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There’s something truly delightful about a creamy pasta dish that combines vibrant flavors and rich textures, and this Creamy Spinach Sun-Dried Tomato Pasta hits all the right notes.

The creamy sauce, enriched with the earthy taste of spinach and the tangy sweetness of sun-dried tomatoes, creates a comforting yet elegant meal that’s perfect for any occasion. The smooth, velvety sauce clings to each strand of pasta, making every bite a satisfying experience.

I first made this pasta on a cozy evening when I wanted something both indulgent and wholesome. The combination of creamy and savory flavors turned out to be a huge hit. What makes this dish even better is how versatile it is—pair it with a side of Sautéed Mushrooms for added depth and umami that complements the pasta beautifully.

This Creamy Spinach Sun-Dried Tomato Pasta is not just a meal; it’s a celebration of flavors that’s easy enough for a weeknight but impressive enough for a special dinner.

Why I Love This Recipe (And You Will Too)

• The sauce is decadently smooth and pairs perfectly with the tangy sun-dried tomatoes.
• With just a few ingredients and under 30 minutes, it’s ideal for busy evenings.
• Add a side to enhance the dish with extra flavor and texture.
• The combination of spinach and sun-dried tomatoes adds a fresh, unique touch to traditional pasta.

Give this recipe a try and let me know what you think! Feel free to share any variations or sides you love with this pasta.

Creamy Spinach Sun-Dried Tomato Pasta

This creamy whole-wheat spaghetti dish combines wilted spinach, sun-dried tomatoes, and a rich sauce made with Parmesan and sour cream. It’s a hearty, flavorful meal that’s quick and satisfying.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 380 kcal

Equipment

• Large saucepan
• Large colander
• Large skillet
• Wooden Spoon or Spatula
• Measuring cups and spoons
• Knife and Cutting Board

Ingredients

  

• 5 ounces baby spinach coarsely chopped
• 8 ounces whole-wheat spaghetti
• ½ cup slivered oil-packed sun-dried tomatoes plus 1 tablespoon oil from the jar
• ½ cup halved and thinly sliced onion
• 3 cloves garlic minced
• ¼ teaspoon crushed red pepper
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 cup low-sodium vegetable or chicken broth
• ½ cup sour cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon unsalted butter

Instructions

 

• Place the chopped spinach in a large colander. Bring a large saucepan of water to a boil, add the whole-wheat spaghetti, and cook according to package directions.
  
• Drain the pasta over the spinach in the colander to wilt the spinach.
  
• Meanwhile, heat the sun-dried tomato oil in a large skillet over medium heat. Add the onion and sun-dried tomatoes, and cook until softened, about 3 minutes.
  
• Stir in the garlic, crushed red pepper, salt, and pepper, and cook for an additional 1 minute.
• Increase the heat to medium-high, add the broth, and cook until reduced by half, about 2 minutes.
  
• Stir in the sour cream, Parmesan cheese, and butter until well combined.
  
• Add the cooked spaghetti and wilted spinach to the skillet, tossing to coat evenly with the sauce.
  

Nutrition Facts:

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