Go Back
A serving of creamy tomato garlic pasta in a white bowl with fresh basil.

Tuscan Sun-Dried Tomato & Spinach Cream Pasta (Unique variation)

This creamy Tuscan pasta features sun-dried tomatoes, fresh spinach, and a rich tomato cream sauce. It's a comforting and flavorful dish that comes together quickly for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Breakfast
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12-16 oz your favorite pasta (tagliatelle, orecchiette, or penne)
Sauce
  • 2 tablespoons Olive Oil
  • 1/2 cup Sun-Dried Tomatoes packed in oil, drained and thinly sliced
  • 5-6 cloves Garlic minced
  • 1 medium yellow onion Onion finely diced
  • 1 (28-ounce/794g) can Canned Crushed Tomatoes high quality
  • 1/2 cup Heavy Cream or unsweetened cashew cream for dairy-free
  • 1/4 cup Vegetable Broth or reserved pasta water
  • 5 oz Fresh Spinach baby spinach
  • 1/2 cup Parmesan Cheese grated, plus more for serving (or nutritional yeast for dairy-free)
  • 1/4 cup Fresh Basil chopped, for garnish
  • Salt and Black Pepper To taste
  • 1/2 teaspoon Red Pepper Flakes optional, for a little kick

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Colander

Method
 

Prepare Pasta
  1. Cook your chosen pasta in a large pot of generously salted boiling water until al dente, according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.
Sauté Aromatics & Sun-Dried Tomatoes
  1. Heat olive oil in a large skillet over medium heat, then add diced onion and cook until softened. Stir in the sliced sun-dried tomatoes and cook for another 2-3 minutes to release their oils.
Add Garlic & Kick
  1. Add minced garlic and red pepper flakes (if using) and cook for one minute until fragrant, being careful not to burn the garlic.
Simmer Tomato Base
  1. Pour in the crushed tomatoes, stir, and bring to a gentle simmer. Reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally to meld flavors.
Create Creaminess & Wilt Spinach
  1. Uncover the sauce, stir in heavy cream and vegetable broth, then bring back to a gentle simmer. Add fresh spinach, tossing until completely wilted, about 1-2 minutes.
Combine and Finish
  1. Add the cooked and drained pasta directly to the sauce and toss until thoroughly coated. Stir in grated Parmesan cheese until melted, then season with salt and pepper to taste.
Serve
  1. Garnish generously with fresh basil and a drizzle of good quality olive oil before serving.

Notes

For a spicier kick, increase the amount of red pepper flakes. If you prefer a dairy-free option, use unsweetened cashew cream and nutritional yeast instead of heavy cream and Parmesan cheese.