This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is proof that fast dinners can still feel luxurious. From start to finish, it’s ready in about 20 minutes, yet the aroma will have everyone thinking you’ve been cooking all afternoon. Rich, tangy, and comforting, this pasta delivers big flavor with minimal effort.
The secret starts with oil-packed sun-dried tomatoes. Sautéed with onions and garlic in their flavorful oil, they create an intensely savory base. A splash of broth loosens things up, while sour cream melts into the sauce for a creamy, tangy finish. Whole-wheat spaghetti soaks up every bit of the sauce, and fresh spinach is wilted effortlessly using the heat of the pasta itself—no extra pan required.
This dish is perfect for busy weeknights, but elegant enough to serve when you want something comforting yet impressive.
Why You’ll Love This Recipe
- Quick & easy: On the table in just 20 minutes
- Big flavor, simple ingredients: Pantry staples with restaurant-style results
- Nutritious comfort food: Whole grains, leafy greens, and antioxidant-rich tomatoes
- Flexible & customizable: Easy to adapt for vegetarian or dairy-free needs
Ingredient Notes
Sun-dried tomatoes bring a deep, slightly sweet intensity to the sauce, while the oil they’re packed in adds instant flavor—don’t skip it. Whole-wheat spaghetti boosts fiber and nutrients, but you can mix half whole-wheat and half regular pasta if you’re easing into the flavor. Fresh spinach wilts beautifully and blends seamlessly into the dish, adding color and nutrients without overpowering the sauce.
If you prefer a vegetarian version, use vegetable broth and swap the Parmesan for nutritional yeast or a plant-based alternative.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Bring a large pot of salted water to a boil. Place the chopped spinach in a large colander in the sink. Cook the spaghetti according to package directions, then drain it directly over the spinach. Toss gently—the heat from the pasta will wilt the spinach perfectly.
While the pasta cooks, heat the sun-dried tomato oil in a large skillet over medium heat. Add the onions and sun-dried tomatoes and cook until softened and fragrant. Stir in the garlic, red pepper flakes, salt, and black pepper, cooking briefly until aromatic.
Increase the heat slightly and pour in the broth. Let it simmer until reduced by about half, concentrating the flavors. Lower the heat and stir in the sour cream, Parmesan cheese, and butter until smooth and creamy.
Add the spaghetti and spinach to the skillet and toss until everything is well coated in the sauce. Serve immediately while hot and creamy.
Test Kitchen Tips
- Any pasta shape works here—spaghetti is just one option
- Draining hot pasta over spinach is the easiest way to wilt it without overcooking
- Oil-packed sun-dried tomatoes add far more flavor than dry-packed varieties
- For a vegan version, use plant-based sour cream and dairy-free cheese alternatives
Nutrition Highlights
Sun-dried tomatoes are rich in antioxidants like lycopene, which support heart health. Whole-wheat pasta provides fiber, vitamins, and minerals that help support digestion and reduce inflammation. Spinach adds folate, vitamin C, and iron, making this pasta both comforting and nourishing.
Serving & Storage
Serve this pasta on its own or with a simple green salad and crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the sauce.
Creamy, savory, and satisfying, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is the kind of recipe you’ll come back to again and again—simple enough for weeknights, flavorful enough to feel special.