This creamy spaghetti dish combines sun-dried tomatoes and fresh spinach for a tasty treat. The sauce is rich and smooth, making every bite comforting and delicious!
Plus, it comes together quickly, so it’s perfect for busy nights when you want something special but don’t have much time. I sometimes pretend I’m in an Italian bistro when I serve it! 🍝
Key Ingredients & Substitutions
Spaghetti: Regular spaghetti works best for this dish, but you can swap it for gluten-free pasta or whole wheat spaghetti if needed. I sometimes use fettuccine for a different feel!
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add flavor and moisture. If unavailable, try using fresh cherry tomatoes. Just roast them in the oven for a burst of sweetness!
Spinach: Fresh spinach is ideal, but you can use frozen spinach too. Just make sure to thaw and drain it well to avoid excess water in the sauce.
Heavy Cream: If you want a lighter option, substitute with half-and-half or even full-fat Greek yogurt for a tangy twist. Coconut cream also works great for a dairy-free version!
Parmesan Cheese: Grated Parmesan adds rich flavor. You can use Pecorino Romano for a bit of a sharper taste. Nutritional yeast is a good dairy-free alternative, too!
How Do I Make Creamy Sauce Without It Splitting?
Getting a smooth sauce can be tricky, but with these steps, you’ll be just fine!
- Use low heat when adding the heavy cream to avoid curdling.
- Stir constantly while it simmers, allowing it to thicken gently.
- Add Parmesan cheese gradually, ensuring it melts into the sauce completely.
- If your sauce seems thick, gradually mix in some reserved pasta water to achieve your desired consistency.
Taking the time to manage your heat will make a world of difference in keeping that sauce creamy!
Creamy Sun-Dried Tomato Spaghetti with Spinach
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225 g) spaghetti
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh spinach leaves
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional for a hint of heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This tasty dish takes about 15 minutes to prepare and another 10 minutes to cook, totaling around 25 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until it’s al dente. Once it’s done, drain the spaghetti but save about 1/2 cup of that pasta water for later. This will help adjust the sauce’s consistency.
2. Sauté the Onions and Garlic:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 3-4 minutes until it softens and becomes translucent. Then, stir in the minced garlic and cook for another 30 seconds, just until fragrant.
3. Add the Sun-Dried Tomatoes:
Next, toss the chopped sun-dried tomatoes into the skillet. Stir everything together and let it warm through for a minute, mixing those wonderful flavors!
4. Create the Creamy Sauce:
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the grated Parmesan cheese gradually, allowing it to melt into the sauce, which should start to thicken slightly. If you like a hint of heat, add red pepper flakes at this stage.
5. Add the Spinach:
Now, it’s time to stir in the fresh spinach. Cook just until it’s wilted, which should take just a minute or so.
6. Combine the Pasta and Sauce:
Toss the cooked spaghetti into the sauce, mixing well to coat the noodles evenly. If the sauce is a bit thick, slowly add that reserved pasta water a little at a time until it’s just right for you. It should be creamy but not runny!
7. Season and Serve:
Finally, season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh basil or parsley if you like, plus some extra Parmesan on the side for anyone who wants a bit more!
Enjoy this rich and flavorful pasta dish with bites of sun-dried tomatoes and fresh spinach wrapped in a creamy sauce. Perfect for sharing or treating yourself!
FAQ for Creamy Sun-Dried Tomato Spaghetti with Spinach
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat spaghetti adds extra fiber and nutrients, while gluten-free pasta is a great alternative if you have dietary restrictions. Just be mindful of cooking times as they may vary.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove with a splash of milk or pasta water to help loosen the sauce.
Can I Make This Dish Vegetarian/Dairy-Free?
Yes! To make it vegetarian, simply skip the Parmesan cheese or use a plant-based alternative. For a dairy-free version, try coconut cream instead of heavy cream and nutritional yeast for a cheesy flavor.
What Can I Serve with This Pasta?
This dish pairs wonderfully with a simple side salad or garlic bread. For a more structured meal, consider roasted vegetables or grilled chicken if you like a protein boost!
