Hey, friend! Ever crave a pasta dish so creamy and flavorful it feels like a warm hug from an Italian nonna? Let me introduce you to spaghetti & spinach with sun-dried tomato cream sauce, a veggie-packed, tangy delight that’s pure comfort food magic. I made this for a cozy dinner last week, and it disappeared faster than my plans to save some for lunch! Ready to whip up a meal that’ll have everyone fighting for the last bite? Let’s get cooking!
Why This Spaghetti is a Total Winner
So, what’s the big deal with this pasta? It’s not just a meal—it’s a creamy, veggie-loaded masterpiece that blends tangy sun-dried tomatoes with silky sauce. I mean, who can resist that rich, savory goodness? Here’s why this recipe rocks:
- Super Quick: Done in 30 minutes, perfect for busy weeknights or lazy weekends.
- Bold Flavor: Sun-dried tomatoes and cream create a tangy, luxurious vibe.
- Healthy-ish: Spinach sneaks in nutrients without stealing the show.
- Customizable: Adjust the creaminess or add protein to make it your own.
Ever wonder why some pasta dishes feel like pure indulgence? It’s that perfect mix of creamy sauce and vibrant veggies that makes this spaghetti a star.
The Magic of Sun-Dried Tomatoes and Spinach
The stars here are sun-dried tomatoes and heavy cream, which create a rich, tangy sauce that clings to every strand of spaghetti. Spinach adds a fresh, green pop, while garlic brings savory depth. I learned the hard way that overcooking the spinach makes it mushy—toss it in at the end for that perfect texture! It’s like a flavor party in every bite.
Ingredients You’ll Need
Alright, let’s talk ingredients. This recipe uses simple, pantry-friendly stuff to create that restaurant-quality taste. Here’s what you’ll grab:
- 8 oz spaghetti
- 2 cups fresh spinach, roughly chopped
- ½ cup sun-dried tomatoes (packed in oil, drained, and chopped)
- 1 cup heavy cream
- ¼ cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp olive oil (or oil from sun-dried tomatoes)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1 tsp red pepper flakes for heat
- Optional: 2 tbsp chopped fresh basil or parsley for garnish 🙂
Substitutions That Work
No heavy cream? Use half-and-half or coconut cream, but heavy cream’s richness is king, IMO. Out of sun-dried tomatoes? Fresh cherry tomatoes work, though sun-dried ones pack that tangy punch. Want it vegan? Swap cream for cashew cream and parmesan for nutritional yeast. The key is that creamy-tangy balance, so don’t skip the tomatoes or cheese!
Step-by-Step: How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Ready to cook? This is so easy, you’ll wonder why you ever settled for plain pasta. Here’s how to nail it:
Step 1: Cook the Spaghetti
- Boil spaghetti in a large pot of salted water until al dente, per package instructions.
- Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Save ¼ cup pasta water for the sauce.
Step 2: Prep the Sauce
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking for 2-3 minutes until soft.
- Stir in sun-dried tomatoes and red pepper flakes (if using). Cook for 1 minute to release the flavors.
- Pour in heavy cream and simmer for 3-4 minutes until slightly thickened.
Step 3: Add Spinach and Cheese
- Add spinach to the skillet and stir until just wilted, about 1-2 minutes.
- Stir in parmesan cheese until melted and creamy. Add pasta water if the sauce is too thick.
- Season with salt and pepper, tasting to adjust as needed.
Step 4: Combine and Serve
- Toss the cooked spaghetti with the sauce until fully coated.
- Cook for 1-2 minutes to meld the flavors.
- Garnish with basil or parsley and serve hot.
Pro tip: I once tossed the spinach in too early, and it turned into green mush. Add spinach at the end for that fresh, vibrant texture!
Tips for Nailing Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Wanna make this pasta next-level? Here are my go-to tricks:
- Don’t Overcook Spinach: Add spinach at the end to keep it fresh and green.
- Use Sun-Dried Tomato Oil: Swap regular olive oil for the oil from the tomato jar for extra flavor.
- Cook Pasta Al Dente: Slightly undercook spaghetti so it holds up in the sauce.
- Taste the Sauce: Adjust salt or red pepper flakes to hit your perfect flavor balance.
- Garnish for Flair: Sprinkle basil or parsley for a fresh, colorful pop.
Ever wonder why creamy pastas are so addictive? It’s the rich sauce and vibrant veggies that make this dish a comfort food classic.
Variations to Mix It Up
Bored of the classic? Try these twists to keep things fresh:
Spicy Sun-Dried Tomato Pasta
Add 1 tsp chili flakes or a dash of hot sauce for a fiery kick.
Protein-Packed Pasta
Toss in grilled chicken, shrimp, or sausage for a heartier meal.
Veggie-Loaded Pasta
Add mushrooms, zucchini, or bell peppers for extra color and nutrition.
Cheesy Sun-Dried Tomato Pasta
Stir in ½ cup mozzarella or extra parmesan for a gooey, cheesy indulgence.
Storing and Reheating Like a Pro
Got leftovers? You’re in luck! Here’s how to keep that pasta fresh:
- Storing: Store in an airtight container in the fridge for up to 3 days. The flavors meld beautifully.
- Freezing: Freeze in portions for up to 1 month. Use freezer-safe containers to avoid freezer burn.
- Reheating: Reheat in a skillet over medium heat with a splash of cream or pasta water to loosen the sauce.
I’ve reheated leftovers with a bit of extra parmesan, and it was like a whole new meal. Keep it refrigerated for that creamy, tangy vibe!
FAQs About Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Got questions? I’ve got you covered. Here’s what folks usually ask:
Can I use frozen spinach?
Yup! Thaw and squeeze out frozen spinach to avoid extra water in the sauce.
Why is my sauce too thick?
You might’ve simmered too long or used less cream. Add pasta water to thin it out.
Can I make this ahead of time?
Totally! Prep the sauce and pasta separately, then combine and reheat when ready.
Is this recipe gluten-free?
Use gluten-free spaghetti to make it gluten-free. Check your parmesan for additives.
What’s a good side to pair with this?
This pasta shines with a green salad or garlic bread. I love it with roasted asparagus for a fancy touch.
Related Recipes:
- Teriyaki Parmesan Burgers with American Cheese
- Smashed Chickpea Avocado Dill Pickle Sandwiches:
- Beef Stroganoff with Egg Noodles:
Final Thoughts
So, there you have it—spaghetti & spinach with sun-dried tomato cream sauce, the ultimate creamy, veggie-packed pasta that’s ready to elevate your dinner game. It’s like a cozy Italian escape, perfect for weeknight meals or impressing your crew. Whether you’re sticking to the classic or adding your own spin, this dish delivers big on flavor with minimal effort. Grab your spaghetti, fire up the skillet, and get ready for a meal that’ll have everyone asking for the recipe. What’s stopping you from making this tonight? 🙂
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce:
Ingredients
- 8 ounces whole-wheat spaghetti
- 4 cups fresh baby spinach roughly chopped
- ½ cup oil-packed sun-dried tomatoes drained and chopped (reserve 1 tbsp oil)
- 1 small red onion finely chopped or thinly sliced
- 3 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ to ½ cup grated Parmesan cheese divided
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water according to package directions; drain over fresh spinach in a colander to wilt the spinach.
- Heat 1 tablespoon of reserved sun-dried tomato oil in a skillet over medium heat; sauté onion and chopped sun-dried tomatoes for about 3 minutes until softened.
- Add garlic, crushed red pepper flakes, salt, and pepper; cook for 1 more minute.
- Pour in broth; simmer until reduced by half (about 2 minutes).
- Stir in sour cream, butter, and half of the Parmesan until creamy and smooth.
- Add spaghetti and wilted spinach; toss well to coat everything in the sauce.
- Sprinkle with remaining Parmesan cheese and serve immed
Notes
- Use fresh grated Parmesan for best melting and flavor.
- For a dairy-free version, substitute sour cream with coconut cream or a plant-based alternative and use vegan cheese.
- Add grilled chicken or shrimp for extra protein.
- Leftovers keep well refrigerated for 2 days and reheat gently to preserve creaminess.
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