One-Pot Creamy Sun-Dried Tomato Pasta (Print)

Silky pasta with sun-dried tomato cream sauce, fresh spinach, and Parmesan—ready in just one pot.

# Components:

→ One-Pot Base

01 - 1 pound penne or rigatoni pasta
02 - 2 tablespoons olive oil
03 - 1 medium onion, diced
04 - 4 cloves garlic, minced
05 - 1/2 cup sun-dried tomatoes, chopped
06 - 3 1/2 cups vegetable broth
07 - 1 cup heavy cream
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon red pepper flakes

→ Finishing

10 - 4 cups fresh baby spinach
11 - 3/4 cup grated Parmesan cheese
12 - 2 tablespoons fresh basil, chopped
13 - Salt and freshly ground black pepper, to taste
14 - Lemon wedges, for serving

# Directions:

01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and chopped sun-dried tomatoes; cook for 1 minute until fragrant.
02 - Add pasta, vegetable broth, heavy cream, Italian seasoning, and red pepper flakes to the pot. Stir well to combine and bring the mixture to a boil.
03 - Reduce heat to medium-low and simmer uncovered, stirring frequently, for 12 to 15 minutes until the pasta is tender and most of the liquid is absorbed. The mixture should be creamy but not dry.
04 - Stir in fresh baby spinach and cook for 1 to 2 minutes until wilted. The residual heat will finish the cooking.
05 - Remove from heat and fold in grated Parmesan cheese until melted and fully combined. Season with salt and freshly ground black pepper to taste.
06 - Garnish with chopped fresh basil and serve immediately with lemon wedges and extra Parmesan cheese as desired.

# Expert Advice:

01 -
  • Uses just one pot for minimal cleanup and maximum flavor
  • Dinner is ready in 25 minutes so you can fit it into busy schedules
  • Packed with nourishing spinach and bursting with tangy sun-dried tomatoes
  • Elevated Italian-inspired flavors feel fancy but are so simple to make
02 -
  • High in protein and calcium thanks to Parmesan and cream
  • Perfect for meal prep since leftovers reheat beautifully
  • Vegetarian and can be easily made vegan with swaps
03 -
  • Always sauté the aromatics until golden for maximum flavor because rushing this step makes the sauce taste flat
  • Stir often during cooking to keep the pasta from sticking and to encourage that rich creamy emulsion
  • Use freshly grated Parmesan instead of pre-shredded to help it melt perfectly into the sauce and give ultra-silky results

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