This easy spaghetti is a bright dish that mixes fresh spinach with creamy sun-dried tomato sauce. It’s quick to make, perfect for a busy weeknight!
You’ll love how the flavors come together! I like to sprinkle some cheese on top for an extra treat—because who can resist cheese, right? 🧀
Key Ingredients & Substitutions
Spaghetti: I like using regular spaghetti, but you can switch it up with whole wheat, gluten-free, or even zucchini noodles for a lighter dish. Each type will give you a unique texture.
Sun-Dried Tomatoes: The oil-packed variety adds moisture and flavor. If you can’t find them, sun-dried tomato paste can work too. Just use less, about 2-3 tablespoons, and adjust to taste!
Spinach: Fresh spinach is ideal for this recipe, but if you have frozen spinach, just make sure to thaw and drain it well. Kale is a great alternative too—just chop it finely and let it cook a little longer to soften.
Heavy Cream: For a lighter version, swap with half-and-half or a plant-based cream if you’re dairy-free. Keep in mind it may change the richness of the sauce slightly.
Parmesan Cheese: I highly recommend Parmesan for its sharp flavor. If you’re avoiding cheese, try nutritional yeast for a cheesy taste without dairy!
How Do I Make Sure My Sauce Is Perfectly Creamy?
The key to a silky sauce lies in how you handle the cream and cheese. Here are some straightforward steps to keep it creamy!
- Warm the heavy cream gently; don’t let it boil, as high heat can cause it to scald.
- Gradually add the grated Parmesan while stirring constantly. This helps it melt evenly without clumping.
- If your sauce becomes too thick, use the reserved pasta water! Just add it bit by bit until you reach your desired consistency.
Following these tips will give you that rich, creamy sauce without any fuss!
Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Ingredients You’ll Need:
- 8 oz (225 g) spaghetti
- 2 tbsp olive oil
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional, for a mild kick)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley (optional, for garnish)
How Much Time Will You Need?
This delicious dish takes about 30 minutes in total. You’ll spend about 10-15 minutes prepping ingredients and cooking the pasta, and the rest will be melding flavors in the skillet. A quick, tasty meal is just around the corner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until it’s al dente (firm but cooked). Drain the pasta and set it aside, remembering to save about 1/2 cup of the cooking water in case you need to loosen the sauce later.
2. Sauté the Onions:
In a large skillet, heat the olive oil over medium heat. Once hot, add the thinly sliced onions and sauté them for about 4-5 minutes until they’re translucent and soft. This will add a nice sweetness to the dish!
3. Add Garlic and Sun-Dried Tomatoes:
Next, sprinkle in the minced garlic and cook for about 30 seconds until it’s fragrant. Then, add the chopped sun-dried tomatoes and cook them for another 1-2 minutes to blend those beautiful flavors.
4. Create the Creamy Sauce:
Turn the heat down to low and carefully pour in the heavy cream, stirring well to combine. Leave it to warm up for about 2-3 minutes. This makes the cream rich and ready to soak up the flavors.
5. Stir in Cheese and Spinach:
Add the grated Parmesan cheese and optional red pepper flakes to the mixture. Stir continuously until the cheese has melted completely, creating a creamy sauce. After that, toss in the fresh spinach, stirring until it wilts, which should take about 2-3 minutes.
6. Combine with Pasta:
Now it’s time to join forces! Toss your cooked spaghetti into the skillet with the creamy sauce. If the sauce feels a bit too thick, just add a little of that reserved pasta water, mixing until you achieve your desired consistency.
7. Season and Serve:
Don’t forget to season your dish! Add salt and freshly ground black pepper to taste. Serve it up immediately, and consider garnishing with fresh basil or parsley, plus an extra sprinkle of Parmesan cheese for good measure.
Bon appétit! Enjoy this creamy, flavorful spaghetti that’s not only easy to make but also bursting with the lovely tastes of spinach and sun-dried tomatoes!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta adds a nutty flavor and is a healthier option, while gluten-free pasta works just as well to accommodate dietary needs. Just follow the package directions for cooking times as they may vary.
Can I Make This Recipe Vegan?
Yes! You can substitute the heavy cream with coconut cream or a plant-based cream for a vegan option. For cheese, use nutritional yeast or a vegan Parmesan alternative. Adjust seasonings to taste!
How Do I Store Leftovers?
Store any leftover spaghetti in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or a little olive oil to keep it creamy. You can also microwave it gently, stirring occasionally.
What Other Vegetables Can I Add?
This recipe is versatile! Feel free to add other vegetables like bell peppers, mushrooms, or zucchini. Just sauté them along with the onions for a colorful, nutritious twist!
