Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Creamy Sun-Dried Tomato Spinach Pasta Delight: An Irresistibly Rich & Flavorful Dish 🍝🌞🍃

1. Introduction

If you are searching for a quick, delicious, and decadent meal, then this pasta with sun-dried tomato cream sauce recipe is perfect for you. Combining the savory richness of sun-dried tomatoes with the freshness of spinach and a velvety cream sauce, this creamy sun-dried tomato pasta is a guaranteed crowd-pleaser. Whether you’re cooking for a weeknight dinner or impressing guests, this dish offers a luxurious experience with minimal effort. Discover how easy it is to create a delightful spinach pasta with tomato cream that your family will love.

2. Ingredients Needed for Creamy Sun-Dried Tomato Spinach Pasta

  • 12 oz of spaghetti or your choice of pasta
  • 1 cup sun-dried tomatoes (preferably in oil, drained and chopped)
  • 2 cups fresh spinach leaves, roughly chopped
  • 1 cup heavy cream or coconut cream for a dairy-free version
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese (or vegan cheese for dairy-free)
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes (optional, for a spicy kick)
  • Fresh basil or parsley for garnish (optional)

3. Step-by-Step Instructions for Cooking the Perfect Creamy Sun-Dried Tomato Pasta

Preparing the Pasta

Cook the pasta in a large pot of boiling salted water until al dente, following package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.

Sautéing the Garlic and Sun-Dried Tomatoes

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in chopped sun-dried tomatoes and cook for another 2 minutes to enhance their flavor.

Making the Creamy Sun-Dried Tomato Sauce

Pour in the heavy cream (or coconut cream) and stir to combine. Bring to a gentle simmer, then add grated Parmesan cheese, stirring until melted and smooth. Season with salt, pepper, and red pepper flakes if desired.

Adding the Spinach and Pasta

Incorporate the chopped spinach into the sauce, cooking for 2-3 minutes until wilted. Add the cooked pasta to the skillet, tossing to coat evenly. If the sauce appears too thick, gradually add reserved pasta water to reach your desired consistency.

Finishing Touches

Garnish with freshly chopped basil or parsley for added flavor and freshness. Serve hot with extra Parmesan on the side.

4. Storage Tips for Leftover Creamy Sun-Dried Tomato Pasta

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of cream or reserved pasta water to restore creaminess. For best results, consume within 24 hours for optimal freshness.

5. Serving Suggestions to Elevate Your Pasta Delight

  • Pair with a crisp green salad and warm garlic bread for a complete meal.
  • Top with additional grated Parmesan or vegan cheese for extra flavor.
  • Serve alongside a glass of chilled white wine or sparkling water infused with lemon.
  • For a protein boost, add grilled chicken, shrimp, or sautéed tempeh.

6. Frequently Asked Questions About This Creamy Sun-Dried Tomato Spinach Pasta

Can I use fresh sun-dried tomatoes instead of dried?

Yes, but dried sun-dried tomatoes in oil provide a more concentrated flavor. If using fresh, chop and cook them a bit longer to develop a richer taste.

Is this recipe suitable for a vegan or dairy-free diet?

Absolutely! Substitute heavy cream with coconut cream or cashew cream, and use vegan cheese. The flavor remains rich and satisfying.

How long does it take to prepare this dish?

The entire process takes about 25-30 minutes, making it perfect for quick weeknight dinners.

Can I freeze leftover pasta?

While it’s possible, the texture of the cream sauce may change upon freezing. Best enjoyed fresh or stored refrigerated for short-term use.

7. Kitchen tools that you might need for this recipe

8. Conclusion

Indulge in the rich, creamy taste of this pasta with sun-dried tomato cream sauce. The combination of savory sun-dried tomatoes, fresh spinach, and a velvety sauce creates a dish that is both comforting and sophisticated. Perfect for busy weeknights or impressing guests, this spinach pasta with tomato cream offers a delightful culinary experience with minimal effort. Try this recipe today and enjoy a restaurant-quality meal at home!

Print
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A vibrant white plate showcasing cooked spaghetti intertwined with fresh spinach leaves and diced sun-dried tomatoes coated in a luscious creamy sauce. The dish is garnished with grated cheese and herbs, styled elegantly with a rustic wooden background and a drizzle of olive oil.

Creamy Sun-Dried Tomato Spinach Pasta Delight

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A rich and creamy pasta dish featuring sun-dried tomatoes and fresh spinach, perfect for a quick and satisfying meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

  • 200g spaghetti
  • 1 cup fresh spinach leaves
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  3. Add chopped sun-dried tomatoes and cook for 2 minutes.
  4. Pour in heavy cream, stirring to combine. Let simmer for 3-4 minutes until slightly thickened.
  5. Add cooked spaghetti and fresh spinach to the sauce. Toss gently until spinach wilts.
  6. Sprinkle with grated Parmesan, season with salt and pepper, and serve hot.

Notes

  • Use high-quality sun-dried tomatoes for enhanced flavor.
  • Feel free to add red pepper flakes for a spicy kick.
  • This dish can be made vegan by substituting heavy cream with coconut cream and Parmesan with nutritional yeast.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 plate
  • Calories: 520 Kcal
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 105mg

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