Spaghetti Spinach Sun-Dried Cream

I’ll be honest, this is one of those recipes I crave when I’m looking for comfort but also something slightly fancy-and-not-quite-difficult. The cream clings luxuriously to every strand of spaghetti, while the spinach wilts just enough to give off that earthy, fresh fragrance. Then in swoop the sun-dried tomatoes for an additional tangy swoon in this slightly sweet embrace. Sinful? Perhaps. But delectable enough without leaving you with that heavy feeling afterwards.

What Is Spaghetti Spinach Sun-Dried Cream?

This one is creamy pasta glamorous on the inside—that is, the pasta is al dente, enveloped in a silken-cream sauce, flecked with fresh spinach and chopped sun-dried tomatoes. It looks somehow restaurant-ish, yet hewn together right in your kitchen with minimal effort from a handful of ingredients.

The cream sauce is rich yet mellow, the spinach adds a touch of green freshness, and the sun-dried tomatoes bring bold, tangy depth. Together, they create a dish that looks and tastes impressive, yet it only takes about 30 minutes from start to finish.

Why This Recipe Is Special

This is the dish I adore since it treads the fine line between comfort food and wholesome dinner. It is no mere plate of creamy pasta: it has colour and has texture, and has layers of flavour. The spinach makes you feel like sneaking in a little health, while the sundried tomatoes elevate it from being yet another weeknight pasta.

Endless variety: Want domination in protein? Throw in some chicken or shrimp. Prefer it to be a little lighter? Substitute half of heavy cream. Cooked for a vegan friend? Replace the cream with coconut cream or cashew cream. It is forgiving, customizable, and always yummy.

Why You’ll Love This Recipe

• Full of flavour: It’s creamy, tangy, and savoury at once.
• Super speedy: You can have it all on your table in 30 minutes.
• One-pan sorcery: Less will be needed for dishes, and stress will be lessened.
• Adaptable: Chicken or shrimp, mushrooms or even pine nuts can be added.
• Balanced: It is comforting, but not overly heavy, thanks to the spinach.

Tools You’ll Need

You don’t need a fancy kitchen setup—just a few basics:

• Large pot: To boil spaghetti. Big enough so that the pasta doesn’t clump together.
• Colander: To drain it. Reserve some of the pasta water because it’s liquid gold when it comes to the sauce.
• Large skillet or sauté pan: Where the sauce comes together, a wide pan so everything coats evenly.
• Wooden spoon or spatula: Perfect for stirring the sauce without scratching your pan.
• Chef’s knife + cutting board: For chopping spinach and sun-dried tomatoes.
• Measuring cups/spoons: To keep your sauce balanced.

Ingredients

(Serves 4)

• 12 oz (340 g) spaghetti
• 2 tbsp (30 ml) olive oil (use the oil from the sun-dried tomato jar if you can—it’s packed with flavour)
• 3 cloves garlic, minced
• 1 cup (150 g) sun-dried tomatoes, chopped (oil-packed is best for flavour)
• 4 cups (120 g) fresh spinach, loosely packed
• 1 cup (240 ml) heavy cream (or half-and-half for lighter)
• ½ cup (50 g) grated Parmesan cheese
• ½ cup (120 ml) reserved pasta water (you may not need all of it)
• Salt and freshly cracked black pepper, to taste
• Pinch of red pepper flakes (optional, for heat)

Step-by-Step Instructions

1. Here’s how to boil the pasta for you. For that, fill a large pot with salted water and let it boil fiercely. Cook the spaghetti till slightly underdone (check the cooking time on the box). Before draining it, pull out about ½ cup (120 ml) of the water. This nifty trick will keep your sauce silky in the end.
2. Sauté the garlic.
3. Now, take a large skillet, heat about one tablespoon of olive oil, letting it just get the surface warm. Toss in just enough of the garlic pieces and stir around casually for 30 seconds. Keep it light golden; not brown-torched garlic turns bitter very quickly.
4. Add the sun-dried tomatoes.
5. Stir in these chopped sun-dried tomatoes. Leave to sizzle it up and release that mouth-watering smell, about 1-2 minutes. This wakes them up and throws the flavour into the oil.
6. Wilt the spinach.
7. Into the pan, everything goes, adding the spinach. Don’t panic; it may look like ‘a lot’ but goes down drastically in volume. Just wilting, around 1 to 2 minutes.
8. Building the creamy sauce.
9. Pour in the heavy cream for the whites on top of the previous ingredients. Stir capture air bubbles for about 2 to 3 minutes. It should thicken very slightly.
10. Cheese it up.
11. Add the Parmesan and stir until it incorporates into the sauce. Add some reserved pasta water if it seems awfully thick-it should be glossy and smooth.
12. Marry pasta with sauce.
13. Put in a skillet all the drained spaghetti. Toss well to coat each strand. Taste and add more salt if necessary.
14. Serve with love.
15. Pile onto warm plates. A final dusting of Parmesan never hurt anyone.

Serving Ideas

• Pair with a crisp side salad (think arugula with lemon vinaigrette).
• Garlic bread or focaccia is perfect for mopping up leftover sauce.
• For wine lovers, a chilled Pinot Grigio or Sauvignon Blanc complements the creaminess beautifully.

Variations & Customizations

• Add protein: Grilled chicken, shrimp, or even crispy pancetta.
• Make it vegan: Swap cream with cashew cream or coconut cream, and use vegan Parmesan.
• Go mushroom-y: Sauté mushrooms with the garlic for an extra savoury layer.
• Spicy twist: Double the red pepper flakes or add fresh chilli.

Storage & Make-Ahead

• Fridge: Store leftovers in an airtight container up to 3 days. Reheat gently with a splash of milk or cream.
• Freezer: Cream-based pastas don’t freeze well—they can separate. Better to enjoy it fresh.
• Make-ahead tip: Chop your sun-dried tomatoes and prep the spinach earlier in the day. Cooking will be a breeze.

Pro Tips & Mistakes to Avoid

• Save pasta water—it’s the secret to silky sauce. Don’t skip it.
• Don’t overcook spinach—it should be just wilted, not mushy.
• Season at the end—the Parmesan adds saltiness, so taste before adding extra.
• Stir often when making the cream sauce. It prevents it from sticking and burning.
• If reheating—add a splash of milk to bring the sauce back to life.

Recipe Info

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition (per serving, approx.)

• Calories: 520
• Protein: 15 g
• Fat: 28 g
• Carbs: 55 g
• Fibre: 5 g

Final Thoughts

I really hope you give this Spaghetti Spinach Sun-Dried Cream a try. It’s the kind of recipe that feels indulgent without being over the top, and I can almost guarantee you’ll get that “wow, did I really just make this?” moment when you taste it.

If you do make it, I’d love to hear how it turned out for you. Drop a comment, share a picture, or tell me what tweaks you made—because half the fun of recipes like this is making them your own. Happy cooking, my friend.