Introduction
The kitchen fills with garlic and warm cream, and I always slow down to breathe it in. Right away, that aroma tells me dinner will be simple and good — this Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce is one of those dishes. This always takes me back to Sunday dinners. Also, if you like bold, saucy pastas, you might enjoy my take on creamy Cajun beef spaghetti for a spicier night.
Why You’ll Love This
- Ready in about 30 minutes — great for weeknights.
- Creamy but lightened with fresh spinach, so it feels balanced.
- Uses pantry staples and a jar of sun-dried tomatoes.
- Kid-friendly texture, yet grown-up flavor with a little red pepper kick.
Quick Recipe Snapshot
- Servings: 4
- Prep time: 10 minutes
- Cook time: 18 minutes
- Total time: 28 minutes
- Skill level: Easy
- Taste: Savory + tangy + creamy
Warm and steady: follow the steps and you’ll have a silky sauce that clings to every strand.
Ingredients You’ll Need
- 12 oz spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup sun-dried tomatoes, sliced and drained
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 4 cups fresh spinach
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon Italian seasoning
- Reserved pasta water, as needed
Chef notes:
- Fresh garlic = bigger flavor.
- Use drained sun-dried tomatoes = less oil.
- Reserve ½ to 1 cup pasta water = sauce rescue.
How to Make It
- First, bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Meanwhile, reserve about ½ to 1 cup of the pasta water, then drain.
- Next, heat the olive oil in a large skillet over medium. Add the minced garlic and red pepper flakes; cook until fragrant and golden at the edges, about 30–45 seconds.
- Then add the sliced sun-dried tomatoes and toss for another minute; you should smell their sweet-tangy scent bloom.
- After that, pour in the heavy cream and bring it to a gentle simmer, stirring so it doesn’t scorch. Watch as it thickens slightly.
- Next, stir in the Parmesan until it melts and the sauce looks glossy. Season with salt, black pepper, and Italian seasoning; taste and adjust.
- Then add the cooked spaghetti and toss quickly, using reserved pasta water a splash at a time to loosen the sauce so it coats the noodles.
- Finally, fold in the fresh spinach and cook just until it wilts — bright and tender. Plate warm and serve right away. For more cozy pasta ideas, try my nod to beans and greens with creamy white beans with spinach.
Kitchen Tips (From My Kitchen)
- Time-saver: Use store-packed sun-dried tomatoes in oil, drained well to skip rehydration.
- Common mistake + fix: If the sauce splits, add a splash of hot pasta water and whisk vigorously to bring it back together.
- Simple variation: Stir in a handful of toasted pine nuts or swap basil for a bright herb twist; also try a hearty swap like one-pot creamy beef and spinach alfredo for a meatier dinner.
Serving Ideas
- Weeknight supper: Serve with a green salad and crusty bread for sopping the sauce.
- Brunch-for-dinner: Top with a quick fried egg for richness.
- Casual dinner party: Add lemon zest and extra Parmesan; garnish with chopped parsley.
- Optional garnishes: Extra grated Parmesan, a drizzle of olive oil, or toasted breadcrumbs. For a protein boost, serve alongside garlic butter chicken bites with creamy parmesan spaghetti.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not ideal — cream changes texture when frozen.
- Reheat: Gently warm in a skillet with a splash of water or cream to revive the sauce.
Leftover idea: Toss cold leftovers with a handful of fresh greens and an egg for a quick pasta salad bowl.
Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions.
- Meanwhile, reserve about ½ to 1 cup of the pasta water, then drain the spaghetti.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant and golden at the edges, about 30–45 seconds.
- Add the sliced sun-dried tomatoes and toss for another minute until you smell their sweet-tangy scent bloom.
- Pour in the heavy cream and bring to a gentle simmer, stirring to prevent scorching until it thickens slightly.
- Stir in the Parmesan cheese until it melts and the sauce looks glossy. Season with salt, black pepper, and Italian seasoning; taste and adjust.
- Add the cooked spaghetti and toss quickly, using reserved pasta water a splash at a time to loosen the sauce so it coats the noodles.
- Fold in the fresh spinach and cook just until it wilts, then plate warm and serve right away.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — cook the pasta and sauce separately, then combine and heat just before serving. That keeps the spinach fresh and the sauce silky.
Q: What can I substitute for heavy cream?
A: Use half-and-half plus an extra tablespoon of butter for richness, though the sauce will be slightly thinner.
Q: How do I know it’s done?
A: When the sauce coats the back of a spoon and the spinach is bright and wilted, you’re done. Also, the noodles should be al dente.
Q: Can I freeze Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce?
A: Freezing isn’t recommended because the cream can separate, but you can freeze the cooked pasta (without cream) for about a month.
Conclusion
For another take on this flavor profile, see Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce for a lighter version. Also, if you want a slightly different technique and presentation, check out Creamy Sun-Dried Tomato and Spinach Pasta – The Cooking Jar for inspiration.
Final Thoughts
I make this Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce when I want something that feels like a hug on a plate. So, tweak the heat, add more cheese, or toss in a protein — whatever makes it yours. Give it a try tonight and tell me how you like it: Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce.
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