Bright, vibrant, and oh-so-satisfying, Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is the kind of pasta dish that manages to feel both comforting and a little bit fancy. This recipe brings together tender whole-wheat spaghetti, fresh baby spinach, and a luscious, sun-dried tomato-infused cream sauce that clings to every strand. Each ingredient has its moment to shine, but together they create a harmonious bowlful bursting with flavor, color, and creamy richness. Whether it’s a cozy weeknight dinner or a special meal to impress your favorite people, you’ll want to keep this recipe at the top of your rotation!

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce comes together with an ingredient list that’s simple but purposeful – each one brings an important flavor, texture, or eye-catching hue to your plate. Don’t skip any; you’ll miss their special touch!

Whole-wheat spaghetti: Adds a nutty flavor and hearty bite, making every twirl just a little more satisfying.
Baby spinach: Delivers vibrant color and a fresh, mellow taste that lightens up the creamy sauce.
Slivered oil-packed sun-dried tomatoes: These punchy, slightly tangy morsels pack a flavor punch and gorgeous color.
Oil from the sun-dried tomato jar: Adds depth and infuses the sauce with an irresistible savory note.
Onion: Sautéed until soft, it forms the base of the sauce’s irresistible sweetness.
Garlic: Absolute magic in every pasta dish; it brings warmth and a savory finish.
Crushed red pepper: Lends gentle heat and a little kick to balance the richness.
Salt: Essential for bringing all the flavors into sharp, delicious focus.
Ground pepper: Adds subtle warmth and a hint of earthiness to round things out.
Low-sodium vegetable or chicken broth: Adds body and makes the sauce glossy while keeping it lighter than heavy cream.
Sour cream: Brings creaminess and a subtle tang that’s irresistibly luscious.
Grated Parmesan cheese: Saltiness and cheesy richness in every bite – it’s the secret to balancing the creaminess.
Unsalted butter: A final dab for silkiness and luxurious flavor.

How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Step 1: Set Up the Spinach

Place your chopped baby spinach in a large colander in the sink. This might seem odd at first, but trust me – it makes wilted spinach a breeze, and there’s no extra pan needed. The hot pasta will do its magic in just a moment.

Step 2: Boil the Spaghetti and Wilt the Spinach

Bring a large saucepan of water to a boil and cook the whole-wheat spaghetti according to the package directions until it’s perfectly al dente. When the pasta is ready, drain it directly over the spinach in the colander. The steamy hot water will wilt the spinach down right before your eyes, and you’ll save a step while getting gorgeous green flecks throughout the noodles.

Step 3: Sauté Onion and Sun-Dried Tomatoes

While the pasta is working its magic, heat that precious tablespoon of oil from your sun-dried tomato jar in a large skillet over medium heat. Add the sliced onions and the sun-dried tomatoes, stirring occasionally, and cook for about 3 minutes. You’ll know they’re ready when the onions become soft and fragrant and the tomatoes deepen in color.

Step 4: Build the Flavor Base

Toss in the minced garlic, crushed red pepper, salt, and ground pepper. Stir frequently and let everything cook for just 1 minute. This step is all about layering in big, bold flavors and filling your kitchen with the best savory aroma.

Step 5: Simmer and Reduce

Bump the heat to medium-high and pour in your broth, scraping the skillet to pick up all those tasty browned bits. Simmer until the liquid reduces by half – about 2 minutes – which concentrates the flavor and sets the stage for a creamy sauce.

Step 6: Stir in Creamy Goodness

Lower the heat. Now it’s time for the transformation! Add the sour cream, Parmesan cheese, and butter to the skillet. Stir gently until everything melts into a dreamy, velvety sauce, lush with tang and richness from the cheese.

Step 7: Toss Together for Creamy Bliss

Add your drained spaghetti and wilted spinach to the skillet. Toss everything together to coat each strand in the sun-dried tomato cream sauce. Make sure every bite is glistening and beautiful, flecked with spinach and sun-dried tomato.

Step 8: Serve Fresh and Enjoy

The only thing left to do is grab your serving bowls, dish up generous helpings, and dive in! Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce tastes best piping hot, so grab a fork and don’t wait another moment.

How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Garnishes

Add a flourish of extra grated Parmesan, a sprinkle of fresh cracked black pepper, or even a scattering of torn basil leaves across the top of each serving. A drizzle of extra sun-dried tomato oil doesn’t hurt either, giving the dish a glistening finish and an instant flavor boost.

Side Dishes

This creamy, flavor-packed pasta pairs beautifully with a simple green salad tossed in a tangy vinaigrette, or roasted seasonal vegetables like asparagus or zucchini. For something heartier, offer a rustic loaf of crusty bread to mop up every drop of the luscious sauce.

Creative Ways to Present

You can plate each serving as a neat nest of spaghetti crowned with extra sun-dried tomatoes and Parmesan for an Instagram-worthy presentation. For family-style, pile everything into a large, wide serving bowl in the middle of the table—everyone will want to dig right in together!

Make Ahead and Storage

Storing Leftovers

Leftover Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce keeps wonderfully. Transfer cooled pasta to an airtight container and refrigerate for up to three days. The flavors mingle and deepen overnight, making leftovers just as tempting as the first bite.

Freezing

Because of the sour cream and cheese, freezing isn’t ideal as the sauce may separate when thawed. However, if you do freeze it, use freezer-safe containers and plan to reheat gently. The texture might change slightly, but the flavors will still satisfy.

Reheating

Reheat the pasta gently on the stove or in the microwave with a splash of broth or milk. This helps to loosen up the sauce and restore its creamy consistency. Stir often to prevent sticking and to evenly warm every bite.

FAQs

Can I use regular spaghetti instead of whole-wheat?

Absolutely! Regular spaghetti works just as well. Whole-wheat adds a nutty depth and a bit more fiber, but the dish will still taste fantastic with traditional pasta.

Is there a good dairy-free substitute for sour cream?

You can use unsweetened, plain dairy-free yogurt or a dairy-free sour cream alternative. The final sauce will remain creamy and tangy, just swap at a 1:1 ratio.

What’s the best way to chop sun-dried tomatoes?

Oil-packed sun-dried tomatoes are easiest to slice with kitchen scissors, right over a bowl to catch all that flavorful oil. Slivers blend seamlessly into the sauce and give you bursts of flavor in every bite.

Can I make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce gluten-free?

Yes! Choose your favorite gluten-free spaghetti and follow the same steps. The cream sauce and toppings are naturally gluten-free, so it’s an easy swap for gluten-free eaters.

How can I make this dish more protein-packed?

Toss in cooked chicken, white beans, or even sautéed shrimp at the end for extra protein. These additions pair exceptionally well with the flavors in Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce and make it a heartier meal.

Final Thoughts

I hope you’ll give Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce a spot in your dinner rotation. It’s a wholesome, crowd-pleasing, and absolutely delicious way to turn everyday ingredients into something truly special. Dive in, twirl those noodles, and enjoy every creamy, flavorful bite!