Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a rich, flavorful pasta dish that brings together tender noodles, fresh spinach, and a vibrant, tangy cream sauce. The sun-dried tomatoes add a bold punch of flavor that perfectly complements the creamy base, making this a cozy, satisfying vegetarian meal I turn to whenever I want something indulgent but easy.

Why You’ll Love This Recipe

I love how this dish takes simple ingredients and transforms them into something truly special. The sun-dried tomatoes bring a depth of flavor and a slight chewiness, while the cream sauce clings to the spaghetti beautifully. The spinach adds freshness and color, balancing out the richness of the sauce. It’s an easy one-pan sauce that feels gourmet without being complicated.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti or pasta of choice

• Olive oil

• Garlic, minced

• Sun-dried tomatoes in oil, chopped

• Heavy cream or half-and-half

• Parmesan cheese, grated

• Fresh spinach

• Salt and black pepper

• Crushed red pepper flakes (optional, for a little heat)

• Fresh basil or parsley (optional, for garnish)

directions

1. I bring a large pot of salted water to a boil and cook the spaghetti until al dente. I reserve ½ cup of pasta water before draining.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté the garlic for 30 seconds until fragrant.

3. I stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes to release their flavor.

4. I pour in the cream and bring it to a gentle simmer, then stir in the Parmesan until melted and smooth.

5. I add the spinach and cook until wilted, then season the sauce with salt, pepper, and red pepper flakes if using.

6. I toss in the cooked spaghetti, adding reserved pasta water as needed to thin the sauce and help it coat the noodles evenly.

7. I serve the pasta hot, garnished with fresh basil or parsley if I have it on hand.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes from start to finish.

Variations

Sometimes I add sautéed mushrooms or grilled chicken for extra protein. I’ve also made a vegan version using cashew cream or coconut milk and nutritional yeast instead of cheese. For added richness, I sometimes stir in a bit of cream cheese or butter at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of milk or water to loosen the sauce. It microwaves well too, though I stir it halfway through for even heating.

FAQs

Can I use sun-dried tomatoes not packed in oil?

Yes, but I rehydrate them in warm water for 10 minutes first, then drain and chop before adding to the sauce.

What kind of cream works best?

I usually use heavy cream for richness, but half-and-half works if I want a lighter sauce.

Can I make this gluten-free?

Absolutely—I just use gluten-free pasta and check the labels on other ingredients.

Is this dish spicy?

Only if I add red pepper flakes. I can adjust the amount depending on how much heat I want.

Can I make it ahead of time?

Yes, I make the sauce ahead and store it separately, then cook the pasta fresh and combine when ready to serve.

Conclusion

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a deliciously creamy, flavor-packed pasta dish that’s both simple and satisfying. It’s perfect for a cozy night in or an easy weeknight dinner that feels just a little bit fancy. With bold ingredients and minimal prep, it’s a dish I return to again and again.