If you’re craving a pasta dish that feels both comforting and vibrant, the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe is an absolute must-try. It’s the perfect balance of creamy, tangy sun-dried tomatoes paired with fresh spinach and whole-wheat spaghetti that creates a dish bursting with flavor and color. This recipe effortlessly brings together simple ingredients into a luxurious sauce that clings beautifully to every strand of pasta, making each bite irresistibly delicious and satisfying.
Ingredients You’ll Need
Getting started with this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe is a breeze because the ingredients are straightforward yet essential. Each element plays a special role, whether it’s adding richness, freshness, or just the right bit of spice that makes this dish stand out.
- 8 ounces whole-wheat spaghetti: Adds a hearty texture and nutty flavor while boosting fiber content.
- 5 ounces baby spinach, coarsely chopped: Brings a fresh, earthy taste and lovely green color that brightens up the plate.
- ½ cup slivered oil-packed sun-dried tomatoes: Offers a concentrated, tangy sweetness that forms the flavor base of the sauce.
- 1 tablespoon oil from the sun-dried tomato jar: Infuses the dish with deep tomato richness and is perfect for sautéing.
- ½ cup halved and thinly sliced onion: Adds mild sweetness and a subtle crunch that balances the creamy sauce.
- 3 cloves garlic, minced: Gives a punch of savory aroma and complexity to the sauce.
- ¼ teaspoon crushed red pepper: Introduces a gentle heat that lifts the overall flavor without overwhelming.
- ¼ teaspoon salt: Enhances all the natural flavors in the dish.
- ¼ teaspoon ground pepper: Adds warmth and slight spiciness.
- 1 cup low-sodium vegetable or chicken broth: Provides the liquid base for the sauce and helps it reduce to perfect creaminess.
- ½ cup sour cream: Creates that luscious, velvety texture that clings to the spaghetti beautifully.
- ¼ cup grated Parmesan cheese: Brings savory, umami richness and depth to the creamy sauce.
- 1 tablespoon unsalted butter: Finishes the sauce with silky smoothness and a touch of indulgence.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Wilt the Spinach
Begin by placing the chopped baby spinach in a large colander set inside your sink. This is a clever way to use the hot pasta water later so that the spinach gently wilts as you drain the spaghetti, saving you a step and keeping things simple without sacrificing flavor or texture.
Step 2: Cook the Spaghetti
Bring a large saucepan of water to a rolling boil over high heat. Add your whole-wheat spaghetti and cook according to package instructions until al dente – tender but still a little firm to the bite. Once cooked, drain the pasta directly over the spinach-filled colander. The heat and steam from the pasta will wilt the spinach just perfectly, and the spinach absorbs any lingering moisture.
Step 3: Sauté Onion and Sun-Dried Tomatoes
Heat the tablespoon of oil from the sun-dried tomatoes jar in a large skillet over medium heat. Toss in the sliced onion and the slivered sun-dried tomatoes. Cook for about 3 minutes, stirring occasionally, until the onions turn translucent and the tomatoes soften slightly, releasing their intense flavor into the oil.
Step 4: Add Garlic and Spices
Stir in the minced garlic, crushed red pepper flakes, salt, and black pepper. Cook everything together for about 1 minute until fragrant. This step wakes up the dish with bold aromas and builds a flavor foundation that will shine through the creamy sauce.
Step 5: Reduce the Broth
Turn the heat up to medium-high and pour in the vegetable or chicken broth. Let the liquid cook down until it reduces by about half – roughly 2 minutes. This intensifies the flavors and prevents the sauce from becoming too watery once the creamy ingredients are added.
Step 6: Make the Creamy Sauce
Lower the heat to medium and stir in the sour cream, grated Parmesan, and butter. Keep stirring until the sauce is smooth, silky, and fully blended. It should coat the back of a spoon with a luscious texture, promising that delightful creaminess in every bite.
Step 7: Combine Pasta and Spinach with Sauce
Add the drained spaghetti and wilted spinach directly into the skillet. Toss everything together gently but thoroughly to make sure each strand of spaghetti is luxuriously coated in that sun-dried tomato cream sauce, with specks of spinach scattered throughout.
Step 8: Serve and Enjoy
Plate the pasta immediately for the best texture and taste. The combination is wonderful warm and fresh, inviting you to savor every spoonful of this simple yet elegant Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
For an extra touch of flavor and a pop of color, sprinkle freshly chopped basil or parsley on top. A little extra grated Parmesan cheese or a drizzle of high-quality olive oil can also elevate the dish and make it look restaurant-worthy. Toasted pine nuts or crushed red pepper flakes work great too if you want a bit of crunch or heat.
Side Dishes
This pasta is substantial but pairs beautifully with light, fresh sides. Consider a crisp Caesar salad or a simple arugula salad with lemon vinaigrette to cut through the creaminess. Garlic bread or focaccia make excellent companions, especially if you love soaking up every last bit of sauce.
Creative Ways to Present
For a stunning presentation, twirl the spaghetti into neat nests on each plate and top with a fresh basil leaf or a small dollop of ricotta. Serving it family-style in a rustic large bowl invites everyone to dig in and makes for a warm, communal dining experience that highlights the vibrant colors of the spinach and sun-dried tomato cream sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe stores well in an airtight container in the refrigerator for up to 3 days. The flavors mellow and deepen, making reheated portions just as satisfying as fresh.
Freezing
You can freeze cooked pasta with cream sauces, though the texture may change slightly upon thawing. To freeze this recipe, transfer cooled pasta into a freezer-safe container or bag, removing as much air as possible. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over low heat with a splash of broth or water to loosen the sauce. Alternatively, microwave in short bursts, stirring in between to prevent the sauce from separating. This method keeps the creamy texture intact and brings back the fresh flavors effortlessly.
FAQs
Can I use regular pasta instead of whole-wheat spaghetti?
Absolutely! Regular spaghetti works just as well; whole-wheat adds extra fiber and nuttiness, but feel free to use what you prefer or have on hand.
What if I don’t have sun-dried tomatoes in oil?
Dry-packed sun-dried tomatoes can be rehydrated in warm water before using, but using oil-packed tomatoes adds flavor and means you can use the flavorful oil in the recipe, making a big difference in richness.
Can I make this recipe vegan?
Yes! Substitute the sour cream with a plant-based alternative and use nutritional yeast or vegan Parmesan instead of regular cheese. Make sure your broth is vegetable-based to keep it fully vegan.
Is it okay to add more spinach?
Definitely! Spinach is a great way to add freshness and nutrients. You can increase the amount to your liking; just be mindful it wilts down significantly when cooked.
How spicy is the crushed red pepper in this recipe?
The ¼ teaspoon adds just a gentle hint of heat that balances the creaminess without overpowering the flavors. You can adjust it up or down depending on your tolerance for spice.
Final Thoughts
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe is one of those dishes that feels like a warm hug on a plate — comforting, flavorful, and surprisingly easy to whip up. I encourage you to try it soon, whether for a weeknight dinner or a relaxed weekend meal because once you taste this creamy, tangy, and fresh combo, it’s going to become a favorite in your recipe rotation, just like it is in mine.
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: Low Fat
Description
A delicious and creamy whole-wheat spaghetti dish featuring vibrant baby spinach and a rich sun-dried tomato cream sauce, perfect for a quick and nutritious dinner.
Ingredients
Pasta and Vegetables
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
- ½ cup slivered oil-packed sun-dried tomatoes
- 1 tablespoon oil from the sun-dried tomato jar
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
Seasonings and Liquids
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
Dairy and Fats
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Wilt the Spinach: Place the coarsely chopped baby spinach in a large colander set in the sink to prepare for wilting when draining the pasta.
- Cook Spaghetti: Bring a large saucepan of water to a boil over high heat. Cook the whole-wheat spaghetti according to the package directions until al dente. Drain the pasta over the spinach in the colander, allowing the hot pasta water to wilt the spinach gently.
- Sauté Onions and Tomatoes: In a large skillet, heat the tablespoon of oil reserved from the sun-dried tomatoes over medium heat. Add the sliced onion and slivered sun-dried tomatoes and cook for about 3 minutes, stirring occasionally, until softened.
- Add Garlic and Seasonings: Stir in the minced garlic, crushed red pepper, salt, and ground pepper. Cook for an additional 1 minute to release the garlic’s aroma while blending the flavors.
- Reduce Broth: Increase the heat to medium-high and pour in the low-sodium broth. Cook until the liquid reduces by half, about 2 minutes, intensifying the flavor.
- Make the Cream Sauce: Stir in the sour cream, grated Parmesan cheese, and unsalted butter into the skillet. Mix well until the sauce is smooth and creamy.
- Toss Pasta with Sauce and Spinach: Add the drained spaghetti along with the wilted spinach to the skillet. Toss everything together thoroughly so the pasta and spinach are well coated with the sun-dried tomato cream sauce.
- Serve: Serve immediately while hot and enjoy this flavorful, creamy pasta dish.
Notes
- For a vegan option, substitute the sour cream with a plant-based alternative and omit the Parmesan or use a vegan cheese substitute.
- To reduce calories, use light sour cream or Greek yogurt instead.
- If you prefer a spicier dish, increase the crushed red pepper slightly.
- Whole-wheat spaghetti adds extra fiber and nutrients compared to regular pasta.
- Ensure to save the oil from the sun-dried tomatoes jar as it’s essential for sautéing and adds flavor.
