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Quick & Easy Spaghetti With Spinach & Sun-Dried Tomato Cream Sauce

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Quick & Easy Spaghetti With Spinach & Sun-Dried Tomato Cream Sauce

Need a quick but utterly delicious pasta fix? This 20-minute Spaghetti with Spinach & Sun-Dried Tomato Cream Sauce is it! It’s a one-pan masterpiece that is both simple and sophisticated. This could easily be a date night dinner or something you serve to pamper family and friends!

Ingredients For Spaghetti With Spinach

To make this decadent pasta dish you need the following ingredients:

  • Spaghetti
  • Sun-dried tomatoes packed in oil
  • Sun-dried tomato oil
  • Yellow onion
  • Garlic
  • Italian seasoning
  • Red pepper flakes
  • White wine
  • Chicken broth
  • Heavy cream
  • Parmesan cheese
  • Baby spinach
  • Salt and pepper

How To Make Spaghetti With Spinach

  1. Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions.
  2. While the spaghetti is cooking, make the sauce: in a large skillet, heat 1 tbsp of the sun-dried tomato oil over medium heat, and saute the sliced onion and sun-dried tomatoes for about 2 minutes.
  3. Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds more.
  4. Deglaze the pan with the white wine, and add the chicken broth. Cook until reduced by half. About 4 minutes.
  5. Reduce the heat to medium-low pour in the heavy cream and grated Parmesan cheese and cook until the cheese is melted, about 2 minutes.

Mix in the spinach until it wilts and add the cooked spaghetti. Toss until fully covered in sauce and serve immediately with more Parmesan cheese on top.

Can I Make This Ahead Of Time?

The sauce in this dish thickens over time, making it less desirable, so if you want to make this dish in advance, make the sauce and refrigerate it. Cook the pasta when ready to serve, and heat the sauce before adding the freshly cooked pasta.

How Do I Store Leftovers?

Store them in an airtight container in the fridge for up to 3 days, and add a bit of water or chicken broth before reheating.

Quick & Easy Spaghetti With Spinach & Sun-Dried Tomato Cream Sauce

Quick & Easy Spaghetti With Spinach & Sun-Dried Tomato Cream Sauce

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 SERVINGS
Calories: 435kcal
Author: Katherine - Yummfully

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Knife and cutting board

Ingredients

  • 8 oz spaghetti
  • ½ cup oil-packed sun-dried tomatoes, sliced
  • 1 tbsp sun-dried tomato oil
  • ½ yellow onion, sliced thinly
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup dry white wine
  • ¾ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 2 cups baby spinach leaves

Instructions

  • Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions.
  • While the spaghetti is cooking, make the sauce: in a large skillet, heat 1 tbsp of the sun-dried tomato oil over medium heat, and saute the sliced onion and sun-dried tomatoes for about 2 minutes.
  • Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for 30 seconds more.
  • Deglaze the pan with white wine and add the chicken broth. Cook until reduced by half, about 4 minutes.
  • Reduce the heat to medium-low, pour in the heavy cream and grated Parmesan cheese, and cook until the cheese is melted, about 2 minutes. Add salt and pepper, if needed.
  • Mix in the spinach until it wilts and add the cooked spaghetti. Toss until fully covered in sauce, and serve immediately with more Parmesan cheese on top.

Nutrition

Calories: 435kcal | Carbohydrates: 10g | Protein: 56g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 254mg | Potassium: 268mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 8mg

Frequently Asked Questions

What If I Don’t Have Oil-Packed Sun-Dried Tomatoes?

Don’t worry! Rehydrate the sun-dried tomatoes in hot water for a few minutes before slicing them, and use olive oil instead of the sun-dried tomato oil.

Can I Make This Dish Vegan?

Yes! Use vegetable broth instead of chicken broth and coconut milk instead of heavy cream. Skip the Parmesan cheese and sprinkle in a bit of nutritional yeast for flavor.

Is There A Dairy-Free Alternative To Sour Cream?

Use unsweetened coconut cream or milk instead of sour cream. If your sauce is too thin, let it simmer for a bit longer or add a slurry of cornstarch and water to thicken it up a little.

Can I Add Protein To This Dish?

Absolutely! Grilled chicken or shrimp would be great with this dish. Cook them separately and add them along with the cooked spaghetti.

How Can I Adjust The Sauce Thickness?

If you feel your sauce is too thick, add a bit of the pasta cooking water to thin it out, and if you feel it is too thin, let it simmer a few more minutes until you reach the desired consistency.

What If The Sauce Is Too Bland?

You can adjust the seasoning by adding more salt or Parmesan cheese. A bit of chicken bouillon powder can work wonders as well.

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