Pin This one-pot creamy sun-dried tomato pasta with spinach brings the comfort of a restaurant dinner to your home kitchen in just 25 minutes. Tender pasta cooks right in a luscious cream sauce infused with tangy sun-dried tomatoes and Italian herbs, then gets tossed with fresh spinach and plenty of Parmesan for the perfect weeknight indulgence. No juggling multiple pans or ingredients—just pure flavor and easy cleanup.
I was surprised how quickly this disappeared the first time I made it for friends on a cold evening. They raved about the creamy texture and the pop of sun-dried tomatoes. Now it is my top choice when I want to impress with little effort.
Ingredients
- Penne or rigatoni pasta: Brings hearty structure and soaks up the sauce beautifully. Choose bronze-cut pasta if you can for the best cling.
- Olive oil: The foundation of most Italian-inspired dishes. Go for extra-virgin for its fruity flavor.
- Onion: Adds sweetness and depth. Look for a firm, unbruised medium onion.
- Garlic: Brings punchy aroma. Fresh cloves always pack more flavor than pre-minced.
- Sun-dried tomatoes: Deliver concentrated, tangy flavor. Oil-packed varieties are especially rich. Drain them before use.
- Vegetable broth: Forms the base of the sauce. Use low-sodium if you want more control over saltiness.
- Heavy cream: Creates that signature creamy texture. For the richest finish, choose a freshly opened carton.
- Italian seasoning: Blends classic herbs like oregano, basil, and thyme. Look for a version with no added salt.
- Red pepper flakes: Offer gentle heat. Use them if you want a little zing.
- Fresh baby spinach: Gives color and a mild earthiness. Opt for leaves that are deep green with no wilting.
- Grated Parmesan cheese: Melts into the sauce for nutty creaminess. Shred your own for best flavor.
- Fresh basil: Completes the dish with a peppery herbal note.
- Salt and freshly ground black pepper: Help every flavor shine. Taste as you go.
- Lemon wedges: Brighten rich flavors. Look for juicy, heavy lemons free from blemishes.
Instructions
- Sauté the Aromatics:
- Begin by heating olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion. Stir gently and cook for about seven minutes until the onion becomes translucent and releases its sweetness. Add the minced garlic and chopped sun-dried tomatoes. Stir and let them cook for another minute until they turn fragrant and the garlic starts to soften but does not brown.
- Build the Pasta Base:
- Gently add penne or rigatoni pasta to the pot, spreading it in an even layer so each piece is coated with the aromatic oil. Pour in the vegetable broth and heavy cream, then sprinkle the Italian seasoning and red pepper flakes on top. Stir thoroughly so the liquids evenly mix and the pasta is submerged as much as possible. Raise the heat and bring the mixture to a gentle boil.
- Simmer and Cook the Pasta:
- Lower the heat to medium-low. Let the pasta gently simmer without the lid so some liquid evaporates and thickens, stirring often to prevent sticking. Watch the pasta as it absorbs the creamy sauce for about twelve to fifteen minutes. You want the pasta to reach al dente while the sauce clings to each piece and looks glossy and rich. If it thickens too quickly, splash in a little extra broth.
- Add Fresh Spinach:
- Tip in the fresh baby spinach and fold it through the hot pasta. The steam will wilt the leaves in just a minute or two, and you will see them become bright green. Keep turning the spinach in the pot until it is just tender and well distributed.
- Melt in the Cheese:
- Remove the pot from the heat. Immediately add the grated Parmesan. Stir with care so the cheese melts smoothly into the sauce, making everything even creamier. Now is the time to taste and balance with salt and freshly ground black pepper as needed.
- Finish and Serve:
- Sprinkle the chopped basil over the pasta and serve it hot. Offer lemon wedges and extra Parmesan on the side for anyone who loves a tangy or cheesy finish.
Pin There is something about those chewy sun-dried tomatoes that makes every bite exciting. Whenever I make this dish my family always argues over the last few pieces in the pot. Even my pickiest eater loves the bits of spinach that melt into the creamy sauce.
Storage Tips
Let leftovers cool completely before transferring to a lidded container and refrigerate. This pasta keeps fresh for up to three days. When reheating add a splash of vegetable broth or cream to loosen the sauce and gently warm in a skillet or microwave. Avoid boiling it twice as this can thicken the sauce too much.
Ingredient Substitutions
You can substitute another sturdy green like arugula or kale for the spinach if you want a peppery or earthy twist. If heavy cream is not available use half-and-half or unsweetened plant-based cream for a lighter version. Shells or fusilli will also work well if you do not have penne on hand. Vegan Parmesan shreds can replace dairy cheese for a plant-based option.
Serving Suggestions
Top each serving with toasted pine nuts for crunch or a drizzle of pesto for herby freshness. Pair this pasta with a crisp green salad or crusty sourdough bread for a complete dinner. Roasted vegetables or a plate of olives and marinated artichokes also make wonderful sides.
Cultural Context
Creamy sun-dried tomato pasta is not a classic Italian tradition but a beloved Italian-American riff that highlights Mediterranean flavors. Sun-dried tomatoes are a staple in Southern Italy since they pack so much flavor from the drying process. By simmering pasta right in the sauce you are using a technique called one-pot or one-pan pasta that became popular for its cozy rustic results and its minimal dishwashing.
Seasonal Adaptations
Swap spinach for baby arugula in spring for a spicy touch Add sautéed mushrooms or asparagus in the fall for a heartier meal Replace Parmesan with crumbled goat cheese in summer for extra tang
Success Stories
A friend told me she doubled this recipe and served it at a block party—no leftovers in sight. Another time I made it for a family birthday and everyone wanted seconds so now I always keep a jar of sun-dried tomatoes around just in case. Such a crowd-pleaser.
Freezer Meal Conversion
Cool the cooked pasta completely then portion into freezer-safe containers. To reheat allow it to thaw overnight in the fridge then gently rewarm in a large skillet with a bit more broth or cream. The texture is best if you slightly undercook the pasta before freezing.
Pin This dish is so creamy and satisfying and comes together quickly for any night. Enjoy and watch it become a beloved favorite at your table.
Recipe Q&A
- → Can I use another type of pasta?
Yes, penne or rigatoni work best but other short pasta shapes, like fusilli or farfalle, are also suitable.
- → Is there a way to make this dairy-free?
Swap heavy cream for a plant-based cream alternative and use nutritional yeast or vegan cheese in place of Parmesan.
- → What can I substitute for sun-dried tomatoes?
Roasted red peppers or cherry tomatoes can be used if sun-dried tomatoes are unavailable, though flavor will change.
- → How do I adjust the consistency?
Add a splash of vegetable broth or reserved pasta water if the pasta becomes too thick or dry as it cooks.
- → Can I add protein to this dish?
Sautéed mushrooms, white beans, or seared tofu make tasty vegetarian protein additions to this pasta.
- → Are leftovers good for reheating?
Leftovers reheat well with a bit of extra broth or water stirred in to restore creaminess.