Looking for a quick, meatless meal that feels a little indulgent? This creamy sun-dried tomato pasta is packed with bright, savory flavors and comes together in just 30 minutes. Garlic, spinach, and a sprinkle of parmesan add freshness and richness to every bite.
Why You’ll Love This Recipe
I’m excited to share this simple yet elegant pasta dish that looks impressive but requires minimal effort. The sauce is a luscious blend of white wine, cream, and parmesan with just a hint of lemon for brightness. Fresh spinach adds a pop of color and freshness, while the sun-dried tomatoes bring a naturally sweet, tangy note that makes every forkful special.
This pasta is perfect for a cozy weeknight dinner or a casual dinner party—comfort food that doesn’t feel ordinary.
Ingredients You’ll Need
- Pasta: Rigatoni works great for holding onto the creamy sauce, but feel free to use your favorite shape.
- Butter & Flour: To create a simple roux for thickening the sauce.
- Garlic: Adds a fragrant base—double it if you’re a garlic lover!
- White Wine: Use a dry white wine you’d enjoy drinking, like Sauvignon Blanc or Pinot Grigio. If you prefer, chicken broth works too.
- Dijon Mustard: Just a touch to deepen the flavor without being overpowering.
- Lemon Juice: Adds a fresh, acidic balance.
- Italian Seasoning: A fragrant blend of dried herbs to round out the sauce.
- Sun-Dried Tomatoes: Their natural sweetness shines in this dish.
- Heavy Cream & Parmesan: The rich, creamy foundation of the sauce.
- Baby Spinach: Fresh greens that wilt perfectly into the sauce.
- Salt & Pepper: To taste.
How to Make Creamy Sun-Dried Tomato Pasta
- Cook Pasta: Boil salted water and cook the pasta until al dente.
- Start the Sauce: While pasta cooks, melt butter in a skillet over medium heat. Stir in flour and garlic, cooking briefly until fragrant.
- Add Wine & Seasonings: Whisk in the white wine, Dijon mustard, lemon juice, and Italian seasoning. Let the mixture reduce by half to concentrate the flavors.
- Finish the Sauce: Stir in the sun-dried tomatoes and heavy cream, letting it simmer for about 5 minutes until slightly thickened.
- Add Cheese & Spinach: Mix in freshly grated parmesan, then fold in the spinach until it wilts.
- Combine: Toss the sauce with the drained pasta. If the sauce feels too thick, add a splash of pasta water to loosen it.
- Season & Serve: Taste and adjust salt and pepper. Serve immediately with extra parmesan if desired.
Tips & Variations
- Grate Your Own Parmesan: Freshly grated cheese melts better and offers the best flavor.
- Sun-Dried Tomato Swap: You can use chopped fresh tomatoes, but the sauce might need a little longer to reduce.
- Add Fresh Basil: Stir in chopped basil along with the spinach for an herbal lift.
- Pair It: Serve with crusty bread, cheesy garlic bread, or a crisp salad
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove to keep the sauce creamy. I don’t recommend freezing this dish, as the cream sauce can separate.
Creamy Sun-Dried Tomato Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 8 oz pasta (rigatoni or your choice)
- 2 tbsp butter
- ½ tbsp flour
- 3 cloves garlic, minced
- ½ cup dry white wine or chicken broth
- ½ tsp Dijon mustard
- 1 tsp lemon juice
- ½ tsp Italian seasoning
- ½ cup sun-dried tomatoes, drained if packed in oil
- ¾ cup heavy cream
- ⅓ cup freshly grated parmesan cheese
- 2 cups fresh baby spinach
- Salt and pepper, to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, melt butter over medium heat. Stir in flour and garlic; cook until fragrant (about 30 seconds).
- Whisk in white wine, Dijon mustard, lemon juice, and Italian seasoning. Let reduce by half.
- Add sun-dried tomatoes and heavy cream; simmer for 5 minutes until sauce thickens slightly.
- Stir in parmesan cheese, then add spinach and cook until wilted.
- Toss the cooked pasta with the sauce. If sauce is too thick, add a splash of pasta water.
- Season with salt and pepper to taste. Serve immediately.