Spaghetti and Spinach with Sun Dried Tomato Cream Sauce

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Creamy, savory, and just a little bit indulgent—that’s how I’d describe this Sun-Dried Tomato and Spinach Spaghetti. It’s one of those comfort meals I find myself turning to when I want something satisfying but don’t want to spend an hour in the kitchen. The creamy sauce clings to every strand of pasta, while the sun-dried tomatoes add bursts of tangy richness, and spinach lends a vibrant contrast and earthy depth.

What makes this dish truly special is how balanced it is. The cream sauce is luscious but not overwhelming, thanks to the tart edge of the tomatoes and the slight bitterness of wilted spinach. I’ve made this for busy weeknights, casual dinners with friends, and even cozy solo meals. Every time, it’s met with the same reaction: silence, because everyone’s too busy eating.

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Why You’ll Love This Creamy Sun-Dried Tomato and Spinach Spaghetti

• Quick and simple: Everything comes together in one pan and about 30 minutes.
• Flavorful: Tangy tomatoes, earthy spinach, and a creamy garlic sauce pack major flavor.
• Comforting: Creamy pasta always hits the spot, especially with crusty bread on the side.
• Customizable: You can easily add protein, use gluten-free pasta, or swap ingredients.
• Great for leftovers: It reheats beautifully and tastes just as good the next day.

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What Kind of Pasta Works Best for Creamy Sun-Dried Tomato and Spinach Spaghetti?

I always reach for classic spaghetti when making this dish because it holds the creamy sauce so well and twirls beautifully with spinach and tomato bits. But you’re not limited to spaghetti. Fettuccine or linguine work just as well, offering a slightly more substantial bite. If you’re in the mood for something a little different, try penne or rigatoni—their hollow centers and ridges make them perfect for catching all the sauce.

You can even go with angel hair for a more delicate version or opt for whole wheat pasta for extra fiber. Gluten-free varieties also work, just be careful not to overcook them, as they can become mushy quickly.

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Options for Substitutions

This recipe is wonderfully flexible. If you don’t have something on hand or want to tweak it, here are a few ideas:

• Pasta: Use any shape you like—penne, farfalle, or gluten-free pasta are all great.
• Spinach: Kale, arugula, or even Swiss chard can take its place. Just chop them into smaller pieces for easier eating.
• Sun-dried tomatoes: If you’re out, cherry tomatoes roasted with olive oil and garlic make a good alternative, though the tang will be milder.
• Cream: Swap with half-and-half, full-fat coconut milk, or a dairy-free cream alternative.
• Cheese (if used): Parmesan is classic, but you can use Pecorino Romano, nutritional yeast (for dairy-free), or skip it entirely.
• Add-ins: Grilled chicken, shrimp, or sautéed mushrooms are excellent ways to bulk up the dish.

These tweaks make it easy to adjust the recipe for dietary needs or just to shake things up.

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Ingredients for this Creamy Sun-Dried Tomato and Spinach Spaghetti

• Spaghetti: The base of the dish—its long, smooth strands are perfect for soaking up the creamy sauce and swirling with the other ingredients.
• Sun-dried tomatoes: These add a bold, tangy punch that cuts through the richness of the sauce. I prefer oil-packed ones for their soft texture and intense flavor.
• Fresh spinach: It wilts into the sauce, adding a fresh, earthy contrast that balances out the creamy elements.
• Heavy cream: This creates the luscious, velvety base of the sauce. It coats the pasta beautifully and ties all the flavors together.
• Garlic: Just a couple of cloves, minced, add depth and an irresistible savory aroma.
• Olive oil: Used to sauté the garlic and add richness—especially if you’re not using oil-packed sun-dried tomatoes.
• Parmesan cheese (optional but recommended): Gives the sauce a salty, nutty kick that takes it to the next level.
• Salt and black pepper: Essential for seasoning the pasta and enhancing all the flavors in the sauce.
• Pasta water: A splash helps emulsify the sauce, making it cling better to the noodles while adding a bit of starchy body.

Each ingredient plays a clear role, coming together in a creamy, flavor-packed bowl of pasta that tastes far more complex than the effort required.

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Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, according to the package instructions. Before draining, reserve about a cup of the pasta water—this will help loosen and enrich the sauce later.

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Step 2: Sauté the Garlic and Sun-Dried Tomatoes

In a large skillet over medium heat, warm a tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes to release their flavor into the oil.

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Step 3: Wilt the Spinach

Add the fresh spinach to the skillet. Toss it gently until wilted, which should take about 1–2 minutes. If it seems too full at first, give it a moment—it shrinks down fast.

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Step 4: Create the Cream Sauce

Lower the heat and pour in the heavy cream, stirring to combine with the tomato and garlic mixture. Let it simmer for 2–3 minutes so it thickens slightly. Add a pinch of salt and freshly ground black pepper to taste.

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Step 5: Combine Pasta and Sauce

Add the drained spaghetti directly to the skillet. Toss everything together gently using tongs. If the sauce seems too thick, gradually stir in a bit of reserved pasta water until you reach a smooth, creamy consistency.

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Step 6: Finish with Cheese and Serve

Stir in grated Parmesan, if using, and give it one final toss to melt and combine. Serve immediately with a slice of crusty bread or garlic toast.

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How Long to Cook the Creamy Sun-Dried Tomato and Spinach Spaghetti

This dish is refreshingly quick to bring together:

• Spaghetti: Takes about 8–10 minutes to cook to al dente, depending on the brand and thickness.
• Sauce prep: While the pasta cooks, the sauce components (garlic, tomatoes, spinach, and cream) take about 7–8 minutes to sauté and simmer.
• Combining and finishing: Tossing the pasta with the sauce and optional cheese takes an additional 2–3 minutes.

Total time: Around 20–25 minutes from start to finish.

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Tips for Perfect Creamy Sun-Dried Tomato and Spinach Spaghetti

• Don’t overcook the pasta: You want it al dente so it holds its texture after being tossed in the sauce.
• Reserve pasta water: Always save some before draining—it helps create a glossy, emulsified sauce that clings beautifully to the noodles.
• Use oil-packed sun-dried tomatoes if possible: They’re softer, more flavorful, and can double as your cooking oil base.
• Wilt the spinach gently: Don’t overdo it—it should still be vibrant and tender, not mushy.
• Simmer the cream, don’t boil it: Boiling can cause it to split or reduce too fast. A gentle simmer keeps it smooth.
• Taste as you go: Adjust salt, pepper, and Parmesan to balance the richness with tang and sharpness.

These small details make a big difference in achieving that perfect bowl of creamy, dreamy pasta.

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Watch Out for These Mistakes While Cooking

Even simple recipes like this one have a few common pitfalls. Here’s what to avoid:

• Skipping the pasta water: It’s essential for loosening and binding the sauce—don’t drain it all!
• Using low-fat cream or milk: These can curdle when heated and won’t deliver the same rich texture.
• Overcooking the spinach: It should be just wilted, not dark and stringy.
• Adding too much cheese at once: This can make the sauce gummy. Add gradually and stir well.
• Crowding the pan: Give the spinach and tomatoes room to cook evenly—use a large skillet.

Avoid these, and you’ll have a silky, perfectly balanced pasta dish every time.

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What to Serve With Creamy Sun-Dried Tomato and Spinach Spaghetti?

Garlic Bread

Crispy, buttery garlic bread is perfect for scooping up every bit of that luscious sauce.

Simple Green Salad

A crisp salad with vinaigrette offers a refreshing contrast to the richness of the pasta.

Grilled Chicken

Adds a hit of protein and pairs beautifully with the creamy tomato base.

Roasted Vegetables

Think zucchini, bell peppers, or mushrooms—roasted with olive oil and herbs.

Bruschetta

Tomato and basil bruschetta brings in fresh, bright flavors that complement the pasta.

White Wine

A chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the creaminess nicely.

Steamed Broccoli

A healthy, vibrant side that’s quick to prepare and balances out the indulgent pasta.

Caprese Salad

Tomatoes, mozzarella, and basil echo the pasta’s Mediterranean flavors in a fresh, cool format.

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Storage Instructions

Leftovers of Creamy Sun-Dried Tomato and Spinach Spaghetti store wonderfully. Here’s how to keep them fresh:

• Refrigerate: Store in an airtight container for up to 3–4 days. The flavors often deepen by the next day.
• Reheat: Warm gently in a skillet over low heat with a splash of milk or reserved pasta water to loosen the sauce. Microwave works too—just stir halfway through.
• Avoid freezing: Cream-based sauces tend to separate or turn grainy after thawing, so freezing isn’t recommended for this dish.

With proper storage, this pasta can be a delicious repeat meal that tastes almost as good (if not better) the next day.

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Estimated Nutrition

The following is a rough estimate for one serving (assuming the recipe serves four):

• Calories: ~520 kcal
• Protein: ~13g
• Fat: ~27g
• Saturated Fat: ~14g
• Carbohydrates: ~55g
• Fiber: ~4g
• Sugar: ~6g
• Sodium: ~450mg

These values can vary depending on exact ingredient brands, portion sizes, and any substitutions (especially cheese or cream alternatives). Use a nutritional calculator for more precision if needed.

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Frequently Asked Questions

Can I make this dish dairy-free?

Yes! Use a plant-based cream (like oat or soy), and swap Parmesan for nutritional yeast or a vegan cheese alternative. Just make sure it’s a full-fat option to maintain the creaminess.

Do I need to soak sun-dried tomatoes first?

If you’re using dry-packed sun-dried tomatoes, soaking them in warm water for 10 minutes helps soften them. Oil-packed ones don’t need soaking and can go straight into the pan.

Can I use frozen spinach instead of fresh?

You can. Just thaw it and squeeze out excess moisture before adding it to the sauce to avoid watering it down.

How can I make the sauce thicker?

Let the cream simmer a bit longer before adding pasta. You can also stir in a bit of grated cheese or reduce the amount of pasta water used.

Is this recipe kid-friendly?

Very! The creamy sauce and familiar pasta base are usually a hit. You can reduce or skip the garlic if needed for sensitive palates.

What’s the best way to reheat it?

In a skillet over low heat with a splash of milk or water. Stir gently until warmed through to preserve the creamy texture.

Can I add meat to this dish?

Absolutely—grilled chicken, sautéed shrimp, or crispy bacon are all great additions that complement the existing flavors.

What can I use instead of cream?

Half-and-half, full-fat coconut milk, or even cream cheese mixed with milk can work in a pinch. Just keep in mind the flavor and texture may vary slightly.

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Conclusion

Creamy Sun-Dried Tomato and Spinach Spaghetti is one of those dishes that feels indulgent but comes together effortlessly. Whether you’re whipping it up after a long day or serving it to guests, it offers a perfect balance of richness, brightness, and comfort. With simple ingredients and versatile options, it’s a recipe you’ll come back to again and again.

Stay tuned—next is your printable version for easy cooking reference.

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