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
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:
| Nutrition | Value |
|---|---|
| Calories | 380kcal |
| Protein | 13g |
| Fat | 16g |
| Carbohydrates | 51g |
| Sugar | 3g |
| Fiber | 7g |