Description
How to make creamy spaghetti & fresh spinach with sun-dried tomato cream sauce that’s ready in under 30 minutes and your family will adore.
Ingredients
Scale
- Main Components:
- 1 pound (450g) spaghetti
- 5 ounces fresh spinach, packed
- 1/2 cup sun-dried tomatoes, oil-packed, thinly sliced
- 1 1/2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Flavor Builders:
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1/2 cup vegetable broth
- 1 tablespoon tomato paste
- Seasonings:
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- Finishing Touches:
- 1/4 cup fresh basil leaves, chopped
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Cook spaghetti precisely al dente to prevent mushiness and maintain delightful texture.
Store leftovers in an airtight container in the refrigerator for 3-4 days; pasta can become mushy beyond this.
Serve warm, garnished with fresh basil and Parmesan. Pairs beautifully with a green salad or crusty bread.
Toast sun-dried tomatoes before adding them; this significantly deepens their complex flavor profile.
Make the cream sauce up to two days ahead; cook pasta and wilt spinach fresh just before serving.
**Allergy Information:** Dairy, Gluten