Sundried Tomato Pasta with Creamy Parmesan and Spinach Recipe
A creamy and flavorful sundried tomato pasta recipe that combines al dente pasta with a rich sauce made from sun-dried tomatoes, garlic, Parmesan, and fresh spinach. This easy stovetop dish is perfect for a quick weeknight dinner that feels indulgent yet comforting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 10 ounces (285 g) pasta, uncooked
Sauce
- 2 tablespoons (28 g) butter
- 6 cloves garlic, minced
- 2 teaspoons (4 g) Italian seasoning
- ⅔ cup (110 g) sun-dried tomatoes in oil, drained
- 2 tablespoons (16 g) all-purpose flour
- 1 ⅔ cups (395 ml) chicken broth or vegetable broth
- 1 cup (240 ml) heavy cream
- 1 cup (90 g) Parmesan, grated
- 1 teaspoon (5 ml) balsamic vinegar
- ½ teaspoon (2.5 ml) Dijon mustard
- 1 teaspoon (2 g) smoked paprika or sweet paprika
- Salt and black pepper, to taste
Vegetables
- 2 cups (60 g) fresh baby spinach
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about 1 cup of the pasta water for later use.
- Prepare the Sauce Base: In a large skillet, melt the butter over medium heat. Add the Italian seasoning, smoked paprika, sun-dried tomatoes, salt, and black pepper. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour over the butter and tomato mixture, cooking for another 30 to 60 seconds to form a light roux that will thicken the sauce.
- Deglaze the Pan: Pour in the chicken or vegetable broth, whisking constantly to prevent lumps. Add the Dijon mustard and balsamic vinegar, letting the mixture heat through evenly.
- Add Cream and Thicken Sauce: Pour in the heavy cream, reduce the heat to low, and let the sauce gently simmer until it thickens slightly, stirring occasionally.
- Incorporate Parmesan and Spinach: Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust the salt and pepper as needed. Add the fresh baby spinach and cook until wilted, about 1-2 minutes.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your preferred consistency.
- Serve: Transfer to plates or bowls and serve hot. Optionally, garnish with extra grated Parmesan cheese.
Notes
- Reserve pasta water before draining the pasta to adjust sauce consistency if needed.
- Sun-dried tomatoes in oil add great flavor, but drain excess oil to avoid a greasy sauce.
- Vegetarian option: Use vegetable broth in place of chicken broth.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to prevent sauce separation.
