One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable)

Rich, creamy pasta with sun-dried tomatoes and spinach in a velvety sauce, all cooked in one pan.

# Ingredient List:

→ 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.

# Helpful Tips:

01 -
  • The sauce naturally thickens as the pasta cooks, creating restaurant-quality creaminess without any roux or fancy techniques
  • Everything happens in one pan, meaning you spend less time washing dishes and more time actually eating
  • Sundried tomatoes pack so much concentrated flavor that a little goes a surprisingly long way
02 -
  • Reserve about 60ml of the sundried tomato oil before draining the tomatoes, because that flavored fat is essential to the dish's depth
  • The pasta will continue absorbing liquid even after you remove it from heat, so don't worry if the sauce looks slightly thinner than you want initially
03 -
  • Use a pan with high sides to prevent bubbling over when the broth first comes to a boil
  • Grate your Parmesan from a wedge instead of using pre-grated cheese, which contains anti-caking agents that prevent smooth melting

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