Easy & Creamy Sun-Dried Tomato Pasta
This creamy, flavor-packed pasta comes together in just 20 minutes—
perfect for busy nights when you need something fast, delicious, and comforting.
Sun-dried tomatoes, garlic, and onions are sautéed in their own rich oil to build an irresistible sauce, while fresh spinach wilts effortlessly into the warm pasta.
It’s a one-pan wonder that tastes like it came from your favorite restaurant—
but made right at home with simple ingredients.
Whether you’re craving a quick weeknight dinner or a satisfying meal that won’t take hours, this spaghetti with sun-dried tomato cream sauce has you covered!
For the Pasta
- Whole-Wheat Spaghetti – A healthier option with more fiber and nutrients than regular pasta. You can also mix it with regular spaghetti if you prefer a milder taste.
- Baby Spinach – Wilts effortlessly when tossed with hot pasta, adding a fresh and nutritious boost.
For the Creamy Sun-Dried Tomato Sauce
- Sun-Dried Tomatoes (Oil-Packed) – These add a rich, tangy flavor, and we use the infused oil to enhance the sauce.
- Sun-Dried Tomato Oil – Used for sautéing, this oil intensifies the flavor of the sauce.
- Onion – Adds a mild sweetness and depth to the dish.
- Garlic – Brings out a robust, aromatic taste that complements the tomatoes.
- Crushed Red Pepper – Adds a subtle heat to balance the creaminess.
- Salt & Ground Black Pepper – Essential seasonings that enhance all the flavors.
- Low-Sodium Vegetable or Chicken Broth – Adds depth to the sauce and helps blend the flavors together.
- Sour Cream – Creates the creamy texture while adding a slight tang to balance the richness.
- Parmesan Cheese – Gives the sauce a salty, umami boost.
- Unsalted Butter – Adds a silky, smooth finish to the sauce.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Notes
Ingredients
- 5 oz baby spinach, coarsely chopped
- 8 oz whole-wheat spaghetti
- ½ cup oil-packed sun-dried tomatoes, slivered (plus 1 tbsp oil from the jar)
- ½ cup onion, halved and thinly sliced
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tbsp unsalted butter
Instructions
- Prepare the Spinach & Pasta:
- Place the chopped spinach in a large colander.
- Cook spaghetti in a large saucepan of boiling water according to package directions.
- Drain the pasta over the spinach to wilt it, then toss together.
- Make the Sauce:
- Heat the reserved sun-dried tomato oil in a large skillet over medium heat.
- Add the onion and sun-dried tomatoes, cooking for about 3 minutes until softened.
- Stir in the garlic, crushed red pepper, salt, and black pepper, cooking for another minute.
- Increase heat to medium-high and pour in the broth. Simmer for about 2 minutes, allowing it to reduce by half.
- Lower heat and stir in sour cream, Parmesan, and butter until well combined.
- Combine & Serve:
- Add the cooked spaghetti and wilted spinach to the skillet. Toss everything together until fully coated in the sauce.
- Serve warm, garnished with extra Parmesan if desired.
- Vegetarian Option: Use vegetable broth instead of chicken broth. Nutritional yeast can be used instead of Parmesan for a plant-based version.
- Pasta Tip: If whole-wheat pasta is too strong in flavor, mix it with half regular spaghetti for a milder taste.
- Spinach Shortcut: Wilting spinach with hot pasta saves time and keeps it from overcooking.
Nutrition
Calories: 380kcal | Carbohydrates: 51g | Protein: 13g | Fat: 16g | Saturated Fat: 6g |Cholesterol: 26mg | Sodium: 330mg | Potassium: 587mg | Fiber: 7g | Sugar: 3g |
Vitamin A: 2763IU |
1. Can I use regular spaghetti instead of whole-wheat?
Yes, you can substitute regular spaghetti for whole-wheat. Keep in mind that whole-wheat pasta adds more fiber and nutrients, but regular pasta will work just as well in this recipe.
2. How can I prevent the pasta from sticking together during cooking?
Use a large pot with plenty of water—about 4 to 6 quarts per pound of pasta. Stir the pasta occasionally during cooking to prevent sticking. Avoid adding oil to the water, as it can prevent the sauce from adhering to the pasta.
3. Do I need to rinse the pasta after cooking?
No, you shouldn’t rinse the pasta after cooking. Rinsing removes the starch that helps the sauce cling to the pasta, enhancing the overall flavor and texture of the dish.
4. Can I prepare the sauce in advance?
Yes, you can prepare the sauce ahead of time. Store it in the refrigerator for up to two days. When ready to serve, reheat the sauce gently over medium heat and toss with freshly cooked pasta and spinach.
5. What can I use as a substitute for sour cream?
If you don’t have sour cream, you can use Greek yogurt as a substitute. It provides a similar tangy flavor and creamy texture, making it a suitable alternative in the sauce.
