I’m so grateful you’ve stopped by—because I have a dinner recipe that’s about to become a weeknight legend in your kitchen. This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a flavor-packed, 20-minute wonder that delivers comfort, ease, and elegance all in one creamy, twirlable bite. Right after the H1, here it is: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce gets its irresistible flavor from the rich oil in sun-dried tomatoes, creating a velvety sauce with a hint of heat and deep umami.
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Why You’ll Fall in Love with This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This dish has all the markers of a great recipe: minimal effort, maximum flavor, and ingredients you probably already have. It’s one of those gems that tastes like a cozy dinner at your favorite trattoria, but comes together faster than your go-to delivery order. Let’s break down the magic.
What Makes This Recipe Special?
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Bold flavors fast: Sun-dried tomatoes and their oil are flavor bombs that create a rich, tangy, savory base in seconds.
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No-fuss greens: The spinach wilts beautifully under the heat of the pasta—no sautéing required!
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Creamy yet light: Sour cream and Parmesan deliver a silky sauce without feeling too heavy.
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One-pan magic: Minimal dishes mean more time to relax after dinner.
What Does It Taste Like?
Imagine a creamy tomato sauce, but with more depth and complexity. The sun-dried tomatoes bring a gentle sweetness and tanginess, while the garlic and crushed red pepper add just enough heat to make things exciting. The spinach adds a fresh, earthy note, and the Parmesan brings it all together with its signature nutty sharpness. Anything but boring!!
Ingredients You’ll Need
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5 ounces baby spinach, coarsely chopped
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8 ounces whole-wheat spaghetti
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½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon of the oil from the jar
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½ cup halved and thinly sliced onion
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3 cloves garlic, minced
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¼ teaspoon crushed red pepper flakes
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 cup low-sodium vegetable or chicken broth
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½ cup sour cream
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¼ cup grated Parmesan cheese
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1 tablespoon unsalted butter
Tools You’ll Need
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Large saucepan
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Large colander
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Large skillet
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Stirring spoon or silicone spatula
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Tongs (for tossing pasta and spinach)
Ingredient Swaps & Additions
I promised you versatile, and here’s proof!
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No spinach? Try kale (finely chopped) or arugula for a peppery kick.
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Need it dairy-free? Swap sour cream for a plant-based alternative, and use nutritional yeast or a vegan Parmesan substitute.
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Craving more protein? Stir in grilled chicken, sautéed shrimp, or canned white beans for a heartier meal.
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Want extra veggies? Mushrooms, zucchini, or roasted red peppers would be amazing folded in.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Step-by-Step Directions
Step 1: Wilt the spinach
Place your chopped spinach in a large colander in the sink. Boil the spaghetti in salted water according to package instructions. Once cooked, drain the pasta directly over the spinach in the colander. Give it a gentle toss—this steam bath perfectly wilts the spinach while you do… nothing. Magic!
Step 2: Build your sauce
While the pasta cooks, heat 1 tablespoon of the reserved sun-dried tomato oil in a skillet over medium heat. Add the sun-dried tomatoes and sliced onions. Sauté until the onions are soft and translucent, about 3 minutes.
Step 3: Add flavor
Stir in the garlic, crushed red pepper, salt, and black pepper. Let it all cook for 1 minute until fragrant.
Step 4: Make it saucy
Turn the heat up to medium-high and pour in the broth. Let it simmer and reduce for about 2 minutes, stirring frequently. Now lower the heat and stir in the sour cream, Parmesan, and butter until everything melts together into creamy perfection.
Step 5: Toss & serve
Add the drained spaghetti and wilted spinach to the sauce. Use tongs to toss everything gently, ensuring each strand is coated. Taste and adjust seasoning if needed.
What to Serve with This Pasta
This pasta is a star on its own, but if you’re in the mood to round out the meal:
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A crisp green salad with lemon vinaigrette
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Toasted garlic bread (to soak up any extra sauce!)
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A chilled glass of Pinot Grigio or sparkling water with lemon
Tips for Pasta Perfection
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Don’t skip the oil from the sun-dried tomatoes! That’s where a ton of flavor lives.
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Salt your pasta water. It’s your only chance to season the noodles from the inside out.
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Cook your pasta al dente. It will finish softening as it soaks up that creamy sauce.
Storing & Reheating
To store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
To reheat: Add a splash of water or broth before reheating on the stovetop or microwave to keep the sauce silky.
Frequently Asked Questions
Can I add extra vegetables to this recipe?
Absolutely! Mushrooms, cherry tomatoes, or bell peppers sautéed with the onions would be delicious and boost both flavor and nutrition.
Is the sun-dried tomato cream sauce versatile?
Yes! This sauce is amazing drizzled over grilled chicken, spooned onto roasted potatoes, or even used as a creamy sandwich spread.
What pairs well with this pasta dish?
A simple green salad or crusty garlic bread works beautifully. You could also top it with grilled chicken or shrimp for added protein.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water over low heat to keep the sauce creamy.
Can I make this dish ahead of time?
Yes, you can cook the pasta and make the sauce in advance. Store separately, then combine and reheat just before serving for the best texture.
Can I make it gluten-free?
Definitely! Just swap the whole-wheat spaghetti for your favorite gluten-free pasta. Be sure to check that your broth and sun-dried tomatoes are gluten-free too.
Can I make it dairy-free or vegan?
Yes! Use a dairy-free sour cream and vegan Parmesan or nutritional yeast. Swap the butter with olive oil or a plant-based alternative.
Does this recipe freeze well?
This pasta is best enjoyed fresh or refrigerated, but you can freeze it. Just know the sauce may separate slightly—reheat slowly and stir well to bring it back together.
Final Thoughts
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is the kind of meal that feels indulgent but is secretly simple. It’s quick, comforting, and endlessly adaptable—exactly what weeknight dinners should be. Once you try it, I bet it’ll earn a permanent spot in your regular rotation.
More Recipes You’ll Love
If you’re craving more easy, flavor-packed pasta and bowl dinners, don’t miss these favorites:
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Marry Me Chicken Pasta – Creamy, rich, and totally swoon-worthy.
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Chicken Teriyaki Noodles – Sticky-sweet, garlicky goodness in every bite.
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5 Mediterranean Steak Bowls – Fresh, bold, and perfect for make-ahead meals.
Let’s Stay Connected!
Tried this recipe? I’d love to see what you created! Leave a review and share your photos on Pinterest—I hang out there often and always love seeing your takes on these recipes. Plus, it helps others discover new dinner ideas too!
Thanks again for cooking with me! I’ll see you in the next recipe—and until then, keep those noodles twirling and your saucepan sizzling.
Print
7 Steps to Perfect Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a 20-minute weeknight dream! With the bold, tangy flavor of sun-dried tomatoes and the richness of sour cream and Parmesan, it delivers cozy comfort in every twirl. The best part? The spinach wilts effortlessly with the heat of the pasta—no extra steps required! Quick, creamy, and anything but boring!!
Ingredients
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5 ounces baby spinach, coarsely chopped
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8 ounces whole-wheat spaghetti
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½ cup slivered oil-packed sun-dried tomatoes
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1 tablespoon oil from sun-dried tomato jar
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½ cup halved and thinly sliced onion
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3 cloves garlic, minced
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¼ teaspoon crushed red pepper flakes
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 cup low-sodium vegetable or chicken broth
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½ cup sour cream
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¼ cup grated Parmesan cheese
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1 tablespoon unsalted butter
Instructions
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Place the spinach in a large colander in your sink.
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Cook the spaghetti according to package directions. When it’s done, pour the pasta and hot water directly over the spinach in the colander. Toss gently to wilt the spinach.
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Meanwhile, heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and sliced onions. Sauté for about 3 minutes, until onions are soft.
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Add garlic, red pepper flakes, salt, and pepper, and cook for another minute until fragrant.
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Turn up the heat to medium-high and pour in the broth. Simmer for about 2 minutes, letting it reduce slightly.
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Reduce heat to low, stir in sour cream, Parmesan, and butter. Let everything melt together into a creamy sauce.
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Add the cooked pasta and wilted spinach to the skillet and toss gently to coat in the sauce.
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Serve immediately with extra Parmesan on top if desired. Enjoy!
Notes
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Want to add protein? Toss in grilled chicken, shrimp, or a can of drained white beans.
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Don’t skip the oil from the sun-dried tomatoes—it adds tons of flavor!
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This pasta reheats like a dream with a splash of broth or water stirred in.
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Swap sour cream with Greek yogurt or a plant-based alternative for a lighter or dairy-free version.
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You can use regular spaghetti if you don’t have whole wheat!
- Equipment
Large saucepan
Large colander
Large skillet
Tongs or pasta fork
Wooden spoon or silicone spatula
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 370mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 25mg
Keywords: sun-dried tomato pasta, creamy spinach pasta, 20-minute pasta, quick weeknight dinner