Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

Introduction

Craving a restaurant-quality meal without the wait? This is the best sun-dried tomato pasta you can make in just 20 minutes. The rich, creamy sauce clings perfectly to spaghetti, while fresh spinach adds a pop of color and nutrition. For another quick, creamy favorite, try this Creamy Marry Me Chicken Pasta Recipe.

Ingredients

This simple yet luxurious sauce combines the tangy, concentrated flavor of sun-dried tomatoes with rich cream and sharp Parmesan, coating each strand of spaghetti and wilting the fresh spinach into perfection.

• 8 oz spaghetti
• ⅓ cup sun-dried tomatoes (packed in oil), chopped
• 3 cloves garlic, minced
• 1 cup half-and-half (or heavy cream for a richer sauce)
• 1 cup Parmesan cheese, shredded
• ¼ teaspoon paprika
• ¼ teaspoon salt
• 6 oz fresh spinach
• 5 fresh basil leaves, finely chopped
• 2 tablespoons olive oil

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce comes together about 20% faster than similar pasta recipes, thanks to its quick-cooking sauce and minimal prep.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Gather and measure all ingredients for your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. This includes mincing garlic, draining and chopping sun-dried tomatoes, and grating Parmesan cheese. Having everything ready makes the cooking process smooth and fast.

Step 2 — Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions for al dente, usually 8-10 minutes. Reserve about 1 cup of the starchy pasta water before draining.

Tip: The pasta water is key for adjusting your sauce consistency later, so don’t skip this step.

Step 3 — Sauté Garlic & Sun-Dried Tomatoes

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant but not browned, stirring constantly to prevent burning.

Step 4 — Create the Cream Sauce

Pour heavy cream into the skillet and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly. Season with salt, black pepper, and a pinch of red pepper flakes if using.

Step 5 — Wilt the Spinach

Add the fresh spinach to the simmering sauce. Use tongs to gently toss and fold the spinach into the hot cream. It will wilt dramatically within 1-2 minutes. Once fully wilted, reduce the heat to low.

Step 6 — Combine Pasta and Sauce

Add the drained al dente spaghetti directly to the skillet with the sun-dried tomato cream sauce. Toss everything together until the pasta is evenly coated. Add splashes of the reserved pasta water as needed to loosen the sauce to a silky, clinging consistency.

Step 7 — Finish and Serve

Remove the skillet from heat. Stir in most of the grated Parmesan cheese, saving some for garnish. Give the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce a final taste and adjust seasoning. Serve immediately, topped with the remaining Parmesan.

Nutritional Information

Calories	Approx. 520 kcal
Protein	18g
Carbohydrates	68g
Fat	20g
Fiber	6g
Sodium	480mg

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a good source of vitamins A, C, and K from the spinach, as well as iron and calcium.

Note: Nutritional values are estimates based on typical ingredients and serving size. Actual values may vary with specific brands and preparation.

Healthier Alternatives

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is wonderfully adaptable. Here are several practical swaps to suit different dietary needs without sacrificing flavor.

• Protein Swap: Chicken or Shrimp — Add grilled chicken strips or sautéed shrimp for a heartier, protein-packed version that complements the creamy sauce beautifully.
• Lower-Carb Option: Zucchini Noodles — Swap traditional spaghetti for spiralized zucchini (zoodles) for a lighter, vegetable-forward dish that still carries the sauce well.
• Dairy-Free Creaminess: Cashew Cream or Coconut Milk — Replace heavy cream with blended soaked cashews or full-fat coconut milk for a rich, plant-based cream sauce.
• Gluten-Free Pasta — Use a high-quality brown rice or chickpea pasta to make this Spaghetti & Spinach dish celiac-friendly while maintaining a great al dente texture.
• Low-Sodium Version: Rinse Capers & Use No-Salt-Added Tomatoes — Rinse the capers thoroughly and opt for no-salt-added sun-dried tomatoes and broth to significantly reduce the sodium content.
• Extra Greens: Kale or Swiss Chard — Swap spinach for chopped kale or chard, adding them a minute earlier to soften, for a different nutrient profile and earthy flavor.
• Lighter Cream: Greek Yogurt or Evaporated Milk — For a tangier, lower-fat sauce, stir in plain Greek yogurt at the end or use evaporated milk instead of heavy cream.

Serving Suggestions

This rich and creamy Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a versatile dish that shines with the right accompaniments and presentation. Here are ideas to complete your meal.

Perfect Pairings

• Protein Boost: Top with grilled chicken, sautéed shrimp, or crispy pancetta for added heartiness.
• Fresh Contrast: Serve with a simple Arugula Salad dressed in lemon vinaigrette to cut through the creaminess.
• Bread for Dipping: Warm, crusty garlic bread or focaccia is essential for scooping up every last bit of sauce.

Ideal Occasions

• Weeknight Winner: Quick enough for a busy evening but feels impressively indulgent.
• Date Night at Home: Pair with a light Italian red wine, like a Chianti, for a romantic dinner.
• Meatless Monday: A satisfying vegetarian main that pleases everyone at the table.

Plating Tips

Twirl the spaghetti into a nest using tongs or a fork for an elegant presentation. Drizzle a little extra sauce over the top, garnish with fresh basil or parsley, and finish with a sprinkle of grated Parmesan or Pecorino Romano cheese.

Common Mistakes to Avoid

• Mistake: Using sun-dried tomatoes packed in plain oil, which lack concentrated flavor. Fix: Opt for tomatoes packed in seasoned, herbed oil or rehydrate dried ones in warm water for a more potent taste.
• Mistake: Adding raw spinach directly to the hot sauce, causing it to wilt into a slimy, watery mess. Fix: Briefly wilt the spinach separately, squeeze out excess liquid, then fold it in at the end.
• Mistake: Overcooking the garlic until it burns and turns bitter. Fix: Sauté minced garlic for only 30-60 seconds over medium heat until fragrant but not browned.
• Mistake: Dumping starchy pasta water down the drain instead of using it. Fix: Reserve at least 1 cup of the salty, starchy cooking water to help the creamy sauce cling perfectly to the spaghetti.
• Mistake: Using heavy cream straight from the fridge, which can cause it to curdle or seize when hit with heat. Fix: Let the cream come to room temperature or warm it gently before incorporating it into the sauce.
• Mistake: Not toasting the pine nuts (if using), resulting in a bland, soft texture. Fix: Toast nuts in a dry pan for 2-3 minutes until golden to unlock their essential oils and crunch.
• Mistake: Underseasoning the sauce, as the pasta and spinach will dilute flavors. Fix: Season the sauce aggressively in the pan and always do a final taste test after combining everything.
• Mistake: Cooking the spaghetti to al dente and then letting it sit, leading to mushy pasta. Fix: Time it so the pasta is done just as the sauce finishes, and combine them immediately.

Storing Tips

• Fridge: Store leftover Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce in an airtight container for up to 4 days. Ensure it cools to room temperature before refrigerating.
• Freezer: This pasta freezes well for up to 3 months. Use a freezer-safe container or bag, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat gently in a saucepan over medium-low heat, adding a splash of water, milk, or cream to refresh the sauce. You can also microwave in a covered dish, stirring occasionally. Ensure the internal temperature reaches 165°F (74°C) for food safety.

The creamy sauce may thicken when chilled; the added liquid during reheating will help restore its silky texture. For a quick meal, consider freezing individual portions.

Conclusion

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick, creamy, and satisfying weeknight dinner. If you loved this pasta, you might also enjoy our Creamy Marry Me Chicken Pasta Recipe. Give this recipe a try and let us know what you think in the comments below!

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FAQs

Can I make this recipe without heavy cream?

Yes, you can substitute the heavy cream with half-and-half or full-fat coconut milk for a dairy-free version. The sauce will be slightly less rich but still delicious for your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use a few tablespoons of tomato paste for a concentrated flavor or roasted red peppers for a sweeter note. The dish will have a different character, but it will still be a tasty pasta.

How do I prevent the sauce from becoming too thick?

Reserve a cup of the starchy pasta water before draining your spaghetti. If your sun-dried tomato cream sauce thickens too much, simply stir in a splash of this water to reach your desired consistency.