Get ready to fall in love with every forkful of this vibrant and comforting Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe. It’s a dish that brings together the tender bite of perfectly cooked spaghetti, the fresh brightness of spinach, and the rich, luscious creaminess of a sun-dried tomato sauce that truly sings with flavor. Whether you’re craving a quick weeknight meal or something special to share with friends, this recipe delivers a beautiful balance of savory, tangy, and creamy all in one bowl.
Ingredients You’ll Need
This recipe shines because of its simplicity and balance—each ingredient plays a crucial role in creating that rich and satisfying taste and a colorful presentation that’s as pleasing to the eye as it is to the palate.
- 12 oz spaghetti: Choose your favorite brand for a perfect al dente base that soaks up the sauce beautifully.
- 2 tablespoons olive oil: Adds a robust and fruity note while helping to sauté the garlic without burning.
- 3 cloves garlic, minced: Fresh garlic steps up the savory depth with its warm, aromatic character.
- ½ cup sun-dried tomatoes in oil, drained and chopped: They bring intense umami and a slightly tangy sweetness that defines the sauce.
- 1 cup heavy cream: Creates that silky, rich texture which binds everything together in creamy goodness.
- ¼ cup grated Parmesan cheese: Adds a salty, nutty punch that elevates every bite.
- 1 teaspoon Italian seasoning: A fragrant herb blend that layers in herbal complexity and warmth.
- ¼ teaspoon red pepper flakes (optional): A touch of heat to brighten the creaminess and add a dash of excitement.
- 4 cups fresh spinach: Gives a lovely freshness and gentle earthiness while making the dish feel lighter.
- Salt and black pepper to taste: Essential for balancing and enhancing all the flavors just right.
- Fresh basil or extra Parmesan for garnish (optional): These final touches add color, aroma, and an irresistible finishing flair.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Pasta Perfectly
Start by boiling your spaghetti in generously salted water until it reaches that ideal al dente texture. This stage is crucial because the pasta’s firmness contrasts beautifully against the creamy sauce. Don’t forget to reserve half a cup of that pasta water—it’s liquid gold for loosening your sauce later!
Step 2: Sauté Garlic and Sun-Dried Tomatoes
While the noodles are cooking, gently warm the olive oil in a large skillet over medium heat. Toss in the minced garlic and let it cook just until fragrant, about a minute—this releases incredible aroma without turning bitter. Then, add the sun-dried tomatoes, stirring for another few minutes so they soften and their flavors infuse the oil.
Step 3: Create the Cream Sauce Base
Pour in the heavy cream and bring it to a gentle simmer, letting the cream slowly thicken. Stir in Parmesan cheese, Italian seasoning, and if you like a little kick, the red pepper flakes. This is where the sauce starts to transform into a silky coating full of rich depth and a hint of spice.
Step 4: Wilt the Spinach and Combine
Add the fresh spinach directly into the skillet and cook until it wilts—just about two minutes, so it stays vibrant and tender. Now, mix in the cooked spaghetti, tossing everything together so each strand is coated in the luscious sauce. Use small amounts of the reserved pasta water if the sauce feels too thick; it helps create the perfect consistency.
Step 5: Season and Serve
Finish with a careful seasoning of salt and black pepper to bring everything into harmony. Serve warm, and don’t be shy about topping with fresh basil leaves or extra Parmesan if you want that restaurant-style finish at home.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Fresh basil leaves add a burst of herbaceous aroma and bright green color that make each plate irresistible. A sprinkle of extra Parmesan cheese not only boosts flavor but also lends a beautiful, slightly crunchy texture when it melts just right on the warm pasta.
Side Dishes
This creamy pasta pairs wonderfully with crisp, fresh salads like a simple arugula with lemon vinaigrette or even garlic bread to soak up every last bit of that sun-dried tomato cream sauce. Roasted vegetables like asparagus or zucchini also complement the dish nicely without overpowering it.
Creative Ways to Present
If you’re feeling fancy, serve this dish in wide, shallow bowls to showcase the vibrant colors and textures. Drizzle a touch of olive oil over the top for extra sheen, or add toasted pine nuts for crunch and a nutty twist. It’s perfect for both casual family dinners and special occasions.
Make Ahead and Storage
Storing Leftovers
Let your spaghetti cool completely, then transfer it to an airtight container and refrigerate for up to three days. The sauce may thicken as it chills, but it will still taste amazing when reheated.
Freezing
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe freezes well for up to one month. Portion it into freezer-safe containers and make sure to thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat gently on the stovetop over low heat or in the microwave with a splash of water or cream to loosen the sauce. Stir frequently to keep the creamy texture smooth and to prevent the spinach from overcooking.
FAQs
Can I use dried spinach instead of fresh?
Fresh spinach is best for this recipe because it wilts quickly and adds delicate texture and moisture. Dried spinach lacks that freshness and can make the dish dry, but if pressed, rehydrated frozen spinach could work in a pinch.
Is there a dairy-free alternative for the cream and Parmesan?
Absolutely! You can substitute heavy cream with full-fat coconut milk or a creamy cashew sauce. Nutritional yeast works well in place of Parmesan to add that cheesy umami flavor without dairy.
How spicy is this dish with the red pepper flakes?
With ¼ teaspoon of red pepper flakes, the dish has just a gentle warmth that brightens the sauce without overpowering it. You can always adjust the amount or omit it entirely depending on your spice preference.
Can I add protein to make it a more filling meal?
Definitely! Grilled chicken, sautéed mushrooms, or even shrimp are great additions that complement the creamy tomato sauce and spinach beautifully, turning it into a more substantial entree.
What’s the secret to keeping the sauce from separating?
The key is to gently simmer the cream and cheese together and avoid high heat, which can cause separation. Tossing the spaghetti quickly with the sauce while it’s hot and adding pasta water as needed helps maintain that smooth, velvety texture.
Final Thoughts
There’s something truly special about the way the flavors in this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe come together—rich, fresh, and comforting all at once. Whether you’re new to cooking or a seasoned kitchen lover, this dish is easy to make and endlessly satisfying. Give it a try and watch how it quickly becomes a beloved staple in your meal rotation!
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
A creamy and flavorful spaghetti dish featuring sun-dried tomatoes and fresh spinach in a rich Parmesan-infused cream sauce. This Italian-inspired vegetarian recipe is perfect for a quick and satisfying weeknight dinner.
Ingredients
Pasta
- 12 oz spaghetti
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
Vegetables & Garnish
- 4 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil or extra Parmesan for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water before draining the spaghetti. Set aside.
- Sauté garlic and sun-dried tomatoes: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavors.
- Make the cream sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Let the sauce simmer for 3 to 4 minutes until it slightly thickens.
- Add spinach: Incorporate the fresh spinach into the sauce and cook until wilted, about 2 minutes.
- Toss pasta with sauce: Add the cooked spaghetti to the skillet and toss well to coat with the sauce. If the sauce is too thick, gradually add reserved pasta water to loosen it to your desired consistency.
- Season and serve: Season the dish with salt and black pepper to taste. Serve warm, garnished with fresh basil or additional Parmesan cheese if desired.
Notes
- You can swap heavy cream for half-and-half or a dairy-free alternative.
- Add grilled chicken or sautéed mushrooms for extra protein and flavor.
- This dish makes great leftovers and reheats well.
