Creamy Spinach and Sun-Dried Tomato Pasta Recipe

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Creamy Spinach and Sun-Dried Tomato Pasta is a rich, velvety dish bursting with vibrant flavors and beautiful textures. Sweet, tangy sun-dried tomatoes mingle with fresh spinach in a creamy Parmesan sauce that perfectly coats each strand of pasta, creating a restaurant-quality meal that’s both comforting and exciting.

This pasta is quick enough for a busy weeknight but feels indulgent enough for a cozy date night or dinner with friends. The sun-dried tomatoes provide a concentrated sweetness and slight chew, while the spinach adds freshness and color, making every bite balanced and satisfying.

Whether you’re looking for an elegant vegetarian dinner, a creamy pasta without the heaviness, or simply something that comes together quickly without sacrificing flavor, Creamy Spinach and Sun-Dried Tomato Pasta is a dish you’ll return to again and again.

Why You’ll Love Creamy Spinach and Sun-Dried Tomato Pasta

This pasta is luxuriously creamy, layered with flavor, and quick to make.

Here’s why it’s a winner:

  • Ready in under 30 minutes with minimal ingredients.
  • Perfectly balances creaminess, brightness, and umami from sun-dried tomatoes.
  • Easy to customize with added proteins or extra veggies.
  • A great vegetarian option that’s hearty and satisfying.
  • Ideal for weeknight dinners, meal prepping, or casual entertaining.

It’s a simple, foolproof dish with big, bold flavors and a silky-smooth sauce that clings beautifully to the pasta.

Choosing the Best Ingredients for Maximum Flavor

With a dish this simple, ingredient quality makes all the difference.

Pasta

  • Fettuccine, linguine, or penne work well to hold the creamy sauce.
  • Pasta with ridges like rigatoni or fusilli helps trap the sauce for a satisfying bite.

Sun-Dried Tomatoes

  • Oil-packed sun-dried tomatoes deliver the best flavor and texture.
  • Drain lightly, but keep a bit of the oil to sauté garlic for extra richness.

Spinach

  • Fresh baby spinach wilts quickly and blends beautifully into the sauce.
  • Frozen spinach can be used in a pinch, but be sure to squeeze out excess moisture.

Cream and Cheese

  • Heavy cream creates a rich, silky base.
  • Freshly grated Parmesan cheese melts smoothly and provides savory depth.

Garlic and Aromatics

  • Garlic adds fragrant warmth.
  • Red pepper flakes introduce optional heat for those who like a little kick.

Recommended Equipment for This Recipe

  • Large sauté pan or skillet: To build the sauce and toss pasta.
  • Pasta pot: For cooking pasta to al dente.
  • Tongs or spatula: For tossing pasta gently with the sauce.
  • Ladle: For adding reserved pasta water to adjust sauce consistency.

Common Pitfalls and How to Avoid Them

1. Sauce separating:
Don’t boil the cream. Simmer gently and stir in Parmesan off heat to maintain a smooth sauce.

2. Pasta drying out:
Reserve pasta water to loosen the sauce and keep it silky.

3. Bland flavor:
Season in layers—salt, pepper, Parmesan, and the natural saltiness of sun-dried tomatoes all build the perfect balance.

4. Spinach overcooked:
Add fresh spinach just before serving and cook until just wilted to keep it vibrant.

Flavor Enhancements and Creative Variations

  • Add sautéed mushrooms or roasted bell peppers: For extra body and flavor.
  • Top with toasted pine nuts or walnuts: For crunch and richness.
  • Include grilled chicken, shrimp, or crispy bacon: To make it a heartier meal.
  • Use lemon zest or a splash of lemon juice: To brighten and cut the richness.
  • Stir in pesto or fresh basil: For herbal depth.

Smart Preparation Strategies

  • Prep all ingredients before starting: This dish moves quickly once you begin.
  • Use pre-grated Parmesan from a block: For better melting and flavor.
  • Make extra sauce: It stores well and can be used with other dishes throughout the week.

Substitution Guide for Dietary Needs

  • Gluten-free: Use gluten-free pasta.
  • Dairy-free: Substitute with coconut cream or plant-based cream and cheese.
  • Low-carb: Serve over zucchini noodles or roasted cauliflower.
  • Vegan: Use plant-based cream and cheese, and ensure pasta is egg-free.

Ingredients

For the Pasta

  • 8 oz fettuccine, linguine, or penne
  • Reserved pasta water as needed

For the Creamy Sauce

  • 2 tablespoons olive oil (plus 1 tablespoon from sun-dried tomato jar)
  • 3 garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ½ cup sun-dried tomatoes, thinly sliced (oil-packed)
  • 3 cups fresh baby spinach
  • Salt and freshly ground black pepper to taste

Garnishes

  • Fresh parsley or basil
  • Additional Parmesan cheese
  • Optional: Toasted pine nuts or walnuts

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Build the Sauce

Heat olive oil and 1 tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat.

Add garlic and sauté for 30 seconds until fragrant. Stir in red pepper flakes if using.

Add sun-dried tomatoes and cook for 1-2 minutes until slightly softened.

Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes to thicken slightly.

Remove from heat and stir in Parmesan cheese until melted and smooth.

Step 3: Toss the Pasta

Add cooked pasta to the sauce and toss gently to coat. Use reserved pasta water, a little at a time, to loosen the sauce if needed.

Add fresh spinach and stir just until wilted.

Season with salt and pepper to taste.

Step 4: Serve

Plate the pasta in shallow bowls. Garnish with fresh parsley or basil, extra Parmesan, and optional toasted pine nuts or walnuts.

Serving Suggestions

  • Serve with crusty garlic bread or focaccia.
  • Pair with a crisp green salad with lemon or balsamic dressing.
  • Great alongside roasted asparagus or steamed green beans.

Troubleshooting

  • Sauce too thick: Add reserved pasta water or a splash of cream to loosen.
  • Spinach overcooked: Add spinach last and cook only until just wilted.
  • Dish tastes flat: Add more Parmesan, a squeeze of lemon, or a pinch of salt to balance.

Storage and Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Not recommended—cream sauces may separate when thawed.
  • Reheating: Warm gently on the stovetop or microwave, adding a splash of cream or pasta water to loosen.

Variations: Creamy Spinach and Sun-Dried Tomato Pasta vs. Classic Alfredo vs. Pesto Pasta

  • Creamy Spinach and Sun-Dried Tomato Pasta: Rich, slightly tangy sauce with sun-dried tomatoes and fresh spinach.
  • Classic Alfredo: Butter, cream, and Parmesan-focused sauce without additional vegetables.
  • Pesto Pasta: Herb-forward, oil-based sauce with a bright, fresh flavor profile.

Creamy Spinach and Sun-Dried Tomato Pasta is the perfect balance of creamy, savory, and fresh—a cozy, flavor-packed dish that feels indulgent but is quick and easy to make. It’s an elegant, vegetarian pasta that never feels boring.

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