One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable)

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

# 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 - ¼ cup reserved oil from sun-dried tomatoes or olive oil

→ Cheese & Seasonings

08 - ½ cup grated Parmesan cheese
09 - ½ tsp dried Italian herbs (oregano, basil, thyme)
10 - ¼ tsp red pepper flakes
11 - Salt and freshly ground black pepper, to taste

# How To Make:

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.

# Expert Hints:

01 -
  • The starch from the pasta creates the most incredibly velvety sauce without any roux or fancy techniques
  • Everything happens in one pan, including cooking the pasta, which means maximum flavor with minimum cleanup
  • Sun-dried tomatoes bring this concentrated burst of umami that makes the dish taste like it simmered for hours
02 -
  • The pasta continues absorbing liquid as it rests, so do not worry if the sauce looks slightly loose when you first add the cream
  • Reserving the oil from your sun-dried tomatoes is non-negotiable, it contains so much of the dish is character
  • Stir frequently during the initial broth simmering phase to prevent the pasta from sticking to the bottom of the pan
03 -
  • If your sun-dried tomatoes were packed in water instead of oil, use olive oil and add an extra tablespoon because you will miss that infused flavor
  • Chopping the sun-dried tomatoes into smaller pieces distributes their intense flavor more evenly throughout the dish

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