Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
If you’re searching for a dish that feels like a warm, cozy hug on your plate, look no further than this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe. It perfectly balances fresh, vibrant spinach with the rich, tangy depth of sun-dried tomatoes in a luscious, creamy sauce. This recipe is an absolute joy to make and even more delightful to eat, bringing together wholesome whole-wheat spaghetti and an irresistible sauce that makes every bite something to savor. Whether you’re cooking for yourself or sharing with friends, this dish promises a satisfying and flavorful experience that will keep you coming back for more.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe lies in its simplicity, yet each ingredient plays a crucial role in crafting a blend of flavors and textures that sing together. Fresh spinach adds vibrant color and nutrients, while sun-dried tomatoes bring an intense sweetness that perfectly complements the creamy, cheesy sauce. Let’s dive into what you’ll need to bring this dish to life:
- Fresh spinach leaves (4 cups): Adds a fresh, earthy flavor and vibrant green color to the pasta.
- Whole-wheat spaghetti (8 ounces): A wholesome base providing nutty undertones and great texture; feel free to use your favorite pasta type.
- Oil-packed sun-dried tomatoes (1/2 cup, drained and chopped): Bursting with tangy sweetness and depth, these are the star ingredient of the sauce.
- Reserved sun-dried tomato oil (1 tablespoon): Adds extra richness and tomato flavor to the sauce’s base.
- Small red onion (1, finely chopped): Offers a sweet, mild bite that softens beautifully when cooked.
- Garlic cloves (2, minced): Infuses the sauce with savory warmth and aroma.
- Crushed red pepper flakes (1/2 teaspoon): Adds a subtle kick to balance the creaminess with a hint of spice.
- Salt and pepper (to taste): Essential to bring out the flavors and create a perfectly seasoned experience.
- Low-sodium vegetable or chicken broth (1 cup): Provides a flavorful, light base for the sauce without overpowering it.
- Sour cream (1/2 cup): Gives the sauce its signature creamy texture and slight tanginess.
- Grated Parmesan cheese (1/2 cup): Adds a nutty, salty finish that rounds out the flavor beautifully.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Pasta and Spinach
Start by boiling your pasta in a large pot of salted water according to the package instructions until it reaches that perfect al dente stage — tender but with a satisfying bite. Right at the end of cooking, toss in the fresh spinach leaves so they gently wilt in the hot water. This quick step helps maintain the spinach’s bright green color and fresh flavor. Drain everything well and set aside while you whip up the indulgent sauce.
Step 2: Sauté the Aromatics
In a spacious skillet over medium heat, warm a tablespoon of the gorgeous oil reserved from the sun-dried tomatoes. This oil is packed with essence and flavor, so it’s a great way to start your sauce. Add the finely chopped red onion and cook until it softens and becomes translucent, about 3 to 4 minutes. This step brings out the onion’s natural sweetness, perfectly laying the foundation for the rest of the sauce.
Step 3: Add Garlic and Crushed Red Pepper
Next, stir in the minced garlic and the crushed red pepper flakes. Let them cook together for 1 to 2 minutes until the kitchen fills with that mouthwatering aroma and a subtle warmth begins to build. This combination gives the sauce a delicate complexity that complements the richness to come.
Step 4: Simmer the Sun-Dried Tomatoes and Broth
Now it’s time to introduce the chopped sun-dried tomatoes to the skillet, mixing them in to soak up all those sautéed flavors. Pour in the vegetable or chicken broth, then bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld and the broth to slightly reduce — this creates a concentrated, flavorful base for the creamy sauce.
Step 5: Create the Creamy Sauce
Turn the heat down to low and stir in the sour cream and grated Parmesan cheese until everything is luxuriously creamy and smooth. Season with salt and pepper to your liking. This step is magical because it transforms the bright, tangy tomato and onion mixture into a velvety sauce that effortlessly coats the pasta and spinach, infusing every bite with comfort and rich flavor.
Step 6: Combine Pasta and Sauce
Finally, add the cooked spaghetti and spinach back into the skillet. Gently toss everything together so the pasta is thoroughly coated with the sauce while the spinach gets evenly distributed. The result is a perfectly balanced dish with bright greens and sun-dried tomato creaminess in every forkful. Once combined, remove the skillet from the heat and get ready to serve.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
A sprinkle of extra grated Parmesan cheese on top adds a salty, nutty crunch that beautifully complements the creamy sauce. For an extra pop of freshness, you can also add some torn fresh basil or a few cracks of black pepper. These little touches elevate the dish, making it not only delicious but visually inviting.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed simply in lemon vinaigrette to cut through the creaminess. Garlic bread or toasted baguette slices also make fantastic companions, perfect for soaking up any sauce left on your plate. Roasted vegetables like asparagus or cherry tomatoes can add more vibrant colors and textures to the meal.
Creative Ways to Present
For a special touch, serve this dish in individual shallow bowls and top each with a small handful of toasted pine nuts or chopped walnuts for added crunch. Drizzling a bit more of the sun-dried tomato oil on top just before serving can intensify the flavor and give it a glossy finish. Don’t be afraid to play with presentation—sometimes a fresh herb or edible flower on top can turn this humble pasta into something truly spectacular.
Make Ahead and Storage
Storing Leftovers
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe leftovers keep wonderfully in an airtight container in the refrigerator for up to 3 days. Store it when completely cooled to maintain freshness and prevent the sauce from separating. It’s a great dish to make ahead for busy weekdays or to pack for lunch the next day.
Freezing
Freezing creamy pasta dishes can be tricky because the sauce may separate upon thawing. However, if you want to save some for later, place the pasta and sauce in a freezer-safe container and freeze for up to 1 month. When thawing, do so slowly in the refrigerator overnight to maintain the best texture.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of broth or water to help loosen the sauce if it has thickened or separated. Stir frequently until warmed through to keep the creamy consistency intact. Using the microwave works too—just heat in short bursts and stir to evenly distribute the heat.
FAQs
Can I use dried spinach instead of fresh spinach?
Fresh spinach is best for this recipe because it wilts beautifully and adds a vibrant color and fresh taste. Dried spinach won’t offer the same texture or visual appeal, but if you must use it, rehydrate it first and adjust quantity carefully to avoid overpowering the dish.
What can I substitute for sour cream?
If you want a dairy-free or lighter option, Greek yogurt or a creamy cashew sauce works well as a substitute. Just be sure to stir them in gently off the heat to prevent curdling and keep the sauce silky smooth.
Is this recipe suitable for vegetarians?
Absolutely! Using vegetable broth instead of chicken broth makes this dish fully vegetarian-friendly while preserving all the delicious flavors. It’s a wonderful meat-free meal packed with nutrients and plenty of flavor.
Can I make this recipe gluten-free?
Yes, simply swap the whole-wheat spaghetti for your favorite gluten-free pasta. The sauce and other ingredients remain unchanged and just as tasty.
How spicy is this dish?
The crushed red pepper flakes add just a gentle hint of heat—not overpowering but enough to give the sauce a lively kick. You can adjust the amount up or down depending on your personal spice preference.
Final Thoughts
I genuinely hope you give this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe a try soon. It’s one of those wonderful dishes that feels special yet is so straightforward to prepare. The comforting creaminess, the brightness of spinach, and that punch of sun-dried tomato flavor come together in a way that will quickly make it a household favorite. Cooking and sharing food like this is what I love most, and I know once you taste it, you’ll feel the same way too!
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a vibrant and creamy pasta dish that combines whole-wheat spaghetti, fresh spinach, and a luscious sauce made from sun-dried tomatoes, sour cream, and Parmesan cheese. Ready in just 25 minutes, it’s a flavorful and wholesome meal perfect for weeknight dinners or casual gatherings.
Ingredients
For the Pasta:
- 4 cups fresh spinach leaves
- 8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Add the fresh spinach during the last minute of cooking to wilt it gently. Drain the pasta and spinach, then set aside.
- Prepare the Sauce: In a large skillet, heat a tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the chopped red onion and cook until softened, about 3-4 minutes.
- Add Garlic and Spices: Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- Combine Ingredients: Add the chopped sun-dried tomatoes to the skillet, followed by the vegetable or chicken broth. Bring the mixture to a simmer and let it cook for about 5 minutes to meld the flavors.
- Make it Creamy: Reduce the heat to low and stir in the sour cream and grated Parmesan cheese. Season the sauce with salt and pepper to taste, mixing until it becomes creamy and well combined.
- Combine Pasta and Sauce: Add the cooked spaghetti and spinach to the skillet, tossing gently to coat the pasta evenly with the sauce.
- Serve: Remove from heat and serve immediately, garnished with extra Parmesan cheese if desired for added flavor and presentation.
Notes
- To make this dish vegetarian, use vegetable broth instead of chicken broth.
- For a lighter version, substitute sour cream with Greek yogurt or use a low-fat sour cream.
- Adjust the crushed red pepper flakes to your preferred level of spiciness.
- Reserve some sun-dried tomato oil for flavoring the sauce or drizzling on top before serving.
- This dish pairs well with a crisp green salad or garlic bread.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
