One Pan Creamy Sun Dried Tomato Spinach Pasta

The smell of sun-dried tomatoes sizzling in oil always pulls me into the kitchen, no matter what I was doing before. I discovered this one-pan method on a Tuesday evening when I wanted something comforting but had zero energy for multiple pots. The way the pasta cooks directly in the broth, absorbing all those flavors, felt like a small revelation.

I made this for my sister last winter when she was visiting, and she literally stopped talking mid-sentence after her first bite. That moment of someone going quiet over food is probably the best compliment a cook can get.

Ingredients

• 350 g penne or fusilli pasta: Short pasta shapes work best here because they catch the sauce in all their curves and crevices
• 100 g sun-dried tomatoes: These concentrated bursts of umami are the backbone of the whole dish, so use the ones packed in oil if you can
• 120 g fresh baby spinach: It wilts down beautifully into the creamy sauce without turning slimy like frozen spinach sometimes does
• 3 cloves garlic: Minced fresh garlic builds that aromatic foundation that makes the whole house smell amazing
• 750 ml vegetable broth: This becomes the cooking liquid for the pasta, so use one you actually like drinking on its own
• 250 ml heavy cream: The cream is what transforms the broth-cooked pasta into that velvety restaurant-style sauce
• 60 ml reserved tomato oil: Do not throw away this liquid gold, it is infused with so much flavor from the tomatoes
• 50 g grated Parmesan: Adds that salty, nutty finish that makes the sauce feel complete and luxurious
• ½ tsp Italian herbs: A simple blend of oregano, basil, and thyme bridges the gap between the tomatoes and cream
• ¼ tsp red pepper flakes: Just enough subtle heat to make things interesting without overwhelming the delicate cream sauce
• Salt and pepper: Season at the end since the broth, Parmesan, and sun-dried tomatoes all bring their own saltiness

Instructions

Warm the oil and bloom the garlic:

Heat your largest deep skillet over medium heat and pour in that reserved tomato oil. Toss in the minced garlic and sliced sun-dried tomatoes, letting them sizzle for 2 to 3 minutes until the garlic turns golden and fragrant.

Cook the pasta directly in the broth:

Dump in the uncooked pasta and pour over the vegetable broth. Stir everything together and bring it to a gentle bubble, then reduce to medium-low and let it simmer uncovered for 10 to 12 minutes, stirring occasionally so nothing sticks to the bottom.

Create the creamy sauce:

When the pasta is almost tender and most of the liquid has disappeared, pour in the heavy cream and add the Italian herbs, red pepper flakes, and fresh spinach. Cook for another 2 to 3 minutes, stirring gently as the spinach wilts and the sauce thickens into something gorgeous.

Finish with cheese and patience:

Stir in the grated Parmesan until it melts into the sauce, then taste and season with salt and pepper. Turn off the heat and let the pasta rest for 2 minutes, which gives the sauce time to cling even more beautifully to every piece.

Save

This recipe has become my go-to for nights when I want something that feels special but does not require three hours of prep. There is something deeply satisfying about watching a handful of simple ingredients transform into something so rich and comforting.

Making It Your Own

I have made countless variations of this recipe depending on what is in the fridge or who I am cooking for. The basic formula is so forgiving that it invites experimentation, and each change creates a slightly different personality for the dish.

Pairing Suggestions

A crisp Pinot Grigio cuts through the richness beautifully, though a chilled Sauvignon Blanc works just as well. If you want something with zero alcohol, a sparkling water with lemon helps cleanse the palate between bites.

Storage and Reheating

This pasta keeps surprisingly well in the refrigerator for up to three days, though the sauce will thicken considerably as it sits. When reheating, add a splash of cream or broth to bring it back to life.

• The pasta absorbs sauce overnight, so do not worry if it looks drier than when you first made it
• Reheat gently over low heat, stirring constantly, to prevent the cream from separating
• A fresh grating of Parmesan and some extra red pepper flakes can revive leftovers completely

Save

Some recipes are just meant to be shared, and this one has a way of bringing people to the table faster than anything else I make. Enjoy every creamy, tomato-filled bite.

Common Recipe Questions

→ Can I make this dish ahead of time?

Yes, though it's best served fresh. If reheating, add a splash of cream or broth to restore the sauce's creamy consistency.

→ What pasta shapes work best?

Penne, fusilli, and rigatoni excel because their ridges and tubes capture the thick sauce. Short pasta with texture works better than long strands.

→ Can I use milk instead of heavy cream?

Heavy cream is recommended for that luxurious texture. Milk will work but the sauce won't be as rich or thick.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of liquid to bring back the creamy consistency.

→ What can I add for more protein?

Grilled chicken, sautéed shrimp, or crispy pan-fried tofu complement the flavors beautifully without overpowering the dish.