If you’ve been on the hunt for a flavorful yet comforting pasta dish that feels like a warm hug on a plate, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe will quickly become your go-to. It’s an irresistible combination of tender whole-wheat spaghetti and vibrant baby spinach, all enveloped in a luscious sun-dried tomato cream sauce that’s rich, tangy, and just the right amount of indulgent. Whether you’re cooking for yourself, family, or friends, this recipe brings vibrant color, nutritious ingredients, and soul-satisfying flavors to the table with ease and flair.
Ingredients You’ll Need
Simple ingredients are the stars here, each playing an essential role in making this dish unforgettable. From the wholesome whole-wheat spaghetti to the tangy sun-dried tomatoes and creamy Parmesan, every element adds a layer of taste, texture, or color that makes this dish shine.
- 8 ounces whole-wheat spaghetti: A fiber-rich base that holds the sauce beautifully and offers a hearty texture.
- 5 ounces baby spinach, coarsely chopped: Adds vibrant color and a fresh, mild flavor that’s packed with nutrients.
- ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar: Delivers a tangy sweetness and memorable depth to the sauce.
- ½ cup halved and thinly sliced onion: Creates a subtle sweetness and a tender bite after sautéing.
- 3 cloves garlic, minced: Infuses aromatic warmth and savory depth throughout the dish.
- ¼ teaspoon crushed red pepper: Offers just a hint of heat to balance the creaminess.
- ¼ teaspoon salt: Enhances all the ingredients’ natural flavors.
- ¼ teaspoon ground pepper: Adds a gentle peppery kick for brightness.
- 1 cup low-sodium vegetable or chicken broth: Forms the flavorful liquid base to reduce and concentrate.
- ½ cup sour cream: Brings a silky, tangy richness that makes the sauce indulgently creamy.
- ¼ cup grated Parmesan cheese: Adds a nutty, salty finish that ties everything together.
- 1 tablespoon unsalted butter: Gives extra silkiness and rounds out the flavors.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Wilt the Spinach with the Pasta
Start by placing your coarsely chopped baby spinach in a large colander nestled in the sink. Boil a large pot of water and cook the whole-wheat spaghetti until it’s perfectly al dente. The trick here is to drain the hot pasta right over the spinach, letting the residual steam gently wilt those leafy greens. This simple step ensures the spinach is tender and perfectly integrated into the dish without becoming mushy.
Step 2: Sauté the Aromatics and Sun-Dried Tomatoes
In a large skillet over medium heat, warm the tablespoon of oil from your sun-dried tomato jar. Add the chopped onions along with the sun-dried tomatoes and cook for about 3 minutes until the onions soften and the tomatoes release their intense flavor. This sizzling start builds a fragrant foundation for your sauce that’s aromatic and appetizing.
Step 3: Add Garlic and Seasonings
Next, toss in the minced garlic alongside the crushed red pepper, salt, and ground black pepper. Stir and cook for just one more minute. This brief step helps release the garlic’s savory perfume while allowing the spices to mingle and wake up your palate with a mild, warming heat that perfectly complements the creamy texture to come.
Step 4: Reduce the Broth
Turn the heat up to medium-high and pour in the vegetable or chicken broth. Let it bubble away until the liquid reduces by half, roughly 2 minutes. This concentration step is crucial because it intensifies the flavors, making the sauce more robust before you add the creamy components.
Step 5: Create the Creamy Sauce
Now for the magic moment. Stir in the sour cream, grated Parmesan cheese, and unsalted butter. Keep stirring until they melt together into a smooth, rich cream sauce that swathes the ingredients like a velvety blanket. This luscious mixture transforms the dish into a perfect balance of tangy and savory, creamy and fresh.
Step 6: Combine Pasta, Spinach, and Sauce
Add the drained spaghetti and wilted spinach into your skillet with the cream sauce. Toss everything thoroughly to ensure every strand of pasta and every tender leaf is generously coated with that gorgeous sun-dried tomato creaminess. The colors and aromas at this stage are truly mouthwatering!
Step 7: Serve Immediately
Serve this vibrant Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe right away. Freshly tossed and warm, the dish’s flavors are at their peak, promising comfort and satisfaction in every bite.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Add a sprinkling of freshly grated Parmesan cheese or a few torn basil leaves on top for an extra pop of flavor and lovely presentation. A drizzle of extra virgin olive oil or a few red pepper flakes can also elevate the dish visually and in taste, making each serving feel special and thoughtfully plated.
Side Dishes
This dish happily stands on its own, but if you want to round out the meal, consider a crisp green salad tossed with a light vinaigrette or some crusty garlic bread to sop up every last bit of that creamy sauce. Roasted vegetables or a simple tomato and mozzarella salad also pair beautifully without overpowering the main event.
Creative Ways to Present
For a fun twist, serve your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe in individual shallow bowls topped with a lemon wedge for a bright finish. Or try twirling the pasta into elegant nests on each plate and topping with sun-dried tomato strips and spinach leaves for a vibrant, restaurant-quality look right at home.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which might be unlikely because this recipe is so good—store them in an airtight container in the refrigerator for up to three days. The flavors develop even more after resting, but the pasta can absorb some sauce, so you might want to stir in a splash of broth or cream when reheating.
Freezing
While it’s possible to freeze this dish, the creamy sauce may separate a bit upon thawing. If you do freeze it, cool the pasta completely, place it in a freezer-safe container, and freeze for up to two months. When reheating, thaw overnight in the fridge and gently warm with a little added broth or cream to bring the sauce back to life smoothly.
Reheating
Warm leftovers gently over medium-low heat on the stove, stirring frequently. Adding a splash of vegetable broth, chicken broth, or even water will help loosen the sauce and prevent the pasta from drying out. You can also reheat in the microwave in short bursts, stirring in between to ensure even warming and creamy consistency.
FAQs
Can I use regular spaghetti instead of whole-wheat?
Absolutely! Regular spaghetti works perfectly if that’s what you have on hand. The whole-wheat just adds a nuttier flavor and more fiber, but this recipe is forgiving and delicious either way.
Are sun-dried tomatoes necessary?
They are a key ingredient here because they bring a unique tangy sweetness that defines the sauce, but if you’re in a pinch, you can substitute with roasted red peppers for a different yet still tasty twist.
Can I make this recipe vegan?
Yes, you can! Swap the sour cream for a vegan alternative like cashew cream or coconut yogurt, use vegetable broth, and substitute the Parmesan with a vegan cheese or nutritional yeast for a delightful dairy-free version.
How spicy is this dish?
The crushed red pepper adds just a gentle warmth. If you prefer a milder dish, reduce or omit it; if you love heat, feel free to add a pinch more for a kick that wakes up your taste buds.
Is this recipe suitable for meal prep?
It is great for meal prep because it comes together quickly and stores well. Just keep the sauce and pasta chilled properly, and refresh with a good stir when reheating. It’s perfect for a speedy lunch or dinner during a busy week.
Final Thoughts
Trying out this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe is like inviting a cozy, flavorful hug into your kitchen. It’s wonderfully satisfying, packed with wholesome ingredients, and reminds you that simple comfort food can be both vibrant and nourishing. So grab those sun-dried tomatoes, fire up the stove, and treat yourself to this beautiful dish—you’re going to love every bite!
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce combines whole-wheat pasta with nutrient-packed spinach and a flavorful, creamy sun-dried tomato sauce. Ready in just 30 minutes, this dish is a perfect weeknight dinner that balances wholesome ingredients and indulgent flavor with a touch of heat from crushed red pepper.
Ingredients
Pasta & Vegetables
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
- ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
Seasonings & Sauce
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Prepare Spinach: Place the chopped baby spinach in a large colander set in the sink to await the hot pasta.
- Cook Spaghetti: Bring a large saucepan of salted water to a boil over high heat. Cook the whole-wheat spaghetti according to package instructions until al dente. Drain the pasta over the colander containing the spinach to wilt it lightly from the heat of the pasta. Set aside.
- Sauté Aromatics: In a large skillet, heat the tablespoon of oil from the sun-dried tomato jar over medium heat. Add the halved and thinly sliced onion and slivered sun-dried tomatoes. Cook for 3 minutes, stirring occasionally, until the onions soften and tomatoes release their flavor.
- Add Spices and Garlic: Stir in the minced garlic, crushed red pepper, salt, and ground pepper. Cook for 1 minute to allow the garlic to become fragrant and spices to blend.
- Reduce Broth: Increase the heat to medium-high and pour in the low-sodium broth. Cook until the liquid reduces by half, approximately 2 minutes, concentrating the flavors in the skillet.
- Create Cream Sauce: Lower heat to medium and stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix continuously until the sauce is smooth, creamy, and well combined.
- Toss Pasta & Spinach: Add the drained spaghetti and wilted spinach to the skillet with the sauce. Toss thoroughly to coat the pasta and spinach evenly with the sun-dried tomato cream sauce.
- Serve: Serve the dish immediately while hot for the best flavor and texture. Enjoy your creamy, savory spaghetti with tender spinach and tangy sun-dried tomatoes!
Notes
- You can substitute low-sodium chicken broth for vegetable broth if preferred.
- If you like a spicier dish, increase the crushed red pepper slightly.
- Whole-wheat spaghetti adds fiber and nutrients but regular spaghetti can be used.
- For a richer sauce, add more Parmesan cheese to taste.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid separating the cream sauce.
