Creamy Spinach and Sun Dried Tomato Pasta Recipe Easy Vegetarian Dinner Idea

Name: Creamy Spinach and Sun Dried Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz (340 g) fettuccine, penne, or your favorite pasta shape; 2 tablespoons extra virgin olive oil; 3 cloves garlic, minced; 1/2 cup sun dried tomatoes, chopped (preferably packed in oil); 4 cups fresh spinach, roughly chopped; 1 cup heavy cream or half-and-half (or whole milk with a splash of cream for lighter option); 1/2 cup vegetable broth; 1/2 cup Parmesan cheese, grated (or vegan Parmesan for dairy-free); Salt and freshly ground black pepper, to taste; 1/4 teaspoon red pepper flakes (optional); 1 teaspoon lemon juice

Posted on January 21, 2026

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The first time I whipped up this creamy spinach and sun dried tomato pasta, I was craving something comforting but without the usual heavy meat sauce. Honestly, the smell of garlic sizzling in olive oil, mingling with the tangy burst of sun dried tomatoes, instantly made my kitchen feel like a cozy Italian trattoria. This recipe is one I’ve made more times than I can count—each time tweaking it just a bit to get that perfect velvety sauce that clings to every strand of pasta. If you love simple dishes that pack a punch of flavor and come together quickly, you’re going to adore this creamy spinach and sun dried tomato pasta.

What’s cool is how the sun dried tomatoes bring this slightly sweet and savory note that pairs wonderfully with fresh spinach’s subtle earthiness. I remember serving this dish during a last-minute dinner with friends, and it vanished in minutes. It’s the kind of meal that feels indulgent yet light, perfect for vegetarians or anyone wanting a break from the usual weeknight routine. Plus, it’s a great way to sneak in some greens without anyone complaining.

Whether you’re new to cooking pasta dishes or a seasoned home chef, this recipe for creamy spinach and sun dried tomato pasta is really approachable. I’ve tested it multiple times, adjusting the creaminess and seasoning until it was just right. The balance of flavors and textures—creamy sauce, tender spinach, and the chewy bite of sun dried tomatoes—make it a reliable go-to for busy evenings or when you want a fuss-free but impressive vegetarian dinner. Trust me, this dish will quickly become a staple in your repertoire.

Why You’ll Love This Recipe

Quick & Easy: Ready in about 30 minutes, making it perfect for busy weeknights or last-minute meal plans.
Simple Ingredients: Uses pantry staples and fresh produce you likely already have on hand, no fancy trips needed.
Perfect for Vegetarian Dinners: Rich, satisfying, and meat-free—great for anyone looking to add more plant-based meals.
Crowd-Pleaser: Receives rave reviews from friends and family, even those who usually prefer meaty dishes.
Unbelievably Delicious: The creamy texture combined with the tangy sun dried tomatoes creates a flavor combo that’s just right.

This creamy spinach and sun dried tomato pasta isn’t just another pasta dish. What makes it stand out is the way the sauce is crafted—smooth and luscious but never heavy. I like to blend just a touch of cream with vegetable broth to keep it light but still silky. Plus, the sun dried tomatoes are chopped finely, releasing their intense flavor into every bite without overwhelming the dish. Adding fresh spinach at the end keeps things bright and fresh.

It’s the kind of recipe that hits comfort food notes but also feels wholesome. I’ve found it’s great for impressing guests without spending hours in the kitchen, and it’s also a lifesaver when you want something filling yet meatless. Honestly, after the first bite, you might find yourself closing your eyes, savoring that creamy, garlicky goodness.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these items are pantry basics or easy to find fresh produce. Here’s what you’ll want to gather:

Pasta: 12 oz (340 g) fettuccine, penne, or your favorite pasta shape (I personally prefer fettuccine for that silky sauce cling)
Olive oil: 2 tablespoons (extra virgin for best flavor)
Garlic: 3 cloves, minced (adds that aromatic kick)
Sun dried tomatoes: 1/2 cup, chopped (preferably packed in oil for richer taste)
Fresh spinach: 4 cups, roughly chopped (you can use baby spinach too)
Heavy cream or half-and-half: 1 cup (for a lighter option, use whole milk with a splash of cream)
Vegetable broth: 1/2 cup (adds depth without overpowering)
Parmesan cheese: 1/2 cup, grated (adds nutty, salty flavor; leave out or use vegan Parmesan for dairy-free)
Salt and freshly ground black pepper: to taste
Red pepper flakes: 1/4 teaspoon (optional, for a little heat)
Lemon juice: 1 teaspoon (brightens the sauce)

Ingredient tips: I recommend using sun dried tomatoes packed in oil from brands like Divina or Bella Sun Luci—they tend to be more tender and flavorful. For the spinach, fresh is best, but frozen (thawed and drained) can work in a pinch. If you want to make this gluten-free, swap the pasta with your favorite gluten-free noodles or spiralized veggies like zucchini noodles.

Equipment Needed

Large pot for boiling pasta – a sturdy, wide pot works best to avoid sticking.
Large skillet or sauté pan – preferably non-stick or stainless steel for even cooking.
Colander – to drain the pasta efficiently.
Wooden spoon or silicone spatula – for stirring the sauce and pasta.
Measuring cups and spoons – accuracy matters for the creamy sauce.
Grater – for fresh Parmesan cheese.

If you don’t have a large skillet, a deep frying pan or even a sauté pan with high sides will do. I’ve used cast iron pans for this recipe before, and while they hold heat beautifully, just be sure to stir often to prevent sticking. For budget-friendly options, a decent non-stick pan from brands like T-fal makes the cooking process easier and cleanup faster.

Preparation Method

Cook the pasta: Bring a large pot of salted water to a boil. Add 12 oz (340 g) of your chosen pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup (120 ml) of pasta water before draining. This starchy water helps the sauce cling better later.
Heat the oil and sauté garlic: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for about 1 minute until fragrant but not browned. Watch carefully; garlic burns fast and turns bitter.
Add sun dried tomatoes: Toss in 1/2 cup chopped sun dried tomatoes. Stir and cook for 2-3 minutes to infuse the oil with their flavor and soften them slightly.
Deglaze and create the sauce base: Pour in 1/2 cup (120 ml) vegetable broth and 1 cup (240 ml) heavy cream or half-and-half. Stir to combine, scraping up any bits stuck to the pan. Let it simmer gently for about 4-5 minutes until the sauce thickens slightly.
Incorporate spinach: Add 4 cups of roughly chopped fresh spinach in batches, stirring until wilted down. This should take about 2-3 minutes. The spinach adds freshness and a beautiful green color to the sauce.
Season and cheese: Stir in 1/2 cup freshly grated Parmesan cheese, 1 teaspoon lemon juice, salt, pepper, and optional red pepper flakes (1/4 teaspoon). Mix well to create a creamy, flavorful sauce. If the sauce seems too thick, add a bit of the reserved pasta water, a tablespoon at a time, until it reaches desired consistency.
Toss pasta in sauce: Add the drained pasta directly into the skillet with the sauce. Toss gently with tongs or a spoon for 1-2 minutes to coat every strand perfectly. Heating together helps the flavors marry and the sauce cling beautifully.
Final taste and serve: Give it a quick taste and adjust seasoning if needed. Serve immediately with an extra sprinkle of Parmesan and a grind of black pepper.

Pro tip: Don’t overcook the spinach; you want it tender but still vibrant. Also, saving some pasta water is a game-changer for rescuing a sauce that’s too thick or sticking. Trust me on this one—I learned after too many sticky disasters!

Cooking Tips & Techniques

To nail this creamy spinach and sun dried tomato pasta every time, here are some tips I’ve picked up through trial and error:

Don’t rush the sauce simmer: Letting the cream and broth gently reduce gives a richer, thicker sauce. Avoid boiling, which can cause the cream to separate.
Use fresh garlic: It really makes a difference in aroma and flavor. Pre-minced garlic tends to cook unevenly and can taste harsh.
Chop sun dried tomatoes finely: This ensures they distribute flavor evenly without overwhelming bites with chewy chunks.
Reserve pasta water: This starchy water is magic for loosening the sauce without watering down flavor.
Don’t over-salt early: Parmesan and broth add saltiness. Season gradually and taste as you go.
Wilt spinach just before serving: Overcooked spinach turns mushy and loses its bright color.

Once, I forgot to reserve pasta water and ended up with a gluey sauce that stuck to the pan—lesson learned! Also, multitasking by prepping garlic and chopping sun dried tomatoes while pasta cooks saves precious time. The key to consistency here is patience with the sauce and careful seasoning.

Variations & Adaptations

This creamy spinach and sun dried tomato pasta is super flexible. Here are a few ways to switch it up according to your mood or dietary needs:

Dairy-Free: Swap heavy cream for full-fat coconut milk or cashew cream, and use nutritional yeast instead of Parmesan for that cheesy flavor.
Protein Boost: Add grilled tofu cubes or chickpeas for extra protein, making it a more filling meal.
Seasonal Twist: In spring or summer, toss in fresh cherry tomatoes or asparagus tips along with the spinach for vibrant seasonal freshness.
Spicy Kick: Increase red pepper flakes or add a dash of smoked paprika for a smoky heat.
Alternative Pasta: Use whole wheat pasta for more fiber or spiralized zucchini for a low-carb option.

Personally, I once made this with kale instead of spinach—just sautéed it a bit longer since kale is tougher. It was delicious and had a lovely earthy bite. Feel free to experiment and find your favorite combo!

Serving & Storage Suggestions

This creamy spinach and sun dried tomato pasta is best served warm, right off the stove, so the sauce is creamy and luscious. Plate it with a sprinkle of fresh Parmesan and a crack of black pepper for a simple but elegant presentation. A side of garlic bread or a crisp green salad pairs wonderfully for a complete meal.

Leftovers store well in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce and warm gently on the stove or microwave, stirring every minute or so to keep it creamy. Flavors actually deepen overnight, so sometimes leftovers taste even better.

If you want to freeze, portion it out without cheese and spinach (add fresh spinach after thawing). Freeze for up to 2 months and thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

This creamy spinach and sun dried tomato pasta offers a balanced mix of carbs, healthy fats, and vitamins. One serving (about 1.5 cups) typically contains around 450-500 calories, with approximately 15 grams of fat, 60 grams of carbohydrates, and 12 grams of protein, depending on pasta and cream choice.

Spinach is a powerhouse loaded with vitamins A, C, and K, plus iron and fiber. Sun dried tomatoes add antioxidants and lycopene, which are great for heart health. Using olive oil and moderate cream keeps the dish rich but mindful of fats.

For those on gluten-free or vegetarian diets, this recipe fits well with simple substitutions. Just watch out for dairy if you’re sensitive and swap accordingly.

Conclusion

If you’re hunting for a quick, tasty vegetarian dinner that feels special without the fuss, this creamy spinach and sun dried tomato pasta is your new best friend. Its rich, flavorful sauce paired with fresh greens and tangy tomatoes hits all the right notes—comforting, satisfying, and packed with wholesome ingredients.

I’ve loved sharing this recipe because it’s approachable for cooks of all levels and endlessly adaptable. Whether you’re feeding family, impressing friends, or just treating yourself after a long day, it’s a winner every time. So go ahead, give it a try, and make it your own—you might just find it becoming a weekly staple.

If you do make it, I’d love to hear how you tweaked the recipe or what your favorite additions are! Drop a comment below and share your creamy spinach and sun dried tomato pasta experience.

FAQs About Creamy Spinach and Sun Dried Tomato Pasta

Can I use frozen spinach instead of fresh?

Yes! Just thaw the frozen spinach completely and squeeze out excess water before adding. It works well but may make the sauce slightly thinner.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to bring back creaminess.

Can I make this recipe vegan?

Absolutely! Use coconut or cashew cream instead of dairy cream, and replace Parmesan with nutritional yeast or vegan cheese.

Is sun dried tomato paste a good substitute?

Sun dried tomato paste is more concentrated and intense, so use sparingly—start with a teaspoon and adjust to taste.

How do I prevent the sauce from separating?

Cook the sauce over low to medium heat, avoid boiling, and add cream gradually. Stir often to keep it smooth and creamy.

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