Creamy Dreamy Spaghetti & Spinach with Sun-Dried Tomato Sauce (Print Version)
How to make creamy spaghetti & spinach with rich sun-dried tomato cream sauce that's ready in under 40 minutes for a delightful meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Base & Main Components
01 -
1 pound (450g) dried spaghetti
02 -
1/2 cup (packed) oil-packed sun-dried tomatoes, drained and chopped
03 -
5 ounces (about 5-6 cups packed) fresh baby spinach
04 -
1 1/2 cups heavy cream (or whipping cream), 36% fat
05 -
1/2 cup freshly grated Parmesan cheese, plus more for serving
06 -
2 tablespoons extra virgin olive oil
→ Aromatics & Flavor Builders
07 -
2 large shallots, finely minced
08 -
4 cloves garlic, minced
09 -
2 tablespoons tomato paste
10 -
1/4 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
11 -
1 cup low-sodium vegetable broth
→ Seasonings & Spice
12 -
1 teaspoon kosher salt, plus more to taste
13 -
1/2 teaspoon freshly ground black pepper
14 -
1/2 teaspoon red pepper flakes (optional)
→ Fresh Finishers
15 -
1/4 cup fresh basil leaves, chopped, plus sprigs for garnish
16 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Cook spaghetti according to package directions until al dente. While it cooks, mince shallots and garlic, and chop your sun-dried tomatoes. Reserve 1 cup pasta water; drain the rest. This preps the foundation for your delightful Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
02 -
In a large skillet over medium heat, warm olive oil. Add minced shallots and sun-dried tomatoes, cooking for 3-4 minutes until shallots soften. Stir in minced garlic and red pepper flakes (if using) for 1 minute until fragrant.
03 -
Stir in tomato paste, cooking for 1 minute to deepen its flavor. Deglaze the pan with white wine, scraping up any browned bits. Add vegetable broth, heavy cream, salt, and pepper. Bring to a gentle simmer, allowing it to thicken slightly.
04 -
Add fresh baby spinach to the simmering sauce, stirring gently until it wilts down completely, about 2-3 minutes. The vibrant green will beautifully complement the creamy sun-dried tomato base.
05 -
Add the cooked spaghetti and Parmesan cheese to the sauce. Toss well to coat, adding reserved pasta water a splash at a time until the sauce emulsifies and coats beautifully. This creates a luxurious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
06 -
Stir in fresh lemon juice and chopped basil. Taste and adjust seasoning as needed. Garnish with extra Parmesan and basil sprigs. Serve your warm, comforting Creamy Dreamy Spaghetti & Spinach with Sun-Dried Tomato Sauce immediately.
# Notes:
01 -
Always reserve starchy pasta water; it's crucial for emulsifying the sauce and achieving a beautiful, creamy consistency.
02 -
Store leftover spaghetti in an airtight container in the refrigerator for 3-4 days; reheat gently with a splash of liquid.
03 -
For a vegan option, swap heavy cream for full-fat cashew or oat milk cream, and use vegan Parmesan.
04 -
Serve warm, garnished with fresh basil and Parmesan. Pair with a crisp green salad or crusty garlic bread.
05 -
Prep aromatics and chop sun-dried tomatoes a day ahead; combine the sauce and pasta just before serving.
# Tools You'll Need:
01 -
large pot
02 -
large skillet
03 -
cutting board
04 -
chef's knife
05 -
cheese grater
06 -
measuring cups
07 -
measuring spoons
08 -
spatula or wooden spoon
09 -
tongs
10 -
spoon (for tasting)
11 -
airtight container
12 -
serving bowls
13 -
blender (optional)
# Nutrition Facts (Per Serving):
Calories: 590
Total Fat: 30g
Total Carbohydrate: 62g
Protein: 20g