This creamy spaghetti dish is packed with flavor from sun-dried tomatoes and fresh spinach. It’s quick to make and perfect for cozy dinners anytime!
The bright colors and rich taste make it a winner at my table. I find myself going back for seconds (or thirds) every time. Can’t resist that creamy goodness! 😋
This recipe is so easy! Just cook the pasta, whip up the sauce, and toss it all together. It’s a delicious answer to “What’s for dinner?” when I’m short on time!
Key Ingredients & Substitutions
Spaghetti: Regular spaghetti is perfect, but if you’re looking for something different, try whole wheat or gluten-free pasta. Both give a hearty bite while keeping it wholesome!
Sun-Dried Tomatoes: These add a lovely tang! If you can’t find them, use fresh tomatoes and try roasting them in the oven for a similar flavor, or replace with a good quality tomato pesto for convenience.
Heavy Cream: For a lighter version, swap in half-and-half or milk mixed with a tablespoon of cornstarch (to thicken). Nut milks like cashew or coconut can work too for a dairy-free option.
Parmesan Cheese: You can use Pecorino Romano for a sharper taste, or nutritional yeast for a vegan alternative that adds a cheesy flavor without dairy.
How Do I Ensure My Sauce Is Creamy and Smooth?
The key to a luscious sauce is proper mixing and temperature control. Here’s what to do:
- Cook your base (onions and garlic) over medium heat—this keeps them from browning too much.
- When you add the cream, lower the heat to avoid boiling, which can cause it to curdle.
- Add the cheese gradually, stirring constantly. This helps it melt evenly, giving a creamy texture.
- If it gets too thick, add a little reserved pasta water to loosen it without losing flavor.
With these tips, your sauce will turn out smooth and perfectly creamy every time!
Creamy Sun-Dried Tomato Spaghetti with Spinach
Ingredients You’ll Need:
- 8 oz (225 g) spaghetti
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated if dry)
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for a slight heat)
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-15 minutes to cook, making it a quick and delightful choice for a weeknight dinner. In total, you’ll spend around 30 minutes from start to finish!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente, which usually takes about 8-10 minutes. Don’t forget to save about 1/2 cup of the pasta water before draining the spaghetti and setting it aside!
2. Sauté the Vegetables:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 4-5 minutes until it’s soft and translucent. This step builds a lovely foundation of flavor!
3. Add Garlic and Sun-Dried Tomatoes:
Next, toss in the minced garlic and cook for around 30 seconds until it’s fragrant. Be careful not to burn it! Then, stir in the chopped sun-dried tomatoes and cook for an additional 1-2 minutes to warm them up.
4. Create the Creamy Sauce:
Lower the heat and pour in the heavy cream. Stir everything together and let it gently simmer for about 2-3 minutes, allowing it to thicken slightly. The creamy goodness is just around the corner!
5. Mix in Cheese and Spinach:
Add the grated Parmesan cheese and continue stirring until the sauce is smooth and creamy. Then, toss in the fresh spinach and cook just until it wilts—this should only take a minute!
6. Combine and Season:
Now, it’s time for the star of the show! Add the cooked spaghetti to the skillet and toss to coat it well with the creamy sauce. If the sauce looks too thick, add a little of the reserved pasta water to get the right consistency. Don’t forget to season with salt, pepper, and optional red pepper flakes to give it a kick!
7. Serve and Enjoy:
Plate your delicious spaghetti immediately! Garnish with fresh basil or parsley if you’d like, and enjoy this delightful meal that’s sure to impress!
Bon appétit! Enjoy your luscious, creamy sun-dried tomato spaghetti with the fresh pop of spinach!
FAQ for Creamy Sun-Dried Tomato Spaghetti with Spinach
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta adds more fiber, while gluten-free pasta is a great option for those with dietary restrictions. Just follow the package instructions for cooking times, as they may vary.
What Can I Substitute for Heavy Cream?
If you’re looking to lighten up the recipe, consider using half-and-half or a mixture of milk with a bit of cornstarch to thicken it. For a dairy-free option, coconut cream or cashew cream works beautifully!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over low heat, adding a splash of water or cream if needed to loosen the sauce.
Can I Add Other Vegetables?
Definitely! Feel free to get creative by adding veggies like bell peppers, zucchini, or mushrooms. Just sauté them with the onions to ensure they are cooked through and flavorful!
