One Pan Creamy Sun Dried Tomato Spinach Pasta

The first time I made this pasta, I was genuinely skeptical about cooking noodles directly in broth. My roommate watched over my shoulder, convinced I'd ruin a perfectly good box of penne, but when that sauce thickened up and coated every single piece? Total convert. It's become our weeknight standby ever since.

Last winter, my sister dropped by unexpectedly after a terrible day at work. I threw this together in twenty minutes while she vented, and by the time we sat down with steaming bowls, she actually laughed. Food has this way of turning things around.

Ingredients

• 350 g (12 oz) penne or fusilli pasta: Short pasta shapes with ridges catch the sauce better than long noodles
• 100 g (3.5 oz) sun-dried tomatoes: Drain them well and slice thinly so their tangy sweetness distributes throughout
• 120 g (4 oz) fresh baby spinach: Adds brightness and wilts down beautifully without overwhelming the dish
• 3 cloves garlic, minced: Don't skimp here—garlic builds the foundational flavor
• 750 ml (3 cups) vegetable broth: This becomes your pasta water, so choose one you actually like drinking
• 250 ml (1 cup) heavy cream: Creates that luxurious velvety texture that makes restaurant pasta so addictive
• 60 ml (¼ cup) reserved sun-dried tomato oil: Liquid gold that infuses the entire dish with concentrated tomato flavor
• 50 g (½ cup) grated Parmesan cheese: Use freshly grated for the best melting and seasoning
• ½ tsp dried Italian herbs: Dried oregano, basil, or thyme work beautifully here
• ¼ tsp red pepper flakes: Just enough warmth to cut through the richness
• Salt and freshly ground black pepper: Taste at the end since the broth and Parmesan both add saltiness

Instructions

Warm the pan and infuse the oil:

Heat a large, deep skillet over medium heat and pour in that precious reserved sun-dried tomato oil. Let it shimmer for a moment—you're about to build layers of flavor.

Bloom the garlic and tomatoes:

Add the minced garlic and sliced sun-dried tomatoes to the hot oil. Sauté for 2–3 minutes until your kitchen starts smelling incredible and the garlic turns golden.

Add the pasta and broth:

Pour in the uncooked pasta and vegetable broth, stirring well to combine. Bring everything to a gentle boil and watch as the pasta starts cooking right in the liquid.

Simmer until nearly done:

Reduce heat to medium-low and cook uncovered for 10–12 minutes, stirring occasionally. The pasta should absorb most of the liquid and be almost al dente.

Create the creamy sauce:

Stir in the heavy cream, Italian herbs, red pepper flakes, and fresh spinach. Cook for 2–3 more minutes until the spinach wilts and the sauce thickens enough to coat the back of a spoon.

Finish with cheese:

Add the grated Parmesan and stir until melted and fully incorporated. Taste and season with salt and pepper as needed.

Let it rest before serving:

Remove from heat and let the pasta sit for 2 minutes. This allows the sauce to cling even better to every noodle.

Save

This recipe has saved me on countless nights when takeout sounded easier but homemade sounded better. There's something deeply satisfying about watching raw pasta transform into a creamy, cohesive dinner in one pan.

Making It Your Own

I've made countless variations based on what's in my fridge. Sometimes I'll add caramelized onions for sweetness, or toss in frozen peas during the last few minutes for color and texture. The base method is forgiving—once you understand the liquid-to-pasta ratio, you can adapt.

Choosing the Right Pan

A large deep skillet or Dutch oven works best because it gives the pasta room to cook without boiling over. I learned this the hard way when I tried using a shallow pan and ended up with broth bubbling onto my stovetop. Depth matters here.

Perfecting the Sauce Consistency

The trickiest part is judging when to stop simmering the pasta. I use tongs to pull out a piece and taste it—it should have a tiny bit of resistance. The sauce will continue thickening as it rests, so aim for slightly looser than you think you want.

• If the sauce gets too thick, splash in a little more broth or cream
• Thin pasta like angel hair cooks faster than penne, so adjust your timing
• Leftovers reheat beautifully with a splash of water to loosen the sauce

Save

Sometimes the simplest dinners are the ones we remember most. This pasta has fed tired friends, celebrated small victories, and turned ordinary Tuesdays into something worth savoring.

Recipe FAQ

→ Can I make this pasta vegan?

Yes, substitute the heavy cream with full-fat coconut cream and use a vegan Parmesan alternative. The coconut cream will still provide a rich, creamy texture while keeping the dish plant-based.

→ What type of pasta works best?

Penne or fusilli are ideal because their shapes hold the creamy sauce well. Other short pasta like rigatoni or gemelli would also work. Avoid long noodles like spaghetti as they're harder to cook evenly in one pan.

→ Can I add protein to this dish?

Absolutely. Cooked chicken, grilled shrimp, or crispy tofu make excellent additions. Add them during the last 2-3 minutes of cooking so they heat through without overcooking.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so add a splash of cream or broth when reheating to restore creaminess.

→ Can I use fresh tomatoes instead?

Fresh tomatoes won't provide the same intense flavor concentration. If you need to substitute, use tomato paste or roasted cherry tomatoes, though the depth of flavor will differ from sun-dried tomatoes.

→ Is the pasta fully cooked in the broth?

Yes, the uncooked pasta simmers directly in the vegetable broth, which it absorbs as it cooks. This method infuses the pasta with flavor and creates a starchy base that helps thicken the final sauce.