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- 12 oz (340g) pasta (penne or fusilli) - 1 cup sun-dried tomatoes in oil, well-drained and chopped - 3 cloves garlic, finely minced - 2 cups vegetable broth (low-sodium preferred) - 1 cup heavy cream - 1 cup fresh spinach, roughly chopped - 1/2 cup freshly grated Parmesan cheese (plus more for serving) - 1 teaspoon dried Italian herbs (blend of oregano, basil, and thyme) - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish - Large skillet or sauté pan - Wooden spoon or spatula - Knife and cutting board - Measuring cups and spoons - Pasta: You can use gluten-free pasta if needed. - Sun-dried tomatoes: Try fresh tomatoes or roasted red peppers for a new twist. - Heavy cream: Coconut cream or cashew cream works well for a dairy-free option. - Parmesan cheese: Nutritional yeast can add a cheesy flavor for vegan diets. - Vegetable broth: Chicken broth is a great alternative if you’re okay with meat. This recipe is simple and fun. You’ll love how easy it is to cook. Just gather your ingredients and equipment, and you’re ready to start. As you cook, feel free to explore substitutes that fit your needs. Enjoy your delicious meal! {{ingredient_image_2}} Gather your ingredients first. You need these items: - 12 oz (340g) pasta (penne or fusilli) - 1 cup sun-dried tomatoes in oil, well-drained and chopped - 3 cloves garlic, finely minced - 2 cups vegetable broth (low-sodium preferred) - 1 cup heavy cream - 1 cup fresh spinach, roughly chopped - 1/2 cup freshly grated Parmesan cheese (plus more for serving) - 1 teaspoon dried Italian herbs (blend of oregano, basil, and thyme) - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish Make sure your cooking space is clean and organized. It helps to have everything ready. 1. Start by warming a large skillet over medium heat. 2. Add the chopped sun-dried tomatoes and minced garlic. 3. Sauté for about 2 minutes until the garlic turns golden. 4. Pour in the vegetable broth and stir well. 5. Bring the mixture to a gentle simmer. 6. Add the pasta, ensuring it is fully submerged. 7. Cover the skillet with a lid and cook for 8-10 minutes. 8. Stir occasionally until the pasta is al dente and most liquid is gone. 9. Lower the heat and mix in the heavy cream and chopped spinach. 10. Cook gently for 1-2 minutes, letting the spinach wilt. 11. Stir in the grated Parmesan and dried herbs. 12. Keep stirring until the cheese melts and blends. 13. Season with salt and black pepper to taste. 14. Remove the skillet from heat and let it sit for a minute. - Always check the pasta a minute or two early. It should be firm yet tender. - Stir the pasta while it cooks to prevent sticking. - If the pasta looks dry, add a splash more vegetable broth. - The sauce will thicken as it cools, so don’t worry if it seems loose. This method ensures a creamy, flavorful dish every time. Enjoy! To make your sauce creamy, use heavy cream. It blends well with the pasta. Stir it in slowly and watch it thicken. Grate fresh Parmesan cheese into the mix for extra creaminess. This cheese melts beautifully and adds depth. Always taste the sauce before serving. Adjust salt and pepper as needed. Fresh herbs can take your dish up a notch. Add fresh basil leaves at the end. They give a bright flavor and nice color. Dried Italian herbs also work well. Mix in oregano, basil, and thyme for a full taste. For a touch of heat, add a pinch of red pepper flakes. This will enhance the overall flavor. If your sauce is too thin, simmer it longer. This will help it thicken. If the pasta is overcooked, watch your timing closely next time. Aim for al dente, as it will continue cooking off the heat. If the dish feels bland, add more salt or herbs. Taste as you go to find the right balance. Pro Tips Use Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for richer flavor and moisture, enhancing the overall taste of your dish. Adjust Pasta Cooking Time: Keep an eye on the pasta as it cooks; different brands may vary, so taste for that perfect al dente texture. Experiment with Herbs: Feel free to add fresh herbs like thyme or basil for a more vibrant flavor profile that complements the sun-dried tomatoes. Make it Vegan: Substitute heavy cream with coconut cream or a plant-based cream for a delicious dairy-free version of this pasta. {{image_4}} You can easily add protein to your One-Pan Sun-Dried Tomato Pasta. Cooked chicken or shrimp works well. For chicken, use bite-sized pieces and sauté them before adding garlic and sun-dried tomatoes. For shrimp, add them when you pour in the broth. They cook quickly and blend nicely with the flavors. For a vegetarian option, simply leave out any meat. Use vegetable broth and add more veggies. If you want a vegan dish, swap the heavy cream with coconut milk or a dairy-free cream. Also, skip the Parmesan cheese or use a vegan cheese alternative. You still get a creamy texture and rich flavor. Adding seasonal vegetables is a great way to enhance this dish. In spring, toss in asparagus or peas for freshness. Summer calls for zucchini or bell peppers. In fall, try butternut squash or kale. These additions not only boost nutrition but also add vibrant colors and flavors to your pasta. To keep your One-Pan Sun-Dried Tomato Pasta fresh, place it in an airtight container. Make sure the pasta cools down first. Store it in the fridge for up to three days. This keeps the flavors intact. If you want to save some for later, you can freeze it. Use a freezer-safe container or bag. Make sure to remove as much air as possible. You can freeze it for up to two months. Just remember, the texture may change a bit once thawed. Reheating is easy! You can use the microwave or the stovetop. If using the microwave, heat in short bursts, stirring in between. For stovetop, add a splash of broth or cream for moisture. Heat over low until warm. Enjoy your pasta just like fresh! Yes, you can make One-Pan Sun-Dried Tomato Pasta ahead of time. Cook it fully, then let it cool. Store it in an airtight container. Keep it in the fridge for up to three days. When you're ready to eat, just heat it on the stove or in the microwave. You might want to add a splash of broth or cream to keep it creamy. Penne or fusilli works great for this recipe. They hold the sauce well and cook evenly. You can also use other pasta shapes. Just make sure they are similar in size. This helps with even cooking and sauce coating. To make this recipe gluten-free, choose a gluten-free pasta. Many brands make good options like brown rice or chickpea pasta. Follow the cooking time on the package. This will ensure your pasta cooks perfectly. You can enjoy the same delicious flavor while keeping it gluten-free. In this post, I shared how to make One-Pan Sun-Dried Tomato Pasta. We covered the key ingredients, cooking steps, and helpful tips. You learned about substitutes, variations, and storage methods. Each section gives you the tools to succeed. Remember, practice makes perfect. Experiment with flavors and keep it fun. Enjoy the cooking process! The more you make this dish, the better it gets. Happy cooking!

One-Pan Sun-Dried Tomato Pasta

A creamy and flavorful pasta dish made with sun-dried tomatoes, garlic, and fresh spinach, all cooked in one pan.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 12 oz pasta (penne or fusilli)
  • 1 cup sun-dried tomatoes in oil, well-drained and chopped
  • 3 cloves garlic, finely minced
  • 2 cups vegetable broth (low-sodium preferred)
  • 1 cup heavy cream
  • 1 cup fresh spinach, roughly chopped
  • 0.5 cup freshly grated Parmesan cheese (plus more for serving)
  • 1 teaspoon dried Italian herbs (blend of oregano, basil, and thyme)
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • In a large skillet or sauté pan, warm over medium heat, add the chopped sun-dried tomatoes along with the minced garlic. Sauté for about 2 minutes, stirring frequently, until the mixture becomes fragrant and the garlic is lightly golden.
  • Carefully pour in the vegetable broth, stirring to combine, and bring the mixture to a gentle simmer. Once simmering, add the pasta to the skillet, making sure it is fully submerged in the broth for even cooking.
  • Cover the skillet with a lid and cook the pasta for 8-10 minutes, stirring occasionally, until the pasta reaches al dente and most of the liquid is absorbed.
  • Lower the heat and stir in the heavy cream and chopped spinach, mixing well. Continue to cook gently until the spinach has wilted, which should take about 1-2 minutes.
  • Add the grated Parmesan cheese and dried Italian herbs to the pasta. Stir continuously until the cheese melts, creating a rich and creamy sauce. Season with salt and freshly ground black pepper to your liking.
  • Remove the skillet from the heat and allow the pasta to sit for a minute, during which the sauce will thicken slightly.

Notes

Serve the pasta in wide, shallow bowls for an elegant touch. Top it with extra grated Parmesan cheese and fresh basil leaves to add a vibrant pop of color. Pair with slices of garlic bread or a crisp side salad for a delightful complete meal!
Keyword creamy, one-pan, pasta, vegetarian