One Pan Creamy Sun Dried Tomato Spinach Pasta (Print Version)

Rich Italian-inspired pasta with sun-dried tomatoes, spinach, and velvety cream sauce all made in one pan.

# What You 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 - ¼ cup reserved oil from sun-dried tomatoes or olive oil

→ Cheese & Seasonings

08 - ½ cup grated Parmesan cheese
09 - ½ tsp dried Italian herbs (oregano, basil, thyme)
10 - ¼ tsp red pepper flakes
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, minced garlic, and sliced sun-dried tomatoes. Sauté for 2–3 minutes until fragrant.
02 - Pour in the uncooked pasta and vegetable broth. Stir well, bringing to a gentle boil. Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is nearly al dente and most of the liquid is absorbed.
03 - Stir in heavy cream, Italian herbs, red pepper flakes, and fresh spinach. Cook for another 2–3 minutes until the spinach wilts and the sauce thickens.
04 - Add grated Parmesan, stirring until the sauce is creamy. Season with salt and black pepper to taste. Remove from heat and let rest 2 minutes before serving for optimal creaminess.

# Handy Tips:

01 -
  • The sauce develops this incredible depth because the pasta absorbs all those sun-dried tomato flavors while cooking
  • You get restaurant quality creaminess without any roux or complicated techniques
  • Everything happens in one pan so cleanup is practically nonexistent
02 -
  • The pasta continues absorbing liquid even after you remove it from heat, so don't let it get too dry while cooking
  • If your sauce seems too thick at any point, add a splash more broth rather than water to maintain the flavor
03 -
  • Reserve a little extra pasta water before it fully absorbs in case you need to loosen the sauce at the end
  • Grate your own Parmesan instead of buying pre-grated for better melting and flavor

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