Name: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 12 oz spaghetti (or pasta of choice); 1 tbsp olive oil; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes in oil, chopped; 1 cup heavy cream or half-and-half; 1/2 cup grated Parmesan cheese; 3 cups fresh spinach, roughly chopped; Salt and pepper, to taste; 1/4 tsp red pepper flakes (optional); 1/2 cup reserved pasta water (as needed)

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Spaghetti & spinach with sun-dried tomato cream sauce is a rich, satisfying pasta dish that comes together quickly but feels restaurant-worthy. The creamy sauce, loaded with sun-dried tomatoes and garlic, coats every strand of pasta, while fresh spinach adds a pop of color and nutrition. I love how it’s both comforting and vibrant at the same time.

Why You’ll Love This Recipe

I love this recipe because it’s simple, flavorful, and easy enough for a weeknight dinner, but special enough to serve when I want to impress. The sun-dried tomatoes bring a bold, tangy depth to the cream sauce that makes every bite burst with flavor. It’s also a great way to sneak in some greens without taking away from the creamy, dreamy texture of the pasta. Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Ingredients

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

Spaghetti (or any pasta of choice)
Olive oil
Garlic (minced)
Sun-dried tomatoes in oil (chopped)
Heavy cream or half-and-half
Parmesan cheese (grated)
Fresh spinach (roughly chopped)
Salt and pepper
Red pepper flakes (optional, for a little heat)
Pasta water (reserved for thinning the sauce if needed)

Directions

I cook the spaghetti according to package directions, reserving about ½ cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a skillet over medium heat and sauté the garlic for about a minute until fragrant.
I add the chopped sun-dried tomatoes and cook for another 2–3 minutes to release their flavor.
I pour in the cream and bring it to a gentle simmer, then stir in the Parmesan cheese until the sauce is smooth and creamy.
I toss in the spinach and cook until just wilted.
I add the drained spaghetti to the skillet and toss to coat in the sauce, using a splash of pasta water if it needs loosening.
I season with salt, pepper, and red pepper flakes to taste, then serve hot with extra Parmesan on top.

Servings and timing

This recipe serves about 4 people. Prep takes around 10 minutes, and cooking takes another 15, so I usually have it on the table in about 25 minutes total.

Variations

Sometimes I add grilled chicken, shrimp, or chickpeas for extra protein. I’ve also swapped the cream for cashew cream or coconut milk for a dairy-free option. If I want a more tangy bite, I stir in a spoonful of goat cheese or a squeeze of lemon juice at the end. Using whole wheat or gluten-free pasta also works well if I want to make it more nutritious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a pan with a splash of water or cream to bring back the sauce’s smooth texture. It microwaves well too, but I stir it halfway through for even heating. Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

FAQs

Can I use dried sun-dried tomatoes instead of the ones in oil?

Yes, I’ve used dried ones before—just soak them in warm water for 10–15 minutes to soften, then chop and cook them as usual.

Can I make this dish vegan?

Absolutely. I use plant-based cream (like oat or cashew) and vegan Parmesan or nutritional yeast, and it still turns out rich and satisfying.

What pasta works best for this sauce?

Spaghetti is my go-to, but I’ve also used fettuccine, penne, and even linguine. Any shape that holds the sauce well will work.

Can I make the sauce ahead of time?

Yes, I often make the sauce a few hours in advance and store it in the fridge. I reheat it gently, then toss in the fresh pasta and spinach before serving.

Does the spinach make the pasta watery?

Not if I add it toward the end and cook just until wilted. If there’s any extra moisture, I let it simmer for a minute to thicken the sauce back up.

Conclusion

Spaghetti & spinach with sun-dried tomato cream sauce is one of my favorite comfort meals—rich, full of bold flavor, and easy to pull off any night of the week. I love how the creamy sauce hugs the pasta, and the sun-dried tomatoes add a punch of savory goodness that keeps the dish exciting. It’s simple, satisfying, and always a hit at the table.