Creamy, savory, and just a touch indulgent, this Spaghetti with Spinach and Sun Dried Tomato Cream Sauce delivers everything you want in a cozy pasta dish. It’s a symphony of textures and flavors: tender strands of spaghetti, bursts of sweet and tangy sun dried tomatoes, fresh wilted spinach, and a luxuriously smooth cream sauce with hints of garlic and parmesan.
This dish feels restaurant-level fancy but comes together quickly, making it a perfect weeknight dinner idea. Whether you’re craving a meatless main or simply need a new easy pasta recipe in your rotation, this one checks all the boxes.
Ingredients for this Spaghetti with Spinach and Sun Dried Tomato Cream Sauce
- 12 oz (340 g) spaghetti
- 1 tbsp olive oil (use oil from the sun dried tomatoes jar for extra flavor)
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 cup sun dried tomatoes, chopped
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: extra parmesan and cracked pepper for serving
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, add the olive oil (or sun dried tomato oil). Sauté the minced garlic and red pepper flakes for about 1 minute, just until fragrant.
Step 3: Add Sun Dried Tomatoes and Spinach
Stir in the chopped sun dried tomatoes and let them warm through for 1-2 minutes. Add the fresh spinach and cook until just wilted, about 2-3 minutes.
Step 4: Make the Cream Sauce
Reduce heat to low. Pour in the heavy cream and stir gently to combine with the vegetables. Simmer for 3-4 minutes, then stir in the grated parmesan. Let it melt and blend into the sauce. Season with salt and black pepper to taste.
Step 5: Combine with Pasta
Toss the cooked spaghetti into the sauce, gently mixing to coat. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
Step 6: Serve
Plate the pasta and finish with extra parmesan and cracked black pepper if desired. Serve immediately while hot and creamy.
Frequently Asked Questions
Can I use milk instead of cream?
Yes, but the sauce will be thinner and less rich. Whole milk or a mix of milk and a spoonful of cream cheese can help replicate the texture.
What kind of sun dried tomatoes should I use?
Oil-packed sun dried tomatoes are best for flavor and softness. Drain excess oil before chopping, or use a bit in your skillet for extra taste.
Can I make it gluten-free?
Absolutely. Just swap in your favorite gluten-free spaghetti.
Can I add protein to this dish?
Grilled chicken, shrimp, or even crispy pancetta would pair beautifully with the creamy tomato-spinach base.
How spicy is this?
It has a gentle kick from the red pepper flakes, but it’s easy to adjust the heat level up or down.
Can I use frozen spinach?
Yes, but thaw and squeeze out excess water before adding to the sauce to avoid watering it down.
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