This Creamy Sun-Dried Tomato Spaghetti is a burst of flavor! The richness of cream combines perfectly with tangy sun-dried tomatoes and fresh spinach, making it a delightful dish.
You won’t believe how quick it comes together! I love making this when I want something delicious without spending all day in the kitchen. Plus, it’s a great way to sneak in some veggies! 🍝
Key Ingredients & Substitutions
Spaghetti: I love the classic texture of spaghetti for this dish, but you can swap it for other pasta types like fettuccine, linguine, or even penne. Gluten-free pasta works great too!
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add flavor and moisture. If you can’t find them, try using fresh tomatoes sautéed beforehand, or even roasted red peppers for a different twist.
Heavy Cream: This gives the sauce its creamy texture. You can use half-and-half or coconut cream for a lighter or dairy-free option. Just keep in mind the flavor may slightly change!
Parmesan Cheese: Parmesan adds a nice salty flavor. Grana Padano or Pecorino Romano can be used as substitutes if you’re out of Parmesan!
How Do You Perfectly Sauté Onions and Garlic?
Sautéing onions and garlic is key for building flavor in this dish. Here’s how to get it just right:
- Start with medium heat and let your skillet warm up before adding olive oil.
- Add the sliced onions first, cooking them until they become soft and slightly golden. This usually takes about 4-5 minutes.
- Add garlic after the onions are cooked; garlic cooks quicker and can burn if added too soon. Just 1-2 minutes should do!
This method enhances the natural sweetness of the onions and brings out the depth of garlic flavor, giving your pasta a delicious base!
Creamy Sun-Dried Tomato Spaghetti with Spinach
Ingredients You’ll Need:
- 8 oz spaghetti
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed recommended)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach leaves
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for a slight kick)
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This delightful dish takes about 25 minutes total—5 minutes for prep and 20 minutes for cooking. It’s quick enough for a weeknight dinner but delicious enough to impress guests!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook it according to the package instructions until it’s al dente, usually around 8-10 minutes. Remember to reserve about 1/2 cup of that pasta water before draining the spaghetti. Set the drained pasta aside while you make the sauce.
2. Sauté the Vegetables:
In a large skillet, warm up the olive oil over medium heat. Once it’s hot, toss in the sliced onion and sauté them until they’re soft and translucent, which should take about 4-5 minutes. Add the minced garlic and the sun-dried tomatoes to the pan next. Continue to cook and stir for another 1-2 minutes until the garlic is fragrant.
3. Make the Creamy Sauce:
Pour in the heavy cream and gently bring the mixture to a simmer. Let it cook for 3-4 minutes, stirring occasionally, until the cream starts to thicken a bit. Now, add the grated Parmesan cheese and mix until it melts into the sauce. Season with salt, black pepper, and red pepper flakes if you like a little heat. Taste and adjust the seasoning as needed.
4. Add Spinach:
Next, add the fresh spinach to the skillet. Stir it in until the leaves wilt down, which should take about 2 minutes. The bright green spinach adds a nice color and a healthy crunch!
5. Combine the Spaghetti:
Now it’s time to combine everything! Toss in the cooked spaghetti and pour in a little of the reserved pasta water to help loosen the sauce if it’s too thick. Mix well until the pasta is completely coated with that rich, creamy sauce. Cook together for about a minute so the flavors can meld.
6. Serve and Enjoy:
Serve your delightful creamy sun-dried tomato spaghetti hot, garnished with fresh basil or parsley and extra Parmesan on the side if desired. Enjoy every bite of this delicious meal!
FAQ for Creamy Sun-Dried Tomato Spaghetti with Spinach
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta adds a nutty flavor and more fiber, while gluten-free options work well too. Adjust the cooking time according to the package instructions, as it may vary.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in a skillet over low heat, adding a splash of milk or cream to help restore the sauce’s creaminess.
Can I Substitute the Heavy Cream?
Yes! You can use half-and-half, whole milk for a lighter version, or even coconut cream for a dairy-free alternative. Just keep in mind that the sauce may not be as thick or rich.
What Other Vegetables Can I Add?
Feel free to customize! Zucchini, bell peppers, or mushrooms can be great additions. Just sauté them along with the onions for a delicious twist!
