This Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce is a rich, creamy, and veggie-packed pasta dish that’s both comforting and nutritious! The savory sun-dried tomatoes, garlic, and Parmesan blend beautifully into a luscious, creamy sauce, while the fresh spinach adds a burst of color and nutrients.
It’s quick to make, ready in under 30 minutes, and perfect for a weeknight meal or a special dinner. Serve it with garlic bread, a fresh salad, or roasted vegetables for a complete and satisfying dish!
Ingredients for Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce
the Pasta:
- 12 oz (340g) spaghetti (whole wheat or regular)
- 1 teaspoon salt (for boiling water)
- 1 tablespoon olive oil
the Creamy Sun-Dried Tomato Sauce:
- 2 tablespoons unsalted butter (or olive oil)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for spice)
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup low-sodium vegetable or chicken broth
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnishing (Optional):
- Extra grated Parmesan
- Fresh basil or parsley, chopped
- Cracked black pepper
Kitchen Equipment Needed
- Large pot for pasta
- Large skillet or saucepan
- Wooden spoon or spatula
- Strainer
Step-by-Step Instructions
1. Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain and toss with 1 tablespoon olive oil to prevent sticking.
2. Make the Sun-Dried Tomato Cream Sauce
- In a large skillet over medium heat, melt butter (or heat olive oil).
- Add garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Sauté for 1-2 minutes, until fragrant.
- Pour in heavy cream and vegetable broth, stirring until smooth.
- Stir in Parmesan cheese, salt, and black pepper. Simmer for 3-4 minutes, stirring occasionally.
3. Add the Spinach & Pasta
- Stir in fresh spinach and let it wilt for 1-2 minutes.
- Add the cooked spaghetti to the sauce, tossing to coat evenly.
- If needed, add a splash of reserved pasta water to loosen the sauce.
4. Serve & Enjoy!
- Garnish with extra Parmesan, fresh basil, or cracked black pepper.
- Serve warm with a side of garlic bread or a fresh green salad.
Expert Tips for the Best Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce
Use high-quality Parmesan – Freshly grated Parmesan melts better and enhances the flavor.
Adjust the creaminess – Add more broth for a thinner sauce or extra Parmesan for a richer taste.
Don’t overcook the spinach – Add it at the end to keep it fresh and vibrant.
Common Mistakes to Avoid
Skipping the pasta water – It helps make the sauce cling to the spaghetti.
Using low-fat cream – Heavy cream creates the best creamy texture.
Adding spinach too early – It can become mushy if overcooked.
Serving and Presentation Ideas
- Serve in shallow pasta bowls for a restaurant-style look.
- Add a drizzle of extra virgin olive oil for extra richness.
- Pair with a glass of iced tea or fresh lemonade.
How to Store & Reheat Leftovers
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Stovetop: Heat over low heat with a splash of broth or cream.
- Microwave: Heat in 30-second intervals, stirring in between.
Freezing:
- Not recommended, as cream-based sauces may separate.
Variations and Substitutions
- Make it gluten-free – Use gluten-free spaghetti.
- Add protein – Stir in grilled chicken, shrimp, or tofu.
- Use different greens – Try kale or arugula instead of spinach.
What to Serve with Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce
- Garlic bread or focaccia for dipping
- A crisp Caesar or arugula salad
- Roasted asparagus or sautéed mushrooms
Frequently Asked Questions (FAQ)
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. You can thicken it with a little cornstarch slurry.
Can I make this dish vegan?
Yes! Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes! Roast cherry tomatoes in olive oil for a similar burst of flavor.
Conclusion
This Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce is rich, creamy, and full of bold flavors—a quick and satisfying meal that’s perfect for any occasion! Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is easy, delicious, and guaranteed to impress.
Try it today and let us know how it turned out! Don’t forget to subscribe for more quick and flavorful pasta recipes!
Calories Per Serving
Approximate Calories: 420 kcal per serving (based on 4 servings).
- Preparation Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serves: 4
Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce
- Total Time: 25 minutes
Description
This Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce is creamy, garlicky, and packed with flavor! A quick and satisfying meal ready in 30 minutes
Ingredients
For the Pasta:
- 12 oz (340g) spaghetti (whole wheat or regular)
- 1 teaspoon salt (for boiling water)
- 1 tablespoon olive oil
For the Creamy Sun-Dried Tomato Sauce:
- 2 tablespoons unsalted butter (or olive oil)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for spice)
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup low-sodium vegetable or chicken broth
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnishing (Optional):
- Extra grated Parmesan
- Fresh basil or parsley, chopped
- Cracked black pepper
Instructions
1. Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain and toss with 1 tablespoon olive oil to prevent sticking.
2. Make the Sun-Dried Tomato Cream Sauce
- In a large skillet over medium heat, melt butter (or heat olive oil).
- Add garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Sauté for 1-2 minutes, until fragrant.
- Pour in heavy cream and vegetable broth, stirring until smooth.
- Stir in Parmesan cheese, salt, and black pepper. Simmer for 3-4 minutes, stirring occasionally.
3. Add the Spinach & Pasta
- Stir in fresh spinach and let it wilt for 1-2 minutes.
- Add the cooked spaghetti to the sauce, tossing to coat evenly.
- If needed, add a splash of reserved pasta water to loosen the sauce.
4. Serve & Enjoy!
- Garnish with extra Parmesan, fresh basil, or cracked black pepper.
- Serve warm with a side of garlic bread or a fresh green salad.
Notes
✔ Use high-quality Parmesan – Freshly grated Parmesan melts better and enhances the flavor.
✔ Adjust the creaminess – Add more broth for a thinner sauce or extra Parmesan for a richer taste.
✔ Don’t overcook the spinach – Add it at the end to keep it fresh and vibrant.
- Prep Time: 10
- Cook Time: 15
- Category: DINNER
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 420
