Creamy Sun Dried Tomato Spinach Pasta

The scent of sun-dried tomatoes simmering in garlic always pulls me back to my tiny first apartment, where I discovered that one pan could solve dinner, cleanup, and comfort all at once.

I made this for my sister on a rainy Tuesday when we were both exhausted, and she actually paused between bites to ask how something so creamy could be so effortless.

Ingredients

• 350 g penne or fusilli pasta: The ridges and curves catch sauce perfectly, and short shapes cook evenly in the broth method
• 100 g sun-dried tomatoes: Drain but save that oil, its liquid gold that infuses the entire dish with concentrated umami
• 120 g fresh baby spinach: Add it at the end so it wilts gently into the sauce rather than disappearing completely
• 3 cloves garlic: Minced fine so it melts into the oil, creating a fragrant foundation
• 750 ml vegetable broth: Low sodium gives you control, and the liquid both cooks the pasta and becomes the sauce base
• 250 ml heavy cream: This transforms the starchy cooking liquid into restaurant-style richness
• 60 ml reserved tomato oil: If your tomatoes were dry, olive oil works but you lose that incredible depth
• 50 g grated Parmesan: Add it off heat so it melts into creaminess rather than separating
• ½ tsp dried Italian herbs: Dried herbs work better here than fresh, holding up to the long simmer
• ¼ tsp red pepper flakes: Just enough warmth to cut through the cream, but totally optional
• Salt and black pepper: Taste at the end, since both the tomatoes and Parmesan bring saltiness

Instructions

Build the flavor foundation:

Heat your largest deep skillet over medium heat, then swirl in that reserved sun-dried tomato oil until it shimmers, adding garlic and sliced tomatoes to sizzle until your kitchen smells incredible.

Cook the pasta directly in broth:

Pour in uncooked pasta and vegetable broth, stirring until it reaches a gentle bubble, then let it simmer uncovered while the pasta absorbs liquid and releases starch.

Create the creamy finish:

When the pasta is barely al dente and most liquid is gone, stir in heavy cream, herbs, red pepper flakes, and spinach, cooking just until the greens wilt and everything coats the noodles.

Add the final richness:

Remove from heat and fold in Parmesan, letting the residual heat melt it into a glossy sauce, then season carefully and rest for two minutes before serving.

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This recipe became my go-to for dinner parties because I can chat with guests while it bubbles away, and people always assume I spent hours at the stove.

Making It Your Own

Sun-dried tomatoes are the backbone, but I have added wilted kale, frozen peas, or even roasted red peppers when the pantry looked different than planned.

Protein Additions

Sautéed shrimp, shredded rotisserie chicken, or crispy pan-fried tofu turn this from a side into a complete meal without any extra pans.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the richness, and a simple green salad with bright vinaigrette balances every creamy bite.

• Crusty bread for sauce-dipping is non-negotiable
• Extra Parmesan at the table never hurts
• Fresh basil leaves add a pop of color

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Some of my favorite meals have started with this exact recipe, proving that the best cooking happens when one pan does all the work.

Recipe Questions & Answers

→ Can I make this dairy-free?

Yes, substitute the heavy cream with full-fat coconut cream and use a vegan Parmesan alternative. The sauce will still be rich and creamy, though the coconut may add a subtle sweetness that complements the sun-dried tomatoes.

→ What pasta shapes work best?

Penne and fusilli are excellent choices because their ridges and curves catch the creamy sauce effectively. Other short pasta like rigatoni, rotini, or farfalle also work well. Avoid long strands like spaghetti—the sauce needs surface area to cling properly.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of cream or broth and warm gently over low heat. The sauce may thicken in the fridge, so the extra liquid helps restore its creamy consistency. Microwaving works too, but stir halfway through.

→ Can I add protein to this dish?

Absolutely. Cooked chicken, sautéed shrimp, or crispy tofu make excellent additions. Stir them in during the last few minutes of cooking so they warm through without becoming tough. For chicken, dice and cook it with the garlic at the beginning, then proceed with the recipe.

→ Is the sun-dried tomato oil necessary?

The oil from the jar adds incredible flavor, but olive oil works as a substitute. The tomato-infused oil carries concentrated taste that enhances the overall dish. If your sun-dried tomatoes are dry-packed rather than oil-packed, use olive oil and add an extra tablespoon of the rehydrating liquid from the tomatoes.

→ Can I use other greens instead of spinach?

Kale, arugula, or Swiss chard all work beautifully. Kale needs a bit more time to wilt, so add it a minute earlier. Arugula wilts quickly and adds a pleasant peppery bite. Adjust quantities based on your preference for greens.