Creamy Sun-Dried Tomato Pasta with Spinach: The 20-Minute Restaurant-Quality Dinner You’ll Make on Repeat

There’s a reason this dish appears on menus from cozy trattorias to upscale bistros: Creamy Sun-Dried Tomato Pasta with Spinach delivers bold Mediterranean flavors, velvety richness, and vibrant color—all in under 20 minutes, with just one pot. It’s the ultimate weeknight savior that feels indulgent but is surprisingly light, thanks to fresh spinach and a balanced, herb-kissed sauce that clings perfectly to every strand of pasta.

Imagine al dente noodles swirled in a luscious, garlic-infused cream sauce, studded with chewy-sweet sun-dried tomatoes, wilted baby spinach, and a whisper of red pepper flakes for warmth. Finished with fresh basil and a shower of Parmesan, it’s a dish that tastes like you spent hours in the kitchen—when in reality, you barely broke a sweat. Whether you’re cooking for one, feeding a hungry family, or impressing a date, this recipe is your golden ticket to effortless elegance.

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Why This Pasta Belongs in Your Regular Rotation

🌿 Bold Flavor, Minimal Effort

Sun-dried tomatoes pack an intense umami punch—no long simmering required. Their oil (if packed in oil) becomes the flavor base of the sauce.

⏱️ Ready in 20 Minutes

From pantry to plate faster than delivery. Perfect for busy nights when you crave something satisfying but don’t want to cook all evening.

🥬 Packed with Greens (Without the “Health Food” Vibe)

Baby spinach wilts right into the sauce, adding color, nutrients, and freshness—without overpowering the rich, creamy profile.

🧀 Naturally Vegetarian & Easily Customizable

Make it vegan, add protein, or swap the pasta—this recipe adapts beautifully to your needs.

🍝 One-Pot Wonder

Less cleanup, more time to enjoy your meal (or relax with a glass of wine).

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The Secret to That Luxurious, Restaurant-Style Sauce

The magic lies in layering simple ingredients at the right time:

• Oil-Packed Sun-Dried Tomatoes: These are key! The oil is infused with tomato essence and herbs—use it to sauté your aromatics for instant depth. (If using dry-packed, rehydrate in hot water first and use olive oil for cooking.)
• Heavy Cream + Pasta Water: The cream provides richness, while starchy pasta water helps emulsify the sauce so it clings to the noodles instead of pooling at the bottom.
• Garlic & Red Pepper Flakes: Sautéed gently to release flavor without burning—garlic adds savoriness, red pepper adds subtle heat.
• Fresh Basil & Parmesan: Stirred in at the end for brightness and salty umami. Don’t skip the fresh herbs—they elevate the dish from good to unforgettable.

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Foolproof Recipe: Creamy Sun-Dried Tomato Pasta with Spinach

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 12 oz (340g) pasta (penne, fettuccine, or farfalle work best)
• 2 tbsp oil from sun-dried tomato jar (or extra-virgin olive oil)
• 4–5 cloves garlic, minced
• ½ tsp red pepper flakes (adjust to taste)
• ½ cup oil-packed sun-dried tomatoes, thinly sliced or chopped
• 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• ½ cup reserved pasta water
• 4 cups (about 5 oz) fresh baby spinach
• ¼ cup fresh basil, thinly sliced (plus extra for garnish)
• ½ cup freshly grated Parmesan cheese (plus extra for serving)
• Salt & freshly ground black pepper to taste
• Optional: grilled chicken, shrimp, or white beans for added protein

Equipment

• Large pot or Dutch oven
• Colander
• Tongs or pasta fork
• Measuring cups/spoons

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Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
• Before draining, reserve ½ cup of starchy pasta water. Drain pasta and set aside (do not rinse).

2. Build the Sauce

• In the same pot (no need to wash!), heat 2 tbsp sun-dried tomato oil over medium heat.
• Add minced garlic and red pepper flakes. Sauté for 30–60 seconds until fragrant—do not brown the garlic!
• Stir in chopped sun-dried tomatoes. Cook 1–2 minutes to release their flavor.

3. Create the Creamy Base

• Pour in heavy cream and bring to a gentle simmer. Let cook for 2–3 minutes, stirring occasionally, until slightly thickened.
• Slowly whisk in ¼ cup of reserved pasta water to loosen the sauce and help it emulsify.

4. Combine Everything

• Add the drained pasta and baby spinach to the pot. Toss gently over low heat for 1–2 minutes until spinach is wilted and pasta is evenly coated.
• Stir in fresh basil and grated Parmesan. If the sauce is too thick, add more pasta water, 1 tbsp at a time, until creamy and glossy.
• Season with salt and black pepper to taste (sun-dried tomatoes and Parmesan are salty—taste first!).

5. Serve Immediately

• Divide among bowls. Top with extra Parmesan, a sprinkle of red pepper flakes, fresh basil, and a crack of black pepper.
• Optional: Add grilled chicken, shrimp, or chickpeas for a heartier meal.

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Pro Tips for Perfection

• Use Oil-Packed Sun-Dried Tomatoes: They’re softer, more flavorful, and their oil is liquid gold for cooking.
• Don’t Overcook the Garlic: Burnt garlic turns bitter. Keep the heat at medium and stir constantly.
• Reserve Pasta Water: The starch is essential for a silky, cohesive sauce.
• Add Spinach at the End: Prevents overcooking and preserves its bright green color.
• Freshly Grated Parmesan: Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly.
• Finish with Fresh Herbs: Dried basil won’t give the same aromatic lift.

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Delicious Variations

• Vegan Version: Use full-fat coconut milk instead of cream, and nutritional yeast or vegan Parmesan.
• Protein Boost: Stir in 2 cups cooked grilled chicken, shrimp, or white beans with the pasta.
• Extra Veggies: Add sautéed mushrooms, roasted red peppers, or artichoke hearts.
• Gluten-Free: Use your favorite GF pasta (brown rice or chickpea-based hold up well).
• Lighter Option: Substitute half-and-half or whole milk for heavy cream (simmer gently to avoid curdling).

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Serving Suggestions

• Wine Pairing: A crisp Pinot Grigio or buttery Chardonnay complements the creamy richness.
• Side Salad: Arugula with lemon vinaigrette cuts through the richness beautifully.
• Garlic Bread: For mopping up every last drop of sauce.

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Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Warm gently in a skillet over low heat with a splash of milk or cream to restore creaminess. Microwave in 30-second intervals, stirring between.
• Freezing: Not recommended—the cream sauce may separate upon thawing.

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Why This Dish is a Weeknight Hero

Creamy Sun-Dried Tomato Pasta with Spinach proves that fast food can be flavorful food. It transforms humble pantry staples into a dish that feels special, satisfying, and nourishing—all without a mountain of dishes or hours of prep. It’s the kind of meal that makes you feel like a skilled home chef, even on your most exhausted days.

With its vibrant colors, aromatic herbs, and luxurious texture, it’s no wonder this pasta has become a modern classic. So the next time you’re short on time but craving something truly delicious, reach for that jar of sun-dried tomatoes. In just 20 minutes, you’ll have a dinner that tastes like a Mediterranean escape—right in your own kitchen.

Buon appetito! 🌿🍅🍝

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