One Pan Creamy Sun Dried Tomato Spinach Pasta

The first time I made this pasta, I was skeptical about cooking noodles directly in broth. But watching the starch thicken that creamy sauce into something velvety and glossy changed everything about my weeknight cooking routine.

I served this at a tiny dinner party last winter when my friend was going through a breakup. She took three bites, set down her fork, and said this was exactly what her soul needed. Sometimes food just knows.

Ingredients

• Penne or fusilli pasta (350 g): Short pasta shapes catch the sauce best in their crevices, and starting with uncooked noodles lets them release starch naturally into the cooking liquid
• Sun-dried tomatoes (100 g): These concentrated bursts of sweetness are the flavor backbone, and dont skip reserving that gorgeous oil
• Fresh baby spinach (120 g): Wilts down beautifully into the sauce without becoming mushy, adding color and freshness to cut through the richness
• Garlic (3 cloves): Minced fine so it infuses the oil without burning, creating that aromatic base that makes your kitchen smell incredible
• Vegetable broth (750 ml): The pasta cooking liquid becomes the sauce foundation, so use a good quality one you would actually drink
• Heavy cream (250 ml): Brings that luxurious restaurant-quality texture, but add it near the end to prevent separating
• Reserved sun-dried tomato oil (60 ml): This liquid gold is packed with flavor and creates the perfect silky base for sautéing
• Grated Parmesan cheese (50 g): Finishes the sauce with salty depth and helps thicken it further through its natural emulsifiers
• Dried Italian herbs (½ tsp): Oregano, basil, and thyme bridge the gap between the tomatoes and cream without overpowering
• Red pepper flakes (¼ tsp): Optional but recommended, that subtle warmth cuts through the dairy and wakes up your palate
• Salt and black pepper: Taste at the end since the Parmesan and sun-dried tomatoes already bring significant saltiness

Instructions

Build the flavor foundation:

Heat your large deep skillet over medium heat, then swirl in that precious reserved sun-dried tomato oil until it shimmers

Awaken the aromatics:

Add the minced garlic and sliced sun-dried tomatoes, sautéing for 2 to 3 minutes until the garlic turns golden and the whole kitchen smells like an Italian grandmother's embrace

Start the pasta magic:

Pour in the uncooked pasta and vegetable broth, stirring everything together and bringing it to a gentle boil

Let it work:

Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally so nothing sticks, until the pasta is nearly al dente and most of the liquid has disappeared into those starchy noodles

Create the creamy dream:

Stir in the heavy cream, Italian herbs, red pepper flakes if using, and fresh spinach, cooking for 2 to 3 more minutes until the spinach wilts and the sauce coats the back of a spoon

Finish with cheese:

Add the grated Parmesan, stirring constantly until it melts into a glossy, clinging sauce, then season with salt and pepper to taste

The patience moment:

Remove from heat and let the pasta rest for 2 minutes, which seems impossible but allows the sauce to thicken to that perfect consistency

Save to Pinterest

This recipe has become my go-to for comfort, the kind of meal that makes people pause mid-conversation and just focus on the bowl in front of them.

Making It Your Own

Coconut cream works beautifully instead of heavy cream for a vegan version, and nutritional yeast can step in for Parmesan with its savory cheese-like qualities.

Protein Additions

Cooked chicken, sautéed shrimp, or crispy tofu cubes turn this from a satisfying side into a complete main that keeps hunger at bay for hours.

Serving Suggestions

A crisp Pinot Grigio cuts through the richness perfectly, and a simple arugula salad with lemon vinaigrette balances the creamy pasta with bright freshness.

• Kale or arugula can replace spinach if that is what you have in the fridge
• Save some pasta water in case you need to loosen the sauce before serving
• Extra Parmesan at the table is never a bad idea

Save to Pinterest

There is something deeply satisfying about a meal that comes together so simply yet tastes so indulgent. That is the magic of this pasta.

Recipe FAQs

→ Can I make this dish vegan?

Yes, substitute the heavy cream with full-fat coconut cream and use vegan Parmesan or nutritional yeast. The texture will remain creamy and satisfying while being completely plant-based.

→ What type of pasta works best?

Penne or fusilli are ideal because their shapes and ridges catch the creamy sauce beautifully. Short pasta with texture works better than smooth varieties like spaghetti for this preparation.

→ Can I use fresh tomatoes instead of sun-dried?

Sun-dried tomatoes provide concentrated flavor that fresh tomatoes can't match. If substituting, use cherry tomatoes and add them earlier in the cooking process to break down and release their juices.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth to restore the sauce's creamy consistency. The pasta will continue to absorb liquid, so you may need to add more when reheating.

→ Can I add protein to this dish?

Absolutely. Cooked chicken, shrimp, or crispy tofu make excellent additions. Add pre-cooked proteins during the final 2-3 minutes of cooking to heat through without overcooking.

→ What can I use instead of spinach?

Kale, arugula, or Swiss chard work well as substitutes. Adjust cooking time slightly—kale may need an extra minute to wilt, while arugula requires less time as it cooks down quickly.