Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce Recipe

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There are days when only a comforting, creamy bowl of pasta will do—and this Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce delivers on all counts. Silky, rich, and bursting with bold Mediterranean flavors, this one-skillet pasta dish is fast enough for a weeknight dinner yet elegant enough to serve to guests.

Whether you’re a busy parent, a plant-forward home cook, or someone looking to reduce their meat intake without sacrificing flavor, this dish is for you. It comes together in just 25 minutes with minimal prep and offers customization for dairy-free or vegan lifestyles.

Why You’ll Love This Recipe

This is not your average pasta. It’s creamy, yes, but with layers of flavor from aromatic garlic, sun-dried tomatoes packed with umami, and a healthy dose of spinach that adds freshness and color. The sauce clings beautifully to the spaghetti, coating every bite with a rich, satisfying texture.

This recipe is:

  • ✅ Quick and easy (ready in 25 minutes)

  • ✅ Customizable (vegan and gluten-free options available)

  • ✅ Made in one skillet

  • ✅ A great way to sneak in extra greens

Ingredients You’ll Need

  • 300g (about 10 oz) spaghetti – or substitute your favorite pasta shape

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • ½ cup sun-dried tomatoes (oil-packed, drained, and chopped)

  • 2 cups fresh spinach, roughly chopped

  • 1 cup heavy cream (or use coconut cream for dairy-free)

  • ½ cup grated Parmesan cheese (optional; use nutritional yeast for vegan)

  • Salt and freshly ground black pepper, to taste

  • ¼ tsp red pepper flakes (optional, for a gentle kick)

  • Fresh basil or parsley, chopped (for garnish)

Kitchen Equipment Needed

  • Large pot (for boiling pasta)

  • Colander

  • Large nonstick skillet or sauté pan

  • Wooden spoon or silicone spatula

  • Chef’s knife

  • Cutting board

  • Measuring cups and spoons

  • Ladle or cup for reserving pasta water

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add your spaghetti and cook until al dente, according to the package directions. Before draining, reserve ½ cup of pasta water—this will help you adjust the sauce consistency later.

2. Sauté Garlic and Sun-Dried Tomatoes

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the chopped sun-dried tomatoes and cook for an additional 2–3 minutes to intensify the flavor.

3. Add Cream and Spinach

Pour in the heavy cream (or coconut cream). Let it come to a gentle simmer before adding the chopped spinach. Cook for 2–3 minutes, stirring occasionally, until the spinach wilts into the sauce.

4. Combine Pasta and Sauce

Add the drained pasta directly to the skillet and toss well to combine. If the sauce is too thick, gradually add a bit of the reserved pasta water until the consistency is silky and luscious.

5. Add Cheese and Season

Stir in the Parmesan cheese (if using) until melted and creamy. Taste and season with salt, black pepper, and red pepper flakes for a touch of heat.

6. Serve

Plate your pasta hot and garnish with fresh basil or parsley. Serve immediately and enjoy!

Tips, Tricks, and Variations

  • Vegan Option: Swap heavy cream with full-fat coconut cream and replace Parmesan with nutritional yeast or a vegan cheese alternative.

  • Add Protein: Top with grilled chicken, sautéed mushrooms, or crispy chickpeas for added texture and protein.

  • Make it Gluten-Free: Use a gluten-free spaghetti brand like brown rice or quinoa pasta.

  • Add More Veggies: Sauté in mushrooms, zucchini, or cherry tomatoes for extra nutrition.

  • Make Ahead Tip: You can prepare the sauce a few hours in advance. Just reheat gently and toss with freshly cooked pasta before serving.

How to Store Leftovers

Allow the pasta to cool completely before transferring it to an airtight container.

  • Refrigerator: Store in the fridge for up to 3 days.

  • To Reheat: Add a splash of cream, water, or broth to loosen the sauce and reheat gently over low heat or in the microwave.

  • Freezing is not recommended for this cream-based sauce as it may separate.

What to Serve With It

Food Pairings:

  • A fresh arugula or Caprese salad with balsamic glaze

  • Garlic bread or crusty sourdough toast

  • Roasted veggies like asparagus, broccolini, or bell peppers

Drink Pairings:

  • White Wine: A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy sauce and sun-dried tomato notes.

  • Non-Alcoholic: Sparkling water with lemon or a basil-cucumber mocktail for a refreshing contrast.

Frequently Asked Questions (FAQs)

Can I use frozen spinach?

Yes! Just thaw and squeeze out excess moisture before adding it to the sauce.

What can I use instead of sun-dried tomatoes?

Roasted red peppers, chopped kalamata olives, or sautéed mushrooms work as great alternatives.

Is this dish spicy?

Not unless you add the red pepper flakes. You can omit them if you’re sensitive to heat.

Can I use milk instead of cream?

Whole milk may work in a pinch, but it won’t be as rich. For a similar creaminess, consider using half-and-half or adding a spoonful of cream cheese.

How do I keep the pasta from drying out?

Toss it with a bit of reserved pasta water before storing or reheating. It will help restore the sauce’s creaminess.

Final Thoughts

This Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce recipe is a must-try for anyone craving something indulgent yet light, wholesome yet flavorful. With easy-to-find ingredients and a simple process, it’s a recipe you’ll come back to again and again.

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Happy cooking and buon appetito! 🍝💚