Creamy Sun-Dried Tomato Pasta With Spinach And Garlic

Why You’ll Love This Recipe

I appreciate how quickly this pasta comes together. In less than half an hour, I have a creamy, restaurant-style meal ready to serve.

I love the balance of flavors. The sun-dried tomatoes add a slightly tangy sweetness, the Parmesan brings saltiness, and the cream ties everything together beautifully.

It is also versatile. I can enjoy it as a vegetarian main dish or pair it with grilled chicken or shrimp for extra protein.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz (225 g) pasta of choice (penne or fettuccine work well)
1 cup sun-dried tomatoes, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Salt and pepper, to taste
Fresh basil, for garnish

Directions

I start by cooking the pasta in a large pot of salted boiling water according to the package instructions until al dente. Before draining, I reserve about 1/2 cup of the pasta water, then set the pasta aside.

In a large skillet, I heat the olive oil over medium heat. I add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to let it burn.

I stir in the chopped sun-dried tomatoes and cook for another 2 to 3 minutes to let the flavors develop.

Next, I pour in the heavy cream and bring it to a gentle simmer. I stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.

I add the fresh spinach and cook for about 2 minutes, just until it wilts. I season with salt and black pepper to taste.

I combine the cooked pasta with the sauce, tossing everything together. If the sauce feels too thick, I add a little reserved pasta water until I reach my desired consistency.

I serve it hot, garnished with fresh basil and an extra sprinkle of Parmesan if I like.

Servings And Timing

Servings: 4

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Approximate calories: 450 kcal per serving

Variations

I sometimes add grilled chicken, shrimp, or Italian sausage for extra protein.

When I want a lighter version, I substitute half-and-half for part of the heavy cream.

For a little heat, I sprinkle in red pepper flakes while sautéing the garlic.

If I want extra vegetables, I add mushrooms or roasted cherry tomatoes to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm the pasta gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. I can also microwave it in short intervals, stirring between each.

I do not recommend freezing this dish, as cream-based sauces can change texture after thawing.

FAQs

Can I use oil-packed sun-dried tomatoes?

Yes, I often use oil-packed sun-dried tomatoes. I drain them slightly before chopping.

What type of pasta works best?

I like using penne or fettuccine, but any pasta shape that holds sauce well works beautifully.

Can I make this dairy-free?

I can experiment with dairy-free cream and cheese alternatives, though the flavor and texture will vary.

How do I prevent the sauce from becoming too thick?

I add reserved pasta water gradually while tossing until the sauce reaches a silky consistency.

Can I prepare this ahead of time?

I can make it ahead, but I prefer serving it fresh for the creamiest texture.

Conclusion

I love how this Creamy Sun-Dried Tomato Pasta delivers rich flavor with minimal effort. The silky sauce, tender pasta, and bursts of sun-dried tomato make every bite satisfying. Whenever I need a quick yet comforting meal, this pasta never fails to impress.

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