Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Let me share a little secret from my kitchen: this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is pure magic on a plate. It’s the kind of dish that I turn to when I crave something deeply comforting yet impressively flavorful, without wanting to spend hours slaving over the stove. The first time I made this, it was a chilly evening, and I was rummaging through my pantry and fridge, looking for inspiration. A jar of vibrant sun-dried tomatoes caught my eye, a bag of fresh spinach was begging to be used, and a box of spaghetti is always a staple. The idea sparked, and what emerged was this incredibly luscious, aromatic pasta that had my whole family swooning. The sauce, oh, the sauce! It’s a creamy dream, infused with the intense, sweet-tart punch of sun-dried tomatoes and balanced by the earthy notes of fresh spinach. Each strand of spaghetti gets generously coated, making every bite an explosion of textures and tastes. It’s become a beloved regular in our meal rotation, perfect for busy weeknights when time is short but cravings for something special are high. It’s also elegant enough to serve to guests, who always ask for the recipe. This isn’t just food; it’s a warm hug in a bowl, a testament to how simple ingredients, when combined thoughtfully, can create something truly extraordinary. I find myself looking forward to making it, enjoying the process of watching the vibrant colors meld together and the kitchen fill with its irresistible aroma. It’s a recipe that proves you don’t need complicated techniques or exotic ingredients to achieve culinary bliss. So, if you’re looking for a new favorite pasta dish that’s both easy to make and utterly delicious, you’ve absolutely come to the right place. Prepare to be amazed by how quickly this delightful meal comes together and how satisfying it truly is.

Ingredients

• Spaghetti: 1 pound (450g). Whole wheat spaghetti adds a lovely nutty flavor and extra fiber, but classic semolina spaghetti works beautifully too. Choose a good quality brand for the best texture.
• Sun-Dried Tomatoes: 1 cup, oil-packed, drained and roughly chopped. The oil-packed variety tends to be more tender and flavorful than the dry-packed ones. Reserve a tablespoon of the oil for sautéing, if desired, for extra flavor.
• Fresh Spinach: 5-6 ounces (about 140-170g) baby spinach. Pre-washed will save you some prep time. If using mature spinach, ensure it’s well-washed and tough stems are removed.
• Garlic: 4-5 cloves, minced. Fresh garlic is key here for its aromatic punch. Adjust the amount to your personal preference; more for garlic lovers!
• Yellow Onion: 1 medium, finely chopped. Yellow onions offer a balanced sweetness when sautéed, forming a delicious base for the sauce. A white onion can also be used.
• Heavy Cream: 1 cup (240ml). This is what gives the sauce its luxurious, creamy texture. For a lighter version, you could try half-and-half, but the sauce won’t be as rich. For a dairy-free alternative, full-fat coconut cream or a homemade cashew cream works well.
• Vegetable Broth: 1/2 cup (120ml). Use a good quality, low-sodium vegetable broth to control the saltiness of the final dish. This helps to thin the sauce to the perfect consistency.
• Parmesan Cheese: 1/2 cup, freshly grated, plus more for serving. Freshly grated Parmesan melts better and has a superior flavor compared to pre-grated. For a vegan option, use a good quality nutritional yeast or a store-bought vegan Parmesan alternative.
• Olive Oil: 2 tablespoons. Extra virgin olive oil is preferred for its flavor. You can also use the reserved oil from the sun-dried tomato jar.
• Salt: To taste. Remember to salt your pasta water generously!
• Freshly Ground Black Pepper: To taste. Freshly ground pepper makes a noticeable difference in flavor.
• Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional). For those who like a little kick of heat. Adjust the amount based on your spice tolerance.
• Fresh Basil or Parsley: 2 tablespoons, chopped, for garnish. This adds a touch of freshness and color to the finished dish.

Instructions

1. Prepare Your Ingredients (Mise en Place): Begin by getting all your ingredients prepped and ready. Finely chop the medium yellow onion. Mince the 4-5 cloves of garlic. If your sun-dried tomatoes are whole, drain them from their oil (you can reserve a tablespoon of this flavorful oil for cooking) and give them a rough chop. Wash the baby spinach thoroughly if it’s not pre-washed and set aside. Having everything ready before you start cooking makes the process smooth and stress-free. Grate your Parmesan cheese if you bought a block.
2. Cook the Spaghetti: Fill a large pot with water, bring it to a rolling boil, and add a generous amount of salt (about 1-2 tablespoons for 4-6 quarts of water – it should taste like the sea). Add the spaghetti and cook according to the package directions until al dente – tender but still with a slight bite. Cooking time will typically be around 8-10 minutes. Before draining the pasta, reserve about 1 cup of the starchy pasta water. This water is liquid gold and will help create a silky, emulsified sauce later. Drain the spaghetti and set it aside. You can toss it with a tiny bit of olive oil to prevent sticking if it will sit for more than a couple of minutes.
3. Sauté the Aromatics: While the pasta is cooking, you can start on the sauce. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil (or the reserved sun-dried tomato oil) over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 4-5 minutes, stirring occasionally, until it becomes translucent and softened. Be careful not to brown it too much. Then, add the minced garlic and optional red pepper flakes. Cook for another minute, stirring constantly, until the garlic is fragrant. Garlic burns easily, so keep a close eye on it.
4. Build the Sauce Base: Add the chopped sun-dried tomatoes to the skillet. Cook for about 2-3 minutes, stirring frequently. This step helps to toast the tomatoes slightly and release their intense, sweet-tart flavor into the oil, creating a deeper flavor profile for the sauce.
5. Deglaze and Simmer: Pour in the 1/2 cup of vegetable broth. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the skillet. These bits are packed with flavor. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing the broth to reduce slightly and the flavors to meld.
6. Add the Creaminess: Reduce the heat to low and stir in the 1 cup of heavy cream. Stir continuously until the cream is well incorporated and the sauce is smooth. Allow the sauce to heat through gently, but do not let it come to a rapid boil, as this can cause the cream to curdle or separate. A gentle simmer is all you need.
7. Wilt the Spinach: Add the fresh spinach to the skillet, working in batches if necessary. It might look like a lot of spinach, but it will wilt down significantly. Stir gently until all the spinach has wilted into the sauce. This usually takes about 2-3 minutes. The vibrant green of the spinach adds a beautiful color and a boost of nutrients to the dish.
8. Combine Pasta and Sauce: Add the cooked and drained spaghetti directly to the skillet with the sauce. Toss everything together gently but thoroughly, ensuring every strand of pasta is coated in the luscious sun-dried tomato cream sauce. If the sauce seems too thick at this point, add a little of the reserved pasta water, a tablespoon or two at a time, until it reaches your desired consistency. The starchy pasta water helps the sauce cling to the pasta beautifully.
9. Finishing Touches: Stir in the 1/2 cup of freshly grated Parmesan cheese. Continue to toss until the cheese is melted and incorporated into the sauce, making it even creamier and more flavorful. Taste the pasta and adjust the seasoning with salt and freshly ground black pepper as needed. Remember that Parmesan cheese is salty, so taste before adding too much extra salt.
10. Serve and Garnish: Divide the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce among serving bowls. Garnish generously with freshly chopped basil or parsley and an extra sprinkle of grated Parmesan cheese, if desired. Serve immediately while it’s hot and enjoy this incredibly delicious and satisfying meal!

Nutrition Facts

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce offers a wonderfully balanced nutritional profile, making it a satisfying yet relatively wholesome meal. It provides a good source of carbohydrates from the spaghetti for sustained energy, beneficial fats from olive oil and cream (which can be moderated with lighter cream options if preferred), and a significant amount of vitamins and minerals. The sun-dried tomatoes are rich in lycopene, a powerful antioxidant, as well as Vitamin C and potassium. Spinach is a nutritional powerhouse, packed with iron, Vitamin K, Vitamin A, folate, and fiber. While the cream and Parmesan contribute to its indulgent nature, choosing whole wheat pasta can increase fiber content, aiding digestion and promoting satiety. Portion control is key to enjoying this dish as part of a healthy lifestyle. This recipe beautifully combines flavor with beneficial nutrients, proving that comfort food can also contribute positively to your well-being when made with thoughtful ingredients.

• Servings: 4-6
• Calories per serving (approximate): 550-650 kcal (varies based on exact ingredients and portion size)
• Protein: 18-22g
• Fat: 25-30g
• Saturated Fat: 12-15g
• Carbohydrates: 60-70g
• Fiber: 5-8g (higher if using whole wheat pasta)
• Sugar: 8-10g (naturally occurring from tomatoes and onions)
• Sodium: 400-600mg (can vary greatly based on salt added and broth/cheese used)

Preparation Time

One of the many charms of this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is its remarkably quick preparation and cooking time, making it an ideal candidate for those busy weeknights or when you crave a gourmet-tasting meal without the extensive kitchen commitment. The process is streamlined: while your pasta boils, the sauce comes together in another pan. Efficient multitasking is key here. Most of the active “hands-on” time is spent chopping the aromatics and sun-dried tomatoes at the beginning. Once that’s done, the sautéing and simmering happen relatively quickly. You can have this delightful, restaurant-quality dish on your dinner table in well under an hour, proving that delicious doesn’t always mean time-consuming. It’s a recipe that respects your time while delivering maximum flavor and satisfaction. Consider prepping your vegetables a day in advance or while the pasta water comes to a boil to make the process even faster.

• Prep time: 15-20 minutes (includes chopping vegetables, grating cheese, measuring ingredients)
• Cook time: 20-25 minutes (includes cooking pasta and making the sauce simultaneously)
• Total time: Approximately 35-45 minutes

How to Serve

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is wonderfully versatile and can be served in various ways to suit different occasions and preferences. Here are some delightful serving suggestions to elevate your dining experience:

• Classic Simplicity: Serve it hot, straight from the skillet, in warm pasta bowls. A generous sprinkle of extra freshly grated Parmesan cheese and a scattering of fresh basil or parsley leaves is all it needs for a beautiful and appetizing presentation. This allows the rich flavors of the sauce to truly shine.
• With a Fresh Side Salad: Balance the richness of the creamy pasta with a crisp, refreshing side salad. A simple green salad with a light vinaigrette dressing (lemon-based works particularly well) can cut through the creaminess and add a lovely textural contrast. Think mixed greens, cherry tomatoes, cucumber, and perhaps some thinly sliced red onion.
• Garlic Bread or Crusty Bread: What’s a creamy pasta dish without some delicious bread to soak up every last bit of that incredible sauce? Serve with warm garlic bread, either homemade or store-bought, or a loaf of crusty Italian or French bread. The combination is simply irresistible.
• Add a Protein Boost (Optional): While this dish is wonderfully satisfying on its own as a vegetarian meal, you can easily add a protein component if desired. Grilled or pan-seared chicken breast strips, sautéed shrimp, or even crumbled Italian-style chicken sausage (ensure it’s pork-free if adhering to that) would complement the flavors beautifully. For a plant-based protein addition, consider adding cannellini beans or chickpeas to the sauce.
• As Part of a Larger Italian Feast: If you’re hosting a dinner party, this pasta can be a stunning main course. Consider starting with a light antipasto platter, followed by this pasta, and finishing with a classic Italian dessert like tiramisu or panna cotta for a complete and memorable meal.
• A Touch of Spice: For those who enjoy extra heat, offer a small bowl of red pepper flakes on the side so individuals can customize the spice level to their liking. A drizzle of high-quality chili oil can also add a sophisticated kick.
• Wine Pairing (for adults): If serving to adults who enjoy wine, a crisp white wine like a Pinot Grigio or Sauvignon Blanc would pair nicely, cutting through the richness of the cream sauce. A light-bodied red, such as a Chianti, could also work. (Ensure to mention this is for adults if including).

Additional Tips

To ensure your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce turns out perfectly every time, consider these helpful tips and tricks. Small adjustments and techniques can elevate this already delicious dish to new heights of culinary excellence.

• Pasta Water is Your Best Friend: Never underestimate the power of starchy pasta water! Before draining your spaghetti, always reserve at least a cup. This water, rich in starch from the pasta, is an excellent emulsifier. If your sauce becomes too thick after adding the pasta or cheese, a few splashes of pasta water will help thin it to the perfect consistency while also helping the sauce cling beautifully to every strand. It creates a silkier, more cohesive sauce than plain water would.
• Don’t Overcrowd the Spinach: When adding the fresh spinach to the sauce, it might seem like an overwhelming amount. However, spinach wilts down significantly. To ensure it wilts evenly and doesn’t steam instead of incorporating into the sauce, add it in batches. Add a handful, stir until it begins to wilt, then add another handful, continuing until all the spinach is incorporated. This method also prevents the sauce temperature from dropping too drastically.
• Taste and Adjust Seasoning Throughout: This is a crucial step in any cooking process, but especially important for sauces. Taste the sauce at different stages – after adding the broth, after adding the cream, and after adding the Parmesan cheese. Adjust salt, pepper, and even red pepper flakes as needed. Remember that Parmesan cheese is salty, so you might need less added salt than you think. A final taste before serving ensures the flavors are perfectly balanced.
• Choose Your Sun-Dried Tomatoes Wisely: For this recipe, oil-packed sun-dried tomatoes are generally preferred. They are usually more tender and flavorful than the dry-packed variety and require no rehydration. If you only have dry-packed sun-dried tomatoes, you’ll need to rehydrate them in hot water or broth for about 20-30 minutes until softened before chopping and using them. The oil from the oil-packed tomatoes can also be used for sautéing the onions, adding an extra layer of flavor.
• Cream Alternatives for Dietary Needs or Preference: If you’re looking to make this dish dairy-free, vegan, or simply lighter, there are excellent alternatives to heavy cream. Full-fat coconut cream (use the thick solid part from a chilled can) works wonderfully for a rich, dairy-free sauce with a subtle coconut note. For a neutral option, blend soaked raw cashews with water to create a smooth cashew cream. Half-and-half can be used for a lighter, though less rich, dairy version. Each alternative will slightly alter the flavor profile, so experiment to find your favorite.

Budgeting the Recipe

Creating this delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce doesn’t have to break the bank. With a few smart shopping strategies, you can enjoy this gourmet-tasting meal while staying mindful of your budget. Pasta itself is generally an inexpensive pantry staple, especially when bought in larger bags or on sale. Look for store brands, which are often just as good in quality as more expensive name brands, particularly for dried pasta.

For the sun-dried tomatoes, while oil-packed jars can sometimes be pricier, check different sections of your grocery store. Sometimes they are found in the produce section, sometimes with Italian foods, or near the olives and pickles. Compare prices per ounce. Buying a larger jar if you use them frequently can be more economical in the long run. Alternatively, some stores offer sun-dried tomatoes (both dry and oil-packed) in bulk bins, allowing you to buy just the amount you need, which can be cheaper.

Fresh spinach prices can fluctuate seasonally. Look for sales or consider buying larger bags or clamshells if the price per ounce is better and you can use the extra in other meals or freeze it. Frozen spinach is a very budget-friendly alternative; just be sure to thaw it completely and squeeze out all excess water before adding it to the sauce. Onions and garlic are typically very affordable year-round.

When it comes to dairy, heavy cream and Parmesan cheese can be significant cost contributors. For cream, compare prices between brands and sizes. Sometimes, a smaller container is all you need, preventing waste. For Parmesan, buying a wedge and grating it yourself is often more economical and always tastes better than pre-grated options, which can contain anti-caking agents. Look for sales on wedges of Parmesan or Pecorino Romano (a similar, often slightly cheaper alternative). Vegetable broth can be made very inexpensively at home using vegetable scraps, or you can opt for bouillon cubes or powder, which are much cheaper than cartons of liquid broth. By being a savvy shopper and considering these alternatives, you can make this impressive dish a regular and affordable feature in your meal plan.

Frequently Asked Questions

Q: Can I make this recipe vegan?

A: Absolutely! To make this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce vegan, you’ll need to make a few simple substitutions. For the heavy cream, use a plant-based alternative like full-fat coconut cream (from a can, use the thick solid part), unsweetened cashew cream (made by blending soaked raw cashews with water), or a store-bought vegan cooking cream. For the Parmesan cheese, substitute with 1/4 to 1/3 cup of nutritional yeast for a cheesy, umami flavor, or use your favorite store-bought vegan Parmesan alternative. Ensure your spaghetti and vegetable broth are also certified vegan. The rest of the ingredients are naturally plant-based.

Q: Can I use frozen spinach instead of fresh?

A: Yes, you can definitely use frozen spinach. It’s a great budget-friendly and convenient option. You’ll want to use about 10 ounces of frozen spinach to equate to the fresh amount, as it’s more compact. Make sure to thaw the frozen spinach completely and then squeeze out as much excess water as possible before adding it to the sauce. If you add it with too much water, your sauce might become diluted and less flavorful. Add the thawed and squeezed spinach at the same step you would add fresh spinach, allowing it to heat through.

Q: What type of sun-dried tomatoes are best for this sauce? Oil-packed or dry-packed?

A: For this recipe, oil-packed sun-dried tomatoes are generally recommended. They are more tender, plump, and flavorful right out of the jar, and they blend beautifully into the cream sauce. The oil they are packed in is often infused with herbs and garlic, and you can even use a tablespoon of this oil for sautéing your onions to add an extra layer of flavor. If you only have dry-packed sun-dried tomatoes, you’ll need to rehydrate them first. Soak them in hot water or warm vegetable broth for about 20-30 minutes, or until they are softened, then drain and chop as directed.

Q: Can I add other vegetables or proteins to this dish?

A: Certainly! This recipe is quite adaptable. For other vegetables, consider adding sautéed mushrooms (cremini or button would be lovely), roasted red bell peppers, steamed asparagus tips, or even some lightly sautéed zucchini or artichoke hearts. Add them along with the sun-dried tomatoes or spinach, depending on their cooking time. For protein additions, cooked chicken breast (diced or shredded), sautéed shrimp, or even some mild Italian-style chicken sausage (check for pork-free if needed) would complement the flavors well. For a plant-based protein boost, try adding cannellini beans or chickpeas along with the spinach.

Q: How should I store and reheat leftovers?

A: Leftover Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce should be stored in an airtight container in the refrigerator. It will keep well for up to 3-4 days. To reheat, you can gently warm it in a saucepan over low heat on the stovetop. You may need to add a splash of milk, cream, or vegetable broth to loosen the sauce, as it can thicken upon refrigeration. Stir frequently until heated through. Alternatively, you can reheat individual portions in the microwave. Cover the dish to prevent splattering and heat in 30-60 second intervals, stirring in between, until hot. Avoid overheating, as this can make the pasta mushy or cause the cream sauce to separate.