Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

I adore this vibrant pasta dish featuring al dente spaghetti and tender spinach enveloped in a luscious sun-dried tomato cream sauce. It’s a comforting yet delightful meal that comes together in under 30 minutes.

Why You’ll Love This Recipe

I love how this recipe balances savory sun-dried tomatoes with a creamy sauce that coats every strand of spaghetti while leafy spinach adds freshness. It feels indulgent but remains simple, satisfying, and perfect for weeknights or easy dinner parties.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Spaghetti (or your favorite pasta)
• Fresh spinach leaves, washed and trimmed
• Sun-dried tomatoes packed in oil, drained and chopped
• Heavy cream (or half-and-half for a lighter version)
• Garlic cloves, minced
• Onion or shallot, finely chopped
• Olive oil (can use oil from the sun-dried tomato jar)
• Grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper
• Red pepper flakes (optional, for a little heat)
• Fresh basil or parsley, chopped (optional garnish)

directions

1. I begin by cooking the spaghetti in plenty of salted boiling water until al dente, then reserve a cup of pasta water before draining.

2. While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the chopped onion or shallot and sauté until translucent (about 2–3 minutes). Then I stir in minced garlic and red pepper flakes (if using), cooking for another 30 seconds until fragrant.

3. I add the chopped sun-dried tomatoes to the skillet and sauté for another minute to bring out their flavor.

4. I pour in the heavy cream and gently simmer until it starts to thicken (about 3–4 minutes), stirring frequently.

5. I stir in grated Parmesan cheese until it melts into a smooth sauce. If the sauce seems too thick, I add a splash of reserved pasta water to reach the desired consistency.

6. I toss the drained spaghetti and fresh spinach into the sauce, stirring until the spinach wilts and everything is evenly coated. If needed, I add more pasta water to help the sauce cling to the pasta.

7. I season with salt and pepper to taste and finish with a sprinkle of fresh basil or parsley.

Servings and timing

This recipe makes about 4 servings.
Prep time: ~5 minutes
Cook time: ~20 minutes
Total time: ~25 minutes

Variations

• Pasta swap: I sometimes use fettuccine, penne, or gluten-free pasta.

• Protein add-ins: I’ll add cooked chicken, shrimp, Italian sausage, or crispy tofu.

• Cream substitute: I use half-and-half for a lighter version or Greek yogurt (stirred in after removing from heat) for tanginess.

• Cheese upgrade: I stir in goat cheese or fontina for extra creaminess.

• Veggie extras: I add mushrooms, roasted red peppers, or artichoke hearts, depending on what I have.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the pasta in a skillet over low heat, adding a splash of water or extra cream to loosen the sauce. Heating in the microwave works too—just stir in a little liquid and cover to maintain creaminess.

FAQs

Can I use dried spinach instead of fresh?

I prefer fresh because it wilts beautifully and adds vibrant color, but I’ve used frozen spinach—just thaw, drain excess water, and stir it into the sauce after it has thickened.

Is there a dairy-free version of this sauce?

Absolutely. I substitute heavy cream with coconut milk or a dairy-free creamer and use a vegan Parmesan alternative. The texture is slightly different, but still delicious.

Can I make this ahead of time?

Yes—I’ll prep the sauce up to a day in advance and store it in the fridge. When I’m ready, I reheat it gently, then toss in freshly cooked pasta and spinach.

Why did my sauce separate?

If the heat was too high or you added cheese too fast, separation can happen. I avoid this by keeping the heat medium-low and stirring in cheese slowly. If needed, I can whisk in a little extra cream or pasta water to bring it back together.

Can I freeze leftovers?

I don’t recommend freezing the pasta, as the cream sauce can become grainy. If I freeze anything, I freeze just the cooked sun-dried tomato mixture (without pasta) and reheat with fresh cream and pasta later.

Conclusion

Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce is one of my favorite go‑to meals when I want something quick, flavorful, and comforting. I love how easily it comes together and how customizable it is with different proteins and add‑ins. It’s a weeknight winner and a dinner-worthy dish that I always enjoy.

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