Ingredients for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

• 1 pound (450g) spaghetti: The essential foundation for this comforting dish, providing a satisfying texture. Always cook al dente for the best experience.
• 5 ounces fresh spinach, packed: Adds vibrant color and a boost of nutrients, wilting beautifully into the creamy sauce. Ensure it’s thoroughly washed and dried.
• 1/2 cup sun-dried tomatoes, oil-packed, thinly sliced: The star ingredient, infusing the sauce with intense, sweet, and tangy flavor. Drain well, reserving a little oil for sautéing.
• 1 1/2 cups heavy cream: Creates the luxurious, rich, and creamy base for our sun-dried tomato cream sauce. Don’t substitute for a truly indulgent result.
• 1/2 cup freshly grated Parmesan cheese, plus more for serving: Adds a salty, umami depth and helps thicken the sauce beautifully. Grate fresh for superior flavor.
• 2 tablespoons extra virgin olive oil: The initial base for sautéing aromatics, building a flavorful foundation. Choose a good quality oil for a noticeable difference.
• 4 cloves garlic, minced: Provides a pungent, aromatic warmth that is fundamental to Italian-inspired sauces. Mince finely for even flavor distribution.
• 1 small yellow onion, finely diced: Offers a sweet, savory depth when caramelized, forming a crucial flavor base for the sauce. Dice uniformly for even cooking.
• 1/2 cup vegetable broth: Thins the sauce to the perfect consistency while adding extra savory layers without dairy. Use low-sodium to control saltiness.
• 1 tablespoon tomato paste: Concentrates the tomato flavor, adding richness and a beautiful deep red hue to the sun-dried tomato cream sauce. Sauté briefly to deepen flavor.
• 1 teaspoon kosher salt, or to taste: Essential for enhancing all the other flavors and balancing the richness of the cream sauce. Adjust based on your preference.
• 1/2 teaspoon freshly ground black pepper, or to taste: Adds a subtle peppery kick and aromatic finish to the dish. Grind fresh for maximum impact.
• 1/4 cup fresh basil leaves, chopped: Provides a bright, herbaceous freshness that cuts through the richness and adds a vibrant aroma. Add at the very end.
• 1/4 teaspoon red pepper flakes, optional: Introduces a gentle warmth and subtle heat, elevating the overall flavor profile. Adjust amount to your spice preference.

How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

1. Cook Spaghetti:

Boil spaghetti according to package directions until al dente. While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the finely diced onion until softened, about 5 minutes. This sets the base for our creamy sauce.

2. Sauté Aromatics:

Add minced garlic and thinly sliced sun-dried tomatoes to the skillet with the softened onion. Cook for another 2-3 minutes until fragrant. Stir in the tomato paste and vegetable broth, scraping up any browned bits from the bottom to build a rich flavor.

3. Simmer Sauce:

Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in half a cup of Parmesan cheese, kosher salt, and black pepper. Let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and is beautifully creamy.

4. Wilt Spinach:

Once the cream sauce has thickened, add the fresh spinach to the skillet. Gently fold the spinach into the warm sauce until it just wilts, about 1-2 minutes. Don’t overcook; you want vibrant green spinach in your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.

5. Combine Pasta:

Drain the al dente spaghetti, reserving some pasta water. Add the spaghetti directly to the skillet with the sun-dried tomato cream sauce and wilted spinach. Toss everything together to coat, adding a splash of reserved pasta water if needed to achieve a perfect, luscious consistency.

6. Garnish & Serve:

Stir in the fresh chopped basil and optional red pepper flakes. Taste and adjust seasonings if necessary. Serve your delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce immediately, topped with extra grated Parmesan cheese for a delightful finish.

How to Store Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

To store leftover Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce, transfer it to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Beyond this, the pasta can become mushy. Look for any off-smell or mold as spoilage signs; don’t do what I did and risk it!

To make ahead, prepare the sun-dried tomato cream sauce up to 2 days prior and refrigerate separately. Cook spaghetti and wilt spinach just before serving for best results and vibrant colors.

When reheating, add a splash of broth or water to loosen the sauce. Gently warm on the stovetop until heated through.

What to Serve with Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

To serve this delightful Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce, simply plate it warm, ensuring each portion gets a generous swirl of the creamy pasta. For a perfect presentation, garnish with extra fresh basil and a sprinkle of Parmesan cheese. This dish pairs beautifully with a crisp green salad or warm, crusty bread to soak up the sauce. Enjoy!

My favorite way to enjoy this is with a chilled glass of crisp white wine. The wine’s acidity perfectly complements the richness of the sun-dried tomato cream sauce, making each bite truly enjoyable. It’s the perfect pairing for a relaxed evening.

Frequently Asked Questions

→ Can I substitute heavy cream with lighter milk in this Spaghetti with Sun-Dried Tomato?

While you can, lighter milk won’t yield the same rich, creamy texture. My first attempt with less fat was watery! For best results, stick to heavy cream, or use half-and-half for a slightly lighter but still creamy option.

→ How do I prevent my spaghetti from becoming mushy in this sun-dried tomato cream sauce?

The key is cooking your spaghetti *al dente*—firm to the bite. My critical tip is to drain it slightly before the package time. The pasta will finish cooking in the hot sauce, absorbing flavor without getting mushy.

→ Can I make this Ultimate Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce gluten-free?

Absolutely! Simply swap regular spaghetti for your favorite gluten-free pasta. Be mindful that gluten-free pasta can become mushy quicker, so cook it precisely *al dente* according to package directions. The sauce remains naturally gluten-free.

→ How long do leftovers of this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce last?

Leftovers, stored in an airtight container in the refrigerator, will stay fresh for 3-4 days. Beyond that, the pasta can become mushy, and the sauce quality diminishes. Always check for any off-smell before reheating.

→ Can I freeze this Ultimate Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce for later?

Freezing isn’t ideal for this dish. Cream sauces can separate, and spinach becomes watery upon thawing. I learned this the hard way! For best results, prepare the sauce ahead, then add fresh pasta and spinach when serving.