instructions
- 1Boil the pasta — Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente (usually 11-12 minutes). Reserve 1 cup of pasta water, then drain and set aside.
- 2Sauté garlic and tomatoes — In a large skillet, heat olive oil over medium heat (350°F / 175°C). Add garlic and sun-dried tomatoes, sauté for 2 minutes until fragrant and tomatoes are slightly softened.
- 3Add cream and Parmesan — Pour in the heavy cream and bring to a gentle simmer (around 200°F / 93°C). Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Cook for 3-4 minutes until the sauce thickens slightly.
- 4Season the sauce — Add red pepper flakes (if using), salt, and black pepper to taste. Stir well and let the flavors meld for another minute.
- 5Combine pasta and sauce — Add the drained penne to the skillet and toss to coat evenly with the sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
- 6Add spinach — Add the fresh spinach and gently fold it in. Cook for 1-2 minutes until the spinach has wilted and is bright green.
- 7Serve and garnish — Remove from heat and let rest for 2 minutes. Serve hot, garnished with extra Parmesan and a drizzle of olive oil if desired.
Aisha writes about mindful parenting and child development, drawing from her experiences raising three kids. She offers gentle, realistic advice for everyday challenges.
