This easy spaghetti is a lovely mix of fresh spinach and flavorful sun-dried tomatoes, all tossed in a creamy sauce that hugs every noodle. It’s simple yet super tasty!
I find it perfect for a quick weeknight dinner—who knew just a few ingredients could turn into something this delicious? Plus, it feels fancy with hardly any effort! 🍝
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti works great here, but you can swap it for any pasta type like linguine, fettuccine, or whole wheat pasta if you prefer a healthier option.
Sun-Dried Tomatoes: I recommend oil-packed sun-dried tomatoes for their rich flavor. If unavailable, you can use fresh tomatoes or store-bought tomato paste for a different (but still delicious) twist.
Fresh Spinach: You can substitute spinach with kale or Swiss chard. Just remember that cooking times may vary, so keep an eye on them as they wilt.
Heavy Cream: For a lighter version, use half-and-half or even a plant-based cream if you’re looking for a dairy-free option. Coconut milk is a great substitute too, though it’ll add a fruity flavor.
Parmesan Cheese: If you don’t have Parmesan, try Grana Padano, Pecorino Romano, or nutritional yeast for a vegan alternative. Just sprinkle on a little extra flavor!
How Can I Make Cream Sauce Perfectly Creamy?
Getting your cream sauce just right can feel tricky, but the key is patience. Start off by properly sautéing your onions and garlic—they bring so much flavor! Make sure your heat is moderate to avoid burning them.
- Once you’ve added the cream, let it simmer gently. Don’t rush; this helps it thicken naturally. Stir frequently!
- If you find the sauce too thick, gradually add your reserved pasta water. It not only loosens up the sauce but also infuses it with more flavor from the pasta.
- Lastly, don’t forget to incorporate cheese after simmering! It makes the sauce creamy and adds a lovely taste.
Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Ingredients You’ll Need:
For the Pasta:
- 8 oz spaghetti
For the Sauce:
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 3 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for mild heat
How Much Time Will You Need?
This delicious spaghetti dish will take about 20-25 minutes from start to finish. You’ll spend around 10 minutes for the prep work and another 10-15 minutes cooking. It’s a quick and easy meal that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by boiling water in a large pot. Once boiling, add a pinch of salt and the spaghetti. Cook it according to the package directions until it’s al dente. When done, drain the pasta, but keep about 1/2 cup of the pasta water aside. This will help thicken your sauce later!
2. Sauté the Onions:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onion and sautĂ© for about 3–4 minutes, or until it’s soft and translucent. Stir frequently to prevent burning!
3. Add Garlic and Sun-Dried Tomatoes:
Next, stir in the minced garlic and chopped sun-dried tomatoes. Let this cook for another 1–2 minutes, until everything is fragrant and the garlic is lightly golden—this adds flavor!
4. Incorporate the Spinach:
Now it’s time to add the fresh spinach! Toss it in and cook until it’s just wilted, which should take about 1–2 minutes. You’ll know it’s ready when it reduces in size and turns vibrant green!
5. Create the Cream Sauce:
Pour the heavy cream into the skillet and bring it to a gentle simmer. Let it simmer for about 3–4 minutes, stirring occasionally, until it slightly thickens. If you find it too thick, don’t worry—you can adjust it shortly!
6. Stir in the Parmesan:
Now, add the grated Parmesan cheese to the creamy mixture, stirring until it’s melted and the sauce becomes creamy. If it’s still too thick, just add a splash of the reserved pasta water until it reaches your desired consistency!
7. Season to Taste:
Season your sauce with salt, freshly ground black pepper, and a pinch of red pepper flakes if you want a little heat. Taste it to make sure the flavors are just right!
8. Combine with Spaghetti:
Now it’s time to add the cooked spaghetti into the skillet! Toss everything together gently until the pasta is well coated with that creamy goodness.
9. Serve and Enjoy:
Your Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce is finally ready! Serve it immediately, garnished with extra Parmesan and a sprinkle of black pepper if you like. Enjoy your delightful meal!
FAQ about Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Can I Substitute the Heavy Cream?
Absolutely! For a lighter option, you can use half-and-half or whole milk. If you’re looking for a dairy-free alternative, coconut milk or cashew cream can also work well, though they will add a different flavor to the dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Simply reheat gently on the stove over low heat, adding a little extra cream or reserved pasta water to refresh the sauce as needed.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Make sure to thaw and drain it well to remove excess water before adding it to the sauce. This will help keep the sauce from becoming too watery.
What Other Vegetables Can I Add?
Feel free to get creative! This recipe works well with cherry tomatoes, bell peppers, or even zucchini. Just sauté them alongside the onions for a delicious twist!
