Sun dried tomato pasta combines chopped sun-dried tomatoes, garlic, heavy cream, Parmesan, and spinach in a pan sauce for separately boiled noodles. The tomatoes provide concentrated flavor, while gentle heat helps the cheese blend into the cream. Fresh spinach wilts near the end instead of spending the whole cooking time in the sauce.
Allow about 25 minutes for this four-serving recipe using 8 ounces of dry pasta. Prepare the tomatoes according to their type: oil-packed ones should be drained, while very dry pieces may need label-directed softening. Any extended soaking adds time beyond the basic cooking plan.
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Why This Recipe Works
This creamy pasta gets its sauce body from heavy cream and grated Parmesan, with no flour or cornstarch in the base. Chopping the tomatoes distributes their flavor and makes them easier to catch in each bite.
Cooking the pasta separately gives you control over its texture. Keep the sauce at a gentle simmer, then take the pan off the heat before adding cheese. Spinach releases some moisture as it wilts, so wait until the greens and noodles are incorporated before deciding the sauce needs further reduction.
Ingredients for Sun Dried Tomato Pasta
- 8 oz pasta
- 1/2 cup sun-dried tomatoes, prepared and chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, finely grated
- 2 cups fresh spinach, washed and drained
- 2 tbsp olive oil
- 1 tsp salt, to taste
- 1 tsp black pepper, to taste
Drain oil-packed tomatoes before measuring the half cup and chopping. For dry-packed tomatoes, follow their softening directions before using them. Use the two tablespoons of olive oil for sautéing the garlic and tomatoes.
Finely grate the half cup of Parmesan. The listed teaspoons of salt and black pepper are seasoning allowances: add gradually to taste rather than automatically using all of them, because Parmesan and tomatoes vary in saltiness.
How to Make Sun Dried Tomato Pasta
Prepare the tomatoes before starting the skillet. Drain oil-packed ones, or soften dry-packed ones following their label, then chop and measure the half cup. Boil the pasta alongside the sauce and stop at al dente so the noodles retain some bite during the final coating.
Warm the measured olive oil over medium heat and stir the garlic briefly until fragrant. Add the tomatoes for another 2–3 minutes, letting their flavor move into the oil while keeping the garlic pale. Lower the heat if the small pieces begin to darken before the cream goes in.
Pour in the cream and bring it to a gentle simmer over medium-low heat. Turn the spinach through it until the leaves wilt, then take the pan off the burner before adding finely grated Parmesan a little at a time. This sequence gives the greens the heat they need while protecting the cheese from a rolling boil.
Fold the warm pasta through the sauce until evenly coated, then taste before adding seasoning. The listed teaspoons of salt and pepper are upper allowances for this batch, and salty tomatoes or Parmesan may mean you need less. Serve four portions while the sauce is loose and warm; it becomes thicker as it stands.
How to Serve
Serve sun dried tomato pasta warm in shallow bowls, distributing the tomato pieces and spinach through all four portions. A salad or bread is a simple side. The Parmesan is already part of the sauce, so additional cheese is optional rather than needed to complete it.
Cooked chicken or shrimp can turn it into a different variation. Prepare raw proteins separately and account for their cooking time.
For a side or another meal idea, try Air Fryer Garlic Bread or Creamy Vegan Sun-Dried Tomato Pasta.
Storage and Reheating
Refrigerate this creamy pasta promptly in shallow containers at 40°F or below and use within 3 days. Do not leave a large pan on the counter until completely cold.
Reheat portions to 165°F, stirring gently with a small splash of water if the coating has tightened. Freezing can soften the pasta and separate the dairy sauce.
See FoodSafety.gov storage guidance for the handling advice used here.
Tips and Variations
If the sauce looks thick before the noodles go in, reduce the heat and stop simmering. Add cheese gradually so it can disperse, and do not add a flour or cornstarch slurry to a sauce that already has cream and Parmesan.
Fresh tomatoes release substantially more water and do not reproduce the concentrated flavor of sun-dried tomatoes at the same volume. A plant-based cream alone does not make this vegan: the Parmesan also needs a suitable replacement.
Frequently Asked Questions
Which kind of sun-dried tomatoes should I use?
Oil-packed tomatoes are convenient after draining and chopping. Dry-packed ones may need softening according to their label. Do not swap in fresh tomatoes expecting the same moisture balance.
Can I make a vegan version?
The base contains heavy cream and Parmesan. Both need appropriate plant-based replacements, and the flavor and cheese-melting behavior will change. Switching only the cream is insufficient.
Can I use milk instead of cream for sun dried tomato pasta?
Milk makes a thinner sauce and is not a direct swap for this method. Keep heavy cream for the intended coating or choose a separate milk-based sauce recipe.
Why does the sauce in sun dried tomato pasta become too thick?
Long simmering and prolonged holding reduce moisture, while Parmesan and pasta thicken the mixture. Keep the heat gentle and serve promptly once the coating is evenly distributed.
Can I use frozen spinach?
It is a variation. Follow the package cooking directions and drain it well before combining. Extra liquid can thin the cream sauce, and the leaves will have a softer texture.
More Recipes to Try
For another dinner using related ingredients, consider Roasted Red Pepper Pasta with Cottage Cheese and Spinach or Tuscan Chicken Pasta with Cherry Tomatoes and Spinach.
- One Pot Chicken Tomato Pasta with Cream and Spinach
- Pasta with Spinach Sauce, Cream Cheese, and Parmesan
Sun Dried Tomato Pasta with Cream, Spinach, and Parmesan
Ingredients
Pasta Ingredients
- 8 oz pasta
Sauce Ingredients
- 1/2 cup sun-dried tomatoes prepared and chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese finely grated
- 2 cups fresh spinach washed and drained
- 2 tbsp olive oil
- 1 tsp salt to taste
- 1 tsp black pepper to taste
Instructions
Instructions
- Boil 8 ounces pasta in salted water according to the package until al dente; drain. Have the chopped sun-dried tomatoes drained or softened according to their package.
- Heat the olive oil over medium heat; stir in the garlic until fragrant and pale. Add the tomatoes and cook for 2–3 minutes, stirring.
- Add the cream and bring to a gentle simmer over medium-low heat. Stir in the spinach until wilted, remove from the heat, and gradually stir in the Parmesan until melted.
- Fold in the drained pasta until coated. Add salt and black pepper to taste, using up to the listed 1 teaspoon of each, and divide into 4 servings.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days.
- Reheat portions to 165°F throughout.
