Creamy Sun-Dried Tomato Spinach Pasta Recipe is the perfect blend of creamy sauce, tangy sun‑dried tomatoes, and bright spinach—ready in under 40 minutes for a busy night. This homemade dish feels like comfort food but is simple enough for beginners. The sauce clings to every noodle, making each bite rich and satisfying. Pair it with my Easy Vegan Rainbow Lasagne with Pumpkin and Beetroot for a full family feast.
★★★★½ 4.5 (111 reviews)
Why You'll Love Creamy Sun-Dried Tomato Spinach Pasta Recipe – Quick & Easy Weeknight Dinner
Discover this Creamy Sun-Dried Tomato Spinach Pasta Recipe: a quick weeknight dinner with savory sauce, fresh spinach, and cheesy goodness—ready in 40 minutes.
- Ready in just 40 minutes, perfect for busy weeknights.
- Uses pantry staples like pasta, canned tomatoes, and cream.
- Rich, velvety sauce that stays creamy when reheated.
- Vegetarian-friendly and easily adaptable to add protein.
Ingredients
- Sun‑dried tomatoes: Use oil‑packed for extra flavor; if using dry‑packed, rehydrate in hot water for 10 minutes.
- Heavy cream: For a lighter version, substitute half‑and‑half or whole‑milk yogurt.
- Pasta: Any short pasta works; gluten‑free pasta can be used without altering the sauce.
Instructions
Step 1 – Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions (about 10‑11 minutes). Reserve ½ cup pasta water, then drain.
Step 2 – Build the sauce: While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and red‑pepper flakes; sauté 30 seconds until fragrant.
Step 3 – Add tomatoes and cream: Stir in chopped sun‑dried tomatoes, then pour in the heavy cream. Bring to a gentle simmer, whisking for 2‑3 minutes. If the sauce looks thick, add reserved pasta water a tablespoon at a time.
Expert Tips for Creamy Sun-Dried Tomato Spinach Pasta Recipe – Quick & Easy Weeknight Dinner
- Reserve pasta water early—it’s the secret to a smooth sauce.
- Don’t overcook the spinach; it should stay bright green.
- Finish with a squeeze of lemon juice for extra brightness.
Creamy Sun-Dried Tomato Spinach Pasta Recipe – Quick & Easy Weeknight Dinner
Discover this Creamy Sun-Dried Tomato Spinach Pasta Recipe: a quick weeknight dinner with savory sauce, fresh spinach, and cheesy goodness—ready in 40 minutes.
★★★★½ 4.5 (111 reviews)
Ingredients
Main Ingredients
- 12 oz (340 g) uncooked penne or rigatoni
- 1 cup (150 g) sun‑dried tomatoes, packed in oil, drained & chopped
- 3 cups (90 g) fresh baby spinach
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- 2 tbsp (30 ml) olive oil (from the sun‑dried tomato jar)
Seasonings & Flavor Boosters
- 2 cloves garlic, minced
- ½ tsp red‑pepper flakes (optional)
- ¼ tsp freshly ground black pepper
- Salt to taste
Optional Toppings
- Fresh basil leaves, torn
- Extra grated Parmesan
- Toasted pine nuts
Instructions
How to Make Creamy Sun-Dried Tomato Spinach Pasta Recipe
- Step 1 – Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions (about 10‑11 minutes). Reserve ½ cup pasta water, then drain.
- Step 2 – Build the sauce: While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and red‑pepper flakes; sauté 30 seconds until fragrant.
- Step 3 – Add tomatoes and cream: Stir in chopped sun‑dried tomatoes, then pour in the heavy cream. Bring to a gentle simmer, whisking for 2‑3 minutes. If the sauce looks thick, add reserved pasta water a tablespoon at a time.
- Step 4 – Finish with spinach and cheese: Add the baby spinach; toss until wilted, about 1 minute. Stir in Parmesan, season with black pepper and salt. Add the cooked pasta, toss to coat evenly, and serve hot with optional toppings.
FAQs
Can I make Creamy Sun-Dried Tomato Spinach Pasta Recipe ahead of time?
Yes—prepare the sauce a day ahead and store it separately. Cook the pasta fresh and combine when ready to serve.
What’s the best substitute for heavy cream?
Half‑and‑half, whole‑milk yogurt, or a dairy‑free coconut cream work well while keeping the sauce creamy.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of liquid to loosen the sauce.
Why did my sauce turn out dry?
Likely you didn’t reserve enough pasta water or over‑reduced the cream. Add a few tablespoons of the reserved water and stir.