One Pan Creamy Sun Dried Tomato Spinach Pasta

The first time I made this one pan pasta, I was skeptical about cooking noodles directly in broth. But watching the starch thicken that sauce right in front of me changed everything about my weeknight cooking routine.

Last Tuesday, my roommate walked in just as I was stirring in the cream and spinach. She literally stopped in her tracks to ask what smelled so incredible, and now she requests this every week.

Ingredients

• Penne or fusilli pasta: The shapes and ridges catch the creamy sauce better than smooth noodles
• Sun dried tomatoes: Use the oil packed variety if possible, and definitely save that liquid gold
• Fresh baby spinach: It wilts beautifully into the sauce without becoming slimy like frozen spinach
• Vegetable broth: Low sodium is best since you will be reducing it down
• Heavy cream: The fat content is what makes the sauce luxurious and cling to every bite
• Reserved tomato oil: This infuses the entire dish with concentrated flavor
• Parmesan cheese: Freshly grated melts better than pre shredded and adds saltiness
• Italian herbs: Dried works perfectly here since they will bloom in the hot oil
• Red pepper flakes: Just a hint of warmth cuts through the richness

Instructions

Start with flavor:

Heat your largest deep skillet over medium heat and pour in that reserved sun dried tomato oil

Build the base:

Add minced garlic and sliced sun dried tomatoes, sauteing until your kitchen fills with that incredible aroma

Add pasta and broth:

Pour in uncooked pasta and vegetable broth, stirring everything together and bringing to a gentle boil

Simmer and absorb:

Reduce heat to medium low and let it cook uncovered, stirring occasionally until the liquid mostly disappears

Make it creamy:

Stir in heavy cream, Italian herbs, red pepper flakes and fresh spinach until the leaves wilt

Let it rest:

Remove from heat and wait two minutes, because the sauce continues to thicken as it stands

Save

My sister texted me at midnight the first time she tried this, saying she could not stop thinking about the sauce. Now she makes it for her family every Sunday.

Making It Your Own

Sometimes I toss in crispy pancetta cubes right at the end for a salty crunch, or add artichoke hearts with the spinach for extra tang.

Perfect Pairings

A simple arugula salad with lemon vinaigrette cuts through the richness, and garlic bread is basically mandatory for mopping up that sauce.

Storage And Reheating

This actually tastes even better the next day when the flavors have had time to mingle and deepen.

• Store in an airtight container for up to four days
• Add a splash of cream when reheating to bring the sauce back to life
• The microwave works, but a gentle reheat on the stove keeps the texture perfect

Save

There is something deeply satisfying about a dish that looks impressive but requires almost no effort. That is the magic of one pan cooking.

Recipe FAQs

→ Can I make this pasta dairy-free?

Yes, substitute the heavy cream with full-fat coconut cream and use a vegan Parmesan alternative. The sauce will still be rich and creamy.

→ What pasta shapes work best?

Penne and fusilli are ideal because their ridges and curves hold the sauce well. Farfalle or rotini also work beautifully in this dish.

→ Can I add protein to this pasta?

Absolutely. Cooked chicken, sautéed shrimp, or crispy tofu make excellent additions. Add them during the last few minutes of cooking to heat through.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth to restore the sauce's creaminess.

→ Can I use fresh tomatoes instead?

Fresh tomatoes won't provide the same concentrated sweet-tart flavor. Sun-dried tomatoes are essential for the rich depth this dish is known for.