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If you’re craving a pasta dish that bursts with savory, tangy, and creamy flavors all at once, the Sun-Dried Tomato Pasta with Spinach and Cream Recipe is exactly what you need in your dinner rotation. This luscious pasta combines the concentrated sweetness of sun-dried tomatoes, the fresh brightness of baby spinach, and a velvety cream sauce that clings beautifully to every strand of noodles. It’s comforting yet vibrant, quick to make, and perfect for anyone looking for a delicious meal that feels both indulgent and wholesome.
Ingredients You’ll Need
The magic of this dish comes from a handful of simple yet essential ingredients that each bring their own unique contribution to the final flavor and texture. From the rich butter and garlic providing an aromatic base to the creamy parmesan that gives the sauce its irresistible depth, every item here is a star.
- 8 ounces uncooked pasta: Choose your favorite type—penne, fettuccine, or spaghetti all work great for catching that luscious sauce.
- 2 tablespoons butter: Adds richness and helps build a silky sauce base.
- 1/2 tablespoon flour: Acts as a thickening agent for the cream sauce, giving it the perfect consistency.
- 3 cloves garlic (minced): Brings warmth and fragrant depth to the dish.
- 1/2 cup dry white wine or chicken broth: Adds acidity and complexity, balancing the creaminess.
- 1/2 teaspoon Dijon mustard: Injects a subtle tanginess and boosts flavor layers.
- 1 teaspoon lemon juice: Provides bright notes that lift the entire dish.
- 1/2 teaspoon Italian seasoning: Infuses classic herbs for an authentic Italian feel.
- 1/2 cup sun-dried tomatoes: The star ingredient—intensely flavorful and chewy, offering a vibrant pop of color and taste.
- 3/4 cup heavy/whipping cream: Creates the indulgent, smooth sauce that envelops the pasta beautifully.
- 1/3 cup freshly grated parmesan cheese: Adds nutty, salty richness that elevates the sauce to another level.
- 2 cups (packed) fresh baby spinach: A burst of green, freshness, and a subtle earthy flavor.
- Salt & pepper (to taste): To season and perfectly balance every bite.
How to Make Sun-Dried Tomato Pasta with Spinach and Cream Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil—this is key for seasoning the pasta itself. Toss in your pasta and cook until al dente, meaning it’s tender but still with a slight chew. This texture will pair perfectly with the creamy sauce, making every bite delightfully satisfying.
Step 2: Prepare the Sauce Base
While the pasta cooks, melt the butter in a skillet over medium heat. Once melted, add the flour and minced garlic and stir quickly. Cooking these together for about 30 seconds creates a fragrant roux which helps thicken your sauce later without any lumps.
Step 3: Add Wine and Seasonings
Next, whisk in the dry white wine (or chicken broth if you prefer no alcohol), the Dijon mustard, lemon juice, and Italian seasoning. Let this mixture simmer gently until it reduces by half—this step intensifies the flavors while concentrating the sauce beautifully.
Step 4: Incorporate Sun-Dried Tomatoes and Cream
Add the sun-dried tomatoes into your simmering sauce along with the heavy cream. Allow the sauce to bubble gently for about 5 minutes, giving the cream time to thicken and the tomato flavors to meld seamlessly. This is when the sauce starts to reach its irresistibly creamy and tangy character.
Step 5: Mix in Cheese and Spinach
Stir in the freshly grated parmesan cheese, letting it melt smoothly into the sauce for that rich, salty kiss. Then, add the baby spinach. Watch it wilt down in just a couple of minutes, folding its vibrant green goodness into the luscious sauce.
Step 6: Combine with Pasta and Season
Drain your pasta, reserving a small splash of pasta water just in case your sauce needs some loosening. Toss the pasta into the sauce, coating every noodle in that divine creaminess. Season with salt and pepper to taste, then serve immediately for the best experience.
How to Serve Sun-Dried Tomato Pasta with Spinach and Cream Recipe
Garnishes
Sprinkle freshly chopped basil or parsley over the top for a burst of herbal brightness. A few extra shavings of parmesan or a drizzle of good-quality olive oil can elevate the dish’s flavor even more, adding a subtle richness and beautiful presentation.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to complement the creaminess. Garlic bread or focaccia on the side offers a perfect crunchy contrast and helps soak up any leftover sauce on the plate.
Creative Ways to Present
Serve this pasta in pretty bowls, twisting the noodles into neat nests for a restaurant-inspired look. For a festive touch, you can stuff a hollowed-out roasted red pepper with this creamy pasta, making an impressive presentation that’s bursting with flavor and color.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Sun-Dried Tomato Pasta with Spinach and Cream Recipe in an airtight container in the refrigerator for up to 3 days. Keep the pasta and sauce combined to let the flavors meld, though it may thicken in the fridge.
Freezing
This dish can be frozen, but cream-based sauces sometimes change texture after thawing. If you freeze it, place the pasta in a freezer-safe container, leaving room for expansion, and consume within one month for best taste.
Reheating
When reheating, warm the pasta gently on the stove over low heat, stirring often and adding a splash of cream or milk if the sauce feels too thick. Using a microwave is possible but do it in short bursts to avoid overheating and curdling the cream.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes won’t provide the same concentrated sweetness and chewy texture, but you can use cherry tomatoes sautéed until jammy for a fresher twist. Just keep in mind, the dish will have a different flavor profile.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the butter with olive oil, use a dairy-free cream alternative such as coconut cream or cashew cream, and replace parmesan with a vegan cheese or nutritional yeast to maintain that savory note.
What pasta shape works best for this recipe?
Although you can use any pasta, shapes like penne, fusilli, or farfalle work wonderfully because their curves and ridges catch and hold the creamy sun-dried tomato sauce so well.
Can I prepare this recipe ahead of time for guests?
Yes, you can prepare the sauce and pasta separately ahead of time and gently reheat them together before serving. Just be sure to refresh the sauce with a little cream or pasta water to avoid it becoming too thick.
How can I add protein to this pasta dish?
Grilled chicken, sautéed shrimp, or even crispy tofu are fantastic protein additions. Simply cook your choice of protein separately and fold it into the pasta right before serving for a complete meal.
Final Thoughts
There is something truly special about the way the rich cream, tangy sun-dried tomatoes, and vibrant spinach come together in this Sun-Dried Tomato Pasta with Spinach and Cream Recipe. It’s an easy-to-make dish that feels like a delicious celebration on your plate, perfect for busy weeknights or impressing friends without fuss. I wholeheartedly encourage you to give it a try—you might just find it becoming one of your favorite go-to pasta recipes!
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Sun-Dried Tomato Pasta with Spinach and Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and flavorful Sun-Dried Tomato Pasta recipe featuring a rich sauce made with butter, garlic, white wine, cream, and parmesan, combined with fresh baby spinach and Italian seasonings. Perfect for a quick and satisfying dinner for four.
Ingredients
Pasta
- 8 ounces uncooked pasta
Sauce
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated parmesan cheese
- 2 cups packed fresh baby spinach
- Salt and pepper to taste
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, reserving a splash of pasta water if needed to adjust the sauce consistency.
- Melt Butter: In a skillet over medium heat, melt the butter completely to create the base of the sauce.
- Sauté Flour and Garlic: Stir in the flour and minced garlic, cooking for about 30 seconds to form a fragrant roux and soften the garlic flavors.
- Add Liquids and Seasonings: Whisk in the white wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Allow the mixture to simmer and reduce by half to concentrate the flavors.
- Add Tomatoes and Cream: Incorporate the sun-dried tomatoes and heavy cream, letting the sauce bubble gently for about 5 minutes until thickened.
- Finish Sauce with Cheese and Spinach: Stir in the parmesan cheese, then add the fresh baby spinach and cook until wilted, blending all flavors together.
- Toss with Pasta and Serve: Combine the sauce with the cooked pasta, adding reserved pasta water if the sauce is too thick. Season with salt and pepper to taste and serve immediately.
Notes
- Use dry white wine for a richer flavor or substitute chicken broth for a non-alcoholic option.
- Sun-dried tomatoes can be oil-packed or dry; if dry, rehydrate them in warm water before using.
- Adjust seasoning at the end to taste since parmesan cheese adds saltiness.
- To make it lighter, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
