Here’s a detailed recipe for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce, a rich and satisfying vegetarian dish that’s easy to make and loaded with flavor. 🌿🍅🍝
🍝 Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
🧂 Ingredients:
For the pasta:
- 8 oz (225g) spaghetti
- Salt for pasta water
For the sauce:
- 1 tablespoon olive oil (or oil from sun-dried tomatoes jar)
- 3–4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for mild heat)
- ½ cup sun-dried tomatoes (in oil, drained & chopped)
- 1 cup heavy cream (or half-and-half for a lighter version)
- ¼ cup grated Parmesan cheese (plus more for garnish)
- 2 cups fresh baby spinach, loosely packed
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Optional add-ins:
- Fresh basil for garnish
- Pine nuts (toasted)
- Crumbled feta or goat cheese
- Cooked chicken or shrimp (for a non-vegetarian version)
👩🍳 Instructions:
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain the rest.
2. Sauté garlic and tomatoes
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and red pepper flakes (if using); sauté for 30–60 seconds until fragrant.
- Add sun-dried tomatoes and stir for another 1–2 minutes to soften.
3. Make the cream sauce
- Lower the heat slightly and stir in heavy cream.
- Simmer gently for 2–3 minutes, stirring often.
- Add Parmesan cheese, stirring until melted and sauce slightly thickens.
4. Add spinach
- Add baby spinach, stirring until wilted (about 1–2 minutes).
- Season with salt and pepper to taste.
5. Combine pasta & sauce
- Add the drained pasta to the skillet.
- Toss to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
6. Serve
- Plate the pasta. Garnish with extra Parmesan, basil, or pine nuts.
- Serve immediately!
❓FAQs – Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
📌 Can I use a different pasta?
Yes! Fettuccine, linguine, or penne all work well. Just adjust the cook time as needed.
🧄 Do I have to use heavy cream?
No. You can substitute with:
- Half-and-half (lighter but still creamy)
- Full-fat coconut milk (for dairy-free)
- Cashew cream (blend soaked cashews with water for vegan option)
🧀 Can I use a different cheese?
Yes. Try:
- Grated Pecorino Romano (stronger flavor)
- Goat cheese (creamy tang)
- Nutritional yeast (for a vegan cheese alternative)
🌱 Can I use frozen spinach?
Yes, but thaw it first and squeeze out excess water. Use about ½ cup thawed to replace 2 cups fresh.
🍅 Can I use dry sun-dried tomatoes (not packed in oil)?
Yes. Soak them in hot water for 10 minutes to rehydrate, then chop. You’ll also need to add 1 tbsp extra olive oil when sautéing.
🥄 Why save pasta water?
It helps loosen the sauce and adds starch, making it silkier and helping it cling to the noodles.
❄️ Can I store leftovers?
Yes. Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or cream.
🔄 Can I make it vegan?
Yes! Substitutes:
- Coconut milk or cashew cream for heavy cream
- Nutritional yeast instead of Parmesan
- Olive oil instead of butter
- Skip cheese garnish or use vegan cheese
🐔 Can I add protein?
Definitely! Good options:
- Grilled chicken
- Sautéed shrimp
- Tofu or tempeh (for a plant-based version)
💡 Tips for Success
- Don’t overcook the garlic – it can burn quickly.
- Chop sun-dried tomatoes finely for better distribution in the sauce.
- Add spinach just before serving so it stays bright and fresh.
- Use the oil from the sun-dried tomato jar for added flavor.
Would you like a vegan version, or should I adapt this into a one-pot recipe for easier cleanup?