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: [object Object]

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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a rich, flavorful pasta dish that comes together quickly and makes a perfect cozy meal. Creamy, slightly tangy, and loaded with spinach, this one-pan dinner is ideal for busy nights when I want something satisfying without a lot of cleanup.

Why You’ll Love This Recipe

I love how the sun-dried tomatoes give this creamy sauce a deep, savory flavor that balances beautifully with the spinach and pasta. The whole dish feels indulgent but still fresh, and I can make it in under 30 minutes. It’s comforting, simple, and always hits the spot—whether I’m cooking for myself or serving it to guests.

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, drained and chopped
Heavy cream or half-and-half
Grated Parmesan cheese
Fresh baby spinach
Salt and pepper
Crushed red pepper flakes (optional, for heat)
Pasta water (reserved from cooking)

Directions

I start by cooking the spaghetti in salted water according to the package directions. Before draining, I save about 1 cup of pasta water for the sauce.
While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant.
I stir in the chopped sun-dried tomatoes and cook for 1–2 minutes to bring out their flavor.
I lower the heat and pour in the cream, letting it simmer for a few minutes until slightly thickened.
I add the Parmesan and stir until melted and smooth.
I toss in the spinach and let it wilt into the sauce.
I add the cooked spaghetti directly into the skillet and toss to combine, adding splashes of pasta water as needed to loosen the sauce.
I finish by seasoning with salt, pepper, and red pepper flakes to taste.

Servings and timing

This recipe makes about 3–4 servings and takes around 25–30 minutes from start to finish. It’s fast enough for a weeknight but elegant enough for a dinner-in.

Variations

Sometimes I add grilled chicken, shrimp, or sautéed mushrooms to make it more filling. For a lighter version, I swap the cream with evaporated milk or a dairy-free alternative. I’ve also used linguine or penne instead of spaghetti, and it works just as well.

Storage/Reheating

Leftovers keep in the fridge for up to 3 days in an airtight container. To reheat, I add a splash of water or cream and warm it gently on the stove or in the microwave until hot. I stir often so the sauce stays smooth.

FAQs

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

Yes, but I soak them in hot water for 10–15 minutes first to soften them, then chop and use them as directed.

Is this recipe vegetarian?

Yes, it’s vegetarian as long as I use Parmesan cheese that’s free of animal rennet. I always check the label to be sure.

Can I make it gluten-free?

Absolutely. I use gluten-free pasta and prepare the sauce the same way. It turns out just as creamy and delicious.

What type of cream works best?

I usually use heavy cream for a rich sauce, but half-and-half also works well if I want it lighter. Full-fat coconut milk is a good dairy-free substitute.

Can I make this ahead of time?

I find this dish is best served fresh, but I’ve made the sauce in advance and stored it in the fridge. When ready to eat, I cook the pasta and toss everything together.

Conclusion

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is one of those dishes I keep coming back to. It’s rich, flavorful, and comes together so easily with ingredients I usually have on hand. Whether I want comfort food or a simple dinner that feels special, this recipe always delivers.