This easy spaghetti is a winner! Tossed in a creamy sauce made with spinach and sun-dried tomatoes, it’s both bright and delicious.
The best part? You can have dinner ready in no time! I love how the spinach adds a pop of color and the sun-dried tomatoes bring a rich flavor. Perfect for any weeknight!
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti is great here, but you can switch it out for gluten-free pasta or even whole wheat spaghetti for a healthier option. I love using spaghetti for its perfect sauce-holding shape!
Sun-Dried Tomatoes: These add a rich flavor. If you’re not a fan or don’t have them, try roasted red peppers for a different taste. I sometimes use fresh tomatoes when I have them; just cook them down a bit longer!
Heavy Cream: For a lighter sauce, you can substitute half-and-half or even a plant-based cream like coconut milk or cashew cream. Each gives a unique twist—just be mindful of the flavor!
Spinach: Fresh spinach is best, but if you’re in a pinch, frozen spinach will work too. Just make sure to thaw and drain it well beforehand. I find that fresh gives a nicer texture!
How Do You Get the Ideal Cream Sauce Consistency?
Getting the cream sauce just right is key. Here’s how to make sure it’s perfect every time:
- Start with a low heat after adding the cream—this keeps it from boiling, which can make it curdle.
- If it feels too thick, slowly add that reserved pasta water. This keeps the sauce creamy without becoming overly runny.
- Stir in the cheese gradually; this helps it melt smoothly and blend into the sauce.
With a bit of patience, you’ll have a rich, creamy sauce that clings beautifully to your spaghetti!
Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Ingredients You’ll Need:
- 8 oz (225 g) spaghetti
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 4 cups fresh spinach leaves
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, optional, to taste
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This recipe will take you about 20 minutes total—10 minutes for prep and about 10 minutes for cooking. It’s quick enough for a weeknight dinner but fancy enough to impress!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it’s al dente. Once done, remember to save about 1/2 cup of that pasta water and then drain the rest. This water will help adjust the sauce later.
2. Sauté the Vegetables:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Add in the sliced onion and sauté for about 3-4 minutes until it becomes soft and translucent. This will give some great flavor to your sauce.
3. Add Garlic and Tomatoes:
Next, toss in the minced garlic and chopped sun-dried tomatoes. Stir them together for about 1-2 minutes until everything is fragrant—this step really enhances the aroma and flavor!
4. Make the Creamy Base:
Then, reduce the heat to low and pour in the heavy cream. Stir well to combine everything and let it warm through. It shouldn’t boil, just heat gently.
5. Stir in the Spinach:
Add the fresh spinach into the skillet. Cook while stirring until the spinach wilts down, which should take about 2-3 minutes. You’ll love how vibrant the color looks!
6. Add Cheese and Adjust Sauce:
Now, stir in the grated Parmesan cheese until it melts into the sauce, making it creamy and rich. If it seems too thick, you can add a bit of the reserved pasta water to get your desired consistency.
7. Season It Up:
Season your sauce with salt, pepper, and red pepper flakes if you like a little heat. Taste and adjust as needed! You want it just right.
8. Combine Everything:
Finally, add your cooked spaghetti directly into the skillet with the sauce. Toss gently to coat all the pasta evenly so every strand is covered in that delicious, creamy goodness!
9. Serve and Enjoy:
Serve your spaghetti right away, garnished with fresh basil or parsley for some extra color and flavor, and feel free to add more Parmesan on top if you love cheese!
Enjoy your creamy, bright, and flavorful Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Spaghetti Instead?
Absolutely! Whole wheat spaghetti is a great alternative if you’re looking for a healthier option. Just keep an eye on the cooking time, as it may take a minute longer than regular spaghetti.
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian! Just ensure that the Parmesan cheese is suitable for your dietary preferences, as some brands may use animal rennet. There are plenty of vegetarian-friendly cheese options available!
Can I Prepare This Dish in Advance?
You can make the sauce ahead of time! Prepare it as directed, then cool and store it in the fridge for up to 2 days. When ready to serve, reheat gently on the stovetop and toss with freshly cooked spaghetti.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm slowly in a skillet over low heat, adding a splash of cream or pasta water if it seems dry. This will help maintain the creamy texture!
