One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable)

Creamy one-pan pasta with sun-dried tomatoes, spinach, and parmesan in a rich garlic cream sauce.

# What you need:

→ Pasta & Vegetables

01 - 12 oz penne or fusilli pasta, uncooked
02 - 3.5 oz sun-dried tomatoes, drained if in oil, 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, optional
11 - Salt and freshly ground black pepper, to taste

# Directions:

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 (if using), 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.

# Expert Tips:

01 -
  • The starch from the pasta creates a restaurant quality sauce without any rouis or fancy techniques
  • Everything happens in one pan so you spend less time cleaning and more time eating
  • Sun dried tomatoes pack such intense umami that a little goes a long way
02 -
  • The sauce will look dangerously thin right until the last minute then suddenly thicken perfectly so trust the process
  • Reserve some pasta cooking water even though this recipe uses broth because you might need it to loosen the sauce
03 -
  • Don't rush the garlic step because those first few minutes build the flavor foundation for the whole dish
  • Use a pan that's wider than it is deep so the liquid evaporates efficiently and the pasta cooks evenly

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