Creamy Spinach & Sun-Dried Tomato Pasta
There are nights when I want dinner to feel comforting without spending hours in the kitchen. This Creamy Spinach & Sun-Dried Tomato Pasta is exactly the kind of recipe I reach for.
It’s creamy, garlicky, cheesy, and packed with tender spinach and chewy little pieces of sun-dried tomato. Every bite has that wonderful combination of richness and bright tomato flavor.
I first made this on a busy weekend when I needed something quick but didn’t want another plain bowl of pasta. I had a jar of sun-dried tomatoes in the pantry, some fresh spinach in the refrigerator, and a little Parmesan that needed using.
So I started cooking.
The garlic hit the pan, the sun-dried tomatoes followed, and within minutes the kitchen smelled incredible. Once the cream and Parmesan turned into a silky sauce, I tossed in the spinach and watched it wilt into the pasta.
My family loved it.
Now it’s one of those recipes I make when I’m craving comfort food but still want something that feels fresh and colorful. It’s easy enough for a weeknight and delicious enough to serve when friends come over.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes
Servings: 4–6
Why You’ll Love This Pasta
Creamy and comforting
Ready in about 30 minutes
Full of garlic and Parmesan flavor
Fresh spinach adds color and freshness
Sun-dried tomatoes add a delicious tangy sweetness
Easy one-pan sauce
Simple enough for a weeknight
Easy to customize
Ingredients
350 g pasta
2 tablespoons olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
3 cups fresh baby spinach
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup reserved pasta water
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons fresh basil, chopped
Optional Additions
Grilled chicken
Cooked shrimp
Italian sausage
Mushrooms
Cherry tomatoes
Extra Parmesan
Toasted pine nuts
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Before draining, reserve about ½ cup of the pasta water.
Drain the pasta and set aside.
Step 2: Sauté the Garlic and Tomatoes
Heat the olive oil in a large skillet over medium heat.
Add the chopped sun-dried tomatoes and cook for about 2 minutes.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
Be careful not to let the garlic burn.
Step 3: Make the Cream Sauce
Reduce the heat to medium-low.
Pour in the heavy cream.
Add the Italian seasoning, red pepper flakes, salt, and black pepper.
Stir gently and let the sauce simmer for approximately 3–4 minutes.
Step 4: Add the Parmesan
Lower the heat.
Gradually stir in the Parmesan cheese until melted and incorporated into the sauce.
If the sauce becomes too thick, add a splash of the reserved pasta water.
Step 5: Add the Spinach
Add the fresh spinach to the skillet.
Cook for 1–2 minutes, stirring gently, until the spinach wilts into the creamy sauce.
Step 6: Add the Pasta
Add the cooked pasta to the skillet.
Toss everything together until the pasta is evenly coated.
Add more reserved pasta water as needed until the sauce reaches your favorite consistency.
Step 7: Finish with Lemon and Basil
Stir in the fresh lemon juice.
Taste and adjust the seasoning.
Scatter fresh basil over the top.
Finish with extra Parmesan if desired.
Serve immediately.
My Best Tips
Save the Pasta Water
Don’t pour all of it down the sink. The starchy water helps loosen the sauce and helps it cling beautifully to the pasta.
Don’t Boil the Cream Sauce
A gentle simmer is enough. Boiling too aggressively can cause the sauce to become thick or separate.
Use Freshly Grated Parmesan
Fresh Parmesan melts more smoothly and gives the sauce a better texture.
Don’t Overcook the Spinach
Spinach only needs a minute or two to wilt. Overcooking can make it lose its fresh flavor and bright color.
Adjust the Sauce at the End
Pasta continues absorbing sauce as it sits. Keep a little pasta water nearby in case you need to loosen it before serving.
Delicious Variations
Creamy Chicken Pasta
Add sliced grilled or roasted chicken for a filling dinner.
Creamy Tuscan Shrimp Pasta
Add cooked shrimp during the final few minutes.
Creamy Spinach Mushroom Pasta
Sauté sliced mushrooms with the garlic and sun-dried tomatoes.
Spicy Sun-Dried Tomato Pasta
Add extra red pepper flakes or a little chili oil.
Sausage Spinach Pasta
Brown sliced Italian sausage before making the sauce.
Lighter Creamy Pasta
Replace part of the heavy cream with whole milk. The sauce will be lighter but slightly less rich.
What to Serve with Creamy Spinach Pasta
This pasta is satisfying on its own, but it pairs beautifully with:
Garlic bread
Caesar salad
Mediterranean salad
Roasted broccoli
Grilled asparagus
Green beans
Bruschetta
Roasted vegetables
A crisp green salad with lemon vinaigrette is especially nice because the acidity balances the creamy sauce.
Make-Ahead Instructions
The sauce can be prepared a few hours ahead and gently reheated.
For the best texture, cook the pasta shortly before serving.
If you’re preparing the complete dish ahead of time, reserve some extra pasta water because the sauce will thicken as it cools.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low to medium heat.
Add a splash of milk, cream, or pasta water while reheating to bring the sauce back to a creamy consistency.
Nutritional Information
Approximate per serving, based on 6 servings:
Calories: 480
Protein: 15g
Fat: 25g
Total Carbohydrates: 51g
Fibre: 4g
Sugar: 6g
Nutrition values are estimates and will vary depending on the pasta, cream, Parmesan, and sun-dried tomatoes used.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before adding it to the sauce.
Can I use milk instead of heavy cream?
Yes, although the sauce won’t be quite as rich or thick. Whole milk works better than low-fat milk.
Can I make this gluten-free?
Yes. Use your favorite gluten-free pasta.
Can I make this vegetarian?
Yes. The recipe is vegetarian as written, provided the Parmesan you use is suitable for your dietary preferences.
Can I add protein?
Absolutely. Chicken, shrimp, salmon, or Italian sausage all work well.
Can I use fresh tomatoes instead of sun-dried tomatoes?
You can, but the flavor will be different. Sun-dried tomatoes provide a concentrated sweet-tart flavor that is one of the defining ingredients in this recipe.
How can I make the sauce thicker?
Let it simmer gently for another minute or two, or add a little extra Parmesan. Remember that the sauce will also thicken as it coats the pasta.
Final Thoughts
This Creamy Spinach & Sun-Dried Tomato Pasta has become one of those recipes I make when I need a little comfort at the end of a busy day.
The creamy Parmesan sauce wraps around every piece of pasta, the sun-dried tomatoes add little bursts of bold flavor, and the spinach makes the whole dish feel fresh and colorful.
I love how quickly it comes together. There are no complicated steps, but the finished dish tastes like something that took much longer to prepare.
And if you have some crusty garlic bread nearby, definitely use it to scoop up the last bit of sauce.
That’s the part I’d never want to waste. 🍝🌿🍅