Creamy Sun-Dried Tomato Spinach Pasta
Creamy Sun-Dried Tomato Spinach Pasta delivers rich flavor in minutes. I’ve made this many times. The trick is using high-quality sun-dried tomatoes. Creamy, hearty, and satisfying. Try my Lemon Poppy Seed Cookies for dessert. If you love recipes like this, you’ll also enjoy Lemon Poppy Seed Cookies with Creamy Cheesecake Frosting and Easy Ground Beef Taco Cabbage Skillet Dinner.
Why This Creamy Sun-Dried Tomato Spinach Pasta Is Pure Comfort
- Creamy textures that melt in your mouth
- Rich tomato flavor with a fresh twist
- Easy to make with few ingredients
- Perfect for weeknights
What You'll Need for Creamy Sun-Dried Tomato Spinach Pasta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz spaghetti or fettuccine
- 8 oz fresh spinach
- 4 oz sun-dried tomatoes (oil-packed)
- 2 cloves garlic, minced
- 1 cup heavy cream
- Olive oil
- Salt
- Pepper
- Garlic powder
- Chopped fresh basil
- Optional: Shredded Parmesan
- Optional: Grilled chicken
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Sun-dried tomatoes: Use oil-packed for better flavor and texture.
- Heavy cream: Use full-fat for a richer sauce.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking → See on Amazon
- High-speed blender — Creates smooth sauces without lumps → See on Amazon
How to Make Creamy Sun-Dried Tomato Spinach Pasta
- Step 1: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add sun-dried tomatoes and spinach. Cook until spinach wilts.
- Step 3: Add heavy cream, salt, pepper, and garlic powder. Stir to combine. Cook for 2–3 minutes until thickened.
- Step 4: Add cooked pasta to the skillet. Toss to coat. Cook for 1–2 minutes until heated through.
- Step 5: Garnish with fresh basil and serve immediately.
Cook's Tips for Perfect Creamy Sun-Dried Tomato Spinach Pasta
- Cooking technique: Use a wooden spoon to mix the sauce. It prevents splattering and ensures even coating.
- Common mistake and fix: If sauce is too thick, add a splash of pasta water to loosen it.
- Flavor enhancement: Add a pinch of red pepper flakes for a hint of heat.
- Storage: Store in an airtight container in the fridge for up to 3 days.
Storing & Reheating Creamy Sun-Dried Tomato Spinach Pasta
Short-Term Storage
Store in an airtight container in the fridge. up to 3 days Make-ahead tip: Make the sauce up to 2 days in advance
Freezing Creamy Sun-Dried Tomato Spinach Pasta
up to 1 month
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F and reheat in an oven-safe dish Microwave: Heat in 30-second increments until warmed
Recipe Notes
- Chef tip: Use olive oil instead of butter for a lighter flavor.
- Best substitution: Replace sun-dried tomatoes with roasted cherry tomatoes for a lighter version.
- Make-ahead: Cook the pasta and make the sauce separately. Combine when ready to serve.
- Scaling: Adjust ingredient amounts based on the number of servings.
- Troubleshooting: If the sauce is too watery, simmer longer to reduce.
Want to level up this recipe?
High-quality pasta — Better texture and flavor than generic brands → Check price on Amazon
Creamy Sun-Dried Tomato Spinach Pasta
Ingredients
Main Ingredients
- 12 oz spaghetti or fettuccine
- 8 oz fresh spinach
- 4 oz sun-dried tomatoes (oil-packed)
- 2 cloves garlic, minced
- 1 cup heavy cream
Seasonings
- Olive oil
- Salt
- Pepper
- Garlic powder
- Chopped fresh basil
Optional Toppings
- Shredded Parmesan
- Grilled chicken
- Crushed red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add sun-dried tomatoes and spinach. Cook until spinach wilts.
- Step 3: Add heavy cream, salt, pepper, and garlic powder. Stir to combine. Cook for 2–3 minutes until thickened.
- Step 4: Add cooked pasta to the skillet. Toss to coat. Cook for 1–2 minutes until heated through.
- Step 5: Garnish with fresh basil and serve immediately.
Notes
- Chef tip: Use olive oil instead of butter for a lighter flavor.
- Best substitution: Replace sun-dried tomatoes with roasted cherry tomatoes for a lighter version.
- Make-ahead: Cook the pasta and make the sauce separately. Combine when ready to serve.
- Scaling: Adjust ingredient amounts based on the number of servings.
- Troubleshooting: If the sauce is too watery, simmer longer to reduce.
Storage
- Fridge: up to 3 days
- Freezer: up to 1 month
- Oven reheat: Preheat oven to 350°F and reheat in an oven-safe dish
- Microwave reheat: Heat in 30-second increments until warmed
- Make ahead: Make the sauce up to 2 days in advance
Nutrition Per Serving
- Calories: 450
- Protein: 10g
- Fat: 20g
- Carbs: 45g
- Fiber: 3g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 80mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sun-Dried Tomato Spinach Pasta FAQs
Yes, you can make the sauce up to 2 days in advance. Cook the pasta just before serving and combine.
If the sauce is too thin, cook it longer to reduce. You can also add a splash of pasta water to thicken it.
Yes. Use kale, arugula, or baby greens for a different texture.
The sauce can last up to 3 days in an airtight container. Stir well before using.
Roasted cherry tomatoes or diced canned tomatoes can be used as a substitute.
A Warm Final Note
I can’t wait for you to try Creamy Sun-Dried Tomato Spinach Pasta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
