This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a simple yet decadent pasta dish that's bursting with flavor. With the rich, tangy notes of sun-dried tomatoes blended into a creamy sauce, this meal balances comfort and freshness. Tender spinach and perfectly cooked spaghetti make this a satisfying, wholesome dinner that's easy enough for weeknights but special enough for guests.
Why You’ll Love This Recipe
I love how effortlessly this dish comes together while delivering such bold, layered flavors. The sun-dried tomato cream sauce is rich and savory, yet not too heavy, and it clings beautifully to the spaghetti. The spinach adds a pop of green and a nutritious twist, making this meal feel balanced and hearty. Plus, it's a one-pan wonder when it comes to the sauce—perfect for anyone craving something gourmet without the fuss.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Spaghetti
- Olive oil
- Garlic
- Sun-dried tomatoes (in oil)
- Heavy cream
- Parmesan cheese
- Fresh spinach
- Salt
- Black pepper
- Crushed red pepper flakes (optional)
directions
- I start by boiling a large pot of salted water and cooking the spaghetti until it's al dente. Then I drain it, reserving a little pasta water to loosen the sauce later if needed.
- In a large skillet, I heat olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute. I add the chopped sun-dried tomatoes and cook them for another 1-2 minutes to release their flavor.
- I pour in the heavy cream, stirring well, and bring it to a gentle simmer. Then I stir in freshly grated Parmesan cheese until the sauce thickens slightly.
- Next, I add the spinach, letting it wilt in the creamy sauce. I season everything with salt, black pepper, and a pinch of crushed red pepper flakes if I want some heat.
- I toss the cooked spaghetti into the skillet, mixing well so the sauce coats every strand. If it feels too thick, I add a splash of reserved pasta water to smooth it out.
- I serve it hot with extra Parmesan on top if I'm feeling fancy.
Servings and timing
This recipe serves 4 people and takes about 25–30 minutes total to prepare—15 minutes of prep and 10–15 minutes of cooking time. It's perfect for a quick and cozy weeknight dinner.
Variations
- I sometimes swap the spinach for kale or arugula for a different flavor and texture.
- If I’m craving protein, grilled chicken or shrimp are great additions.
- For a vegan version, I use plant-based cream and vegan Parmesan alternatives.
- I like adding mushrooms for an earthy depth.
- To make it spicier, I double up on the red pepper flakes or stir in some chili oil.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer doing it on the stovetop over low heat, adding a splash of cream or water to bring back the sauce’s silky texture. Microwaving works too—just make sure to stir halfway through and add a bit of moisture to keep it creamy.
FAQs
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less rich. I recommend using whole milk and maybe adding a bit of butter for extra creaminess.
What type of sun-dried tomatoes works best?
I like using sun-dried tomatoes packed in oil because they’re more flavorful and blend smoothly into the sauce.
Can I make this gluten-free?
Absolutely. I just use gluten-free spaghetti and check that all other ingredients are certified gluten-free.
Is this dish good for meal prep?
Yes, I find it reheats well, especially if I store the sauce and pasta separately.
Can I freeze the sauce?
I don’t recommend freezing the full dish with pasta, but the cream sauce alone can be frozen for up to a month. Just thaw and stir it well while reheating.
Conclusion
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is everything I want in a quick dinner—rich, vibrant, and incredibly satisfying. It’s easy to make, easy to tweak, and always hits the spot. Whether I’m cooking for myself or sharing with friends, this pasta dish is a go-to favorite that never disappoints.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Total Time: 25–30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-inspired, American
Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick and flavorful pasta dish that blends sun-dried tomatoes, fresh spinach, and a creamy Parmesan sauce for a rich, satisfying weeknight meal. Ideal for busy nights, this vegetarian recipe is both comforting and gourmet.
Ingredients
- Spaghetti
- Olive oil
- Garlic (minced)
- Sun-dried tomatoes (in oil, chopped)
- Heavy cream
- Parmesan cheese (freshly grated)
- Fresh spinach
- Salt
- Black pepper
- Crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve a bit of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant (about 1 minute).
- Add sun-dried tomatoes and cook for 1–2 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan until the sauce thickens.
- Add spinach and let it wilt. Season with salt, pepper, and red pepper flakes if using.
- Toss in cooked spaghetti. Mix until evenly coated. Add reserved pasta water if needed to loosen the sauce.
- Serve hot with extra Parmesan on top if desired.
Notes
- Swap spinach with kale or arugula for variety.
- Add grilled chicken, shrimp, or mushrooms for extra protein and flavor.
- Use vegan cream and cheese alternatives for a plant-based version.
- Adjust spice by adding chili oil or more red pepper flakes.
- Store leftovers in the fridge for up to 3 days; reheat with added moisture.
- Sauce can be frozen separately for up to 1 month.
