One Pan Creamy Sun Dried Tomato Spinach Pasta

There was this rainy Tuesday evening when I had zero energy for multi-pot cooking but was craving something deeply comforting. I threw everything into one skillet, not expecting much, and ended up scraping the bowl clean. The way the starch from the pasta thickens the cream sauce right in the pan is absolute magic.

I served this to my skeptical brother who usually turns his nose up at creamy pasta dishes. He went back for thirds and asked if I could make it again the following week. The combination of tangy sun-dried tomatoes and fresh spinach just works in this way that surprises people.

Ingredients

• Penne or fusilli pasta (350 g/12 oz): Short shapes with ridges catch the sauce best, but any pasta works in a pinch
• Sun-dried tomatoes (100 g/3.5 oz): The oil-packed ones are worth it for that intense concentrated flavor
• Fresh baby spinach (120 g/4 oz): Wilts down beautifully without needing pre-cooking
• Garlic (3 cloves): Minced fresh garlic really does make a difference here
• Vegetable broth (750 ml/3 cups): Low-sodium lets you control the seasoning
• Heavy cream (250 ml/1 cup): Creates that luxurious velvety texture
• Sun-dried tomato oil (60 ml/¼ cup): Do not skip this, it is pure liquid gold
• Grated Parmesan (50 g/½ cup): Freshly grated melts so much better
• Dried Italian herbs (½ tsp): A mix of oregano, basil, thyme works wonders
• Red pepper flakes (¼ tsp): Optional but adds a lovely subtle warmth
• Salt and black pepper: Season generously at the end

Instructions

Start with flavor:

Heat that large skillet over medium heat and pour in the reserved sun-dried tomato oil. Add minced garlic and sliced sun-dried tomatoes, sautéing for 2 to 3 minutes until your kitchen smells incredible.

Cook the pasta directly:

Pour in uncooked pasta and vegetable broth, stirring everything together. Bring it to a gentle boil then reduce to medium-low, letting it simmer uncovered for about 10 to 12 minutes. Stir occasionally so nothing sticks and the pasta cooks evenly.

Add the creaminess:

Stir in heavy cream, Italian herbs, red pepper flakes if using, and fresh spinach. Cook for 2 to 3 more minutes until spinach wilts and the sauce starts to thens and coat everything beautifully.

Finish with cheese:

Add grated Parmesan, stirring constantly until it melts into the sauce. Season with salt and black pepper to taste, then remove from heat and let it rest for 2 minutes. The sauce will thicken slightly as it sits.

Pin

This has become my go-to when friends drop by unexpectedly and I want to serve something impressive without disappearing into the kitchen for hours. Watching people realize the entire dish came from one pan never gets old.

Make It Your Own

Swap coconut cream for heavy cream and use vegan Parmesan to make this completely plant-based. The rich texture stays surprisingly intact.

Protein Add-Ins

Cooked chicken or shrimp work beautifully folded in during the last few minutes. Crispy tofu cubes add a nice texture contrast for vegetarian versions.

Serving Suggestions

A crisp Pinot Grigio cuts through the richness perfectly. Garlic bread on the side is never a bad idea, and a simple arugula salad with lemon vinaigrette balances the creamy pasta.

• Kale or arugula make great spinach substitutes
• Add extra vegetables like peas or asparagus in spring
• Leftovers reheat surprisingly well the next day

Pin

Sometimes the simplest meals are the ones that stick with us longest, and this pasta has earned its place in my regular rotation.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Yes, this pasta is naturally vegetarian. Use vegetable broth instead of chicken broth, and it's perfect for a meat-free dinner.

→ What pasta shapes work best?

Penne and fusilli are excellent choices because their ridges and curves hold the creamy sauce beautifully. Rotini or rigatoni also work well.

→ Can I substitute the heavy cream?

Coconut cream works as a vegan alternative. For a lighter version, half-and-half or whole milk can be used, though the sauce won't be quite as rich.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth to restore the sauce's consistency.

→ Can I add protein to this dish?

Absolutely. Cooked chicken, shrimp, or crispy tofu can be stirred in during the final minutes. The sauce complements these proteins perfectly.

→ Is it spicy?

The red pepper flakes add a mild kick, but they're optional. Omit them or reduce the amount if you prefer a milder flavor profile.