Craving a restaurant-quality pasta dish that’s both quick and comforting? This Dreamy Creamy Sun-Dried Tomato & Spinach Pasta is your weeknight hero! Made with tender pasta tossed in a velvety garlic cream sauce, sun-dried tomatoes, and fresh spinach it’s a one-pan wonder you’ll want to make again and again.
Perfect for busy home cooks, moms, and anyone who loves flavorful comfort food without spending hours in the kitchen.
Tested & Approved
This recipe has been tested in our kitchen and approved by Roz Recipes Food Team for its creamy texture, bold flavor, and simplicity.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Difficulty: Easy
Ingredients
- 12 oz (340 g) pasta (penne, fettuccine, or your choice)
- 2 tbsp olive oil (from the sun-dried tomato jar, for extra flavor)
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh baby spinach
- 1 cup heavy cream (or halal-certified cooking cream)
- ½ cup grated Parmesan cheese (use halal or vegetarian Parmesan)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional, for heat)
- ½ cup reserved pasta water
- Fresh basil, for garnish (optional)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup of the cooking water and drain. - Prepare the Sauce:
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. - Add Tomatoes and Spinach:
Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes. Add spinach and cook until wilted. - Make it Creamy:
Pour in the heavy cream and bring to a gentle simmer. Add Parmesan cheese, salt, pepper, and red pepper flakes. Stir until the sauce is smooth and creamy. - Combine Everything:
Add the cooked pasta to the sauce. Toss well to coat evenly, adding a splash of reserved pasta water to adjust consistency if needed. - Serve and Enjoy:
Garnish with fresh basil and extra Parmesan if desired. Serve warm.
Tips, Variations & Storage
Substitutions:
- For a vegetarian version, ensure your Parmesan is rennet-free.
- For a gluten-free option, use gluten-free pasta.
- Swap heavy cream with coconut cream for a lighter, dairy-free version.
Make-Ahead Advice:
Prepare the sauce up to 1 day in advance and store it separately. Reheat gently, then toss with freshly cooked pasta.
Storage Tips:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended, as the cream sauce may separate when thawed.
- Reheat: Warm on the stovetop with a splash of milk or water to loosen the sauce.
Serving Ideas:
Pair with garlic bread, a fresh garden salad, or roasted chicken for a satisfying meal.
FAQs
Can I use dried sun-dried tomatoes instead of oil-packed ones?
Yes, just soak them in warm water for 10–15 minutes before using to soften.
Can I add protein?
Absolutely! Grilled chicken, shrimp, or even chickpeas make great additions.
How do I make it spicier?
Add more crushed red pepper flakes or a dash of chili oil.
Nutrition Facts
Calories per serving: 520
Protein: 17 g
Carbs: 58 g
Fat: 24 g
Conclusion
This Dreamy Creamy Sun-Dried Tomato & Spinach Pasta is simple, flavorful and perfect for busy weeknights or cozy weekend dinners. Give it a try and let us know how it turned out your family will thank you for it!