Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Picture this: tender strands of spaghetti coated in a silky, sun-kissed cream sauce, with vibrant green spinach and ruby-red sun-dried tomatoes bringing bursts of flavor in every bite. Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a restaurant-worthy pasta dish that comes together in your kitchen with surprising ease. The rich, velvety sauce balances perfectly with the fresh spinach, while the concentrated flavor of sun-dried tomatoes adds an incredible depth that elevates this pasta beyond the ordinary. You’ll learn how to create a luxurious cream sauce that doesn’t require hours of simmering, and discover the perfect technique for incorporating fresh spinach into your pasta dishes.

Why You’ll Love This Recipe

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce hits all the right notes for a memorable meal. The combination of textures is particularly satisfying—silky pasta, tender wilted spinach, and slightly chewy sun-dried tomatoes create a dynamic eating experience. Unlike many cream-based pasta dishes that can feel overwhelmingly heavy, the bright acidity from the sun-dried tomatoes and the freshness of the spinach creates perfect balance.

What makes this tomato cream pasta dish truly special is how the sun-dried tomatoes infuse the entire sauce with their intense, slightly sweet flavor. The sauce coats each strand of spaghetti completely, ensuring flavor in every forkful. Plus, this dish comes together in under 30 minutes, making it perfect for weeknight dinners when you want something that tastes like you spent hours in the kitchen.

Best of all, it’s a versatile base recipe that you can easily adapt to what you have on hand or to suit different dietary preferences without losing any of the magic that makes it so delicious.

Ingredients

For this stunning Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce, gather these ingredients:

• 12 oz (340g) dried spaghetti
• 2 tablespoons olive oil, preferably extra virgin
• 4 garlic cloves, minced (about 2 tablespoons)
• 1/2 cup (80g) sun-dried tomatoes, julienned (oil-packed, drained)
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 cup (240ml) heavy cream
• 1/4 cup (25g) freshly grated Parmesan cheese, plus extra for serving
• 6 cups (180g) fresh spinach leaves
• 1/2 teaspoon salt (plus more for pasta water)
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons reserved sun-dried tomato oil (optional)
• 1/4 cup (60ml) reserved pasta cooking water
• 2 tablespoons fresh basil, chopped, for garnish

Pro Tips

Creating the perfect Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce relies on a few critical techniques that will elevate your pasta game forever:

First, properly salting your pasta water is non-negotiable. It should taste like the sea – use about 1 tablespoon of salt per 4 quarts of water. This is your only chance to season the pasta itself, creating a foundation of flavor that no amount of delicious sauce can compensate for if missed.

Second, reserve more pasta water than you think you’ll need (at least 1/2 cup). This starchy liquid is liquid gold for adjusting your sauce consistency. When the cream sauce seems too thick or isn’t clinging properly to the spaghetti, a splash of this starchy water will create the perfect silky emulsion without diluting the flavor.

Finally, don’t rush the cream reduction. Allow it to gently simmer until it’s reduced by about a quarter before adding the cheese. This concentrates the flavor and creates the perfect consistency. But watch carefully – cream can quickly go from perfectly reduced to scorched if your heat is too high. A gentle bubbling is all you need.

Instructions

Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt – the water should taste salty like seawater. Add the spaghetti and cook according to package instructions until al dente, usually 8-10 minutes. Before draining, reserve at least 1/4 cup of the starchy pasta water. Drain the pasta but don’t rinse it – that starch helps the sauce cling to every strand.

Step 2: Prepare the Sauce Base
While the pasta cooks, heat olive oil in a large, deep skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant but not browned. Immediately add the julienned sun-dried tomatoes and cook for another minute, allowing their flavor to infuse the oil.

Step 3: Create the Cream Sauce
Pour the heavy cream into the skillet, stirring to incorporate all those flavorful bits from the bottom of the pan. Bring to a gentle simmer and let it cook for about 3-4 minutes until slightly reduced and thickened. If you have it, add 2 tablespoons of the oil from the sun-dried tomato jar for extra flavor. Reduce the heat to low and stir in the grated Parmesan cheese until completely melted and smooth.

Step 4: Add Spinach and Pasta
Add the fresh spinach to the sauce in batches, stirring until each addition wilts before adding more. Once all spinach is incorporated, add the drained pasta directly to the skillet. Using tongs, toss everything together, ensuring each strand of spaghetti is coated with the luscious sauce. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency.

Step 5: Season and Serve
Season with salt and freshly ground black pepper to taste. Remember, the Parmesan and sun-dried tomatoes are already salty, so adjust accordingly. Serve your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce immediately in warmed bowls, garnished with additional Parmesan cheese and the fresh chopped basil. The contrast between the creamy sauce, vibrant spinach, and bright basil makes for an irresistible presentation.

Variations

Make this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce your own with these popular variations:

Protein Additions: Transform this into a heartier meal by adding protein. For a classic option, stir in 2 cups of shredded rotisserie chicken or 1 pound of sautéed shrimp just before adding the spinach. The cream sauce pairs beautifully with both options, and the sun-dried tomatoes complement the proteins perfectly.

Dairy-Free Adaptation: Create a dairy-free version by substituting the heavy cream with full-fat coconut cream and using nutritional yeast instead of Parmesan. The coconut cream maintains the luxurious texture while the nutritional yeast adds that essential savory note. The sun-dried tomatoes and spinach still shine in this plant-based variation.

Mediterranean Twist: Enhance the Mediterranean flavors by adding 1/3 cup of pitted, chopped kalamata olives, 1/4 cup of toasted pine nuts, and swapping half the spinach for arugula. This variation adds exciting texture contrasts and a peppery bite that works wonderfully with the creamy sun-dried tomato sauce.

Storage and Serving

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably when chilled; when reheating, add a splash of milk or water and warm gently over low heat, stirring frequently to restore its creamy consistency. Freeze portions for up to 1 month, though the texture of the cream sauce may change slightly upon thawing.

For serving, pair this luxurious pasta with a crisp side salad dressed simply with lemon and olive oil to cut through the richness of the cream sauce. A piece of garlic bread makes an excellent accompaniment for soaking up every last bit of the velvety sauce.

For an elegant dinner party presentation, serve the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce with a glass of dry white wine like Pinot Grigio or Sauvignon Blanc. Plate in wide, shallow pasta bowls, creating a little height with tongs, and finish with a light dusting of additional Parmesan, a drizzle of high-quality olive oil, and a few whole basil leaves.

FAQs

Can I use different pasta shapes with this sun-dried tomato sauce?
Absolutely! While spaghetti catches the sauce beautifully, this cream sauce works wonderfully with fettuccine, linguine, or even shorter shapes like penne or fusilli. Adjust cooking times according to the package instructions for your chosen pasta.

Is there a lighter alternative to heavy cream?
Yes, you can substitute half-and-half or whole milk, though you’ll need to simmer it longer to thicken. For the best results with lighter alternatives, create a roux with 1 tablespoon each of butter and flour before adding the milk product.

Can I use frozen spinach instead of fresh?
While fresh spinach is ideal for texture, you can use frozen in a pinch. Thaw completely and squeeze out all excess moisture before adding to the sauce. Use about 1 cup of thawed, squeezed frozen spinach to replace the 6 cups fresh.

My sauce split and looks grainy. How can I fix it?
Lower the heat immediately and add 1-2 tablespoons of cold heavy cream while whisking vigorously. In the future, prevent splitting by ensuring your sauce never boils and by adding cheese off the heat.

What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, roasted red peppers can provide a similar sweet-savory flavor profile, though the sauce will be less intense. Alternatively, 2 tablespoons of tomato paste sautéed with the garlic will add depth, though the texture will differ.

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