I’ve been making this creamy spaghetti with spinach and sun-dried tomato cream sauce on busy weeknights for years — it’s fast, comforting, and bright with tomato flavor. The silky cream clings to each strand of spaghetti while wilted spinach adds a fresh lift; throw on some grated Parmesan and dinner practically rivals a restaurant plate. If you like rich, simple pasta dishes, you might also enjoy my version of chicken ramen with creamy garlic sauce, which uses the same comforting, saucy technique.
Why you’ll love this dish
This meal hits a lot of weeknight sweet spots: it’s ready in about 20–25 minutes, uses pantry-friendly sun-dried tomatoes and a handful of fresh spinach, and delivers a restaurant-style cream sauce without fuss. It’s budget-friendly, approachable for novice cooks, and flexible — easily dressed up for guests or pared down for a simple family supper.
“Quick enough for a Tuesday, impressive enough for guests — the sun-dried tomatoes make a huge flavor difference.” — a regular at my dinner table
If you enjoy rich cream sauces in other dishes, like this filet mignon with creamy peppercorn sauce, you’ll appreciate how a little cream transforms humble ingredients into something special.
How this recipe comes together
This is a short, predictable process so you can plan the timing:
- Boil pasta until al dente and drain.
- Sauté garlic in olive oil briefly, then add chopped sun-dried tomatoes to bloom their flavor.
- Stir in heavy cream and bring to a gentle simmer to thicken slightly.
- Add fresh spinach just until it wilts, then toss cooked spaghetti into the sauce to coat.
- Finish with salt, pepper, and a generous sprinkle of Parmesan.
If you want to compare techniques for building quick cream sauces, see how I layer flavors in a dish like the steak crostini with creamy horseradish sauce and caramelized onions.
What you’ll need
- 8 oz spaghetti
- 2 cups fresh spinach (loosely packed)
- 1 cup sun-dried tomatoes, chopped (oil-packed works best — reserve a little oil if you like extra flavor)
- 1 cup heavy cream
- 2 tablespoons olive oil (or use oil from the sun-dried tomato jar)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving
Substitution notes: Use half-and-half instead of heavy cream for a lighter sauce, but reduce it slightly and simmer a little longer to thicken. For a gluten-free option, swap in your favorite GF spaghetti. For a tangier twist, add a squeeze of lemon before serving. For more spinach-and-cheese inspiration, check this creamy gnocchi with spinach and feta recipe.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds.
- Add the chopped sun-dried tomatoes and cook, stirring, for about 2 minutes to release their flavor.
- Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer so it thickens slightly, about 2–3 minutes.
- Add the fresh spinach and cook, stirring, until wilted, about 1–2 minutes.
- Season the sauce with salt and freshly ground black pepper to taste. Taste and adjust seasoning.
- Add the cooked spaghetti to the skillet and toss until every strand is evenly coated in the sauce. Warm through for 30 seconds.
- Serve immediately, topped with a generous grating of Parmesan cheese.
Best ways to enjoy it
Serve the pasta straight from the pan with a flurry of Parmesan and a few torn basil leaves for freshness. Pair it with:
- A crisp green salad dressed with lemon vinaigrette to cut the creaminess.
- Garlic bread or toasted baguette for scooping up sauce.
- A light-bodied red like Chianti or a dry rosé if you want wine.
For a heartier meal, add grilled chicken or a seared salmon fillet on the side.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking; consume within 3–4 days.
- To reheat, gently warm in a skillet over low heat with a splash of milk or cream to revive the sauce. Microwave-safe option: heat in 30-second bursts, stirring and adding a little liquid if needed.
- Freezing is possible but the texture changes: cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw in the fridge overnight and reheat gently, adding liquid to bring the sauce back to life.
- Food safety note: always reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Use oil-packed sun-dried tomatoes if you can. Drain and reserve a teaspoon of that oil to boost flavor when sautéing the garlic.
- Don’t overcook the spinach — add it at the end so it wilts but stays bright.
- If the cream seems too thin, simmer it a little longer before adding the spinach; it will reduce and thicken.
- For extra depth, add a pinch of red pepper flakes when you sauté the garlic.
- For inspiration on balancing creamy, spinach-forward dishes, try this alternate take at creamy gnocchi with spinach and feta (alternate).
Flavor swaps
- Protein: fold in cooked Italian sausage, shrimp, or shredded rotisserie chicken.
- Dairy-free: replace heavy cream with full-fat coconut milk and swap Parmesan for nutritional yeast. Expect a different flavor profile but similar creaminess.
- Herb additions: stir in chopped basil, parsley, or a teaspoon of lemon zest at the end for brightness.
- Cheesy twist: mix in soft goat cheese or mascarpone for an even silkier sauce.
FAQ
Q: How long does this take from start to finish?
A: Plan on 20–25 minutes total — most of that is boiling the pasta while you build the sauce.
Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce and cool completely, then refrigerate up to 48 hours. When reheating, add a little cream or milk to loosen the sauce before tossing with freshly cooked pasta.
Q: Are sun-dried tomatoes necessary?
A: They’re the main flavor driver here — they concentrate the tomato taste and add umami. If you don’t have them, use halved sun-ripened cherry tomatoes and cook slightly longer, but the flavor will be milder.
Q: How can I make this lighter?
A: Use half-and-half or evaporated milk instead of heavy cream, and reduce the amount by 1/4 cup. Add a splash of lemon to brighten the dish.
Q: Is this suitable for kids?
A: Generally yes — the cream sauce is mild and the spinach blends in. Reduce or omit red pepper flakes and chop sun-dried tomatoes finely if your kids dislike chewy bits.
Conclusion
If you want a reference for a similar sun-dried tomato and spinach pasta, see this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce for a lighter, health-focused take. For a creamier, home-cook-friendly version with step-by-step photos, check Creamy Sun-Dried Tomato and Spinach Pasta – The Cooking Jar. And if you want another chef-tested variation with slightly different technique and seasoning, read this Creamy Sundried Tomato and Spinach Pasta for ideas to tweak timing and ingredients.
Creamy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Ingredients
Pasta and Greens
- 8 oz spaghetti Use gluten-free spaghetti for a gluten-free option.
- 2 cups fresh spinach, loosely packed Add at the end to avoid overcooking.
Sauce Ingredients
- 1 cup sun-dried tomatoes, chopped Oil-packed works best.
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 2 tablespoons olive oil Can use oil from the sun-dried tomato jar.
- 2 cloves garlic, minced
- to taste Salt and pepper Adjust to taste.
- Parmesan cheese for serving Generously grated.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- Drain and set aside.
Making the Sauce
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds.
- Add the chopped sun-dried tomatoes and cook, stirring, for about 2 minutes to release their flavor.
- Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer so it thickens slightly, about 2–3 minutes.
- Add the fresh spinach and cook, stirring, until wilted, about 1–2 minutes.
- Season the sauce with salt and freshly ground black pepper to taste. Taste and adjust seasoning.
- Add the cooked spaghetti to the skillet and toss until every strand is evenly coated in the sauce. Warm through for 30 seconds.
Serving
- Serve immediately, topped with a generous grating of Parmesan cheese.
