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

Creamy one-pot pasta with sun-dried tomatoes and fresh spinach in a velvety parmesan sauce. Ready in 30 minutes.

# What You Need:

→ Pasta & Vegetables

01 - 12 oz penne or fusilli pasta, uncooked
02 - 3.5 oz sun-dried tomatoes, drained if in oil, 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 (optional)
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.
02 - Add the minced garlic and sliced sun-dried tomatoes. Sauté for 2–3 minutes until fragrant.
03 - Pour in the uncooked pasta and vegetable broth. Stir well, bringing to a gentle boil.
04 - Reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is nearly al dente and most of the liquid is absorbed.
05 - Stir in heavy cream, Italian herbs, red pepper flakes (if using), and fresh spinach. Cook for another 2–3 minutes until the spinach wilts and the sauce thickens.
06 - Add grated Parmesan, stirring until the sauce is creamy. Season with salt and black pepper to taste.
07 - Remove from heat. Let the pasta rest 2 minutes before serving for optimal creaminess.

# Helpful Hints:

01 -
  • The sauce clings to every single piece of pasta because it cooks right in the pan, creating this incredible creamy texture that feels luxurious but takes zero effort
  • Sun-dried tomatoes pack such an intense punch of umami that nobody will believe this came together in under 30 minutes
02 -
  • Do not be tempted to add more liquid than called for, the pasta really does absorb it all and too much will leave you with a soupy mess instead of a creamy sauce
  • The resting step at the end is not optional, those 2 minutes let the sauce thicken up significantly and the pasta finishes cooking in the residual heat
03 -
  • If the sauce looks too thick before the pasta is done, add just a splash more broth, but if it looks too thin, keep cooking a bit longer because it will thicken as it rests
  • Leftovers actually reheat surprisingly well, just add a tiny splash of cream or broth when warming it up to bring that sauce back to life

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