Enjoy this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce recipe! Creamy, tangy, and packed with flavor, it’s perfect for cozy dinners.

Ingredients List

For the best results, gather these ingredients and ensure they’re fresh and of high quality. This will enhance the flavor of the entire dish.

Sun-dried tomatoes: You may use oil-packed sun-dried tomatoes for added richness. If using dry-packed tomatoes, rehydrate them by soaking in hot water for about 15 minutes.
Heavy cream: Creates a rich, velvety sauce. For a lighter version, substitute with half-and-half or a mix of milk and cream.
Parmesan cheese: Freshly grated Parmesan is recommended for the best flavor and creaminess in the sauce.

Step-by-Step Instructions

Follow these detailed steps to create Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce from start to finish.

In a large pot, bring water to a boil. Add a generous amount of salt to season the water.
Add the spaghetti to the pot and cook according to package instructions, usually about 8-10 minutes, until al dente.
Reserve 1/2 cup of pasta water before draining the spaghetti. Drain the pasta and set aside.

In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes, allowing them to soften slightly and infuse the oil with flavor.

Add the fresh spinach to the skillet. Cook until the spinach wilts, about 2-3 minutes.
Stir occasionally to evenly distribute the heat and prevent the garlic from sticking to the pan.

Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the spinach and tomatoes.
Allow the mixture to come to a low simmer, which will help thicken the cream slightly and meld the flavors.
Gradually add the Parmesan cheese, stirring continuously with a whisk to ensure it melts smoothly into the sauce without clumping.

Season the sauce with salt and freshly ground black pepper to taste. Be careful with the salt, as Parmesan is naturally salty.
If desired, add a pinch of red pepper flakes for a subtle hint of heat that complements the creamy sauce.

Add the cooked spaghetti to the skillet, tossing gently to coat the pasta evenly with the sauce.
If the sauce is too thick, add a small amount of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved. This will help the sauce adhere to the pasta and create a silky texture.

Transfer the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce to serving plates.
Garnish with extra grated Parmesan cheese and a sprinkle of freshly ground black pepper.
Optionally, add a drizzle of olive oil for a touch of richness and shine, or sprinkle with fresh herbs like basil or parsley for a burst of color and flavor.

Add Fresh Herbs for Extra Flavor: Adding herbs like basil or parsley at the end brightens the dish and enhances its Mediterranean flair. Fresh herbs balance the creamy sauce and add a subtle complexity to each bite.
Adjusting the Sauce’s Consistency: For a thicker sauce, allow it to simmer slightly longer, stirring occasionally. If you prefer a thinner sauce, add a splash of reserved pasta water or a bit of milk until it reaches the desired texture.
Use High-Quality Parmesan: Freshly grated Parmesan cheese melts smoothly and gives a robust, nutty flavor to the sauce. Pre-grated Parmesan doesn’t melt as well and can make the sauce gritty.
Control the Garlic Intensity: If you love garlic, consider adding an extra clove or two. For a milder taste, lightly crush the garlic cloves instead of mincing them, then remove them before adding the cream. This way, the garlic flavor remains subtle without overpowering the sauce.

To store this dish and enjoy it later, follow these steps for optimal freshness and flavor retention:

Refrigerating: Place any leftovers in an airtight container and refrigerate for up to 3 days. If possible, store the pasta and sauce separately to prevent the pasta from absorbing too much sauce.
Freezing: Cream-based sauces generally don’t freeze well as they can separate upon reheating. However, if you’d like to freeze the sauce, let it cool completely, then store it in a freezer-safe container. When ready to use, thaw in the refrigerator and reheat on low, stirring well to bring the sauce back together.

Stovetop Method: This is the preferred method, as it allows you to control the heat. Reheat the pasta in a skillet over low to medium heat, adding a splash of milk, cream, or reserved pasta water to keep the sauce creamy. Stir frequently to ensure even heating.
Microwave: If using a microwave, reheat in 30-second intervals, stirring between each round to avoid drying out or overheating. Add a bit of milk or water to keep the sauce smooth.
Oven: Preheat the oven to 350°F, place the pasta in a baking dish, and cover it with foil. Bake for about 15 minutes, or until heated through. Adding a splash of cream or milk before reheating helps prevent the pasta from drying out.