This easy spaghetti dish mixes fresh spinach and tasty sun-dried tomatoes in a creamy sauce. It’s a quick meal that’s both colorful and delicious!
When I make this, I can’t help but smile. It’s like a hug from a bowl! Plus, it’s a great way to sneak in some greens—win-win! 🌿🍝
Key Ingredients & Substitutions
Spaghetti: Classic choice! You can swap it for whole wheat or gluten-free pasta if needed. I love using spaghetti because it holds the sauce well!
Sun-Dried Tomatoes: These bring a tangy sweetness. If they’re unavailable, you can use roasted red peppers for a similar effect. I’ve even tried diced fresh tomatoes, though the flavor will differ.
Heavy Cream: For a lighter option, consider using half-and-half or a plant-based cream. I sometimes use Greek yogurt for creaminess—just add it off the heat to avoid curdling!
Fresh Spinach: Baby spinach is mild and wilts nicely, but you can use kale or Swiss chard. Just remember they may take a minute longer to soften.
How Do You Get the Sauce Just Right?
The key to a perfect cream sauce is careful simmering. Here’s how to nail it:
- After adding heavy cream, keep the heat low to avoid boiling, which can separate the cream. This is super important!
- Add grated Parmesan gradually while stirring; it helps the cheese melt evenly, creating a smooth texture.
- If the sauce seems too thick, gradually add reserved pasta water until it reaches your desired consistency.
Keep tasting as you go! Adjust the seasoning to your personal preference—everyone has different taste buds!
How to Make Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Ingredients You’ll Need:
- 8 oz (225g) spaghetti
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (preferably packed in oil), chopped
- 3 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for some heat)
- Fresh basil or parsley (optional, for garnish)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare. You’ll spend about 10 minutes cooking the spaghetti and another 20 minutes making the creamy sauce and combining everything together. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add the spaghetti and cook according to the package instructions until it’s al dente (firm to the bite). Don’t forget to reserve about 1/2 cup of the pasta cooking water before draining the spaghetti. This will help you adjust the sauce later if it’s too thick!
2. Sauté Onions and Garlic:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté for about 4-5 minutes, or until the onion is soft and translucent. Then, add the minced garlic and chopped sun-dried tomatoes to the skillet, cooking for another 1-2 minutes until everything is fragrant and well combined.
3. Create the Cream Sauce:
Lower the heat to low and pour in the heavy cream. Stir it well and let the sauce gently simmer for 3-4 minutes until it starts to thicken slightly. This is when all those flavors start to mingle and make magic happen!
4. Stir in the Cheese:
Add the grated Parmesan cheese to the skillet and stir until it’s melted and fully combined into the sauce. Season the sauce with salt, black pepper, and red pepper flakes if you’d like a little extra kick. Give it a taste to adjust any seasonings to your preference!
5. Add the Spinach:
Now toss in the fresh spinach leaves and cook, stirring until they wilt down. This will add a lovely brightness and freshness to the dish.
6. Combine with Spaghetti:
Finally, take your cooked spaghetti and toss it directly in the sauce. If the sauce seems a bit thick, add the reserved pasta water a little bit at a time until it reaches the desired consistency. Everything should be nicely coated and creamy!
7. Serve and Enjoy:
Serve your spaghetti hot, garnished with extra Parmesan cheese and fresh herbs like basil or parsley if desired. This dish is not just easy to make but also packed full of flavor—enjoy your meal!
FAQ for Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat or gluten-free spaghetti are great substitutes. Just keep an eye on the cooking time, as they may require slightly different cooking durations compared to regular pasta.
What If I Don’t Have Sun-Dried Tomatoes?
No worries! You can substitute sun-dried tomatoes with roasted red peppers or even fresh tomatoes. The key is to ensure you’re getting that burst of flavor, so choose something you enjoy!
How Can I Store Leftovers?
Store any leftover spaghetti in an airtight container in the fridge for up to 3 days. To reheat, you can gently warm it on the stove with a splash of water or cream to revive the sauce’s creaminess.
Can I Make This Recipe Vegetarian or Vegan?
For a vegetarian option, simply omit any meat (this recipe is already meat-free!). To make it vegan, substitute the heavy cream with a plant-based cream and use nutritional yeast or a dairy-free cheese alternative instead of Parmesan.
