Go Back
To make this dish, you need the following main ingredients: - 12 oz (340g) pasta (penne or fusilli recommended) - 2 cups fresh spinach, roughly chopped - 1 cup sun-dried tomatoes, chopped (preferably packed in oil for added flavor, drained) - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 cups vegetable broth (low-sodium if preferred) - 1 cup heavy cream or coconut cream (for a rich, dairy-free alternative) - 1 teaspoon Italian seasoning (herb blend) - Salt and pepper to taste - ½ cup grated Parmesan cheese (omit for a vegan option, or substitute with nutritional yeast) - 2 tablespoons olive oil (extra virgin for best flavor) - Fresh basil leaves for garnishing I suggest using penne or fusilli pasta for this recipe. Both shapes hold sauce well. Penne has ridges that catch the creamy sauce. Fusilli's twists add a pleasing texture. You can choose based on what you like. This choice makes your dish even more delicious. Feel free to add your own twist to this dish. Consider these optional ingredients for added flavor: - Cherry tomatoes for a fresh burst - Red pepper flakes for heat - Artichoke hearts for extra texture - Mushrooms for earthy flavor - Fresh herbs like parsley or thyme for brightness These options let you make this recipe your own while keeping it creamy and comforting. Start by heating the olive oil in a large pot over medium heat. Add the finely diced onion. Cook this for about 3-4 minutes until it gets soft and clear. Next, stir in the minced garlic and cook for another 1-2 minutes. This step lets the garlic's great smell fill your kitchen. Then, mix in the chopped sun-dried tomatoes. Let them cook for a minute to share their flavor with the onions and garlic. Now, pour in the vegetable broth. Bring the mix to a light boil, stirring it well. Add the pasta and sprinkle in the Italian seasoning. Give everything a good stir. Cover the pot with a lid. Cook for about 10-12 minutes, stirring once or twice. You want the pasta to be al dente and soak up most of the broth. Next, lower the heat to a gentle simmer. Add the heavy cream or coconut cream, along with the chopped spinach. If you like cheese, now is the time to add the grated Parmesan. Stir it all together and cook for 2-3 minutes. You’ll see the spinach wilt and the sauce become creamy. Finally, season your dish with salt and pepper to taste. Let it rest for a couple of minutes before serving. This helps the sauce thicken up nicely. To make pasta in one pot, choose a large pot. This gives the pasta space to move. Always add enough liquid; it helps the pasta cook evenly. Stir the pasta occasionally. This prevents sticking and ensures even cooking. Start checking the pasta a couple of minutes before the time ends. You want it al dente, not mushy. Fresh herbs can boost the taste of your dish. Add basil or parsley at the end for a fresh touch. If you love cheese, sprinkle some Parmesan on top. It adds a creamy and salty kick. Nutritional yeast works well for a vegan option. It gives a cheesy flavor without dairy. One common mistake is not using enough broth. You need enough liquid for the pasta to absorb. Also, don’t skip the resting time after cooking. This allows the sauce to thicken nicely. Lastly, be careful with the salt. The broth and cheese can be salty, so taste before you add more. {{image_4}} You can easily make this dish vegan. Instead of heavy cream, use coconut cream. It gives a rich taste without dairy. For cheese, substitute Parmesan with nutritional yeast. This adds a cheesy flavor while keeping it plant-based. You can also skip the cheese altogether if you prefer. Feel free to add more veggies to your pasta. Bell peppers add a sweet crunch. Zucchini works well and cooks quickly. Mushrooms bring a nice umami flavor. You can also toss in some peas for a pop of color and sweetness. Just remember to adjust the cooking time for any extra veggies you add. Want to make this pasta heartier? Add protein! Chicken is a great choice. Cook it in the pot before adding the other ingredients. Shrimp can also be a quick and tasty option. Just toss it in during the last few minutes of cooking. For a plant-based option, try chickpeas or tofu. They soak up flavor and add great texture. To keep your One Pot Creamy Spinach Sun Dried Tomato Pasta fresh, let it cool first. Then, place it in an airtight container. Make sure to seal the lid tightly. You can store it in the fridge for up to three days. This way, the flavors will stay rich and tasty. When you're ready to enjoy the leftovers, heat them on the stove. Add a splash of vegetable broth or cream to help the sauce regain its creamy texture. Stir gently over low heat until warmed through. You can also use the microwave. Just place the pasta in a microwave-safe bowl, cover it, and heat in 30-second intervals, stirring in between. If you want to save some for later, this pasta freezes well. Use a freezer-safe container and leave some space for expansion. It can last in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it as mentioned before, adding a bit of liquid if needed. This makes for a quick and delicious meal anytime you want! Yes, you can use various pasta shapes. Penne and fusilli work best because they hold sauce well. You can also try spaghetti, farfalle, or even gluten-free pasta. Just watch the cooking time, as it may differ for each type. If you want to skip heavy cream, use coconut cream for a dairy-free option. You can also try Greek yogurt for a lighter touch. Silken tofu blended until smooth can work too, adding creaminess and protein. To make this pasta gluten-free, simply switch to gluten-free pasta. Many brands offer options that cook similarly to regular pasta. Always check the package for cooking times. You may need to adjust the broth to ensure it cooks well. Absolutely! Feel free to add vegetables like bell peppers, zucchini, or mushrooms. For proteins, grilled chicken, shrimp, or chickpeas can boost the dish. Just adjust cooking times to ensure everything is cooked through and flavorful. This blog post covered how to make One Pot Creamy Spinach Sun Dried Tomato Pasta. We explored key ingredients, pasta choices, and easy cooking steps. I shared helpful tips for flavor and avoiding common mistakes too. You can personalize this dish with veggies and proteins to fit your taste. In closing, I hope you feel ready to cook this tasty meal with confidence. Enjoy your time in the kitchen!

One Pot Creamy Spinach Sun Dried Tomato Pasta

Indulge in a deliciously easy meal with this One Pot Creamy Spinach & Sun Dried Tomato Pasta recipe! Ready in just 25 minutes, it combines tender pasta, fresh spinach, and flavorful sun-dried tomatoes in a rich, creamy sauce. Perfect for busy weeknights or a delightful weekend treat, this recipe is a must-try. Click through to discover how to whip up this creamy delight that will impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) pasta (penne or fusilli recommended)

2 cups fresh spinach, roughly chopped

1 cup sun-dried tomatoes, chopped (preferably packed in oil for added flavor, drained)

1 medium onion, finely diced

3 cloves garlic, minced

2 cups vegetable broth (low-sodium if preferred)

1 cup heavy cream or coconut cream (for a rich, dairy-free alternative)

1 teaspoon Italian seasoning (herb blend)

Salt and pepper to taste

½ cup grated Parmesan cheese (omit for a vegan option, or substitute with nutritional yeast)

2 tablespoons olive oil (extra virgin for best flavor)

Fresh basil leaves for garnishing

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes soft and translucent.

    Add Garlic: Stir in the minced garlic and continue to cook for an additional 1-2 minutes, allowing it to release its fragrant aroma without burning—be attentive!

      Introduce Sun-Dried Tomatoes: Mix in the chopped sun-dried tomatoes and let them cook for an extra minute to infuse their flavor.

        Simmer the Broth: Pour the vegetable broth into the pot and bring the mixture to a gentle simmer, stirring occasionally to combine.

          Cook the Pasta: Add the pasta and sprinkle in the Italian seasoning. Stir everything together, then cover the pot with a lid. Cook for approximately 10-12 minutes, stirring once or twice, until the pasta is al dente and has absorbed most of the broth.

            Creamy Finish: Lower the heat to a gentle simmer, then incorporate the heavy cream (or coconut cream), chopped spinach, and grated Parmesan cheese if you're using it. Cook for about 2-3 minutes, stirring until the spinach wilts and the sauce becomes creamy.

              Season to Taste: Season your dish with salt and pepper according to your preference.

                Rest Before Serving: Remove the pot from the heat and allow it to sit for a couple of minutes, which will help the sauce thicken a bit more.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the pasta in bowls, garnished with fresh basil leaves for a pop of color. Add an extra sprinkle of Parmesan cheese or nutritional yeast for a nice finishing touch. A light drizzle of olive oil on top can enhance the richness of the dish. Enjoy your creamy delight!