One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable)

Rich, creamy pasta with sun-dried tomatoes and spinach, all cooked in one pan.

# What's Needed:

→ 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 - 1/4 cup reserved oil from sun-dried tomatoes or olive oil

→ Cheese & Seasonings

08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs (oregano, basil, thyme)
10 - 1/4 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.
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, 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.

# Tips for Success:

01 -
  • The sun-dried tomatoes infuse every bite with concentrated umami that tastes like it simmered for hours instead of minutes
  • Cleanup takes literally two minutes because everything happens in one pan, including the pasta cooking
  • That velvety sauce clings to each noodle in a way that makes store-bought jarred sauces seem sadly inadequate
02 -
  • The sauce continues thickening as it rests, so do not panic if it looks slightly thinner than you want when you first finish cooking
  • Reserve that sun-dried tomato oil before draining the tomatoes, because it is essentially liquid flavor gold
03 -
  • Do not rinse the pasta after cooking, that starch is what makes the sauce cling so perfectly
  • Grate your own Parmesan instead of buying pre-grated, the texture and melting difference is remarkable

Go Back