Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce

The irresistible aroma of creamy, garlicky sauce swirling around perfectly al dente pasta strands is just the beginning of this sensory journey. Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce combines the earthy sweetness of sun-dried tomatoes with vibrant spinach and a velvety cream sauce that clings beautifully to each strand of pasta. This dish stands out from ordinary pasta recipes by balancing rich indulgence with fresh ingredients for a meal that feels both comforting and sophisticated. You’ll learn how to create restaurant-quality pasta at home with simple techniques that maximize flavor in every bite.

Why You’ll Love This Recipe

This Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce will quickly become a household favorite for several compelling reasons. First, the contrast between the silky cream sauce and the chewy intensity of sun-dried tomatoes creates an irresistible textural experience. Each forkful delivers the perfect balance of smoothness from the sauce and slight resistance from perfectly cooked pasta.

What makes this dish truly special is its versatility and ease. Ready in just 30 minutes, it’s perfect for busy weeknights yet elegant enough for dinner guests. The vibrant red flecks of tomato against the green spinach make for a visually stunning presentation that belies the recipe’s simplicity.

The flavor profile is complex without being complicated – the sweet-tart notes from the sun-dried tomatoes perfectly complement the mild creaminess of the sauce, while fresh spinach adds a nutritional boost and beautiful color contrast. The garlic and Italian herbs infuse the dish with aromatic depth that will have everyone asking for seconds.

Ingredients

For the Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce, gather these essentials:

• 12 oz (340g) spaghetti
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• ½ cup (80g) sun-dried tomatoes in oil, drained and chopped
• 5 oz (140g) fresh spinach, roughly chopped
• 1 cup (240ml) heavy cream
• ½ cup (50g) grated Parmesan cheese, plus extra for serving
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

The sun-dried tomatoes are crucial here – choose oil-packed varieties for the richest flavor. They provide an intense, concentrated tomato taste that forms the backbone of this dish. Fresh spinach wilts perfectly into the sauce, but you can substitute frozen spinach in a pinch (just be sure to thaw and squeeze out excess moisture). High-quality Parmesan cheese adds essential savory depth to the creamy spinach pasta sauce.

Pro Tips

Use Pasta Water Strategically
Reserve at least 1 cup of starchy pasta cooking water before draining your spaghetti. This liquid gold contains starches that help emulsify the cream sauce, making it silkier and helping it cling to the pasta. Add a splash (about ¼ cup) when combining the pasta with the sauce, and keep the rest on hand to adjust consistency as needed.

Perfect Your Sun-Dried Tomato Prep
For the best texture in your Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce, blot the oil-packed tomatoes with paper towels before chopping. This removes excess oil while preserving flavor. Then, chop them into smaller pieces than you might initially think – around ¼ inch pieces distribute best throughout the creamy spinach pasta, ensuring flavor in every bite.

Master the Cream Reduction
The key to a luxurious sauce is patience during the cream reduction. After adding the cream, maintain a gentle simmer (never a full boil) for 3-5 minutes before adding the pasta. Watch for the sauce to coat the back of a spoon and leave a clean line when you run your finger through it – this indicates it’s reached the perfect consistency to embrace the spaghetti without becoming too thick or thin.

Instructions

Step 1: Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking. About 2 minutes before the pasta is done, reserve 1 cup of the starchy pasta water. Drain the spaghetti, but don’t rinse it – those surface starches will help the sauce adhere better.

Step 2: Prepare the Base Flavors
While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant but not browned. Immediately add the chopped sun-dried tomatoes and cook for another minute, allowing their flavors to infuse the oil.

Step 3: Create the Cream Sauce
Pour the heavy cream into the skillet, stirring to combine with the garlic and tomatoes. Add the dried basil, oregano, and red pepper flakes if using. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook for 3-5 minutes, allowing the sauce to reduce slightly and the flavors to meld together. Season with salt and black pepper to taste.

Step 4: Incorporate the Spinach
Add the chopped spinach to the sauce in batches, stirring until each addition wilts before adding more. The spinach will quickly reduce in volume as it cooks down in the warm cream sauce. This process should take just 1-2 minutes total.

Step 5: Finish the Dish
Add the drained spaghetti directly to the skillet with the sauce. Using tongs, gently toss the pasta to coat it evenly with the creamy sauce. Sprinkle in the grated Parmesan cheese and continue tossing until the cheese melts into the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. Let everything simmer together for 1-2 minutes, allowing the pasta to absorb some of the sauce flavors.

Step 6: Serve
Transfer your Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce to warm serving plates or a large pasta bowl. Garnish with additional Parmesan cheese, a sprinkle of black pepper, and if desired, a few extra pieces of sun-dried tomato for visual appeal. Serve immediately while hot and creamy.

Variations

Protein-Packed Version
Transform your Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce into a heartier meal by adding protein. Sauté 8 ounces of bite-sized chicken pieces until golden and cooked through before adding garlic and sun-dried tomatoes. Alternatively, fold in 6 ounces of small cooked shrimp or flaked salmon just before serving for a delicious seafood variation. For vegetarians, roasted chickpeas or white beans make excellent protein additions that complement the creamy tomato flavors perfectly.

Gluten-Free and Veggie-Forward Adaptations
For a gluten-free version, simply substitute your favorite gluten-free spaghetti. The cream sauce works beautifully with any pasta shape or type. To create a veggie-forward dish, replace half the pasta with zucchini noodles or add roasted bell peppers, artichoke hearts, or sautéed mushrooms to the sauce. These vegetables add nutrition and complement the sun-dried tomato cream base wonderfully, creating an even more colorful spinach tomato pasta delight.

Storage and Serving

This Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce can be refrigerated in an airtight container for up to 3 days. When reheating, add a splash of milk or cream and warm gently over low heat, stirring frequently to restore the sauce’s creamy texture. Freezing isn’t recommended as cream-based sauces can separate upon thawing.

For serving, pair this elegant pasta with garlic bread or a crusty baguette to soak up every drop of the delicious sun-dried tomato sauce. A simple arugula salad dressed with lemon juice and olive oil provides a refreshing contrast to the rich pasta. For a complete dinner experience, serve with a chilled glass of Pinot Grigio or light Chardonnay – the wine’s acidity beautifully balances the creamy sauce. This creamy spinach pasta also makes a stunning side dish alongside grilled chicken or fish for larger gatherings.

FAQs

Can I use milk instead of heavy cream?
While heavy cream produces the richest results for Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce, you can substitute half-and-half for a lighter version. If using milk, reduce it longer and whisk 1 tablespoon of flour into the garlic-oil mixture before adding the milk to help thicken the sauce.

How can I make this dairy-free?
Replace the heavy cream with full-fat coconut milk (the canned variety) and use nutritional yeast or dairy-free Parmesan alternative instead of cheese. The coconut flavor is subtle and works surprisingly well with the sun-dried tomatoes.

Can I use frozen spinach?
Yes! Thaw 5 ounces of frozen spinach, squeeze out all excess moisture, and add it to the sauce. It won’t have quite the same fresh texture but provides the same nutritional benefits and flavor to your spinach tomato pasta.

My sauce is too thin. How can I thicken it?
Allow the sauce to simmer a few minutes longer before adding pasta. If it’s still too thin, make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then stir this into the simmering sauce.

What other pasta shapes work well with this sauce?
Any pasta that can capture the creamy sauce works beautifully, especially fettuccine, penne, or rigatoni. These shapes have ridges or surface area that allow the sun-dried tomato cream sauce to cling effectively.

Conclusion

This Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce is comfort food at its finest — a silky, aromatic creation that balances rich creaminess with bright pops of sun-dried tomato and nutritious greens. It’s the kind of dish that transforms an ordinary weeknight into something special, requiring minimal effort but delivering maximum flavor. Whether you’re cooking to impress guests or simply treating yourself to an elevated pasta experience, this recipe proves that sometimes the most memorable meals come from simple ingredients combined with a touch of culinary care.

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