Description
Learn how to make delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 12 ounces spaghetti (or your favorite pasta shape)
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 3 tablespoons olive oil (reserve some from the sun-dried tomatoes jar if using oil-packed)
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- 2 cups fresh baby spinach, roughly chopped
- 1 cup heavy cream or half-and-half (for a lighter option)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish (optional)
Substitution tips: If you don’t have sun-dried tomatoes in oil, you can rehydrate dried ones in hot water for 10 minutes, then drain and chop. For dairy-free, swap the cream with coconut cream and use a vegan Parmesan alternative. I’ve also swapped the pasta for gluten-free versions with great success, so feel free to tailor it to your needs.
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta—this starchy water will help create the sauce.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent, about 3-4 minutes. I always keep an eye on the garlic to avoid burning it—burnt garlic can turn an otherwise perfect sauce bitter.
- Add the chopped sun-dried tomatoes and crushed red pepper flakes (if using). Stir and cook for another 2 minutes to let the flavors meld. This step is where the sauce starts to build that vibrant, tangy base that I love so much.
- Pour in the heavy cream (or your chosen substitute), stirring to combine. Bring the mixture to a gentle simmer and let it thicken slightly for about 3-5 minutes. Keep the heat moderate to avoid curdling the cream—patience here is key, something I learned the hard way during my early kitchen experiments.
- Stir in the grated Parmesan cheese until melted and creamy. Season with salt and freshly ground black pepper to taste. Remember, Parmesan adds saltiness, so taste before adding extra salt.
- Toss in the fresh spinach, stirring until just wilted, about 1-2 minutes. The spinach adds a fresh, earthy note and a pop of color that brightens the dish both visually and in flavor.
- Add the cooked spaghetti to the skillet, tossing everything together. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency. This trick of using pasta water is one of my favorite time-saving hacks from those college “Wednesday dinners” when I needed to stretch flavors and textures.
- Serve immediately, garnished with extra Parmesan and fresh herbs if you like. Pair it with crusty bread or a simple side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce, recipe, cooking, food
