Introduction

Craving a restaurant-quality dinner without the wait? This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce recipe delivers the best sun-dried tomato cream sauce pasta in just 20 minutes. The rich, savory sauce clings perfectly to every strand, making it an irresistible weeknight favorite. For another creamy pasta delight, try this Creamy Marry Me Chicken Pasta Recipe.

Ingredients

This creamy, savory sauce comes together with pantry staples and fresh spinach for a quick, restaurant-quality pasta dish.

• 12 oz spaghetti
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 1–2 Tbsp oil)
• 1 small red onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 1 Tbsp olive oil (or reserved oil from sun-dried tomatoes)
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving
• 4 cups fresh baby spinach (about 5–6 oz)
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, chopped, for garnish (optional)

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 in about 25 minutes, making it roughly 20% faster than similar creamy pasta recipes that require more prep or a longer simmer time.

Step-by-Step Instructions

Step 1 — Prep the Ingredients

Bring a large pot of salted water to a boil for the spaghetti. While it heats, finely chop the sun-dried tomatoes and garlic. Thoroughly wash the fresh spinach and set it aside to drain.

Step 2 — Cook the Pasta

Add the spaghetti to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. This water is key for creating a silky, cohesive sauce later.

Step 3 — Sauté the Aromatics

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped garlic and sun-dried tomatoes, sautéing for 1–2 minutes until the garlic is fragrant but not browned, which would make it bitter.

Step 4 — Build the Cream Sauce

Pour heavy cream into the skillet and bring to a gentle simmer. Stir in grated Parmesan cheese until it melts completely into the cream, creating a rich, velvety base. Season the sauce with salt, black pepper, and a pinch of red pepper flakes for a subtle heat.

Step 5 — Wilt the Spinach

Add the fresh spinach to the simmering sauce in batches, stirring until each batch wilts down before adding the next. This should take only 2–3 minutes total. The spinach will reduce significantly and turn a vibrant green.

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, adding splashes of the reserved pasta water as needed to loosen the sauce and help it cling to each strand of pasta.

Step 7 — Final Seasoning and Serve

Taste and adjust the seasoning with more salt, pepper, or Parmesan if desired. For the best texture and flavor, serve your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce immediately while hot, garnished with extra Parmesan and fresh basil if you have it.

Nutritional Information

Calories	~520 kcal
Protein	~18 g
Carbohydrates	~65 g
Fat	~22 g
Fiber	~6 g
Sodium	~480 mg

Note: Estimates are per serving for this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce and can vary based on specific ingredients and brands used.

Healthier Alternatives

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is wonderfully adaptable. Here are several practical ingredient swaps to tailor it to different dietary needs and flavor preferences.

• Protein Swap (Chicken or Shrimp) — Add 1 cup of shredded rotisserie chicken or sautéed shrimp at the end for a heartier, protein-packed meal.
• Lower-Carb Pasta — Replace traditional spaghetti with zucchini noodles (zoodles) or shirataki noodles to significantly reduce the carbohydrate content.
• Dairy-Free Cream Sauce — Substitute the heavy cream with full-fat canned coconut milk or unsweetened cashew cream for a rich, plant-based alternative.
• Gluten-Free Pasta — Use a high-quality brown rice or chickpea spaghetti to make this dish gluten-free without sacrificing texture.
• Low-Sodium Version — Opt for no-salt-added sun-dried tomatoes packed in oil and use a low-sodium vegetable broth to control the salt level.
• Extra Veggies — Stir in a cup of sautéed mushrooms or roasted red peppers along with the spinach to boost fiber and nutrients.
• Lighter Cream Base — Use half-and-half or whole milk thickened with a teaspoon of cornstarch instead of heavy cream for a slightly lighter sauce.
• Herb Boost — Finish with a handful of fresh basil or a teaspoon of dried oregano for an extra layer of Mediterranean flavor.

Serving Suggestions

• Pair this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce with a simple arugula salad dressed in lemon vinaigrette to cut through the rich sauce.
• For a heartier meal, serve alongside grilled chicken breast or seared shrimp, which complement the creamy tomato flavors beautifully.
• This pasta is perfect for a casual weeknight dinner but elegant enough for a date night at home with a glass of crisp Pinot Grigio.
• Transform leftovers into a baked pasta dish by topping with mozzarella and breadcrumbs and broiling until golden and bubbly.
• For a beautiful presentation, use tongs to twirl the spaghetti into a nest on the plate, ensuring the vibrant spinach and sun-dried tomatoes are visible on top.
• Serve family-style in a large, shallow bowl to showcase the creamy sauce and colorful ingredients, encouraging everyone to dig in.
• Consider it for a potluck or picnic—it travels well and can be enjoyed warm or at room temperature.

Whether you’re looking for a comforting solo dinner or a dish to share, this versatile recipe adapts to any occasion.

Common Mistakes to Avoid

• Mistake: Using sun-dried tomatoes packed in oil without draining them. Fix: Always drain and pat them dry to prevent a greasy, oily cream sauce.
• Mistake: Overcooking the garlic until it burns and turns bitter. Fix: Sauté it for just 30-60 seconds over medium heat until fragrant.
• Mistake: Adding raw spinach to the hot sauce all at once. Fix: Wilt it in batches to avoid cooling the sauce and creating excess water.
• Mistake: Using heavy cream straight from the fridge. Fix: Let it come to room temperature to prevent it from seizing or curdling when added to the pan.
• Mistake: Underseasoning the pasta water. Fix: Salt it like the sea so your spaghetti is flavorful from the inside out.
• Mistake: Pouring all the starchy pasta water down the drain. Fix: Reserve a cup before draining; it’s the key to a silky, emulsified sauce.
• Mistake: Letting the finished dish sit too long before serving. Fix: Serve immediately, as the pasta will continue to absorb the sauce and thicken.
• Mistake: Not tasting and adjusting the seasoning at the end. Fix: Always do a final taste for salt, pepper, and a pinch of red pepper flakes to brighten the flavors.

Storing Tips

• Fridge: Cool the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce completely, then store in an airtight container for 3-4 days.
• Freezer: Freeze in a sealed, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a saucepan over medium-low heat, adding a splash of water or milk to refresh the cream sauce. Stir until piping hot throughout, reaching an internal temperature of 165°F (74°C) for food safety.

For best results, store the pasta and sauce together to let the flavors meld. The spinach will soften upon reheating, which is perfectly normal for this creamy dish.

Conclusion

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick, flavor-packed meal that’s sure to become a weeknight favorite. If you love creamy pasta dishes, you might also enjoy our Tuscan Creamy Spinach Ravioli Recipe. Give this recipe a try and let us know what you think in the comments!

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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

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Spaghetti tossed in a creamy sun-dried tomato sauce with sautéed onion, garlic and plenty of fresh spinach for a quick, flavorful pasta dish.

• Author: Dorothy Miller
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 1x
• Method: Main
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

• 12 oz spaghetti
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 1–2 Tbsp oil)
• 1 small red onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 1 Tbsp olive oil (or reserved oil from sun-dried tomatoes)
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving
• 4 cups fresh baby spinach (about 5–6 oz)
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, chopped, for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook 12 oz spaghetti according to package directions until al dente; reserve 1/2 cup pasta cooking water, then drain the pasta.
2. While pasta cooks, heat 1 Tbsp olive oil (or 1 Tbsp reserved sun-dried tomato oil) in a large skillet over medium heat.
3. Add the finely chopped red onion and sauté until softened and translucent, about 4–5 minutes.
4. Add the minced garlic and chopped sun-dried tomatoes and cook, stirring, for 1–2 minutes until fragrant.
5. Pour in 1/2 cup broth and bring to a gentle simmer, scraping any browned bits from the pan.
6. Reduce heat to low and stir in 1 cup heavy cream; simmer gently for 2–3 minutes to thicken slightly.
7. Whisk in 3/4 cup grated Parmesan until melted and smooth; add crushed red pepper flakes if using and season with salt and pepper to taste.
8. Add the cooked spaghetti to the skillet along with the reserved 1/2 cup pasta water and toss to coat; add more pasta water a tablespoon at a time if needed to reach desired sauce consistency.
9. Fold in the fresh spinach and toss until just wilted, about 1–2 minutes.
10. Serve immediately topped with extra Parmesan and chopped fresh basil if desired.

Notes

1) Use oil-packed sun-dried tomatoes for more flavor; save some of the oil to sauté the aromatics. 2) Substitute half-and-half for heavy cream for a lighter sauce, but sauce will be thinner. 3) If sauce becomes too thick, loosen with reserved pasta water a tablespoon at a time.

Nutrition

• Calories: 620
• Sugar: 4
• Sodium: 720
• Fat: 30
• Saturated Fat: 15
• Unsaturated Fat: 13
• Trans Fat: 0
• Carbohydrates: 68
• Fiber: 4
• Protein: 19
• Cholesterol: 95

FAQs

Can I use fresh tomatoes instead of sun-dried?

No, we don’t recommend it. Sun-dried tomatoes provide a concentrated, sweet-tart flavor and thicken the cream sauce, which is essential for this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. Fresh tomatoes have too much water and will make the sauce thin and less flavorful.

What can I use if I don’t have heavy cream?

For a lighter option, full-fat coconut milk or half-and-half are good substitutes. Be aware the sauce will be slightly less rich. The key is to avoid boiling the substitute after adding it to prevent curdling in your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.

How can I add protein to this pasta dish?

Grilled chicken, shrimp, or white beans are excellent additions. Simply cook your protein separately and stir it in at the end with the spinach. This keeps the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce versatile and satisfying.