Can I make this sun-dried tomato cream sauce spaghetti vegan?

Yes, absolutely! To make this recipe vegan, swap out the heavy cream for a full-fat coconut milk or a plant-based cream alternative. For the Parmesan, use a nutritional yeast blend or a vegan Parmesan substitute. Ensure your chosen spaghetti is also vegan-friendly.

What kind of sun-dried tomatoes should I use?

For the best texture and flavor, we recommend using oil-packed sun-dried tomatoes. They are softer and more pliable, and the oil they come in can even be used for sautu00e9ing, adding an extra layer of richness to your dish. If you only have dry-packed, rehydrate them first.

Can I add other vegetables or protein to this pasta dish?

This recipe is very versatile! Feel free to add cooked protein like grilled chicken, sautu00e9ed shrimp, or even white beans for more substance. Other vegetables such as mushrooms, bell peppers, or artichoke hearts would also complement the flavors wonderfully.

How should I store and reheat leftovers?

Store any leftover Creamy Sun-Dried Tomato & Spinach Spaghetti in an airtight container in the refrigerator for up to 3 days. When reheating, you might find the sauce has thickened; simply add a splash of water or milk to loosen it up and restore its creamy consistency.

Creamy Sun-Dried Tomato & Spinach Spaghetti: Your New Favorite Weeknight Meal

Description

A quick and delicious weeknight meal featuring al dente spaghetti tossed in a rich, creamy sauce with tangy sun-dried tomatoes and fresh spinach.

Ingredients

Scale

8 oz spaghetti or your favorite long pasta
2 tbsp olive oil (or oil from sun-dried tomatoes)
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
3-4 cloves garlic, minced
1/2 tsp red pepper flakes (or to taste)
1 cup heavy cream
1/2 cup reserved pasta water
1/2 cup grated Parmesan cheese, plus more for serving
4-5 oz fresh spinach
Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Cook the spaghetti according to package directions in a large pot of salted boiling water until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the spaghetti and set aside.
Step 2: While the pasta cooks, heat the olive oil (or sun-dried tomato oil) in a large skillet or pot over medium heat. Add the sliced sun-dried tomatoes, minced garlic, and red pepper flakes. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
Step 3: Pour in the heavy cream and 1/2 cup of the reserved pasta water. Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for 3-5 minutes, allowing it to thicken slightly. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth.
Step 4: Add the fresh spinach to the sauce and cook for 1-2 minutes, or until the spinach has wilted. Add the cooked and drained spaghetti to the skillet. Toss everything together until the pasta is evenly coated with the creamy sauce. If the sauce seems too thick, add another splash of reserved pasta water.
Step 5: Taste and season with salt and freshly ground black pepper as needed. Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

For an extra burst of flavor, you can add some fresh basil or parsley at the end. If you prefer a richer flavor, consider adding a tablespoon of butter to the sauce with the cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing, Boiling
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 550 kcal
Sugar: 6g
Sodium: 420mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 5g
Protein: 18g
Cholesterol: 90mg