One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable)

Rich, flavorful pasta with sun-dried tomatoes, spinach, and creamy sauce - all 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

# Steps:

01 - Heat a large, deep skillet or sauté pan over medium heat. Add the reserved sun-dried tomato oil and warm through.
02 - Add the minced garlic and sliced sun-dried tomatoes to the pan. Sauté for 2–3 minutes until fragrant and the garlic is lightly golden.
03 - Pour in the uncooked pasta and vegetable broth. Stir well to combine and bring 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 has been 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 begins to thicken.
06 - Add grated Parmesan cheese, stirring constantly until fully melted and the sauce reaches a creamy consistency. Season with salt and black pepper to taste.
07 - Remove from heat and let the pasta rest for 2 minutes before serving to allow the sauce to reach optimal creaminess.

# Expert Advice:

01 -
  • The sauce clings to every noodle like a warm hug, thanks to cooking everything in one pan where starches naturally thicken the cream.
  • Ready in 30 minutes with almost zero cleanup since the pasta cooks directly in the sauce.
  • Sun-dried tomatoes pack an intense umami punch that makes this taste like it simmered all day.
02 -
  • Don't rinse the pasta after cooking, those surface starches are what help the sauce adhere perfectly.
  • The sauce continues thickening as it rests off heat, so don't panic if it looks slightly loose in the pan.
  • Sun-dried tomatoes vary in saltiness, always taste before adding extra salt.
03 -
  • Use the deepest skillet you own, the pasta bubbles vigorously and you don't want starchy water boiling over.
  • Grate your own Parmesan instead of buying pre-grated, it melts smoother and tastes significantly better.

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