One Pan Creamy Sun Dried Tomato Spinach Pasta

My tiny apartment kitchen was barely big enough to turn around in, but that never stopped me from attempting dinner experiments. One rainy Tuesday I craved something rich and comforting but refused to wash more than one pan afterward. The sun-dried tomatoes had been sitting in my pantry for weeks, and I decided to throw caution to the wind. That spontaneous decision led to what became my go-to comfort meal for years.

I first made this for my roommate who swore she hated cream sauces, but she went back for seconds. Now it is the recipe she requests whenever she visits. The way the spinach wilts into the hot sauce and clings to each piece of pasta turns a simple dinner into something that feels special enough for guests.

Ingredients

• 350 g penne or fusilli pasta: The ridges and twists catch the sauce beautifully, plus shorter shapes cook more evenly in the broth method
• 100 g sun-dried tomatoes: These concentrated bursts of umami are the flavor backbone of the entire dish, so do not skip the oil
• 120 g fresh baby spinach: Wilts down perfectly and adds a fresh bright contrast to the rich cream sauce
• 3 cloves garlic: Minced fresh because jarred garlic never quite delivers that aromatic punch we need here
• 750 ml vegetable broth: The pasta cooks directly in this, absorbing savory depth as it simmers
• 250 ml heavy cream: Creates that luxurious velvety texture that coats every single noodle
• 60 ml reserved sun-dried tomato oil: This liquid gold infuses the entire dish with concentrated tomato flavor
• 50 g grated Parmesan cheese: Adds a salty, nutty finish that pulls everything together
• ½ tsp dried Italian herbs: Oregano, basil, and thyme complement the tomatoes without overpowering them
• ¼ tsp red pepper flakes: Just enough subtle warmth to make the cream sauce interesting
• Salt and black pepper: Essential final seasonings to balance and brighten all the flavors

Instructions

Build the flavor foundation:

Heat a large, deep skillet over medium heat, then swirl in that precious reserved sun-dried tomato oil. Add the minced garlic and sliced sun-dried tomatoes, sautéing for 2 to 3 minutes until your kitchen fills with that incredible aromatic smell. This step is worth taking your time with.

Cook the pasta directly in the pan:

Pour in the uncooked pasta and vegetable broth, stirring well to combine. Bring everything to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10 to 12 minutes. The pasta should be nearly al dente and most of the liquid should be absorbed, with the starches thickening what remains.

Create the creamy sauce:

Stir in the heavy cream, Italian herbs, red pepper flakes if using, and fresh spinach. Cook for another 2 to 3 minutes, watching as the spinach wilts into the sauce and everything turns velvety and rich. The sauce will thicken beautifully as it bubbles.

Finish with cheese and patience:

Add the grated Parmesan, stirring constantly until the sauce becomes creamy and cohesive. Season with salt and black pepper to taste, then remove from heat and let the pasta rest for 2 full minutes. This brief waiting period is the secret to that perfect clingy sauce consistency.

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This recipe saved me during my first year of teaching when I came home exhausted but still wanted something homemade. There is something deeply satisfying about watching a handful of simple ingredients transform into such a comforting, cohesive meal in under thirty minutes.

Making It Your Own

The beauty of this one-pan method is how adaptable it is to whatever you have on hand or need to avoid. I have made countless variations based on what was in my fridge or who I was cooking for that night.

Perfecting the Sauce Consistency

The starch from the pasta is what naturally thickens the sauce, so do not be tempted to add any flour or cornstarch. If the sauce seems too thick before adding the cream, simply splash in a little more broth. Too thin, let it simmer for an extra minute or two.

Serving Suggestions & Storage

This pasta holds up surprisingly well as leftovers, though you might need to splash in a little cream or broth when reheating. I love serving it with a simple green salad dressed with bright vinaigrette to cut through the richness.

• A crisp white wine like Pinot Grigio pairs beautifully with the creamy, tangy flavors
• Crusty bread on the side is practically mandatory for soaking up any extra sauce
• Finish with fresh basil or parsley if you want to add a pop of color

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Some of the best dinners come from moments when you want something delicious but refuse to deal with a sink full of dishes afterward.

Recipe FAQs

→ Can I make this pasta vegan?

Yes, substitute heavy cream with full-fat coconut cream and replace Parmesan with vegan cheese or nutritional yeast. The result remains creamy and satisfying.

→ What type of pasta works best?

Penne and fusilli are ideal because their shapes hold sauce well. Short pasta with ridges or tubes works better than long strands like spaghetti for this one-pan method.

→ Can I use fresh tomatoes instead?

Fresh tomatoes won't provide the same concentrated flavor. Sun-dried tomatoes are essential for that intense, tangy sweetness that defines this dish. If needed, use oil-packed varieties for extra richness.

→ 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 silky consistency.

→ Can I add protein to make it more filling?

Absolutely. Cooked chicken, shrimp, or crispy tofu fold in beautifully during the final minutes. Ground Italian sausage or pancetta also complement the sun-dried tomato flavors.

→ Why cook the pasta in the broth?

Cooking pasta directly in the broth releases starch into the liquid, naturally thickening it into a creamy sauce. This technique infuses flavor throughout and eliminates the need for a separate boiling pot.