If you’re searching for a weeknight dinner that feels both comforting and gourmet, Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is your ticket to creamy, dreamy pasta bliss. This dish brings together al dente pasta, velvety cream sauce, vibrant spinach, and punchy sun-dried tomatoes in a way that’s truly irresistible. Every forkful is an explosion of savory flavors and luscious textures, and the best part? It comes together in just about 30 minutes. Whether you’re cooking for family, friends, or just treating yourself, this meal is guaranteed to turn any evening into something special.
Ingredients You’ll Need
The magic of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce lies in its simple, high-impact ingredients. Each one brings something unique to the table, from creamy richness to pops of color and flavor. Let’s break down the essentials and why you’ll love every bite.
- Spaghetti: The classic base that soaks up every drop of the luscious sauce.
- Olive oil: Adds a silky mouthfeel and a subtle hint of fruitiness that ties the flavors together.
- Garlic: Infuses the sauce with aromatic warmth and depth that’s absolutely essential.
- Sun-dried tomatoes in oil: Deliver intense, tangy sweetness and a little chewiness for texture.
- Heavy cream: Provides the creamy backbone that makes the sauce so luxuriously smooth.
- Parmesan cheese: Melts into the sauce, adding a salty, nutty finish.
- Red pepper flakes (optional): Offer a gentle kick of heat to balance the richness.
- Fresh spinach: Wilts beautifully into the sauce, adding color, nutrition, and freshness.
- Salt and black pepper: Essential for seasoning the dish to perfection.
- Fresh basil or parsley for garnish: Lends a burst of herbal brightness right before serving.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a boil. Cook your spaghetti according to the package instructions, aiming for that perfect al dente bite. Before draining, scoop out about half a cup of pasta water – this liquid gold will help you achieve a silky, restaurant-quality sauce later. Drain the pasta and set it aside; the rest of the magic happens in the skillet!
Step 2: Sauté the Garlic and Sun-Dried Tomatoes
Heat olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for about a minute until it’s fragrant but not browned. Next, toss in the sun-dried tomatoes. Let them cook for another two minutes, releasing their sweet, savory flavor into the oil and filling your kitchen with the most mouthwatering aroma.
Step 3: Make the Cream Sauce
Pour the heavy cream into your skillet and bring it to a gentle simmer. Stir in the grated Parmesan cheese and red pepper flakes (if you want a little heat), and let everything bubble together for about three to four minutes. You’ll see the sauce begin to thicken and turn irresistibly glossy – this is where the creamy magic of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce really shines.
Step 4: Wilt the Spinach
Add the fresh spinach right into the skillet. It may look like a lot at first, but it will wilt down in no time, folding beautifully into the sauce and giving your pasta that signature green pop. Stir gently until the spinach is just wilted and bright.
Step 5: Combine and Finish
Toss in your cooked spaghetti, swirling it around in the sauce to coat every strand. If the sauce feels a little thick, add a splash of reserved pasta water to loosen things up until you get your perfect creamy consistency. Finish with salt and black pepper to taste. Give everything a good toss, then get ready to plate up!
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Garnishes
A sprinkle of freshly grated Parmesan, a handful of torn basil or parsley, and a pinch of cracked black pepper elevate the flavors and make your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce look as good as it tastes. You can even add a light drizzle of extra-virgin olive oil for extra shine and richness.
Side Dishes
This pasta is rich and satisfying on its own, but it pairs beautifully with a crisp green salad tossed in lemon vinaigrette, or warm, crusty bread for soaking up every last drop of sauce. If you’re feeling extra, roasted vegetables or a simple antipasto platter add delightful variety to your table.
Creative Ways to Present
Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce in shallow pasta bowls, twirling each portion into a little nest. For special dinners, top with a few extra sun-dried tomatoes or a scattering of toasted pine nuts for crunch. Individual ramekins or small cast iron skillets make for an elegant yet cozy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce keeps well in an airtight container in the refrigerator for up to three days. The flavors meld and deepen, so it’s just as delicious for lunch the next day! Be sure to let it cool before sealing to avoid condensation.
Freezing
While cream-based sauces can be a little tricky to freeze, this dish holds up surprisingly well. Transfer cooled servings to freezer-safe containers and freeze for up to one month. Thaw overnight in the fridge for best results, as this helps prevent the sauce from separating.
Reheating
When you’re ready to enjoy your leftovers, reheat gently in a skillet over low heat. Add a splash of milk or cream as you warm it up to restore the sauce’s creamy consistency. Give it a good toss and taste for seasoning before serving.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti is a classic, feel free to swap in fettuccine, linguine, or even penne. The creamy sauce clings beautifully to just about any shape, so use whatever you have on hand.
Is there a way to make this lighter?
Yes! You can use half-and-half instead of heavy cream for a lighter sauce, or even a splash of whole milk, though the sauce will be a bit less rich. Don’t skip the Parmesan, as it adds essential flavor and thickness.
What protein can I add to this dish?
Grilled chicken or sautéed shrimp are fantastic additions if you want extra protein. Simply cook your protein separately and toss it in with the pasta and sauce at the end.
Can I make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce vegan?
With a few swaps, yes! Use your favorite plant-based cream and Parmesan, and double-check that your pasta is egg-free. The sun-dried tomatoes and spinach will still provide plenty of flavor and color.
What’s the best way to reheat leftovers?
For the creamiest results, reheat on the stovetop over low heat, adding a bit of milk or cream to loosen the sauce. Microwave works in a pinch, but stovetop reheating gives you more control over the texture.
Final Thoughts
If you’re craving a comforting, flavor-packed meal that’s just a little bit fancy, Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce deserves a spot on your table. It’s the kind of recipe you’ll want to share with friends, revisit on busy nights, and savor bite by creamy, tangy bite. Give it a try and let this vibrant pasta become a new favorite in your rotation!
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This creamy and flavorful Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce combines tender pasta with a rich, garlicky sun-dried tomato sauce and fresh spinach. Perfect for a quick and satisfying vegetarian Italian-inspired meal, it features a luscious cream sauce made with Parmesan cheese and a touch of red pepper flakes for a subtle kick.
Ingredients
Pasta
- 12 oz spaghetti
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
Vegetables & Garnish
- 4 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook Spaghetti: Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Make the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- Add Cream & Cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes, cooking until the sauce slightly thickens, about 3–4 minutes.
- Wilt Spinach: Add the fresh spinach to the skillet and stir until wilted.
- Toss Pasta & Adjust Sauce: Add the cooked spaghetti into the skillet, tossing to coat. Add a splash of the reserved pasta water if needed to loosen the sauce. Season with salt and black pepper to taste.
- Garnish and Serve: Garnish with fresh basil or parsley and serve immediately.
Notes
- For extra protein, add grilled chicken or shrimp.
- Use half-and-half instead of heavy cream for a lighter version.
- Leftovers can be reheated with a splash of milk to keep the sauce creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 380mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg
