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 that liquid transform into a silky sauce while everything bubbled away in one pan completely won me over. Now it's my go-to when I want something impressive but absolutely refuse to dirty every pot in the kitchen.

Last winter my friend Sarah dropped by unexpectedly during a snowstorm. I threw this together using whatever I had in the pantry, and she honestly asked which Italian restaurant I'd ordered it from. That's when I knew this recipe was a permanent keeper.

Ingredients

• Uncooked penne or fusilli: Starting with dry pasta is essential because the starches release into the cooking liquid and help create that velvety sauce texture naturally
• Sun-dried tomatoes: These pack such an intense umami punch that they carry the entire flavor profile, so use the good ones packed in oil if you can find them
• Vegetable broth: This becomes the base of your sauce, so choose one you actually like drinking straight because you'll really taste it
• Heavy cream: Don't substitute half-and-half here because the higher fat content is what makes the sauce coat every strand of pasta so beautifully
• Fresh baby spinach: It wilts down into the sauce and adds this lovely fresh brightness that cuts through all that richness
• Reserved sun-dried tomato oil: This liquid gold is essentially a pre-flavored finishing oil, so definitely don't pour it down the drain
• Grated Parmesan: Adds that salty, nutty finish and helps thicken the sauce even more as it melts

Instructions

Build your flavor foundation:

Heat that large deep skillet over medium heat and swirl in the reserved sun-dried tomato oil. Add your minced garlic and sliced sun-dried tomatoes, letting them sauté for about 2-3 minutes until your kitchen starts smelling amazing.

Start the pasta magic:

Pour in the uncooked pasta and vegetable broth, giving everything a good stir. Bring it to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 10-12 minutes. You'll want to stir occasionally so nothing sticks, and you're looking for the pasta to be nearly al dente with most of the liquid absorbed.

Create the creamy dream:

Stir in the heavy cream, Italian herbs, red pepper flakes if you like a little heat, and that fresh spinach. Let it cook for another 2-3 minutes until the spinach wilts beautifully and the sauce starts thickening up.

Finish with perfection:

Add the grated Parmesan and stir until the sauce reaches this gorgeous creamy consistency. Season with salt and pepper to taste, then remove from heat and let it rest for 2 minutes. This little waiting period lets the sauce cling even better to every piece of pasta.

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This became my Sunday night dinner staple because it feels fancy enough for company but is simple enough for a random Tuesday. Something about the combination of tangy tomatoes and creamy sauce just hits different.

Making It Your Own

Once you master the basic technique, you'll start seeing all sorts of possibilities. The method works beautifully with other vegetables, different pasta shapes, or whatever protein you have on hand.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. I also love serving crusty garlic bread on the side because you'll want to sop up every last drop of that sauce.

Storage And Meal Prep

This actually keeps beautifully in the refrigerator for up to four days. The sauce might thicken up overnight, so just add a splash of cream or broth when reheating.

• Reheat gently over low heat to prevent the cream from separating
• The pasta will continue softening in the fridge, so consider cooking it slightly more al dente if meal prepping
• Fresh spinach is best, but frozen works in a pinch just thaw and drain it well first

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There's something deeply satisfying about a one-pan meal that tastes like it took hours to make. Hope this becomes as beloved in your kitchen as it is in mine.

Recipe Q&A

→ Can I make this dish vegan?

Yes, substitute heavy cream with full-fat coconut cream and use vegan Parmesan or nutritional yeast. The coconut cream adds richness while creating a similarly velvety texture.

→ What pasta shapes work best?

Penne and fusilli are ideal because their ridges and curves catch the creamy sauce. Rotini, farfalle, or rigatoni also work well. Avoid long strands like spaghetti as the sauce won't cling as effectively.

→ Can I use milk instead of heavy cream?

Whole milk can work, but the sauce will be thinner. To compensate, reduce the broth by 1/2 cup and add 2 tablespoons of butter or create a slurry with cornstarch to help thicken the sauce.

→ How do I store and reheat leftovers?

Store in an airtight container for up to 4 days. Reheat gently with a splash of cream or broth over low heat, stirring occasionally. The pasta will absorb more liquid as it sits, so additional moisture may be needed.

→ Can I add protein to this dish?

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

→ What can I substitute for sun-dried tomatoes?

Roasted red peppers work well for sweetness and color. For a more intense tomato flavor, use double-concentrated tomato paste mixed with dried tomatoes or halved cherry tomatoes.