If you love the comforting hug of pasta combined with fresh greens and a burst of sun-dried tomato flavor, then this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe will quickly become one of your all-time favorites. It’s a delightful, creamy dish where tender spaghetti noodles meet a luscious, slightly tangy cream sauce enriched with the vibrant taste of sun-dried tomatoes and the fresh pop of spinach. Perfect for a cozy weeknight meal or impressing friends at a casual dinner, this recipe strikes the right balance between elegant and easy, making it absolutely irresistible.
Ingredients You’ll Need
Every ingredient in this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe works together to create a symphony of flavors and textures. From the silky cream to the bright spinach and the slightly chewy sun-dried tomatoes, these simple components are the stars that make this dish shine.
- 12 oz spaghetti: The classic pasta base that holds the creamy sauce perfectly.
- 2 tablespoons olive oil: Adds richness and helps sauté the garlic for depth of flavor.
- 3 cloves garlic (minced): Infuses the dish with a warm, aromatic kick.
- 1/2 cup sun-dried tomatoes in oil (drained and chopped): Brings a tangy, slightly sweet chewiness that brightens the sauce.
- 1 cup heavy cream: Creates the luscious base for the creamy sauce.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty undertone to elevate every bite.
- 1/2 teaspoon red pepper flakes (optional): For those who love a touch of heat to balance the creaminess.
- 4 cups fresh spinach: Brings freshness, color, and a gentle earthiness to the dish.
- Salt and black pepper to taste: Essential for seasoning and enhancing all flavors.
- Fresh basil or parsley for garnish: Adds a herbaceous finish that makes the dish pop visually and aromatically.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Spaghetti
Begin by cooking the spaghetti in a large pot of boiling salted water until al dente as stated on the package. This ensures that the pasta has enough bite to stand up to the rich cream sauce without turning mushy. Before draining, save half a cup of the pasta water—it’s a secret ingredient that will help you adjust the sauce’s consistency later on.
Step 2: Prepare the Flavor Base
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about a minute; you want it fragrant and golden but not burnt. Then toss in the chopped sun-dried tomatoes and let them soften slightly, about two minutes. This step releases their intense flavor into the oil, forming a delicious base for the sauce.
Step 3: Make the Cream Sauce
Next, pour in the heavy cream and gently bring it to a simmer. Stir in the Parmesan cheese and red pepper flakes. As the sauce warms, it will thicken slightly, enveloping the tomatoes and garlic in a rich, velvety coat. Keep the heat moderate—this step is all about coaxing out a creamy texture without boiling too hard.
Step 4: Add Spinach and Combine
Add the fresh spinach directly into the skillet, stirring until it wilts down and blends beautifully into the sauce. Now it’s time to combine the cooked spaghetti with the sauce. Toss the pasta into the skillet, adding a splash of the reserved pasta water if the sauce needs loosening. Season generously with salt and black pepper. This last touch perfectly balances the flavors and brings harmony to the dish.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
For the finishing touch, sprinkle freshly chopped basil or parsley over the top. These herbs add a burst of color and a fresh aroma that contrast wonderfully with the creamy sauce. A sprinkle of extra Parmesan cheese on the plate never hurts either—it makes each forkful a little more indulgent.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread or a warm focaccia will also complement the flavors, perfect for soaking up every drop of that luscious sun-dried tomato cream sauce.
Creative Ways to Present
For a pretty presentation, twirl individual servings into neat nests on the plate and garnish with a sprig of fresh herb. For a rustic feel, serve the pasta family-style in a deep bowl and let everyone help themselves with plenty of Parmesan on the side. No matter how you present it, the vibrant colors of the spinach and tomatoes make this dish irresistible.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually marry better after a night’s rest, making for an even tastier lunch or dinner the next day.
Freezing
While cream-based sauces don’t always freeze well, you can freeze this dish by slightly undercooking the pasta initially. Place the mixture in a freezer-safe container, and it will keep for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the pasta on low heat in a skillet, adding a splash of milk or cream to revive the silky texture of the sauce. Stir gently until heated through, and avoid overheating to keep the sauce from separating.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes will give a milder, juicier flavor, but they won’t provide the intense tang and chewiness that sun-dried tomatoes bring. If you want to use fresh, roasting them beforehand will add more depth.
Is this recipe vegetarian?
Yes, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe is perfectly vegetarian. For those wanting more protein, grilled chicken or shrimp can be added without changing the core flavors.
Can I make this dish gluten-free?
Absolutely! Simply use your favorite gluten-free spaghetti instead of traditional wheat pasta to enjoy this creamy delight without gluten concerns.
What can I substitute for heavy cream?
If you want a lighter version, half-and-half works well and still gives a creamy texture. For dairy-free options, coconut cream could be an interesting twist but expect a subtle flavor change.
How spicy is the red pepper flakes addition?
The red pepper flakes add a mild warmth that balances the sweetness of the sun-dried tomatoes and richness of the cream. It’s optional, so feel free to adjust or skip it based on your heat preference.
Final Thoughts
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe is such a comforting and flavorful dish that’s sure to brighten your pasta nights. It brings together rich creaminess, vibrant greens, and the slightly tangy punch of sun-dried tomatoes into a beautiful harmony. I truly hope you give it a try and find yourself reaching for seconds—it’s that good!
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a flavorful and creamy Italian-inspired vegetarian main course. Featuring tender spaghetti tossed in a rich sauce made from sun-dried tomatoes, garlic, heavy cream, and Parmesan cheese, it is elevated with fresh spinach and a hint of red pepper flakes for a subtle kick. Easy to prepare on the stovetop, this comforting pasta dish is perfect for a satisfying weeknight dinner or special occasion meal.
Ingredients
Pasta
- 12 oz spaghetti
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
Vegetables and Garnish
- 4 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook Spaghetti: Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare Sauce Base: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavor.
- Add Cream and Cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and red pepper flakes, cooking until the sauce thickens slightly, about 3–4 minutes.
- Wilt Spinach: Add the fresh spinach to the skillet and stir until wilted, incorporating it evenly into the sauce.
- Toss Pasta in Sauce: Add the cooked spaghetti to the skillet, tossing to combine. Use the reserved pasta water if needed to loosen the sauce to your desired consistency.
- Season and Garnish: Season with salt and black pepper to taste. Garnish with fresh basil or parsley before serving for a fresh, aromatic finish.
Notes
- For extra protein, add grilled chicken or shrimp to the dish.
- Use half-and-half instead of heavy cream for a lighter version of the sauce.
- Leftovers can be reheated gently with a splash of milk to keep the sauce creamy.
