Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
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I grew up on simple pasta dinners, and this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce quickly became a weeknight favorite — rich but not heavy, bright with sun-dried tomatoes, and ready in about 25–30 minutes. It’s the kind of dish that feels special without any fancy techniques: al dente spaghetti tossed in a silky cream sauce, wilted spinach for color and bite, and a hit of garlic and Parmesan to pull everything together. If you want a printable version or extra notes, see the complete recipe page.
Why you’ll love this dish
This recipe is a great weeknight win because it’s fast, forgiving, and uses pantry-friendly ingredients with just a few fresh additions. It’s adaptable — swap heavy cream for half-and-half to lighten it up, use vegetable broth to keep it vegetarian, or trade Parmesan for nutritional yeast for a vegan twist. Families love it because kids usually respond well to creamy pasta; date-night cooks love it because it looks and tastes restaurant-worthy with minimal effort.
“Comforting, bright, and irresistible — we made this on a busy Tuesday and pretended it took all evening.” — home cook review
The cooking process explained
Overview: Boil the spaghetti until al dente, sauté garlic and sun-dried tomatoes in olive oil, add broth and cream to make the sauce, stir in Parmesan until silky, toss in the cooked pasta and wilt the spinach briefly. Finish with red pepper flakes if you want heat and fresh basil or parsley for brightness. This straightforward flow means you can multitask — pasta cooks while you make the sauce.
What you’ll need
- 12 oz spaghetti — cook to al dente (firm to the bite).
- 2 tbsp olive oil — plus a splash from the sun-dried tomato jar for extra flavor.
- 3 cloves garlic, minced — don’t skip; it’s the backbone.
- 1/2 cup sun-dried tomatoes, chopped — packed in oil preferred for flavor.
- 2 cups fresh spinach — will wilt down quickly.
- 1 cup heavy cream — or half-and-half to reduce richness.
- 1/2 cup chicken or vegetable broth — use vegetable for a vegetarian dish.
- 1/2 cup grated Parmesan cheese — or nutritional yeast for a vegan alternative.
- 1/4 tsp red pepper flakes (optional) — for gentle heat.
- Salt and freshly ground black pepper, to taste.
- Fresh basil or parsley, chopped, for garnish.
Notes and substitutions inline:
- Sun-dried tomatoes in oil give the best flavor; reserve a tablespoon of that oil and add it to the pan.
- If using half-and-half, reduce simmer time so the sauce doesn’t separate. For a dairy-free vegan sauce, substitute cream with full-fat coconut milk and Parmesan with nutritional yeast; flavor will shift slightly but remain delicious. For more ideas and a lighter variant, check this lighter version notes.
Step-by-step directions
- Bring a large pot of salted water to a boil. Cook 12 oz spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat 2 tbsp olive oil (plus a splash from the sun-dried tomato jar if using) in a large skillet over medium heat.
- Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant; don’t let it brown.
- Stir in 1/2 cup chopped sun-dried tomatoes and cook 1–2 minutes to release flavor.
- Pour in 1/2 cup broth and 1 cup heavy cream. Bring to a gentle simmer and let thicken 3–4 minutes.
- Lower heat and whisk in 1/2 cup grated Parmesan until melted and the sauce is smooth. If it’s too thick, add a splash of reserved pasta water to loosen.
- Add drained spaghetti to the skillet and toss to coat evenly. Add 2 cups fresh spinach and toss until wilted (about 1 minute).
- Season with salt, black pepper, and 1/4 tsp red pepper flakes if using. Taste and adjust.
- Serve immediately, garnished with chopped basil or parsley and extra Parmesan.
For a pairing that adds protein in a single pan, consider trying this salmon pasta variant while plating: salmon pasta pairing.
Best ways to enjoy it
- Plate simply: twirl a nest of spaghetti, spoon sauce over the top, and finish with basil and a little grated Parmesan.
- Side dishes: a crisp green salad with lemon vinaigrette or roasted asparagus balances the richness.
- Wine pairing: a medium-bodied white like Pinot Grigio or a light red like Beaujolais complements the cream and tomato notes.
- Make it a meal: add grilled chicken or sautéed shrimp for extra protein.
Storage and reheating tips
- Refrigerator: Cool leftovers quickly and store in an airtight container for up to 3–4 days. Cream-based sauces thicken in the fridge; stir in a splash of broth or cream when reheating.
- Reheating: Gently reheat on the stove over low heat, adding small amounts of liquid to loosen the sauce. Microwaving works, but stir every 30–45 seconds to heat evenly.
- Freezing: Creamy pasta textures change when frozen; still possible — freeze in a shallow, airtight container for up to 1 month. Thaw overnight in the fridge and reheat gently with added broth to restore creaminess.
- Food safety: Never refreeze pasta that’s been thawed and reheated. Discard if left at room temperature for more than 2 hours.
Helpful cooking tips
- Salt your pasta water generously — it’s the only chance to properly season the spaghetti itself.
- Use reserved pasta water to adjust sauce consistency; the starch helps the sauce cling to the noodles.
- Don’t overheat the cream once cheese is added — high heat can make the sauce break. Keep it at a gentle simmer.
- If you prefer a smoother sauce, blitz the sun-dried tomatoes and garlic with the broth before adding cream.
- For brighter flavor, finish with a squeeze of lemon before serving.
Creative twists
- Protein boost: Stir in sautéed chicken, shrimp, or crispy pancetta.
- Vegan swap: Use coconut cream or a cashew cream base and nutritional yeast instead of Parmesan.
- Add vegetables: Roasted red peppers or mushrooms pair well with sun-dried tomatoes.
- Pasta swap: Try pappardelle, fettuccine, or a short pasta like penne to hold the sauce differently.
- Spicy variation: Increase red pepper flakes or add a pinch of smoked paprika for depth.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes: 10–12 minutes to cook pasta and roughly 10–15 minutes to make the sauce and combine everything.
Q: Can I make the sauce ahead?
A: Yes — make the sauce up to 24 hours ahead and refrigerate. Reheat gently and toss with freshly cooked pasta to preserve texture.
Q: Is there a lighter option that still tastes creamy?
A: Use half-and-half instead of heavy cream and reduce the Parmesan slightly. You can also stir in a tablespoon of Greek yogurt off the heat for tang and body (but don’t boil after adding the yogurt).
Q: Will the cream sauce separate if I freeze it?
A: Cream-based sauces can change texture after freezing; they may be slightly grainy. Reheat slowly with extra broth and whisk to help re-emulsify.
Q: What’s the best sun-dried tomato to use?
A: Ones packed in oil give the most flavor. If using dry-packed tomatoes, rehydrate in warm water or broth before chopping.
Conclusion
If you want another take on this flavor combo, EatingWell’s version offers a healthy spin and helpful nutrition info at Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce (EatingWell). For a home-cooked variation with step-by-step photos, see the approachable guide at Creamy Sun-Dried Tomato and Spinach Pasta – The Cooking Jar. If you enjoy the flavor profile and want a filled-pasta idea, try this ravioli version for a special occasion: Creamy Sun-dried Tomato and Spinach Ravioli – Supper With Michelle.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Ingredients
Method
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 30–45 seconds until fragrant, being careful not to brown it.
- Stir in chopped sun-dried tomatoes and cook for 1–2 minutes.
- Pour in broth and heavy cream. Bring to a gentle simmer and let thicken for 3–4 minutes.
- Lower heat and whisk in grated Parmesan until melted and smooth. If too thick, add a splash of reserved pasta water.
- Add the drained spaghetti to the skillet and toss to coat evenly.
- Add fresh spinach and toss until wilted, which should take about 1 minute.
- Season with salt, black pepper, and red pepper flakes if using; taste and adjust.
- Serve immediately, garnished with chopped basil or parsley and extra Parmesan.
