Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
If you are craving a rich, comforting meal that feels like a warm hug on a plate, this Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe is going to be your new best friend. It’s that perfect blend of silky cream sauce, vibrant sun-dried tomatoes, and fresh spinach all tossed with al dente spaghetti, creating a dinner that is both elegant and effortlessly simple. Whether you want a quick weeknight meal or something to impress without stress, this recipe checks all the boxes and then some.
Ingredients You’ll Need
Each ingredient in this list plays a crucial role in building the bright flavors and luscious texture of your dish. From the garlic’s fragrant punch to the creamy Parmesan finish, these essentials come together beautifully without any fuss.
- 12 ounces spaghetti: The star noodle that holds all the saucy goodness.
- 1 tablespoon olive oil: Adds richness and helps gently cook the garlic and tomatoes.
- 3 cloves garlic, minced: Brings an aromatic warmth to the sauce.
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped: Intensely flavorful and adds a tangy sweetness.
- 1/2 teaspoon red pepper flakes (optional): Gives a subtle kick for those who love a little spice.
- 1 cup heavy cream: Creates the dreamy base of the sauce.
- 1/2 cup grated Parmesan cheese: Adds savory depth and helps thicken the cream.
- 1 teaspoon Italian seasoning: A blend of herbs that brightens and lifts the sauce.
- 5 ounces fresh baby spinach: Provides a fresh, vibrant color and nutrient boost.
- Salt and black pepper to taste: Essential for balancing and enhancing all the flavors.
- Chopped fresh basil or parsley for garnish: A fresh herbaceous finish to elevate every bite.
How to Make Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Spaghetti
Start by boiling a large pot of salted water to cook your spaghetti until it’s perfectly al dente. Reserve about half a cup of the pasta water before draining — this little trick is key to adjusting your sauce consistency later on.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
Heat the olive oil over medium heat and add the minced garlic. The moment you sniff that comforting garlicky aroma, you know you’re on the right track. Quickly stir in the chopped sun-dried tomatoes and red pepper flakes, letting them soften and release their flavor over 1 to 2 minutes.
Step 3: Create the Cream Sauce
Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, whisking everything together until the sauce thickens slightly and becomes wonderfully creamy—this is where the magic happens.
Step 4: Wilt Spinach and Combine Pasta
Toss in the baby spinach and stir until it wilts, just about 1 to 2 minutes. Add your cooked spaghetti right into the skillet, using a splash of the reserved pasta water to loosen the sauce if needed. Season everything generously with salt and freshly ground black pepper, ensuring each strand is coated in that luscious sauce.
Step 5: Final Touch and Serve
Transfer to plates or a serving bowl and sprinkle with chopped fresh basil or parsley. This not only adds a pop of color but a fresh herby note that perfectly balances the creamy richness.
How to Serve Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
To make each serving look as delightful as it tastes, sprinkle extra grated Parmesan and a handful of fresh herbs like basil or parsley. A drizzle of high-quality olive oil right before serving enhances the silkiness and adds a subtle fruity aroma.
Side Dishes
This dish pairs beautifully with light sides such as a crisp green salad dressed in lemon vinaigrette or a loaf of crusty garlic bread. Both help to balance the creaminess and add contrasting textures for a well-rounded meal.
Creative Ways to Present
For an elegant dinner party, serve the pasta in shallow bowls and garnish with edible flowers or microgreens. You can also offer crushed toasted pine nuts or walnuts on the side to sprinkle on top, adding a satisfying crunch that complements the creamy sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce slightly loose by stirring in a little extra cream or pasta water before refrigerating.
Freezing
While creamy sauces generally don’t freeze perfectly, you can freeze the cooked pasta and sauce separately. When ready to enjoy, thaw overnight and gently reheat, adding in reserved pasta water or cream to regain that silky texture.
Reheating
Reheat gently over low heat on the stove or in the microwave, stirring often. Add a splash of cream or pasta water to revive the sauce’s creaminess and prevent it from drying out or separating.
FAQs
Can I use dried sun-dried tomatoes for this recipe?
Yes, you can, but be sure to rehydrate them in warm water before chopping and adding to the sauce. Oil-packed sun-dried tomatoes are preferred since they bring extra richness and flavor.
Is this recipe vegetarian-friendly?
Absolutely! This Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe is naturally vegetarian. To keep it vegetarian, just ensure your Parmesan is free from animal rennet.
How can I make this dish vegan?
To veganize it, swap the heavy cream with coconut cream or cashew cream, use vegan Parmesan or nutritional yeast, and omit cheese garnishes. The flavors remain deliciously rich and satisfying.
Can I add protein to this pasta?
Definitely! Grilled chicken, shrimp, or even chickpeas make fantastic additions to boost protein and turn this into a more substantial meal.
What’s the best way to prevent the cream sauce from curdling?
Keeping your heat medium to low and stirring continuously while adding the cream helps prevent curdling. Avoid boiling the sauce vigorously—gentle simmering is the key to silky smooth results.
Final Thoughts
This Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe is a true celebration of simple ingredients coming together in a lush, flavorful dish that feels special every time. Whether for a cozy dinner or a weekend treat, I promise you’ll want to make it again and again. Go ahead, dive in, and let the savory creaminess and vibrant spinach brighten your table tonight.
Print
Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy and flavorful Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce offers a delicious Italian-inspired vegetarian main course. Featuring tender spaghetti tossed in a rich sun-dried tomato and Parmesan cream sauce, enhanced with fresh baby spinach and a hint of red pepper flakes for subtle heat, this dish is perfect for an easy weeknight dinner or a satisfying meatless meal.
Ingredients
Spaghetti
- 12 ounces spaghetti
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Vegetables and Garnish
- 5 ounces fresh baby spinach
- Salt and black pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Sauce Base: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Stir in the chopped sun-dried tomatoes and red pepper flakes, if using, and sauté for another 1 to 2 minutes to release their flavors.
- Create the Cream Sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning. Cook the sauce for 2 to 3 minutes until it slightly thickens, stirring occasionally.
- Incorporate Spinach and Pasta: Add the fresh baby spinach to the sauce and stir continuously until the spinach wilts, about 1 to 2 minutes. Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the cream sauce. Use a splash of the reserved pasta water if the sauce needs loosening. Season generously with salt and black pepper to taste.
- Serve: Plate the pasta immediately and garnish with chopped fresh basil or parsley for a bright, fresh finish. Enjoy warm.
Notes
- For extra protein, add grilled chicken or sautéed shrimp.
- Substitute heavy cream with half-and-half for a lighter sauce.
- The sauce will thicken as it sits; add more reserved pasta water when reheating to loosen it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
