If you are looking to impress your friends with a dish that’s both vibrant and comforting, you’ve got to try this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe. It’s a delightful blend of tender spinach, whole-wheat spaghetti, and a luxuriously creamy sun-dried tomato sauce that hits all the right notes. The tangy sweetness of the sun-dried tomatoes shines through in every bite, perfectly balanced by the savory Parmesan and the gentle hint of heat from red pepper flakes. Whether you’re cooking for a cozy weeknight dinner or a casual get-together, this recipe feels just like a warm hug on a plate.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe truly special. Each item plays a crucial role, from the fresh spinach that adds a pop of color and nutrition, to the creamy sour cream that gives the sauce its velvety texture.
- 4 cups fresh spinach leaves: Freshness is key here, and the spinach adds vibrant color and earthy flavor to the dish.
- 8 ounces whole-wheat spaghetti: Whole-wheat pasta brings a nutty taste and chewy texture while adding fiber for a healthier meal.
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped: These deliver an intense, sweet, and slightly tangy tomato flavor, essential for the sauce.
- 1 small red onion, finely chopped: Adds a mild sweetness and subtle depth once sautéed.
- 2 cloves garlic, minced: Garlic infuses the sauce with its robust, aromatic flavor.
- 1/2 teaspoon crushed red pepper flakes: Just enough heat to make the sauce interesting without overpowering it.
- Salt and pepper to taste: Simple seasonings that balance and enhance all the flavors.
- 1 cup low-sodium vegetable or chicken broth: This creates the perfect base to simmer the tomatoes and soften the flavors.
- 1/2 cup sour cream: Gives the sauce its creamy, tangy richness.
- 1/2 cup grated Parmesan cheese: Melts into the sauce for a salty, nutty finish that ties everything together.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Spaghetti and Spinach
Start by boiling a large pot of salted water and cooking the whole-wheat spaghetti until just al dente. The final texture should have a slight bite to it, not mushy. During the last minute of cooking, toss in the fresh spinach leaves so they wilt perfectly without losing their bright green color. Drain everything and keep it warm while you make the sauce.
Step 2: Sauté the Aromatics
In a large skillet, warm a tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. This oil is packed with flavor, so don’t skip it! Add the finely chopped red onion and cook until it softens and becomes translucent, about 3 to 4 minutes. You’ll know it’s ready when it smells sweet and fragrant.
Step 3: Add Garlic and Red Pepper Flakes
Next, stir in the minced garlic and crushed red pepper flakes. Let them cook for one to two minutes so the garlic becomes fragrant and the heat from the pepper flakes infuses the oil. Be careful not to burn the garlic, or the sauce will taste bitter.
Step 4: Simmer the Sun-Dried Tomatoes
Now, add the chopped sun-dried tomatoes to the skillet, stirring them around to warm through. Pour in the vegetable or chicken broth and bring everything to a gentle simmer. Let this mixture cook for about five minutes, allowing the tomatoes to soften further and the flavors to meld beautifully.
Step 5: Create the Cream Sauce
Reduce the heat to low, then stir in the sour cream and grated Parmesan cheese. Blend everything together until the sauce is smooth and creamy. Season with salt and pepper to taste. Don’t rush this step—letting the cheese melt slowly guarantees a luxurious finish to your sun-dried tomato cream sauce.
Step 6: Combine Pasta, Spinach, and Sauce
Finally, add the cooked spaghetti and spinach to the skillet. Toss everything gently but thoroughly so the pasta is evenly coated in that dreamy sun-dried tomato cream sauce. This is where the magic happens, as the sauce clings to every strand of spaghetti.
Step 7: Serve Immediately
Remove the skillet from heat and plate the pasta right away. A quick toss before serving ensures every bite is coated in the rich sauce. If you love, sprinkle extra grated Parmesan on top for a cheesy boost.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
A simple garnish can elevate this dish to restaurant-quality. Try adding freshly chopped basil or parsley for a fresh herbal note. A light drizzle of high-quality olive oil or a few toasted pine nuts lend a lovely texture contrast. And of course, an additional sprinkle of Parmesan cheese is always welcome.
Side Dishes
This dish pairs wonderfully with crisp, refreshing sides. A light arugula salad with lemon vinaigrette balances the richness of the cream sauce. Garlic bread or toasted baguette slices are perfect for soaking up any leftover sauce. For a heartier meal, grilled chicken or roasted vegetables complement this pasta salad beautifully.
Creative Ways to Present
For a fun twist, serve the spaghetti in individual pasta bowls topped with a swirl of extra sauce. You could also stuff the pasta into large pasta shells or roll it into pinwheels with a bit of ricotta for a playful presentation. Serving in colorful bowls that contrast with the deep red sauce brings the entire dish to life visually.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe, store them in an airtight container in the refrigerator. It will keep well for up to three days. The flavors meld even more after resting, making leftovers surprisingly tasty the next day!
Freezing
While it’s best enjoyed fresh, you can freeze this pasta dish. Portion it out and place the servings in freezer-safe containers or bags, separating layers with parchment paper to avoid clumping. It freezes well for up to two months. Just be aware the texture of the spinach will soften further after freezing.
Reheating
To reheat, thaw the pasta in the refrigerator overnight. Warm gently in a skillet over low heat, adding a splash of broth or water if the sauce looks too thick. Stir frequently to prevent sticking. You can also microwave it in short bursts, stirring in between to heat evenly.
FAQs
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes, but you’ll want to rehydrate dried sun-dried tomatoes in warm water for about 10 minutes before chopping. Since you won’t have the flavorful oil, consider adding a tablespoon of olive oil to the skillet when sautéing the onions for extra richness.
Is it possible to make this recipe vegan?
Absolutely! Substitute the sour cream with a dairy-free alternative like cashew cream or coconut yogurt, and swap the Parmesan cheese for a vegan cheese or nutritional yeast to get a similar cheesy flavor.
What type of pasta works best for this dish?
Whole-wheat spaghetti is fantastic for its nutty flavor and nutritional boost, but you can use any pasta shape you prefer. Fettuccine, linguine, or even penne would all hold the creamy sauce deliciously.
Can I add protein to this recipe?
Definitely! Grilled chicken, sautéed shrimp, or even crispy tofu would be wonderful additions. Simply cook your protein separately and toss it in with the pasta at the end.
How spicy is this dish?
The crushed red pepper flakes add just a gentle kick of heat that enhances the overall flavor without overwhelming your palate. You can always adjust the amount based on your spice preference or omit it entirely for a milder taste.
Final Thoughts
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe is one of those dishes that feels like a special treat but comes together effortlessly. Its creamy, tangy, and slightly spicy notes will make it an instant favorite in your dinner rotation. I encourage you to give it a try—you might just find yourself making it again and again for family and friends who crave something comforting yet vibrant.
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and creamy whole-wheat spaghetti dish tossed with fresh spinach and a rich sun-dried tomato cream sauce. Perfect for a quick, flavorful, and nutritious weeknight meal.
Ingredients
For the Pasta:
- 4 cups fresh spinach leaves
- 8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Spaghetti and Spinach: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Add the spinach during the last minute of cooking to wilt it gently. Drain and set aside.
- Sauté the Onion: In a large skillet, heat a tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the finely chopped red onion and cook until softened, about 3 to 4 minutes, stirring occasionally.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and crushed red pepper flakes; cook for another 1 to 2 minutes until fragrant, ensuring the garlic doesn’t brown.
- Simmer with Sun-Dried Tomatoes and Broth: Add the chopped sun-dried tomatoes to the skillet, then pour in the vegetable or chicken broth. Bring to a simmer and cook for about 5 minutes to meld the flavors and slightly reduce the liquid.
- Add Sour Cream and Parmesan: Reduce the heat to low and stir in the sour cream and grated Parmesan cheese. Season with salt and pepper to taste. Continue stirring until the sauce is creamy, smooth, and well combined.
- Toss Pasta with Sauce: Add the cooked spaghetti and spinach to the skillet. Toss gently to coat the pasta evenly with the sun-dried tomato cream sauce.
- Serve: Remove from heat and serve immediately. Garnish with extra Parmesan cheese if desired for an added burst of flavor.
Notes
- Use whole-wheat or your preferred pasta type for a healthier option.
- Reserve some oil from the sun-dried tomatoes for extra flavor when sautéing.
- You can substitute sour cream with Greek yogurt for a lighter sauce.
- Adjust the crushed red pepper flakes to control the spice level.
- Adding fresh basil or parsley on top can enhance freshness and presentation.
