One Pan Creamy Sun Dried Tomato Spinach Pasta

The first time I made this pasta, I was skeptical about cooking noodles directly in broth. But watching the starch thicken that sauce into something velvety changed my entire approach to weeknight dinners. Now it is my go-to when I want something that tastes like it simmered all day but actually comes together in thirty minutes.

Last winter my sister came over exhausted from work and I threw this together. She sat at the counter watching me cook and literally said, I cannot believe this is happening in one pan. We ate it straight from the skillet, standing up in the kitchen, and she asked for the recipe before she even finished her first serving.

Ingredients

• Penne or fusilli pasta: I have found these shapes catch the sauce best, but whatever short pasta you have in your pantry will work
• Sun-dried tomatoes: The oil from the jar is liquid gold here, so do not drain it or buy the dry ones
• Fresh baby spinach: It wilts down so much you can add a generous handful, and it brings that needed fresh element
• Garlic: Minced fresh is better than the jarred stuff for building that aromatic base
• Vegetable broth: This becomes the cooking liquid for the pasta, so use one you actually like drinking
• Heavy cream: Do not substitute half-and-half, you want that rich thickness
• Reserved tomato oil: This infuses the entire dish before the cream even hits the pan
• Parmesan cheese: Grate it yourself if you can, the pre-grated stuff does not melt the same way
• Italian herbs: Dried works perfectly here, but use whatever blend you have
• Red pepper flakes: Even if you do not like heat, a tiny pinch cuts through the cream

Instructions

Build the flavor base:

Heat that large skillet over medium heat and pour in the reserved sun-dried tomato oil. Add your minced garlic and sliced tomatoes, letting them sizzle for a few minutes until the whole kitchen starts smelling like an Italian restaurant.

Cook the pasta directly in the pan:

Dump in the uncooked pasta and pour in all the vegetable broth. Stir everything together and let it come to a gentle bubble, then turn it down to medium-low and let it simmer uncovered. The pasta will drink up that liquid as it cooks, which is exactly what creates that silky sauce.

Add the cream and finish it:

Once most of the broth is absorbed and the pasta is almost done, pour in the heavy cream and sprinkle in the Italian herbs and red pepper flakes. Toss in the spinach and stir for another couple of minutes until the sauce thickens and coats everything beautifully.

Season and serve:

Stir in the Parmesan until it melts into the sauce, then taste and add salt and pepper. Let it rest for just a couple of minutes off the heat so the sauce settles into its final creamy state.

Save

This became my signature dish during college because it looked impressive but cost almost nothing to make. My roommate would ask what special occasion we were celebrating, and I would just laugh because I had thrown it together between classes.

Making It Your Own

Sometimes I add a can of diced tomatoes when the broth goes in, which makes it even more saucy. Other times I crumble in crispy pancetta right at the end for a salty contrast to the sweet sun-dried tomatoes.

Pairing Suggestions

A simple green salad with lemon vinaigrette cuts through the richness beautifully. I also love serving crusty bread on the side, because that sauce is too good to leave behind in the pan.

Storage And Reheating

This keeps well in the fridge for up to three days, though I rarely have leftovers that long. When reheating, add a splash of cream or broth because the pasta will have soaked up more liquid overnight.

• Reheat gently over low heat, stirring often to prevent the cream from separating
• The microwave works in a pinch, but the stovetop keeps the texture better
• If it seems too thick, that splash of liquid will bring it right back to life

Save

There is something deeply satisfying about a meal that looks this impressive coming from a single pan. Enjoy every creamy bite.

Recipe FAQs

→ Can I make this pasta dairy-free?

Yes, substitute heavy cream with full-fat coconut cream and use vegan Parmesan or nutritional yeast. The sauce will still be creamy and satisfying.

→ What pasta shapes work best?

Penne, fusilli, and rotini capture sauce beautifully in their ridges. Short pasta with texture holds the creamy coating better than smooth varieties like spaghetti.

→ Can I use fresh tomatoes instead?

Fresh tomatoes won't provide the same concentrated sweetness and chewy texture. Sun-dried tomatoes are essential for the rich, intense flavor profile.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. The pasta will absorb more sauce, so add a splash of cream or broth when reheating on the stovetop.

→ Can I add protein to this dish?

Cooked chicken, sautéed shrimp, or crispy tofu work wonderfully. Add protein during the final minutes so it warms through without overcooking.