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.

Table of Contents

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.

A top-down view of the skillet with cooked whole-wheat spaghetti and wilted spinach being added. Everything is tossed together to coat the pasta evenly with the creamy sauce. The scene shows the vibrant combination of ingredients with the spaghetti and spinach absorbing the rich sauce.

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

Cook Time 15

Total Time 25

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.