One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable)

Rich, creamy pasta with sun-dried tomatoes and fresh spinach, all made in one pan.

# What You'll Need:

→ 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 Prepare:

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, then bring to a gentle boil.
04 - Reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally to prevent sticking, 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 begins to thicken.
06 - Add grated Parmesan, stirring constantly until the cheese melts and the sauce becomes creamy and velvety. 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 consistency.

# Expert Advice:

01 -
  • Everything happens in one pan, which means minimal cleanup and maximum flavor absorption
  • The starch from the pasta creates an incredibly silky sauce without any roux or fancy techniques
  • Sun-dried tomatoes pack such an intense umami punch that a little goes a remarkably long way
02 -
  • The pasta will continue absorbing liquid after you remove it from heat, so leave it slightly saucier than you think is necessary
  • Heavy cream can curdle if boiled too aggressively, which is why it goes in after the initial simmering period
  • Reserving pasta water isn't necessary here since the broth creates its own starchy cooking liquid, but keep extra broth handy if it gets too thick
03 -
  • Use a pan with high sides to prevent bubbling over when the pasta first hits the hot broth
  • If your sun-dried tomatoes are dry rather than oil-packed, rehydrate them in hot water for ten minutes before using

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