Creamy Sun Dried Tomato Spinach Pasta (Print View)

Rich Italian-inspired pasta with sun-dried tomatoes, spinach, and velvety cream sauce ready in 30 minutes.

# What You Need:

→ Pasta & Vegetables

01 - 12 oz penne or fusilli pasta, uncooked
02 - 3.5 oz sun-dried tomatoes, drained if in oil and sliced
03 - 4 oz fresh baby spinach
04 - 3 cloves garlic, minced

→ Liquids

05 - 3 cups vegetable broth
06 - 1 cup heavy cream
07 - 1/4 cup reserved oil from sun-dried tomatoes or olive oil

→ Cheese & Seasonings

08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs (oregano, basil, thyme)
10 - 1/4 tsp red pepper flakes
11 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Heat a large, deep skillet over medium heat. Add the reserved sun-dried tomato oil and warm through.
02 - Add minced garlic and sliced sun-dried tomatoes to the pan. Sauté for 2–3 minutes until fragrant, stirring constantly to prevent burning.
03 - Pour in uncooked pasta and vegetable broth. Stir well to combine and bring to a gentle boil. Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is nearly al dente and most liquid is absorbed.
04 - Stir in heavy cream, Italian herbs, red pepper flakes, and fresh spinach. Cook for 2–3 minutes longer, stirring frequently, until spinach wilts and sauce begins to thicken.
05 - Add grated Parmesan and stir continuously until fully melted and incorporated into a creamy sauce. Season generously with salt and black pepper to taste.
06 - Remove from heat and let pasta rest for 2 minutes before serving. This allows the sauce to reach optimal creaminess and cling to the noodles.

# Expert Hints:

01 -
  • The sauce becomes impossibly creamy without any roux or complicated techniques, just simple pantry ingredients working together
  • Everything happens in one pan, meaning maximum flavor and minimum cleanup, which is basically a weeknight miracle
02 -
  • The pasta will continue absorbing liquid even after you remove it from heat, so if the sauce looks too thick earlier, don't panic
  • Letting it rest those last 2 minutes is the difference between good and restaurant-quality, the sauce needs time to settle
03 -
  • If your sun-dried tomatoes didn't come in oil, use good olive oil and add a pinch of smoked paprika to mimic that preserved depth
  • Leftovers reheat surprisingly well, add a splash of cream or broth when warming to bring back the silkiness

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