Creamy, savory, and absolutely comforting—this Spaghetti Spinach with Sun-Dried Tomato Cream Sauce is a dish that wraps you in warmth with every bite. The silky strands of spaghetti are drenched in a rich, garlic-infused cream sauce, flecked with ribbons of sautéed spinach and speckled with bursts of tangy, chewy sun-dried tomatoes. It’s one of those recipes that feels indulgent yet comes together with everyday ingredients and minimal effort.
Perfect for a cozy dinner or an easy weeknight meal, this pasta checks all the boxes: it’s quick, flavorful, and deeply satisfying. The sun-dried tomatoes add a sweet-savory depth, while the spinach brings freshness to balance out the luscious creaminess. Whether you’re cooking for yourself or serving a table full of guests, this dish is bound to impress—and disappear quickly.
Ingredients for this Spaghetti Spinach with Sun-Dried Tomato Cream Sauce
- 8 oz spaghetti
- 1 tbsp olive oil (plus a little extra if needed)
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes (packed in oil), sliced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Salt and freshly cracked black pepper, to taste
- 1/4 tsp red pepper flakes (optional, for a little kick)
- 1/4 cup reserved pasta water (as needed for thinning the sauce)
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1/4 cup of the pasta water before draining. Set pasta aside.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and stir for about 30 seconds until fragrant. Toss in the sliced sun-dried tomatoes and cook for another 1–2 minutes to release their flavors.
Step 3: Add Spinach
Stir in the chopped spinach and cook until wilted, about 1–2 minutes. You can add a splash more oil if needed to help the spinach cook down evenly.
Step 4: Make the Cream Sauce
Reduce the heat to low and pour in the heavy cream. Stir gently to combine with the garlic, sun-dried tomatoes, and spinach. Simmer for 2–3 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth. Season with salt, black pepper, and red pepper flakes to taste.
Step 5: Combine Pasta and Sauce
Add the cooked spaghetti to the skillet and toss everything together until the noodles are fully coated in the cream sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until the consistency is just right.
Step 6: Serve and Enjoy
Plate the pasta hot, topped with extra cracked black pepper or a sprinkle of Parmesan if desired. Enjoy your creamy, flavorful spaghetti right away!
Storage Instructions
If you have leftovers (lucky you!), store the Spaghetti Spinach with Sun-Dried Tomato Cream Sauce in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When reheating, add a splash of cream or milk to bring back the sauce’s silky texture—microwave in 30-second intervals or reheat gently on the stove over low heat. Freezing is not recommended, as the cream sauce may separate and become grainy after thawing.
Estimated Nutrition
Per serving (based on 4 servings total):
- Calories: ~480
- Protein: 12g
- Carbohydrates: 50g
- Fat: 25g
- Saturated Fat: 13g
- Fiber: 3g
- Sugar: 5g
- Sodium: 300mg
(Note: Nutrition may vary based on portion size and exact ingredients used.)
Frequently Asked Questions
What kind of pasta can I use instead of spaghetti?
You can use fettuccine, linguine, penne, or any pasta you have on hand—just keep the texture hearty to carry the creamy sauce well.
Can I make this dish dairy-free?
Yes! Substitute the heavy cream with a plant-based cream (like coconut cream or oat cream) and use nutritional yeast or dairy-free Parmesan in place of cheese.
Are sun-dried tomatoes necessary?
They add a wonderful depth of flavor, but if you’re out, you can use cherry tomatoes (roasted or sautéed) as a milder substitute.
How do I make it spicier?
Increase the red pepper flakes or add a pinch of cayenne pepper to the sauce for a more pronounced heat.
Can I add protein to this recipe?
Absolutely! Grilled chicken, sautéed shrimp, or even chickpeas work great with this creamy pasta.
Is this recipe gluten-free?
Not by default, but you can make it gluten-free by using gluten-free pasta.
Can I use frozen spinach instead of fresh?
Yes, just thaw and drain it well before adding it to the sauce to avoid excess moisture.
How do I keep the sauce from getting too thick?
Use a bit of reserved pasta water to thin it out or add more cream as needed while mixing everything together.
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