Why You’ll Love Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
This recipe delivers bold, savory flavors with minimal effort. The sun-dried tomato cream sauce is velvety and vibrant, pairing beautifully with tender spaghetti and fresh spinach. It’s vegetarian-friendly, easy to customize, and incredibly satisfying without feeling heavy. Plus, it’s made with simple pantry and fridge staples—no complicated ingredients required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti
olive oil
garlic
sun-dried tomatoes (in oil)
heavy cream
grated Parmesan cheese
baby spinach
salt and pepper
crushed red pepper flakes (optional)
Directions
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Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
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In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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Stir in chopped sun-dried tomatoes and cook for another 2 minutes.
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Pour in the heavy cream and bring to a gentle simmer.
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Stir in grated Parmesan and let the sauce thicken slightly, about 3-5 minutes.
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Add the spinach and cook until wilted.
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Toss in the cooked spaghetti and mix well, adding a splash of reserved pasta water if needed to loosen the sauce.
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Season with salt, pepper, and red pepper flakes to taste.
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Serve hot, garnished with extra Parmesan if desired.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
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Use fettuccine, penne, or any pasta you prefer in place of spaghetti.
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Add grilled chicken, shrimp, or crispy tofu for a protein boost.
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Stir in mushrooms, roasted red peppers, or artichoke hearts for extra texture and flavor.
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Substitute coconut cream for heavy cream to make it dairy-free.
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Use kale or arugula instead of spinach for a different green twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat or in the microwave with a splash of cream or milk to restore creaminess.
Avoid freezing, as the cream sauce may separate upon thawing.
FAQs
What type of sun-dried tomatoes should I use?
Use sun-dried tomatoes packed in oil for the best flavor and texture. Drain them slightly before chopping.
Can I make this recipe vegan?
Yes, substitute heavy cream with a plant-based cream and use vegan Parmesan or nutritional yeast.
Is this recipe gluten-free?
Not as written, but you can use gluten-free pasta to make it suitable.
Can I use frozen spinach?
Yes, thaw and squeeze out excess water before adding it to the sauce.
How do I keep the sauce from getting too thick?
Reserve some pasta water to loosen the sauce if it thickens too much during cooking.
Can I add meat to this dish?
Absolutely—grilled chicken, pancetta, or Italian sausage pair wonderfully.
What other cheeses can I use?
Try Pecorino Romano or a blend of Italian cheeses for a different flavor.
Can I make this ahead of time?
It’s best fresh, but you can prep the sauce in advance and reheat gently before tossing with pasta.
How spicy is the dish with red pepper flakes?
The spice level is mild. Adjust the amount or omit entirely to suit your preference.
Can I use half-and-half instead of heavy cream?
Yes, though the sauce will be slightly lighter in texture and richness.
Conclusion
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick, flavorful dish that brings together the richness of cream, the tang of sun-dried tomatoes, and the freshness of spinach. It’s an easy meal that feels gourmet, perfect for weeknights or impressing guests without the stress. Keep this recipe in your rotation for satisfying comfort any time.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
A quick and flavorful pasta dish featuring spaghetti tossed in a creamy sun-dried tomato sauce with garlic, Parmesan, and fresh spinach. Comforting yet light, it’s vegetarian-friendly and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (in oil), chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups baby spinach
- Salt and black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese and let the sauce thicken slightly, about 3–5 minutes.
- Add the spinach and cook until wilted.
- Toss in the cooked spaghetti, adding a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt, black pepper, and red pepper flakes to taste.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- Substitute fettuccine, penne, or gluten-free pasta if desired.
- For added protein, stir in grilled chicken, shrimp, or tofu.
- Swap in kale or arugula instead of spinach for a twist.
- Use coconut cream for a dairy-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520
- Sugar: 6g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
