One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable)

Rich, creamy one-pan pasta with sun-dried tomatoes and fresh spinach in a velvety sauce.

# What You'll Need:

→ Pasta & Vegetables

01 - 12 oz penne or fusilli pasta, uncooked
02 - 3.5 oz sun-dried tomatoes, drained if in oil and sliced
03 - 4 oz fresh baby spinach
04 - 3 cloves garlic, minced

→ Liquids

05 - 3 cups vegetable broth
06 - 1 cup heavy cream
07 - 1/4 cup reserved oil from sun-dried tomatoes or olive oil

→ Cheese & Seasonings

08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs (oregano, basil, thyme)
10 - 1/4 tsp red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Heat a large, deep skillet or sauté pan over medium heat. Add the reserved sun-dried tomato oil.
02 - Add the minced garlic and sliced sun-dried tomatoes. Sauté for 2–3 minutes until fragrant.
03 - Pour in the uncooked pasta and vegetable broth. Stir well, bringing to a gentle boil.
04 - Reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is nearly al dente and most of the liquid is absorbed.
05 - Stir in heavy cream, Italian herbs, red pepper flakes (if using), and fresh spinach. Cook for another 2–3 minutes until the spinach wilts and the sauce thickens.
06 - Add grated Parmesan, stirring until the sauce is creamy. Season with salt and black pepper to taste.
07 - Remove from heat. Let the pasta rest 2 minutes before serving for optimal creaminess.

# Expert Advice:

01 -
  • The sauce develops this incredibly velvety texture because the pasta starches release right into the cream, creating restaurant-quality richness without any fancy techniques
  • Every ingredient pulls double duty, the sun-dried tomato oil becomes your cooking fat, the pasta water becomes part of the sauce base, and the whole thing comes together in literally thirty minutes
02 -
  • The sauce continues thickening off heat, so dont panic if it looks slightly thin when you first add the cream
  • Different pasta shapes absorb liquid differently, so keep an eye on it and add a splash more broth if it starts looking dry before the pasta is done
03 -
  • Reserve about ½ cup of pasta cooking liquid before it fully absorbs, just in case you need to loosen the sauce later
  • Grate your Parmesan fresh from a block rather than buying pre-grated, it melts so much better into the sauce

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