If you’re craving a comforting pasta dinner bursting with Tuscan-inspired flavor and vibrant color, this Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce is about to become your new weeknight hero. Perfectly al dente spaghetti is twirled through a luscious, velvety sauce brimming with savory sun‑dried tomatoes, baby spinach, and a hint of cream, then crowned with fresh basil or parsley for the perfect finishing touch. Every forkful is a celebration of bold flavor, creamy goodness, and nourishing greens—all on the table in under 30 minutes!
Ingredients You’ll Need
This recipe proves just how easy it is to turn a handful of everyday ingredients into a truly memorable meal. Each ingredient in our Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce contributes an essential layer of texture, flavor, and eye-catching color.
- Spaghetti (8–12 oz): Choose whole‑wheat or regular spaghetti for your preferred bite; whole‑wheat adds extra fiber.
- Olive Oil (from the sun‑dried tomato jar or extra virgin): Using the reserved oil infuses the sauce with rich, tangy flavor.
- Minced Garlic (3 cloves): Fresh garlic transforms the sauce with delicate warmth—don’t skip it!
- Finely Chopped Onion (½ cup, optional): Sautéed onion adds subtle sweetness and body to your sauce.
- Oil‑Packed Sun‑Dried Tomatoes (½ cup chopped + 1 Tbsp reserved oil): These pack a punch of concentrated tomato flavor and a gorgeous sun-kissed burst of color.
- Baby Spinach (about 5 oz or 4–5 cups): Tender greens wilt perfectly into the creamy sauce, adding freshness and nutrition.
- Low‑Sodium Chicken or Vegetable Broth (1 cup): Deglazes the pan and deepens the overall flavor of the sauce.
- Heavy Cream or Sour Cream (½ cup): Gives that signature luxurious, silky finish—use sour cream for a tangy twist or cream for extra richness.
- Grated Parmesan Cheese (¼–½ cup): Savory and salty, Parmesan brings everything together with a nutty, umami pop.
- Unsalted Butter (1 Tbsp): Adds gloss and rounds out the sauce’s flavor.
- Crushed Red Pepper Flakes (¼ tsp, optional): For a gentle heat that dances on your palate.
- Salt and Ground Black Pepper: Season to taste and bring all the flavors into harmony.
- Fresh Basil or Parsley (for garnish, optional): Aromatic herbs make every plate feel restaurant-worthy.
How to Make Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce
Step 1: Cook the Spaghetti
Bring a big pot of salted water to a rolling boil, then add your spaghetti. Cook it according to the package instructions until just al dente—this ensures the noodles soak up the sauce perfectly later on. Right before draining, don’t forget to reserve about ½ cup of that starchy pasta water—it’s a secret ingredient for creating a luscious sauce!
Step 2: Sauté Your Aromatics
While the spaghetti is cooking, heat 1 tablespoon of reserved sun‑dried tomato oil (or just olive oil) in a large skillet over medium heat. Toss in the chopped onion and sun‑dried tomatoes, and sauté until the onion looks translucent and the tomatoes are softened (about 3 minutes). Stir in the minced garlic and red pepper flakes, letting them cook for just 1 more minute until your kitchen smells absolutely irresistible.
Step 3: Build the Creamy Sauce
Increase the skillet heat a bit and pour in your broth of choice. Let everything simmer down for 2 minutes, or until the broth is reduced roughly by half—this concentrates all those delicious flavors. Now, lower the heat and gently stir in the sour cream (or heavy cream), grated Parmesan, and butter. Stir patiently until your sauce becomes silky, creamy, and completely dream-worthy.
Step 4: Wilt the Spinach
Take the skillet off the heat and pile in your baby spinach. The residual heat will gently wilt the greens just enough—no need to cook them to oblivion! Stir until they’re just wilted and bright green, locking in all that goodness. Your Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce is coming together beautifully now.
Step 5: Combine and Serve
Add your drained spaghetti right into the skillet and toss to coat every strand in that luxurious sauce. If you want a looser consistency, pour in a splash of the reserved pasta water, little by little, until the sauce clings just right. Season with salt and black pepper to taste, give it one last toss, then serve hot, topped with fresh basil or parsley if you’re feeling fancy!
How to Serve Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce
Garnishes
Sprinkle each bowl with a generous handful of freshly grated Parmesan, delicate ribbons of basil, or a shower of chopped parsley for a truly dazzling presentation. A pinch of extra red pepper flakes or a drizzle of the tomato oil adds gorgeous color and a little drama—because this dish deserves it!
Side Dishes
Round out your meal with a crisp green salad drizzled in lemony vinaigrette or a platter of warm, crusty bread to swipe up every last drop of sauce. If you’re in a Tuscan mood, roasted vegetables or marinated white beans make lovely, hearty companions as well.
Creative Ways to Present
Drape the Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce in shallow bowls for an inviting, rustic touch, or twirl individual nests onto plates for a little sophistication. Feeling adventurous? Top with pan-seared shrimp or sliced grilled chicken, or serve family-style at the center of the table for easygoing, help-yourself comfort.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce to airtight containers once cooled. It’ll keep beautifully in the refrigerator for up to three days and makes an enviable next-day lunch, whether enjoyed hot or at room temperature.
Freezing
If you’d like to freeze your leftovers, portion the pasta and sauce into freezer-safe zip-top bags or containers. Just know the creamy sauce may lose a bit of its velvety texture after thawing, but a good stir (and maybe a splash of milk or cream) will bring it back to life. Freeze for up to one month.
Reheating
For best results, reheat leftovers gently on the stove over low heat, adding a splash of milk, broth, or pasta water to loosen the sauce. If you’re in a hurry, the microwave works too—just cover and heat in short bursts, stirring between intervals to maintain that signature creaminess.
FAQs
Can I make Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce gluten-free?
Absolutely! Just swap the regular or whole-wheat spaghetti for your favorite gluten-free pasta—the sauce itself is naturally gluten-free, so you’ll still get all the flavor and comfort with none of the gluten.
Is there a vegan or dairy-free version?
You can easily adapt Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce for a plant-based diet. Use dairy-free Parmesan or nutritional yeast, swap in a rich coconut milk or cashew cream for the heavy cream or sour cream, and choose vegan butter—the result is still luxuriously creamy!
How do I add more protein?
To bulk up your Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce, stir in cooked sliced chicken, shrimp, or even chickpeas at the end. Just make sure your protein of choice is fully cooked before mixing it into the sauce.
What’s the best way to reheat this pasta?
For ultimate creaminess, reheat your leftovers gently in a skillet over low heat with a little extra cream or reserved pasta water. Microwave works too, but heat in short bursts and stir often to avoid drying out the sauce.
Can I use other pasta shapes?
Definitely! While the classic version uses spaghetti, penne, fusilli, or linguine all work beautifully—anything that holds onto the sauce will make the Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce shine in its own way.
Final Thoughts
I can’t wait for you to try this Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce—it’s quick, oh-so-flavorful, and feels like a cozy hug in a bowl. Whether whipped up for weeknight comfort or served to impress friends, it’s bound to become a favorite. Bring your appetite and a big fork—you’re in for something truly special!
