Creamy, vibrant, and wallet-friendly, Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is the kind of comfort pasta that becomes a weeknight favorite fast. Imagine silky spaghetti wrapped in a tangy-sweet sun-dried tomato cream, bright bursts of wilted spinach, and a sprinkle of Parmesan to crown it all — simple, satisfying, and quick. Fun fact: sun-dried tomatoes were a pantry staple in Mediterranean kitchens long before refrigeration, prized for their concentrated flavor and long shelf life. This recipe is special because it delivers big flavor with minimal fuss, perfect for busy families or cooks who want impressive meals without the effort. For a complete breakdown and printable version, see the full recipe page. If you like easy pastas that feel indulgent but cook up quickly, this is your new go-to — let’s get cooking!
What is Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce?
What’s in a name? Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce basically tells you everything you need to know — but isn’t that the best kind of honesty? Why call it this? Because it’s a joyfully literal title that promises creamy sauce, tender pasta, and vibrant greens. Could it be a dish invented by a multitasking parent who wanted dinner on the table in 20 minutes? Maybe. Does it prove that “the way to a man’s heart is through his stomach.”? Absolutely — and through everyone else’s stomach too. Try it and see how fast it becomes a household classic.
Why You’ll Love This
- Creamy, tangy, and fresh: The sun-dried tomatoes give an intense, savory-sweet flavor that the heavy cream tames into a silky sauce. Combined with salty Parmesan and fresh basil, every bite is rich and balanced.
- Budget-friendly and fast: This recipe uses pantry staples and fresh spinach, so it’s cheaper than ordering takeout and ready in about 25 minutes. It stretches easily to feed a family without breaking the bank.
- Versatile and crowd-pleasing: Serve it as a meatless main or add grilled chicken or shrimp to bulk it up. The bright spinach and optional red pepper flakes give it layers of flavor that everyone will enjoy.
If you love creamy, comforting pastas, consider pairing this with other favorites on the blog — it’s a great companion to other easy weeknight recipes like the one linked below. Ready to make dinner tonight? Give it a try and watch it disappear.
How to Make
Quick Overview
This recipe is straightforward: cook the pasta, sauté aromatics, wilt the spinach, stir in cream and sun-dried tomatoes, then toss everything together. The standout element is the sun-dried tomato cream sauce — rich, tangy, and luxuriously silky. Total active time is about 25 minutes: 10 minutes prep, 15 minutes cooking. Perfect for busy evenings when you want something that tastes like you spent hours but really took minutes.
Ingredients
- 12 ounces spaghetti (dry)
- 2 tablespoons olive oil (extra virgin preferred)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (use oil-packed for best flavor; drain and chop)
- 2 cups fresh spinach, roughly chopped (washed and drained)
- 1 cup heavy cream (room temperature)
- 1/2 cup grated Parmesan cheese (freshly grated if possible)
- Salt and pepper to taste
- Red pepper flakes (optional, for heat — start with a pinch)
- Fresh basil, chopped, for garnish
Directions
- Cook the spaghetti according to the package instructions until al dente. Drain it and set it aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute. Watch carefully to avoid burning.
- Add the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavor.
- Stir in the roughly chopped spinach and cook until it wilts, about 2 to 3 minutes.
- Reduce the heat to low and pour in the heavy cream, stirring well to combine.
- Allow the sauce to simmer gently for 5 minutes until it begins to thicken.
- Add the cooked spaghetti to the skillet and toss everything to coat evenly with the sauce.
- Stir in the grated Parmesan cheese, season with salt, pepper, and red pepper flakes if you want some heat.
- Cook for another 2 minutes, until everything is heated through and the cheese is melted.
- Serve hot, garnished with fresh basil on top.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut the creaminess (arugula or mixed greens work great).
- Garlic bread or a crusty baguette to mop up the sauce.
- Roasted vegetables such as asparagus or cherry tomatoes for added texture.
- A light white wine like Pinot Grigio or a citrusy Sauvignon Blanc pairs beautifully.
- For a heartier meal, pan-seared chicken breasts or grilled shrimp are excellent additions.
Top Tips for Perfecting
- Use oil-packed sun-dried tomatoes when possible; they’re more tender and have richer flavor than dry-packed. If using dry-packed, rehydrate in hot water for 10 minutes and drain.
- Don’t overcook the pasta. Aim for al dente, since it will finish cooking briefly in the sauce.
- If the sauce becomes too thick, loosen it with a splash of pasta water — the starch helps the sauce cling to the noodles.
- For extra depth, add a small pinch of smoked paprika or a teaspoon of balsamic vinegar when the tomatoes are cooking.
- Avoid boiling the cream; keep heat low to prevent splitting.
- Skip or reduce the red pepper flakes for kids or spice-sensitive diners.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Cool completely before sealing.
- Freezing: This pasta is best fresh, but you can freeze without the spinach for up to 2 months. Reheat and add fresh spinach at the end.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk or cream to revive the sauce. Microwaving works too—stir every 30 seconds and add a tablespoon of water or cream if needed.
- Note: Spinach will darken and soften after refrigeration; adding a handful of fresh spinach while reheating brightens it up.
FAQs
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes — rehydrate dry-packed tomatoes in hot water for 10 minutes, drain, then chop. They’re fine, but oil-packed tomatoes usually yield richer flavor and a better texture.
Is there a dairy-free version of this sauce?
Absolutely. Substitute the heavy cream with full-fat coconut milk or a cashew cream. Use nutritional yeast in place of Parmesan for a cheesy note.
Can I make this ahead for meal prep?
You can prepare the sauce and store it separately from cooked pasta for up to 2 days. Reheat the sauce gently and toss with freshly cooked pasta to maintain texture.
How do I make this spicier or milder?
Increase red pepper flakes for heat or omit them for a milder dish. Adding a pinch of smoked paprika adds warmth without too much spice.
Can I add protein to this dish?
Yes. Grilled chicken, sautéed shrimp, or crispy pancetta pair wonderfully. Add cooked protein when you toss the pasta with the sauce so it warms through.
Conclusion
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is proof that quick, simple ingredients can deliver restaurant-worthy results at home. It’s creamy, tangy, family-friendly, and flexible enough to adapt to what you already have in the pantry. Give it a try tonight — it’s an easy way to add a bright, comforting pasta to your weeknight rotation. For more inspiration and a slightly different take on sun-dried tomato pasta, check out this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce and this creamy variation at Creamy Sun-Dried Tomato and Spinach Pasta – The Cooking Jar. Share with loved ones and enjoy the smiles around your dinner table.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Equipment
- Large Skillet
- Pot for Boiling Pasta
Ingredients
Pasta
- 12 ounces spaghetti (dry) Cook according to package instructions.
Sauce
- 2 tablespoons olive oil Extra virgin preferred.
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped Use oil-packed for best flavor; drain and chop.
- 2 cups fresh spinach, roughly chopped Washed and drained.
- 1 cup heavy cream Room temperature.
- 1/2 cup grated Parmesan cheese Freshly grated if possible.
- Salt and pepper To taste.
- Red pepper flakes Optional, for heat — start with a pinch.
- Fresh basil, chopped For garnish.
Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain it and set it aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute. Watch carefully to avoid burning.
- Add the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavor.
- Stir in the roughly chopped spinach and cook until it wilts, about 2 to 3 minutes.
- Reduce the heat to low and pour in the heavy cream, stirring well to combine.
- Allow the sauce to simmer gently for 5 minutes until it begins to thicken.
- Add the cooked spaghetti to the skillet and toss everything to coat evenly with the sauce.
- Stir in the grated Parmesan cheese, season with salt, pepper, and red pepper flakes if you want some heat.
- Cook for another 2 minutes, until everything is heated through and the cheese is melted.
- Serve hot, garnished with fresh basil on top.