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.