This pasta dish features spaghetti tossed with fresh spinach and a rich sun-dried tomato cream sauce. It’s creamy, colorful, and oh-so-delicious!
Honestly, it’s a perfect meal for busy nights! I love how the spinach gives it some green goodness while the sun-dried tomatoes add a pop of flavor. Yum! 🌿🍝
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works great, but feel free to swap it for whole wheat, gluten-free spaghetti, or your favorite pasta shape. I sometimes use linguine for a twist!
Spinach: Fresh spinach brings a nice texture. If you don’t have fresh, you can use frozen spinach—just make sure to thaw and drain it well. Kale could work too, but would need extra cooking time.
Sun-dried Tomatoes: Using sun-dried tomatoes packed in oil adds flavor, but if you have dried ones, just rehydrate them in hot water for 20 minutes. Roasted red peppers can also be a tasty alternative!
Heavy Cream: This gives the sauce a rich texture. If you want a lighter option, try half-and-half or a dairy-free cream. Coconut milk can add a unique flavor if you’re open to experimenting.
Parmesan Cheese: Freshly grated is best for melting, but if you’re in a pinch, pre-grated will do. Nutritional yeast works as a vegan replacement for a cheesy flavor.
How Can I Make Sure My Sauce is the Perfect Consistency?
Getting your sauce just right can be tricky. Here’s how to do it without stress:
- Start with medium heat; too high can burn the garlic.
- After adding cream, keep stirring gently as it simmers. This helps avoid sticking.
- If it becomes thick, add a little reserved pasta water at a time until it reaches your desired creaminess.
- Mix in cheese gradually while stirring, allowing it to melt evenly into the sauce.
Feel free to adjust the seasoning after incorporating the pasta, as the ingredients can absorb the flavors differently!
How to Make Spaghetti and Spinach with Sun-dried Tomato Cream Sauce
Ingredients You’ll Need:
Main Ingredients:
- 8 oz spaghetti
- 1 cup fresh spinach, roughly chopped
- 1/2 cup sun-dried tomatoes, chopped (in oil or rehydrated if dried)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Red pepper flakes for heat
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This tasty dish will take about 20 minutes to prepare from start to finish. You’ll spend about 10 minutes cooking the spaghetti and the sauce, and the other 10 minutes bringing everything together. It’s quick, easy, and delicious!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by filling a large pot with water and adding a good amount of salt. Bring the water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until it is al dente. Remember to reserve 1 cup of the pasta water before draining the spaghetti. Set the drained spaghetti aside for later.
2. Prepare the Sauce:
While your pasta is cooking, you can get started on the sauce! In a large skillet, add 2 tablespoons of olive oil and heat it over medium heat. Once hot, toss in the minced garlic and sauté it for about 1 minute, or until it becomes fragrant. Be careful not to let it burn!
3. Add the Sun-dried Tomatoes:
Next, stir in the chopped sun-dried tomatoes. Let them cook for 2-3 minutes, stirring occasionally. This will help them soften and release their flavor into the oil and garlic.
4. Create the Cream Mixture:
Now it’s time to add in the heavy cream. Pour it into the skillet, stirring to mix everything together. Allow the mixture to come to a gentle simmer and let it cook for about 3-4 minutes. This helps the sauce thicken slightly, giving it a rich texture.
5. Add Spinach and Cheese:
After the sauce has thickened a bit, it’s time to add the chopped spinach! Stir it in until it wilts down. Then, mix in the grated Parmesan cheese until it’s fully melted and the sauce is smooth. If your sauce seems too thick, don’t hesitate to use some of that reserved pasta water to achieve your preferred consistency.
6. Combine:
Toss the drained spaghetti into the creamy sauce, ensuring that every strand is well coated. Season your dish with salt, pepper, and if you like it spicy, sprinkle in some red pepper flakes. Stir everything together to combine the flavors.
7. Serve:
Your spaghetti is now ready! Plate it up and, if you’d like, garnish with fresh basil leaves for a pop of color and flavor. Enjoy your warm, delicious pasta dish!
Can I Use Other Pasta Instead of Spaghetti?
Absolutely! You can substitute spaghetti with any pasta shape you like, such as fettuccine, penne, or even gluten-free pasta. Just be sure to adjust the cooking time according to the package directions for the type of pasta you choose.
How Can I Store Leftovers?
Store any leftover spaghetti and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or reserved pasta water to help loosen the sauce and prevent it from being too thick.
Can I Make This Dish Vegetarian?
Yes! This recipe is already vegetarian, but if you’re looking to enhance the flavor, consider adding some sautéed mushrooms or roasted bell peppers for extra texture and taste!
What Should I Do If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with half-and-half or a combination of milk and butter (1 cup of milk + 2 tablespoons of melted butter) for a similar richness. Just keep in mind that the sauce might be a bit lighter in texture.
