Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

Introduction

Craving a restaurant-quality pasta dinner but short on time? This Sun-Dried Tomato Cream Sauce Pasta in 20 Minutes delivers rich, savory flavor with minimal effort. The creamy, tangy sauce clings perfectly to spaghetti and wilted spinach for a satisfying meal. If you love quick creamy pasta, you might also enjoy this Creamy Marry Me Chicken Pasta Recipe.

Ingredients

This sun-dried tomato cream sauce recipe comes together with rich, savory flavors and a velvety texture that clings perfectly to every strand of spaghetti.

• 8 oz spaghetti, cooked al dente (reserve 1/4 cup pasta water)
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, diced or chopped
• 1 cup heavy cream or half-and-half
• 3/4 cup Parmesan cheese, freshly grated or shredded, divided
• 2 cups fresh baby spinach, chopped
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon Italian seasoning or paprika
• 1/4 teaspoon salt
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This spaghetti and spinach with sun-dried tomato cream sauce recipe is about 30% faster than similar pasta dishes, getting a creamy, flavorful dinner on the table in under half an hour.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Measure out all ingredients before you start cooking. This includes finely chopping the sun-dried tomatoes, mincing the garlic, and roughly chopping the fresh spinach. Having everything ready makes the process seamless.

Step 2 — Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually 8–10 minutes. Reserve about 1 cup of the starchy pasta water before draining.

Step 3 — Sauté the Aromatics

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

Step 4 — Create the Cream Sauce

Pour the heavy cream into the skillet. Bring it to a gentle simmer, then reduce the heat to medium-low. Let it cook for 3–4 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon.

Tip: For a lighter version, substitute half the cream with reserved pasta water or vegetable broth.

Step 5 — Wilt the Spinach

Add the chopped fresh spinach to the simmering cream sauce. Stir constantly for 1–2 minutes until the spinach is fully wilted and vibrant green. Season the sauce generously with salt, black pepper, and a pinch of red pepper flakes if desired.

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 until the pasta is evenly coated. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time until your desired consistency is reached.

Step 7 — Finish and Serve

Remove the skillet from the heat. Stir in grated Parmesan cheese for extra richness. Taste and adjust seasoning with more salt or pepper. Serve your spaghetti & spinach with sun-dried tomato cream sauce immediately, garnished with extra cheese and fresh basil.

Nutritional Information

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

Note: Estimates based on typical ingredients and serving size. This spaghetti & spinach with sun-dried tomato cream sauce provides a good source of Vitamin A and Vitamin C.

Healthier Alternatives

This spaghetti and spinach with sun-dried tomato cream sauce is wonderfully adaptable. Here are some practical swaps to suit different dietary needs and preferences.

• Protein Alternative — Swap the chicken for canned chickpeas or white beans for a plant-based protein that absorbs the creamy sauce beautifully.
• Lower-Carb Option — Use spiralized zucchini (zoodles) or shirataki noodles instead of spaghetti for a lighter, veggie-packed meal.
• Dairy-Free Version — Replace the heavy cream with full-fat coconut milk for a rich, luxurious texture with a subtle tropical note.
• Gluten-Free Adaptation — Simply use your favorite gluten-free spaghetti; brown rice or chickpea pasta works perfectly here.
• Low-Sodium Swap — Use low-sodium vegetable broth and rinse the sun-dried tomatoes packed in oil to significantly reduce the salt content.
• Nut-Free Creaminess — For a nut-free cream sauce, use soaked and blended sunflower seeds or silken tofu instead of cashews or cream.
• Extra Greens — Add a handful of fresh arugula or kale along with the spinach for a more complex, peppery flavor and nutrient boost.
• Lighter Sauce — Substitute half the cream with an equal amount of the starchy pasta cooking water for a lighter, yet still silky, sauce.

Serving Suggestions

• Pair this spaghetti & spinach with sun-dried tomato cream sauce with a crisp green salad dressed in a light lemon vinaigrette to balance the rich, creamy texture.
• For a heartier meal, serve alongside grilled chicken breast, shrimp, or Italian sausage to add a protein boost.
• This dish is perfect for a cozy date night at home; elevate the occasion with a glass of Chardonnay or Pinot Grigio.
• For a casual family dinner, serve it straight from the skillet with a basket of warm, crusty garlic bread for dipping into the extra sauce.
• Garnish with fresh basil, extra grated Parmesan cheese, and a sprinkle of red pepper flakes for a beautiful, restaurant-quality finish.
• Consider it for a potluck or casual gathering—it travels well in a baking dish and can be kept warm easily.
• For a lighter plating, use tongs to twirl the pasta into a nest on the plate, then spoon the creamy sun-dried tomato sauce and spinach over the top.

Common Mistakes to Avoid

• Mistake: Using sun-dried tomatoes packed in plain oil without their flavorful brine. Fix: Use tomatoes jarred in seasoned oil and reserve that liquid to sauté the garlic, building a richer base for your sauce.
• Mistake: Adding raw spinach directly to the hot cream sauce, causing it to wilt into a soggy, bitter mass. Fix: Briefly wilt the spinach separately in a dry pan first, then fold it in at the end to preserve texture and color.
• Mistake: Overcooking the garlic until it burns, which makes the entire sauce taste acrid. Fix: Sauté minced garlic for only 30-60 seconds over medium-low heat until fragrant but not browned.
• Mistake: Pouring cold cream directly into a searing hot pan, which can cause it to separate or curdle. Fix: Let the cream come to room temperature and add it off the heat, stirring constantly as you return the pan to a gentle simmer.
• Mistake: Not salting the pasta water adequately, leaving the spaghetti itself bland. Fix: Use water as salty as the sea (about 1-2 tablespoons per large pot) to season the pasta from within.
• Mistake: Draining the spaghetti too thoroughly, leaving no starchy water to help the sauce cling. Fix: Reserve at least a cup of pasta water before draining; its starch is key for emulsifying and thickening the creamy sauce.
• Mistake: Simmering the cream sauce too aggressively, leading to a greasy, broken texture. Fix: Maintain the gentlest possible simmer after adding cream—just a few bubbles—to keep it silky and unified.
• Mistake: Chopping the sun-dried tomatoes too large, creating uneven, chewy bites. Fix: Finely chop or thinly slice them so their intense flavor melds seamlessly into every forkful of spaghetti.
• Mistake: Serving the dish immediately without letting it rest, resulting in a soupy plate. Fix: Let the finished spaghetti and sauce sit off heat for 2-3 minutes; the pasta will absorb excess liquid for a perfectly coated consistency.

Storing Tips

• Fridge: Cool the spaghetti and sauce completely, then store in an airtight container for up to 4 days.
• Freezer: Portion the cooled pasta into freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently in a saucepan over medium-low heat, adding a splash of water or milk to loosen the cream sauce. Stir until heated through to an internal temperature of 165°F (74°C).

For best texture, avoid microwaving at full power, as this can cause the sauce to separate.

Conclusion

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce recipe is a fantastic way to get a creamy, flavorful pasta dinner on the table in no time. If you love this style of dish, you might also enjoy our Creamy Marry Me Chicken Pasta Recipe or our Chicken Alfredo Bake Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

We do not recommend it. Sun-dried tomatoes provide a concentrated, sweet-tart flavor and chewy texture essential to this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. Using fresh tomatoes will create a much more watery sauce with a different flavor profile.

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

For a lighter option, you can substitute full-fat coconut milk or a half-and-half mixture. For a dairy-free version, a plain, unsweetened cashew cream works well. These alternatives will still yield a rich and creamy sauce for your spaghetti and spinach.

How can I make this recipe gluten-free or add protein?

To make this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce gluten-free, simply use your favorite gluten-free pasta. For added protein, stir in cooked, shredded chicken, chickpeas, or white beans when you add the spinach to the sauce.