Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
A rich and creamy pasta dish featuring fresh spinach and sun-dried tomatoes, perfect for a quick weeknight dinner or special occasion.
Ingrédients
Pasta and Base Ingredients
- 8 oz spaghetti Can be substituted for gluten-free pasta if needed.
- 2 cups fresh spinach Washed and trimmed.
- 1 cup sun-dried tomatoes, chopped Use oil-packed for extra flavor.
- 1 cup heavy cream Can substitute with coconut or cashew cream for a vegan option.
Flavor Enhancers
- 2 cloves garlic, minced Adds aromatic flavor.
- 1/2 cup Parmesan cheese, grated Can substitute with nutritional yeast for a vegan option.
- to taste salt and pepper Adjust as per preference.
- to taste olive oil For sautéing garlic.
Instructions
Preparation
- Gather all your ingredients: measure out the spaghetti, chop the sun-dried tomatoes, mince the garlic, and grate the Parmesan cheese.
Cooking the Spaghetti
- In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving some pasta water.
Sautéing the Garlic
- In a large skillet over medium heat, drizzle olive oil and sauté the minced garlic for 1-2 minutes until fragrant but not browned.
Combining Ingredients
- Add the chopped sun-dried tomatoes and fresh spinach to the skillet. Cook until the spinach wilts, about 2-3 minutes.
- Pour in the heavy cream and bring to a gentle simmer, allowing the sauce to thicken.
- Sprinkle in the grated Parmesan cheese and stir until melted and combined.
- Season the sauce with salt and pepper to taste.
- Finally, add the cooked spaghetti to the skillet and toss until well coated with the sauce. If too thick, add a splash of reserved pasta water.
Serving
- Serve hot, garnished with additional grated Parmesan cheese or fresh herbs like basil or parsley.
Notes
For extra flavor, consider adding red pepper flakes or a splash of white wine. Skipping Parmesan makes this dish less creamy; use high-quality ingredients for the best taste.