Linguine with Spinach and Sun-Dried Tomato Cream Sauce wasn’t something I planned—it was born from a moment of kitchen improvisation. I remember it clearly: a nearly-empty pantry, half a container of cream, a wilting bag of spinach, and a small jar of sun-dried tomatoes waiting to be used. I boiled some pasta, tossed it all together, and in under 30 minutes, something magical happened in that skillet.
Pasta nights were a comforting ritual in my childhood home, often centered around heavy meat sauces my mom lovingly simmered for hours. But even back then, I secretly preferred something lighter—something creamy and full of veggies. This dish became my way of honoring that craving while keeping things quick and cozy.
The first bite was everything: creamy, garlicky, just the right amount of richness. Even better? My kids cleaned their plates—and came back for seconds. If you’re a parent, you know that’s the highest compliment, especially when spinach is involved.
Now, this pasta isn’t just a meal for us—it’s a ritual of its own. It brings everyone to the table, forks twirling, bellies full, and hearts warm.
Want more comforting pasta recipes like this one? Follow me on Pinterest for quick dinners, family favorites, and mouthwatering Mediterranean inspiration.
Why This Linguine Is So Special
This pasta isn’t just a meal; it’s a mood. It’s the kind of dish you turn to when you want comfort without fuss. The sun-dried tomatoes infuse the sauce with sweet, concentrated flavor that balances beautifully with fresh spinach. Stir in the Parmesan and you get a creamy base that clings to every strand of linguine.
And let’s talk versatility. This recipe is vegetarian, quick-cooking, and perfect for those nights when you want something cozy, but still vibrant. It’s one of those rare dinners that feels elegant enough for guests but easy enough for a Wednesday.
Next, let’s walk through everything you’ll need to make this delightful dish—spoiler: the ingredient list is short and pantry-friendly!
Ingredients & Preparation
What You’ll Need for This Dish
To make this Linguine with Spinach and Sun-Dried Tomato Cream Sauce, you won’t need anything fancy—just a few simple pantry staples and fresh greens. That’s part of the charm: minimal ingredients, maximum flavor.
Here’s a quick look at what goes into the skillet:
Ingredient
Notes
8 oz linguine
Can substitute fettuccine, spaghetti, or tagliatelle
⅓ cup sun-dried tomatoes
Chopped; oil-packed preferred for flavor
3 cloves garlic
Freshly minced for best flavor
1 cup half-and-half
See substitution below
1 cup Parmesan cheese
Shredded, not grated – for creamy melting
¼ tsp paprika
Adds subtle warmth
¼ tsp salt
Adjust to taste
6 oz fresh spinach
Roughly chopped
5 basil leaves
Finely chopped for garnish
If you don’t have half-and-half on hand, just combine ½ cup of whole milk with ½ cup of heavy cream for a quick DIY version.
Creamy linguine with spinach and sun-dried tomatoes in a rustic setting
Kitchen Tools You’ll Need
This pasta is gloriously low-maintenance. All you really need are:
A large pot for boiling the linguine
A large skillet or sauté pan
Measuring cups and spoons
A wooden spoon or silicone spatula
Knife and cutting board
Optional but Helpful: A garlic press for faster prep, and a microplane for shredding fresh Parmesan if you’re using a block.
Cooking Instructions & Tips
How to Make It: Step-by-Step
Making this Linguine with Spinach and Sun-Dried Tomato Cream Sauce is as easy as it is satisfying. Just follow these simple steps, and you’ll have a creamy, dreamy pasta dish ready in about 30 minutes.
Step 1: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and minced garlic. Sauté for 30–45 seconds, stirring constantly until the garlic becomes fragrant.
Step 3: Pour in the half-and-half. Stir in the paprika and salt. Let the mixture come to a gentle boil, then reduce the heat to low and simmer.
Step 4: Add half of the Parmesan cheese (about ½ cup). Stir gently for about 30–60 seconds until the cheese melts smoothly into the sauce. If it seems too thin, gradually add more cheese. If it’s too thick, loosen with a splash of half-and-half.
Step 5: Stir in the fresh spinach. Let it wilt down, which takes just about a minute.
Step 6: Toss in the cooked linguine. Stir until everything is well coated. Simmer for another minute or so to let the flavors meld.
Step 7: Taste and adjust salt if needed. Serve hot, garnished with chopped basil and the remaining Parmesan cheese.
Tips for Creamy Pasta Success
Use freshly shredded Parmesan. Pre-grated cheese won’t melt smoothly.
Stir constantly. Especially after adding cheese to avoid clumps.
Don’t overcook the spinach. One minute is enough to soften without losing its bright color.
Cook pasta just to al dente. It will continue cooking slightly in the sauce.
Once your Linguine with Spinach and Sun-Dried Tomato Cream Sauce is hot and ready, you’ll want to serve it up with sides that complement its creamy, savory profile. The dish is comforting yet light enough to leave room for a little something extra.
For a quick pairing, try a crisp arugula salad tossed in lemon vinaigrette, or go classic with warm garlic bread to soak up that luxurious sauce. A chilled glass of Pinot Grigio doesn’t hurt either.
If you want to keep the Mediterranean vibe going, consider serving it with a cup of Roasted Tomato and Basil Soup—its acidity cuts through the richness of the sauce perfectly. Or, for a more casual, family-style table, pair it with a slice of Mediterranean Flatbread Pizza loaded with olives, feta, and herbs.
You could also add a protein if you’re feeling extra hungry. Grilled chicken, seared shrimp, or roasted chickpeas all pair beautifully without overpowering the flavors already in the sauce.
This pasta makes a fantastic main dish, but it also works beautifully as a side for a larger Italian-inspired spread.
Creamy linguine with spinach and sun-dried tomatoes, ready to serve
How to Store & Reheat Leftovers
One of the best parts about this dish? It reheats like a dream—just follow these simple tips:
Store it in an airtight container in the refrigerator for up to 3 days.
To reheat on the stovetop: Add a splash of milk or half-and-half to a skillet over low heat, then stir in the pasta. This refreshes the cream sauce beautifully.
Microwave method: Place in a bowl, cover with a plate or paper towel, and heat in 30-second intervals, stirring in between. Add a bit of milk to loosen the sauce if needed.
Pro Tip: This pasta isn’t ideal for freezing due to the dairy, so it’s best enjoyed fresh or within a few days.
Frequently Asked Questions (FAQ)
Can I make this dish gluten-free? Yes! Just swap the linguine for your favorite gluten-free pasta. Brown rice pasta and chickpea-based noodles both work well here.
Can I make it ahead of time? You can prep the sauce a few hours ahead and refrigerate it. Cook the pasta fresh when you’re ready to serve and reheat the sauce gently with a splash of milk or half-and-half.
Does this work without cheese? While Parmesan adds that classic Italian flavor, you can make it dairy-free using nutritional yeast or a vegan cheese alternative. Just note the texture may vary.
Can I add protein to this dish? Absolutely. This pasta pairs well with sautéed shrimp, grilled chicken, or even crispy tofu for a vegetarian twist.
Is this recipe spicy? Not at all. The paprika adds warmth without heat. If you want a spicy kick, try adding crushed red pepper flakes.
Conclusion: A Weeknight Winner Worth Repeating
There’s something magical about meals that come together in under 30 minutes but still feel like they belong on a restaurant menu. That’s exactly what this Linguine with Spinach and Sun-Dried Tomato Cream Sauce delivers—a rich, creamy dish that’s beautifully balanced, endlessly adaptable, and full of comforting flavor.
It’s become one of my family’s favorite dinners, and I hope it becomes one of yours too. Whether you’re feeding a busy household or simply treating yourself to a quiet night in, this pasta is a go-to you’ll want to keep on repeat.
If you made this recipe, I’d love to hear from you! Leave a rating, share your thoughts in the comments, and don’t forget to pin it for later on Pinterest.
Your feedback helps this kitchen grow—and gives others the confidence to cook with love.
Linguine with Spinach and Sun-Dried Tomato Cream Sauce is a quick and comforting Italian-style pasta made with tender linguine, fresh spinach, sun-dried tomatoes, and a creamy Parmesan-based sauce—all ready in under 30 minutes.
Ingredients
• 8 oz linguine
• ⅓ cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1 cup half-and-half
• 1 cup Parmesan cheese, shredded
• ¼ teaspoon paprika
• ¼ teaspoon salt
• 6 oz spinach
• 5 basil leaves, finely chopped
Instructions
1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat.
3. Add chopped sun-dried tomatoes and garlic. Sauté for about 30 seconds until fragrant.
4. Add half-and-half, paprika, and salt. Bring to a gentle boil, then reduce to a simmer.
5. Stir in half of the Parmesan cheese and cook until melted. Adjust with more cheese if needed.
6. Add spinach and cook until wilted, about 1 minute.
7. Add drained linguine and stir until pasta is coated with the sauce.
8. Taste and adjust seasoning. Top with basil and remaining Parmesan before serving.
Notes
– To substitute for half-and-half, use ½ cup whole milk + ½ cup heavy cream.
– For extra protein, add grilled chicken, shrimp, or crispy tofu.
– Not freezer-friendly due to dairy content—best eaten fresh or stored up to 3 days.
– Reheat gently with a splash of milk to loosen the sauce.
– Use freshly grated Parmesan for the creamiest texture.
