This spaghetti dish is creamy, savory, and packed with flavor! Sun-dried tomatoes give it a nice kick, while fresh spinach adds a pop of color and nutrition.
Honestly, who can resist a bowl of creamy pasta? I love how quick it comes together, perfect for busy nights when comfort food is a must.🍝
Key Ingredients & Substitutions
Spaghetti: Regular spaghetti works great here, but if you want a whole grain option or gluten-free version, you can use whole wheat or gluten-free pasta. Just be mindful of cooking times as they may vary.
Sun-Dried Tomatoes: If you can’t find sun-dried tomatoes packed in oil, you can use dry ones—just soak them in hot water for 20 minutes to rehydrate! Fresh tomatoes can also be used, but they won’t provide that deep flavor.
Heavy Cream: For a lighter version, you can substitute half-and-half or even plain yogurt. Just be careful not to boil yogurt, as it might curdle!
Spinach: Fresh spinach is awesome, but if it’s not available, try using frozen spinach. Just make sure to thaw and drain it well before adding it to the sauce.
How Do You Get the Perfect Creamy Sauce?
Making a creamy sauce can be tricky, but here’s how to nail it! The key is to start with the right base and cook it properly.
- When you add the heavy cream, keep the heat on medium-low to prevent it from boiling too much. This helps it stay smooth and creamy.
- Mix in the Parmesan cheese gradually, stirring well to allow it to melt completely into the sauce. If it seems too thick, don’t hesitate to add reserved pasta water to loosen it up.
- Always taste and adjust the seasoning at the end, adding salt and pepper for balance. This ensures that each bite has full flavor.
Creamy Sun-Dried Tomato Spaghetti with Spinach
Ingredients You’ll Need:
- 8 oz spaghetti
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), sliced
- 1/2 teaspoon red pepper flakes (optional, for a slight heat)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley (optional, for garnish)
How Much Time Will You Need?
This delicious pasta takes about 20 minutes to prepare and cook! You’ll spend around 10 minutes boiling the spaghetti and another 10 minutes for the creamy sauce with sautĂ©ed vegetables. It’s a quick and satisfying meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Don’t forget to reserve 1/2 cup of pasta water before draining the spaghetti!
2. Sauté the Onions:
While the pasta is cooking, let’s prepare the sauce! In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook them for about 4-5 minutes until they become soft and translucent.
3. Add Garlic and Sun-Dried Tomatoes:
Next, add the minced garlic and sliced sun-dried tomatoes to the skillet. Stir everything together and cook for another 1-2 minutes until you can smell the wonderful aroma!
4. Create the Creamy Sauce:
Now it’s time to make it creamy! Sprinkle in the optional red pepper flakes for some heat, and then add the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
5. Melt the Cheese:
Stir in the grated Parmesan cheese and mix until it melts and the sauce thickens slightly. This should take just a couple of minutes; keep it on low heat to avoid boiling!
6. Add Fresh Spinach:
Add the fresh baby spinach to the sauce and stir until it wilts, which takes about 1-2 minutes. The spinach will give your dish a lovely color and added nutrition.
7. Combine with Spaghetti:
Now, toss the cooked spaghetti into the creamy sauce. If it seems too thick, gradually add the reserved pasta water, mixing it in until the pasta is evenly coated with the sauce.
8. Season to Taste:
Give it a taste and season with salt and freshly ground black pepper to your liking. A little bit goes a long way!
9. Serve and Garnish:
Divide the pasta onto plates and serve immediately. If you like, you can garnish with fresh basil or parsley for an extra touch of flavor and color.
This dish serves about 2-3 people and combines creamy richness with the tangy bite of sun-dried tomatoes and fresh spinach—simple, delicious, and comforting!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! You can substitute regular spaghetti with whole wheat or gluten-free pasta. Just keep an eye on the cooking time as it may vary depending on the type of pasta you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of water or cream to restore the creamy texture.
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with half-and-half or even whole milk mixed with a tablespoon of flour to thicken it. For a lighter option, plain Greek yogurt can work too—just be cautious not to let it boil to prevent curdling!
Can I Make This Dish Vegetarian?
This recipe is already vegetarian, but if you want to enhance the flavor even more, you can add mushrooms or bell peppers for an extra veggie boost, or toss in some cooked chickpeas for added protein!
