Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

If you’re craving a comforting pasta dinner with a rich, creamy sauce and plenty of Mediterranean-inspired flavor, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a recipe worth adding to your weekly rotation. Tender spaghetti is tossed with garlic, sweet-tangy sun-dried tomatoes, fresh spinach, and a velvety cream sauce finished with freshly grated Parmesan and fragrant basil.

What makes this dish especially delicious is the combination of simple ingredients that bring out the best in one another. Sun-dried tomatoes add concentrated tomato flavor, garlic infuses the olive oil, and heavy cream creates a luxurious base. Cream cheese adds extra smoothness, while Parmesan brings a savory, nutty finish that clings beautifully to every strand of spaghetti.

Fresh spinach wilts directly into the sauce, adding color and freshness without requiring a separate cooking step. A pinch of red pepper flakes provides a gentle kick, and a splash of reserved pasta water helps bring everything together into a silky sauce.

Best of all, this creamy sun-dried tomato spaghetti is easy enough for a weeknight dinner but elegant enough to serve when friends or family come over. Enjoy it on its own for a satisfying meatless meal, or pair it with grilled chicken, roasted vegetables, or warm garlic bread for an even heartier dinner.

Table of Contents

Table of Contents

Why You’ll Love This Spaghetti & Spinach Recipe

• Rich and creamy: Heavy cream, cream cheese, and Parmesan combine to create a smooth, luxurious sauce.
• Packed with flavor: Sun-dried tomatoes, garlic, Italian seasoning, and basil bring depth to every bite.
• A delicious way to enjoy spinach: Fresh spinach wilts directly into the warm sauce, adding color and freshness.
• Simple ingredients: Most of the ingredients are easy to find at a regular grocery store.
• Perfect for busy evenings: The sauce comes together in one skillet while the spaghetti cooks.
• Easy to customize: Add chicken, shrimp, mushrooms, or extra vegetables to suit your preferences.
• Restaurant-inspired results at home: A few finishing touches, including freshly grated Parmesan and basil, make this pasta feel special without complicated techniques.

Choose Your Ingredients for the Best Results

The secret to an excellent creamy spaghetti dish is using ingredients that contribute flavor while helping the sauce stay smooth and cling to the pasta.

Spaghetti

Use 12 ounces of regular dried spaghetti for the classic version of this recipe. Spaghetti’s long strands work particularly well with the creamy sauce because they capture the Parmesan, garlic, and sun-dried tomato pieces as you toss everything together.

Cook the pasta until al dente, following the package instructions. The strands should be tender but still have a little bite.

Before draining, reserve half a cup of pasta water. This starchy liquid is one of the easiest ways to adjust the sauce without making it watery.

Sun-Dried Tomatoes in Oil

Sun-dried tomatoes are the star ingredient. Their concentrated sweetness and tangy flavor provide a delicious contrast to the richness of the cream and cheese.

Choose sun-dried tomatoes packed in oil. Drain and chop them before adding them to the skillet, but save one tablespoon of the flavorful jar oil for cooking.

Heating the tomatoes briefly with the garlic helps release their flavor into the oil, giving the entire sauce a deeper, more rounded taste.

Heavy Cream

Heavy cream creates the rich base that gives this recipe its signature texture. It balances the acidity of the tomatoes and helps the Parmesan blend into a smooth sauce.

For the best consistency, bring the cream and broth to a gentle simmer rather than a rapid boil. Excessive heat can cause a cream-based sauce to reduce too quickly or become less smooth.

Cream Cheese

Two ounces of softened cream cheese add body and extra creaminess. It also helps the sauce feel silky and cohesive.

Let the cream cheese soften before cooking so it incorporates more easily. Whisk it into the warm cream and broth until no large lumps remain.

Parmesan Cheese

Freshly grated Parmesan provides a savory, nutty flavor that makes the sauce taste richer. It also helps thicken the sauce naturally as it melts.

For the smoothest results, grate the cheese from a block rather than relying on finely powdered shelf-stable Parmesan. Add it after removing the skillet from the heat or reducing the heat significantly, stirring gradually until melted.

Fresh Spinach

Three cups of fresh spinach might look like a lot at first, but the leaves shrink considerably when heated. Fresh baby spinach is especially convenient because the leaves are tender and generally require little preparation.

Add the spinach after the cream sauce has thickened slightly. Stir just until the leaves wilt so they retain their fresh green color.

Garlic, Olive Oil, and Seasonings

Fresh garlic gives the sauce a fragrant foundation, while olive oil and sun-dried tomato oil carry the flavor throughout the dish.

Italian seasoning adds a familiar blend of herbs. Black pepper and red pepper flakes provide gentle warmth, while salt enhances the flavor of the cream, tomatoes, and cheese.

Remember that Parmesan and broth can already contain salt, so taste the sauce before making any final adjustments.

Fresh Basil

Fresh basil is the ideal finishing touch. Its sweet, fragrant aroma balances the rich sauce and complements the sun-dried tomatoes.

Tear the leaves by hand or roughly chop them shortly before serving. Adding basil at the end preserves its fresh flavor.

Ingredients You’ll Need

This recipe makes a creamy spaghetti dinner using familiar pantry ingredients and fresh produce.

For the Pasta

• 12 ounces spaghetti
• ½ cup reserved pasta water

For the Sun-Dried Tomato Cream Sauce

• 2 tablespoons olive oil
• 1 tablespoon oil from the sun-dried tomato jar
• 3 garlic cloves, minced
• ½ cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• ½ cup chicken or vegetable broth
• 2 ounces cream cheese, softened
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• 3 cups fresh spinach leaves
• 1 cup grated Parmesan cheese, with ¼ cup reserved for finishing
• 2 tablespoons fresh basil, torn

The Parmesan is divided between the sauce and the final garnish. Stir most of it into the warm sauce for a creamy finish, then sprinkle the reserved portion over the spaghetti just before serving.

How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Follow these steps for perfectly cooked spaghetti coated in a rich, flavorful sauce.

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions.

Before draining, carefully reserve ½ cup of the pasta cooking water. Drain the spaghetti and set it aside.

Avoid rinsing the pasta. The starch remaining on the strands helps the cream sauce cling to them.

If the sauce is not quite ready when the pasta finishes cooking, toss the drained spaghetti with a tiny amount of olive oil to help prevent sticking. This is optional, since the pasta will soon be coated in sauce.

Step 2: Heat the Oils and Sauté the Garlic

Place a large skillet over medium heat. Add the olive oil and the tablespoon of oil from the sun-dried tomato jar.

Once the oils are warm, add the minced garlic. Sauté for about one minute, stirring frequently, until fragrant.

Keep the garlic moving around the skillet and avoid letting it turn dark brown. Burnt garlic can develop a bitter flavor that carries through the entire sauce.

Step 3: Add the Sun-Dried Tomatoes

Stir in the chopped sun-dried tomatoes and cook for approximately two minutes.

The tomatoes will warm through and release some of their concentrated flavor into the oil. Their sweet, tangy notes will begin to form the foundation of the sauce.

Spread them evenly across the skillet so the flavor is distributed throughout the dish rather than concentrated in a few bites.

Step 4: Create the Creamy Sauce Base

Pour the heavy cream and chicken or vegetable broth into the skillet. Stir slowly until the liquids combine with the garlic and sun-dried tomatoes.

Bring the mixture to a gentle simmer, reducing the heat if necessary. You should see small bubbles around the edges rather than a vigorous boil.

Add the softened cream cheese and whisk until it melts into the sauce. Continue stirring until the mixture looks smooth and creamy.

The broth helps balance the richness of the cream and gives you enough liquid to create a sauce that can coat the spaghetti without becoming overly heavy.

Step 5: Season the Sauce

Add the salt, black pepper, red pepper flakes, and Italian seasoning.

Stir thoroughly so the seasonings are evenly distributed. Allow the sauce to simmer gently for three to four minutes, stirring occasionally, until it thickens slightly and takes on a warm, blush-colored appearance.

Taste a small spoonful before proceeding. Depending on the broth and Parmesan you use, you may need a little less salt than expected.

If the sauce becomes too thick at this stage, add a small splash of broth or reserved pasta water.

Step 6: Add the Fresh Spinach

Add the fresh spinach to the skillet in handfuls if necessary. Stir gently as the leaves begin to wilt into the warm sauce.

This should take only a couple of minutes. Once the spinach has softened and reduced in volume, it should be evenly distributed throughout the skillet.

Avoid cooking it for too long. The spinach will continue to soften slightly when the spaghetti is added, so removing it from the heat at the right time helps preserve its color and freshness.

Step 7: Melt in the Parmesan

Reduce the heat to low or remove the skillet from the heat. Gradually stir in ¾ cup of the grated Parmesan, allowing each addition to melt into the sauce before adding more.

Stir until the cheese is incorporated and the sauce looks silky.

If the sauce feels too thick, add reserved pasta water a splash at a time. The starch helps loosen the sauce while maintaining its creamy texture.

Avoid adding all the water at once. You want the sauce to be fluid enough to coat the spaghetti but thick enough to cling to the strands.

Step 8: Toss in the Spaghetti

Add the cooked spaghetti to the skillet. Using tongs, lift and turn the strands until they are thoroughly coated with the sun-dried tomato cream sauce.

Make sure the garlic, tomato pieces, and spinach are distributed throughout the pasta. If some of the sauce remains at the bottom of the skillet, lift the spaghetti from underneath and toss again.

Add a little more reserved pasta water if needed, especially if the Parmesan has thickened the sauce.

The finished pasta should look glossy and creamy rather than dry or watery. A small amount of sauce pooling around the strands is desirable because the pasta will continue absorbing some moisture as it rests.

Step 9: Finish with Parmesan and Fresh Basil

Divide the spaghetti among serving bowls or transfer it to a warm serving platter.

Sprinkle the reserved ¼ cup of Parmesan over the top and finish with the torn fresh basil.

For an especially appealing presentation, make sure some of the sun-dried tomatoes and spinach remain visible on top rather than hidden beneath the spaghetti.

Serve immediately while the sauce is warm, creamy, and silky.

Tips for the Best Creamy Sun-Dried Tomato Spaghetti

Reserve the pasta water. This is one of the most important steps in the recipe. Starchy pasta water helps emulsify the sauce and makes it easier to adjust the consistency without diluting the flavor.

Use freshly grated Parmesan. It generally melts more smoothly than pre-grated cheese and contributes a richer flavor.

Soften the cream cheese first. Cold cream cheese takes longer to blend and can leave small lumps. Letting it soften before cooking makes the sauce easier to whisk smooth.

Keep the heat moderate. A gentle simmer is all the cream sauce needs. High heat can cause excessive evaporation and may affect the texture of the dairy ingredients.

Don’t overcook the spinach. Stir it into the sauce just until wilted. This keeps the color fresh and avoids making the leaves overly soft.

Add Parmesan gradually. Stirring it in slowly helps it melt evenly and reduces the chance of clumping.

Finish the pasta in the sauce. Tossing the spaghetti directly in the skillet allows the strands to absorb the flavors and become evenly coated.

Serve promptly. Creamy pasta thickens as it cools. Serving it immediately gives you the silkiest texture.

How to Make This Recipe Even Better

This recipe is delicious as written, but a few simple finishing touches can make it even more appealing.

• Add extra fresh basil: A little more basil just before serving adds freshness and a beautiful aroma.
• Use freshly cracked black pepper: It provides a more pronounced peppery flavor than pre-ground pepper.
• Add a squeeze of lemon: A small squeeze of fresh lemon juice at the end can brighten the rich cream sauce. Start with a little and adjust to taste.
• Include extra sun-dried tomatoes: If you love their concentrated flavor, add a few more chopped pieces, keeping in mind that the sauce will become more intensely savory.
• Finish with extra Parmesan: A final sprinkle adds a delicious salty, nutty note and makes the dish look inviting.
• Adjust the heat: Increase the red pepper flakes for a spicier finish, or omit them entirely for a milder family dinner.

The goal is to enhance the balance between creamy sauce, tangy tomatoes, fresh spinach, and savory cheese without overwhelming the ingredients that make the recipe special.

Easy Variations to Try

Creamy Sun-Dried Tomato Chicken Spaghetti

Add cooked, sliced chicken breast to turn this into a heartier main course. Season the chicken with salt, black pepper, and Italian seasoning, then cook it separately until it reaches an internal temperature of 165°F (74°C).

Slice or cube the chicken and stir it into the finished sauce before tossing in the spaghetti.

Sun-Dried Tomato Shrimp Pasta

Shrimp pairs beautifully with the creamy tomato sauce. Sauté peeled shrimp in a little olive oil until opaque and cooked through, then set aside while preparing the sauce.

Return the shrimp to the skillet near the end of cooking so they warm through without becoming rubbery.

Mushroom and Spinach Spaghetti

Add sliced mushrooms to the skillet after sautéing the garlic. Cook them until their moisture has evaporated and they begin to brown, then continue with the sun-dried tomatoes and sauce ingredients.

Mushrooms contribute an earthy flavor that complements the spinach and Parmesan.

Spicy Sun-Dried Tomato Pasta

For a bolder version, increase the red pepper flakes or use a pinch of cayenne pepper. Add the heat gradually so it balances the richness of the cream rather than overpowering the tomato flavor.

Vegetarian Sun-Dried Tomato Spaghetti

Use vegetable broth instead of chicken broth to make the recipe suitable for a vegetarian meal, provided the Parmesan you choose is vegetarian-friendly.

The original recipe is already meat-free when made with vegetable broth, making it a convenient option for meatless dinners.

Lighter Creamy Spaghetti

For a less rich sauce, you can replace part of the heavy cream with whole milk. The resulting sauce will be thinner and less luxurious, so add the liquid gradually and be careful not to boil it aggressively.

Keep the cream cheese and Parmesan in place if you want to retain some of the original sauce’s body.

Gluten-Free Version

Replace the regular spaghetti with your favorite gluten-free spaghetti. Cook it according to the package instructions, reserving some of its cooking water before draining.

Gluten-free pasta can become soft more quickly, so monitor the texture carefully and toss it with the sauce shortly before serving.

What to Serve with Spaghetti and Spinach

This creamy spaghetti is satisfying on its own, but it pairs well with sides that offer freshness, crunch, or a little contrast.

• Garlic bread: Crisp bread is ideal for scooping up the extra cream sauce.
• Simple green salad: Lettuce, cucumber, and a light vinaigrette balance the richness of the pasta.
• Roasted broccoli: Slightly crisp broccoli adds texture and a fresh vegetable component.
• Roasted asparagus: Its mild, earthy flavor complements the Parmesan and sun-dried tomatoes.
• Caprese salad: Fresh tomatoes, mozzarella, and basil echo the Mediterranean-inspired flavors of the main dish.
• Grilled chicken: A simple grilled chicken breast makes the meal more substantial without competing with the sauce.

For a quick dinner, serve the spaghetti with garlic bread and a simple salad. For a more complete meal, add roasted vegetables or a protein of your choice.

How to Store and Reheat Leftovers

Refrigerating

Allow leftover spaghetti to cool slightly, then transfer it to an airtight container. Refrigerate within two hours of cooking.

For the best quality, enjoy the leftovers within 3–4 days.

The sauce will naturally thicken as it cools, and the spaghetti may absorb some of the liquid. This is normal for cream-based pasta dishes.

Freezing

You can freeze this pasta, although cream-based sauces may change texture after thawing. The sauce can separate slightly, and the spinach may become softer.

If you decide to freeze it, divide the cooled spaghetti into freezer-safe portions, seal them well, and label the containers with the date. For best quality, use within approximately 1–2 months.

Thaw overnight in the refrigerator before reheating when possible.

Reheating on the Stovetop

Place the leftover spaghetti in a skillet over low heat. Add a splash of milk, cream, broth, or water to loosen the sauce.

Stir gently as the pasta warms, adding a little more liquid if needed. Avoid high heat, which can make the sauce oily or cause it to separate.

Heat until the pasta is steaming hot throughout.

Reheating in the Microwave

Transfer an individual serving to a microwave-safe bowl and add a small splash of milk, broth, or water.

Cover loosely and heat in short intervals, stirring between intervals until evenly hot. Add a little extra Parmesan or fresh basil after reheating if desired.

For food safety, reheat leftovers to an internal temperature of 165°F (74°C).

Frequently Asked Questions

1. Can I use a different pasta shape?

Yes. Fettuccine, linguine, penne, and fusilli all work well with this sauce. Long pasta is ideal if you want a traditional creamy spaghetti-style dish, while short shapes can catch small pieces of sun-dried tomato and spinach.

Adjust the cooking time according to the package directions and reserve some pasta water before draining.

2. Can I use sun-dried tomatoes that aren’t packed in oil?

Yes. Dry-packed sun-dried tomatoes can work, but they may need to be softened in hot water according to the package instructions before chopping. They will not provide the same flavorful jar oil, so use a little extra olive oil as needed.

3. Why is my cream sauce too thick?

The Parmesan and pasta can absorb liquid as the dish sits. Add reserved pasta water a splash at a time while tossing until the sauce reaches your preferred consistency.

If you have already used all the pasta water, a little warm broth or milk can also help.

4. Why did my Parmesan sauce become grainy?

Parmesan can become grainy if it is added over excessive heat or melts unevenly. Remove the skillet from the heat or reduce it to low before adding the cheese, then stir it in gradually.

Freshly grated Parmesan is usually the best choice for a smooth sauce.

5. Can I make this recipe without cream cheese?

Yes. You can omit the cream cheese, although the sauce will have a slightly lighter texture. For a rich finish, keep the heavy cream and Parmesan, and adjust the consistency with pasta water.

6. Can I prepare the sauce ahead of time?

You can prepare the sauce in advance and refrigerate it in an airtight container for up to about two days. Reheat it gently in a skillet, adding a splash of broth or cream if it has thickened.

For the best texture, cook the spaghetti shortly before serving and combine it with the warmed sauce at the end.

7. Is this recipe vegetarian?

It can be vegetarian when you use vegetable broth and a vegetarian-friendly Parmesan cheese. Some Parmesan-style cheeses use animal-derived rennet, so check the label if this matters to you.

8. How can I make the dish spicier?

Increase the red pepper flakes slightly or add a pinch of cayenne pepper. Start with a small amount, taste the sauce, and adjust until you reach the desired heat level.

9. Can I add more vegetables?

Absolutely. Mushrooms, roasted red peppers, zucchini, and broccoli can all work well. Cook vegetables that release a lot of moisture before adding the cream to avoid making the sauce too thin.

Final Thoughts

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce proves that a satisfying pasta dinner doesn’t need a long ingredient list or complicated preparation. Sweet-tangy sun-dried tomatoes, fragrant garlic, fresh spinach, and a silky Parmesan cream sauce create a delicious combination that feels comforting while still tasting fresh and vibrant.

The recipe is easy to customize, comes together in about 30 minutes, and works beautifully as a meatless main course or as the foundation for a dinner with chicken or shrimp. Serve it hot with fresh basil, extra Parmesan, and your favorite side for a meal that’s simple enough for a weeknight and special enough to share.

Keep this recipe handy whenever you want creamy, flavorful spaghetti with a little Mediterranean-inspired flair.