Creamy Sun Dried Tomato Pasta

Sun dried tomato pasta is cozy, quick, and absolutely delicious comfort food! It combines simple ingredients like tender pasta, tangy sun dried tomatoes, fresh spinach, and a silky Parmesan cream sauce that comes together in under 30 minutes.

Love More Pasta Recipes? Try My Creamy Truffle Pasta or this Palmini Baked Feta Pasta next.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes with simple, straightforward steps
• Rich and Comforting: Creamy, garlicky sauce with the perfect balance of tangy sun-dried tomatoes
• Family-Friendly: Even picky eaters love this pasta, and it’s fancy enough for guests
• One-Pan Wonder: Minimal cleanup means more time enjoying dinner with your loved ones
• Versatile: Easy to customize with your favorite proteins or vegetables

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Ingredients You’ll Need

For the Pasta:

• 8 oz (225 g) uncooked pasta (rigatoni, penne, or any short pasta) — choose a shape with ridges to catch the sauce
• Salt for pasta water

For the Creamy Sun Dried Tomato Sauce:

• 2 tablespoons butter — adds richness and helps create the roux
• ½ tablespoon all-purpose flour — thickens the sauce beautifully
• 3 garlic cloves, minced — fresh is best for that aromatic punch
• ½ cup dry white wine (or chicken broth as a substitute) — Pinot Grigio or Sauvignon Blanc work great
• ½ teaspoon Dijon mustard — adds subtle depth and tang
• 1 teaspoon lemon juice — brightens everything up
• ½ teaspoon Italian seasoning — a blend of herbs that ties it all together
• ½ cup sun-dried tomatoes, chopped (drained if packed in oil) — the star ingredient!
• ¾ cup heavy cream — makes the sauce luxuriously creamy
• ⅓ cup freshly grated Parmesan cheese — please grate it yourself; pre-shredded doesn’t melt as smoothly
• 2 cups fresh baby spinach, packed — wilts right into the sauce for color and nutrition
• Salt and black pepper, to taste

Why These Ingredients Work

The butter and flour create a light roux that gives the sauce body without making it too thick or gloppy. Garlic brings that aromatic foundation we all love, while the white wine adds acidity and complexity that cuts through the richness of the cream.

The Dijon mustard might seem like a small addition, but it adds a subtle tang that enhances the sun-dried tomatoes beautifully. Speaking of those tomatoes, they’re the real star here, bringing concentrated sweetness and a slightly chewy texture that contrasts perfectly with the smooth sauce.

Heavy cream makes everything silky and luxurious, while Parmesan adds that salty, nutty flavor that makes you want to lick the spoon. The spinach wilts into the sauce, adding a pop of color and freshness that keeps the dish from feeling too heavy. Finally, the lemon juice brightens everything and brings all the flavors into harmony.

Essential Tools and Equipment

• Large pot for boiling pasta
• Colander for draining
• Large skillet (at least 12 inches) — you’ll need room to toss the pasta in the sauce
• Wooden spoon or silicone spatula for stirring
• Measuring cups and spoons
• Garlic press or sharp knife for mincing
• Grater for fresh Parmesan (a Microplane works beautifully)
• Ladle or measuring cup for reserving pasta water

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. The water should taste like the sea! Add your pasta and cook until al dente according to package directions, usually 8-10 minutes.

Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. Drain the pasta in a colander and give it a little shake, but don’t rinse it. That starch helps the sauce cling to every piece.

Step 2: Start the Sauce Base

While the pasta cooks, melt the butter in a large skillet over medium heat. Once it’s bubbling, add the flour and minced garlic.Stir constantly for about 30 seconds until the garlic becomes fragrant and golden. Don’t let it brown or it’ll turn bitter!

Step 3: Add Wine and Seasonings

Pour in the white wine (or chicken broth), then stir in the Dijon mustard, lemon juice, and Italian seasoning. Let this mixture simmer for 2-3 minutes, stirring occasionally, until it reduces by about half.

Step 4: Create the Creamy Base

Stir in the chopped sun-dried tomatoes and heavy cream. Reduce the heat to medium-low and let the sauce gently bubble for about 5 minutes.

Step 5: Add the Cheese

Sprinkle in the freshly grated Parmesan cheese and stir until it’s completely melted and the sauce is smooth and glossy. The cheese will thicken the sauce even more and add that irresistible savory, nutty flavor.

If the sauce seems too thick at this point, don’t worry—we’ll adjust it in a moment.

Step 6: Wilt the Spinach

Add the fresh spinach to the skillet, stirring gently as it wilts down into the sauce. This only takes about 1-2 minutes.

The spinach will shrink dramatically and blend right in, adding pretty green flecks and a subtle earthy flavor.

Step 7: Combine Pasta and Sauce

Add the drained pasta to the skillet and use tongs or a large spoon to toss everything together, making sure every piece is coated in that gorgeous creamy sauce.

If the sauce seems too thick or the pasta looks dry, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency. The starchy pasta water helps the sauce cling beautifully.

Step 8: Season and Serve

Taste the pasta and season with salt and black pepper as needed. Remember, the Parmesan is salty, so start with just a little and add more if needed.

Serve immediately while it’s hot and creamy, maybe with an extra sprinkle of Parmesan on top and some crusty bread on the side for soaking up any extra sauce.

You Must Know

The key to this recipe is not overcooking the garlic in Step 2. Just 30 seconds is all you need to release its flavor without turning it bitter.

Also, make sure to reduce the wine properly in Step 3—this concentrates the flavor and prevents a watery sauce. Don’t skip reserving the pasta water; it’s your secret weapon for achieving the perfect sauce consistency. The starch in that water acts as a natural emulsifier, helping the sauce cling to the pasta instead of pooling at the bottom of the bowl.

Personal Secret: I always add just a tiny pinch of red pepper flakes along with the sun-dried tomatoes. It’s barely noticeable, but it adds a subtle warmth that makes people wonder what makes this pasta so addictively good. Trust me on this one!

Pro Tips & Cooking Hacks

• Use oil-packed sun-dried tomatoes — they’re softer and more flavorful than the dry kind, and you can even use a tablespoon of that oil in place of some of the butter
• Room temperature cream — let your heavy cream sit out for 10 minutes before adding; it blends more smoothly and won’t break the sauce
• Don’t overcrowd the pan — if you’re doubling the recipe, use two skillets so the sauce can reduce properly
• Fresh vs. jarred garlic — always use fresh cloves for this recipe; jarred minced garlic gets bitter when cooked
• Wine substitute — if using chicken broth instead of wine, add an extra squeeze of lemon juice for brightness
• Grate your own Parmesan — pre-shredded cheese contains anti-caking agents that prevent smooth melting
• Watch the heat — once you add the cream, keep it at a gentle simmer; high heat can cause the sauce to separate
• Pasta shape matters — ridged pasta like rigatoni or penne rigate holds the sauce better than smooth shapes

Flavor Variations & Suggestions

This recipe is wonderfully flexible and welcomes creativity! For a protein boost, add grilled chicken slices, cooked shrimp, or crispy pancetta right at the end.

If you love mushrooms, sauté some sliced cremini or baby bellas with the garlic for an earthy twist. Want more vegetables? Throw in some roasted red peppers, artichoke hearts, or cherry tomatoes along with the sun-dried tomatoes.

For a lighter version, substitute half-and-half for the heavy cream, though the sauce won’t be quite as thick. You can also swap the spinach for baby kale or arugula—arugula adds a nice peppery bite that contrasts beautifully with the creamy sauce.

If you’re feeling adventurous, try adding a tablespoon of tomato paste with the sun-dried tomatoes for a deeper, more tomato-forward flavor. Fresh basil torn over the top just before serving adds a lovely aromatic finish that really elevates the dish.

Make-Ahead Options

While this pasta is best served fresh, you can definitely prep some components ahead to make dinner even easier. Chop the sun-dried tomatoes, mince the garlic, and grate the Parmesan up to two days in advance—store them in separate airtight containers in the fridge.

You can even make the sauce completely (through Step 6) a day ahead; just reheat it gently in the skillet, adding a splash of cream or milk to loosen it up before tossing with freshly cooked pasta.

If you want to freeze the sauce, let it cool completely and freeze it in a freezer-safe container for up to two months, though be aware that cream-based sauces can sometimes separate slightly when thawed—just whisk vigorously while reheating to bring it back together.

For leftovers, store the pasta and sauce together in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of milk or cream, stirring frequently to prevent sticking.

What to Serve With Sun Dried Tomato Pasta

This pasta is rich and satisfying on its own, but a few simple sides make it a complete meal. Start with a crisp green salad with a light vinaigrette—the acidity cuts through the creaminess perfectly.

Warm, crusty garlic bread or a baguette is essential for soaking up every last bit of that delicious sauce. Roasted broccoli or green beans with lemon make excellent vegetable sides that don’t compete with the pasta’s flavors.

For wine, pour the same white wine you used in the recipe, or try a light Pinot Grigio or unoaked Chardonnay. If you prefer red, a light Pinot Noir works beautifully without overwhelming the delicate sauce.

For dessert, keep it simple with fresh berries and whipped cream, or a light lemon sorbet to cleanse the palate after such a rich main course.

Allergy Information

This recipe contains several common allergens: dairy (butter, cream, Parmesan cheese), gluten (pasta, flour), and sulfites (wine).

For a dairy-free version, substitute the butter with olive oil, use full-fat coconut cream instead of heavy cream, and replace the Parmesan with nutritional yeast for a cheesy flavor. Keep in mind the sauce won’t be quite as creamy, but it’s still delicious!

For gluten-free needs, use your favorite gluten-free pasta and substitute cornstarch or arrowroot powder for the all-purpose flour. Make sure your sun-dried tomatoes don’t contain added wheat or gluten.

If you’re avoiding alcohol, simply use chicken broth or vegetable broth in place of the white wine—add an extra squeeze of lemon juice to mimic the brightness wine provides. The recipe is naturally nut-free and egg-free.

Storage & Reheating

Store any leftover sun dried tomato pasta in an airtight container in the refrigerator for up to three days. The sauce will thicken as it sits, which is completely normal.

To reheat, place the pasta in a skillet over medium-low heat with a splash of milk, cream, or even pasta water. Stir gently and frequently until warmed through, adding more liquid as needed to restore the creamy consistency.

You can also microwave individual portions in 30-second intervals, stirring between each, though the stovetop method gives better results. Avoid reheating more than once, as the cream sauce can break down with repeated heating.

The spinach may darken slightly after a day or two, but it’s still perfectly safe to eat. If you froze the sauce separately, thaw it overnight in the refrigerator before reheating gently on the stovetop, whisking to recombine if needed.

Questions I Get Asked A Lot

My sauce is too thick, what should I do?

No worries! This is an easy fix. Just add the reserved pasta water a tablespoon at a time, stirring until you reach your desired consistency.

The starchy pasta water not only thins the sauce but also helps it cling to the pasta better. You can also use a splash of milk or cream if you’ve run out of pasta water.

Can I make this without wine?

Yes! Simply substitute chicken broth or vegetable broth for the white wine. To make up for the acidity that wine provides, add an extra teaspoon of lemon juice.

The flavor will be slightly different but still absolutely delicious and comforting.

How do I keep the sauce from separating?

The key is gentle heat once you add the cream. Keep the sauce at a low simmer rather than a rolling boil, and stir it occasionally.

Using freshly grated Parmesan instead of pre-shredded also helps, since pre-shredded cheese contains anti-caking agents that can make the sauce grainy. If your sauce does break, whisk in a tablespoon of cold cream to bring it back together.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your sun dried tomato pasta turned out, and if you added any special twists of your own.