This creamy sun-dried tomato spaghetti with spinach is simple and full of flavor! The rich sauce blends beautifully with tangy tomatoes and fresh greens, making it a tasty dish.
I love how quick it is to whip up! Just boil the pasta, mix in the sauce, and you have a meal that impresses without the fuss. Perfect for busy nights! 🍝
Key Ingredients & Substitutions
Sun-Dried Tomatoes: These are the stars of the dish! Their tart flavor adds a punch. If you can’t find them, try using roasted red peppers for a different, but equally delicious taste.
Spinach: Fresh spinach wilts beautifully and adds color and nutrients. If you don’t have fresh spinach, frozen spinach can work, just make sure to thaw and squeeze out excess water first.
Heavy Cream: This makes the sauce extra rich. You can swap it for half-and-half or even a non-dairy cream like coconut cream for a lighter version. I lean towards half-and-half for a nice balance!
Parmesan Cheese: Parmesan adds a great flavor. If you’re in a pinch, Pecorino Romano can be used as a substitute, or nutritional yeast if vegan.
How Do I Get My Pasta Perfectly Cooked and Sauced?
Cooking pasta just right ensures the best texture for your dish. Here’s how to do it:
- Use a large pot with plenty of water. Salting the water helps flavor the pasta as it cooks.
- Follow the package instructions for cooking time, but test a minute or two early. You want it “al dente” or firm to the bite.
- Reserve some pasta water! This starchy water can help thicken your sauce and make it cling to the pasta.
When combining the cooked pasta with the sauce, be patient. Gradually add the reserved pasta water as needed, ensuring every strand gets coated smoothly. Enjoy your scrumptious meal!
Creamy Sun-Dried Tomato Spaghetti with Spinach
Ingredients You’ll Need:
- 8 oz (225 g) spaghetti or your favorite pasta
- 2 tbsp olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced (oil-packed or rehydrated if dry)
- 1 cup fresh spinach leaves
- 1 cup heavy cream (or half-and-half for lighter)
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional for a bit of heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This creamy sun-dried tomato spaghetti takes about 25 minutes in total, with roughly 10 minutes for prep and about 15 minutes for cooking. It’s a quick meal that’s perfect for weeknight dinners or when you’re craving something comforting and delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook it according to the package instructions until it’s al dente. Once cooked, reserve 1/2 cup of pasta water, then drain the pasta. Set it aside.
2. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes, or until it looks translucent. Then, add the minced garlic and cook for another 30 seconds until it’s fragrant—this will enhance the flavors in your dish!
3. Add Sun-Dried Tomatoes:
Stir in the sun-dried tomatoes and sauté everything for 2 minutes. This step allows the flavors of the tomatoes to infuse the oil, making your sauce super tasty!
4. Create the Creamy Sauce:
Next, pour in the heavy cream and bring the mixture to a gentle simmer. Cook for about 3-4 minutes, stirring occasionally, until the sauce thickens a bit. This will give it that creamy goodness we love!
5. Finish the Sauce:
Add the grated Parmesan cheese and stir it into the sauce until it’s all melted and creamy. Season with salt, black pepper, and red pepper flakes if you like a little heat. Don’t be shy with the seasoning—it enhances the flavors!
6. Add Spinach:
Add the fresh spinach leaves to the skillet and cook them until just wilted, which should take about 1-2 minutes. The spinach will bring a lovely color and freshness to the dish.
7. Combine Pasta and Sauce:
Toss the cooked spaghetti into the sauce, mixing well to ensure every strand is well coated. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
8. Serve and Enjoy!
Plate the pasta and garnish with extra Parmesan cheese and any fresh herbs you like, such as basil or parsley. Serve immediately and enjoy this delicious, creamy dish!
This Creamy Sun-Dried Tomato Spaghetti with Spinach is a delightful combination of flavors—creamy, tangy, and vibrant. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! You can swap the spaghetti for any type of pasta you prefer, such as fettuccine, penne, or even gluten-free pasta. Just adjust the cooking time according to the type you choose!
Can I Make This Recipe Vegan?
Yes! To make it vegan, substitute heavy cream with a plant-based cream alternative like coconut cream or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor without dairy.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or extra cream if needed to bring back the sauce’s creaminess.
Can I Add Other Vegetables or Proteins?
Definitely! Feel free to add vegetables like bell peppers, mushrooms, or zucchini for extra flavor and nutrients. You can also toss in cooked chicken, shrimp, or even chickpeas for added protein.
