If you crave a pasta dish that perfectly balances creamy richness with vibrant, fresh greens, you are going to adore this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe. It’s a harmonious blend of tender whole-wheat spaghetti and bright spinach, all enveloped in a luscious sun-dried tomato cream sauce that bursts with flavor. This recipe is a delightful way to enjoy a comforting meal that feels indulgent yet wholesome, making it a standout choice for any weeknight dinner or casual gathering with friends.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential to bring together the irresistible flavor and texture of this dish. Each element plays its part—whether it’s the earthiness of whole-wheat spaghetti, the vibrant pop of spinach, or the creamy, tangy punch from the sun-dried tomato sauce.
- 4 cups fresh spinach leaves: Adds bright color and a tender, leafy texture that balances the richness.
- 8 ounces whole-wheat spaghetti (or preferred type): Provides a hearty, nutty base that complements the creamy sauce.
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil): Gives the sauce its signature tangy, sweet depth and silky texture.
- 1 small red onion, finely chopped: Brings a subtle sweetness and complexity when sautéed.
- 2 cloves garlic, minced: Adds aromatic warmth and a savory kick.
- 1/2 teaspoon crushed red pepper flakes: Just enough heat to enliven the sauce without overpowering.
- Salt and pepper to taste: Essential for balancing all the flavors in the dish.
- 1 cup low-sodium vegetable or chicken broth: Builds the sauce’s savory base without heaviness.
- 1/2 cup sour cream: Creates a luxurious creaminess with a hint of tang.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty finish that ties the whole sauce together.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Spaghetti and Spinach
Start with a large pot of salted boiling water—this is your flavorful foundation. Cook the whole-wheat spaghetti until just al dente to maintain a pleasant bite. During the last minute of cooking, toss in the fresh spinach leaves so they wilt gently, preserving their vibrant color and nutrients. Drain everything and set aside.
Step 2: Sauté the Onions
In a large skillet, heat a tablespoon of the reserved sun-dried tomato oil over medium heat. This oil is infused with incredible umami, so it’s a great flavor booster. Add the finely chopped red onion and sauté until softened and translucent, about 3 to 4 minutes. This step builds the sweet, mellow base for your sauce.
Step 3: Add Garlic and Red Pepper Flakes
Stir in the minced garlic and crushed red pepper flakes to the skillet. Cook for another 1 to 2 minutes until the garlic releases its fragrant aroma. The red pepper flakes add just the right gentle warmth to keep all your taste buds engaged.
Step 4: Simmer with Sun-Dried Tomatoes and Broth
Now, it’s time for the stars of the sauce: chopped sun-dried tomatoes. Add them to the skillet, pour in the broth, and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to marry the flavors and slightly reduce the liquid, intensifying the sauce.
Step 5: Stir in Cream and Cheese
Reduce the heat to low, then fold in the sour cream and grated Parmesan cheese. Season with salt and pepper according to your taste. Continue stirring until the sauce is smooth, creamy, and perfectly combined. This silky sauce will cling lovingly to every strand of pasta.
Step 6: Combine Pasta and Sauce
Add the cooked spaghetti and spinach to the skillet. Toss everything gently but thoroughly to ensure each strand of pasta is coated in that rich tomato cream sauce. The spinach gets evenly distributed, offering bursts of color and nutrition throughout the dish.
Step 7: Serve Immediately
Take the skillet off the heat and transfer the pasta to plates or a serving bowl. For an extra touch of decadence, sprinkle additional Parmesan on top. Serve this right away while it’s warm and inviting. The aromas alone will have everyone reaching for a fork.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Freshly grated Parmesan cheese is a classic garnish that enhances the cheesy depth of the sauce. You can also add freshly chopped basil or parsley for a pop of green and a touch of freshness. A drizzle of the reserved sun-dried tomato oil over the top adds sheen and an extra burst of flavor that will make the dish look restaurant-quality.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed simply with lemon juice and olive oil to cut through the creamy sauce. Garlic bread or warm focaccia makes for a delightful accompaniment and is perfect for mopping up any extra sauce. Roasted vegetables like asparagus or zucchini also complement the comforting pasta nicely.
Creative Ways to Present
For a fun twist, plate the pasta in individual shallow bowls and garnish each with a sprig of fresh herbs and a twist of cracked black pepper. For a more rustic, family-style presentation, serve directly from the skillet and let guests help themselves. You could also layer it in a glass casserole dish with extra cheese and broil briefly for a bubbly top layer.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe in an airtight container in the refrigerator for up to three days. The flavors will deepen overnight, but be sure to keep the pasta separate if you prefer to maintain its firmness.
Freezing
This pasta dish freezes well, making it a convenient option for busy days. Place it in a freezer-safe container and freeze for up to two months. When freezing, slightly undercook the pasta to avoid mushiness upon reheating.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Warm gently on the stove over low heat, adding a splash of broth or water if needed to loosen the sauce. Microwaving works too—heat in short intervals, stirring in between to keep the sauce creamy and smooth.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
While fresh tomatoes can work, sun-dried tomatoes provide a concentrated, tangy sweetness that’s hard to replicate. If using fresh, you might need to cook them down longer and add a bit of tomato paste to boost the flavor.
Is there a dairy-free version of this recipe?
Absolutely! Swap the sour cream for a coconut cream or cashew cream, and replace Parmesan with a vegan cheese alternative. Just be mindful that the taste and texture will slightly differ but remain delicious.
Can I use regular spaghetti instead of whole-wheat?
Yes, regular spaghetti or any pasta you prefer will work beautifully. Whole-wheat adds nuttiness and extra fiber, but feel free to use what you have on hand.
How spicy is this dish with the red pepper flakes?
The crushed red pepper flakes add a gentle warmth without making it spicy-hot. You can adjust the amount or omit it entirely to suit your heat preferences.
Can I prepare the sauce ahead of time?
You can make the sauce a day ahead and refrigerate it separately from the pasta. When ready to serve, gently reheat the sauce and toss it with freshly cooked pasta and spinach for the best texture.
Final Thoughts
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe is a wonderful way to elevate a simple pasta dinner to something truly special. The balance of creamy, tangy, and fresh flavors makes it a real crowd-pleaser that’s both nutritious and satisfying. I encourage you to give it a try—you might just find yourself making it time and time again!
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and flavorful spaghetti dish featuring fresh spinach and a rich sun-dried tomato cream sauce. This recipe combines whole-wheat spaghetti with a savory sauce made from sun-dried tomatoes, garlic, red onion, and Parmesan cheese, making for a quick and satisfying meal perfect for weeknight dinners.
Ingredients
For the Pasta:
- 4 cups fresh spinach leaves
- 8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Pasta and Spinach: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. During the last minute of cooking, add the fresh spinach leaves to the pot. Drain the pasta and spinach mixture and set aside.
- Sauté the Onion: In a large skillet, heat a tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the finely chopped red onion and sauté until it softens, about 3 to 4 minutes.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and crushed red pepper flakes. Continue cooking for another 1 to 2 minutes until the garlic becomes fragrant, being careful not to burn it.
- Simmer with Sun-Dried Tomatoes and Broth: Add the chopped sun-dried tomatoes to the skillet, then pour in the vegetable or chicken broth. Bring the mixture to a simmer and cook for about 5 minutes to allow the flavors to meld and the sauce to reduce slightly.
- Create the Cream Sauce: Lower the heat to low, then stir in the sour cream and grated Parmesan cheese. Season with salt and pepper to taste. Mix thoroughly until the sauce is creamy and smooth.
- Combine Pasta with Sauce: Add the cooked spaghetti and spinach into the skillet. Toss gently to coat all the pasta evenly with the sun-dried tomato cream sauce.
- Serve: Remove the skillet from heat and serve immediately. Optionally, garnish with extra grated Parmesan cheese for added flavor.
Notes
- Reserve some oil from the sun-dried tomatoes to enhance the flavor when sautéing the onion.
- Using whole-wheat spaghetti increases the fiber content and adds a nutty flavor.
- Adjust red pepper flakes according to your desired spice level.
- For a dairy-free version, substitute sour cream and Parmesan with plant-based alternatives.
- Adding spinach during the last minute of pasta cooking helps it retain its vibrant color and nutrients.
