If you’re craving something cozy, bursting with flavor, and practically effortless, this is the dish for you. One Pot Creamy Sun-Dried Tomato Pasta is the ultimate answer to dinnertime dilemmas: tender pasta swirls with a luscious, garlicky cream sauce, savory sun-dried tomatoes, and a handful of baby spinach for color and freshness — all made in a single pot. With just a few staple ingredients and barely 20 minutes from start to finish, this pasta delivers restaurant-worthy results while keeping your kitchen (and your cleanup!) stress free.
Ingredients You’ll Need
Simple, thoughtfully chosen ingredients are all you need to coax every bit of flavor and creaminess out of this dish. Each one matters, lending its own magic to the taste, texture, or color that makes One Pot Creamy Sun-Dried Tomato Pasta so special.
- Fettuccine or pasta of choice (12 oz): Choose a long, sturdy pasta like fettuccine for all that creamy sauce to cling to; short shapes like penne work beautifully too.
- Olive oil from sun-dried tomato jar (2 tablespoons): This oil is packed with sun-dried tomato flavor, giving your dish a delicious, savory depth right from the start.
- Sun-dried tomatoes, chopped (1/2 cup): These add a punch of sweet-tart, umami richness that stars in every bite.
- Garlic, minced (3 cloves): Fresh garlic makes the cream sauce sing; don’t skimp!
- Red pepper flakes (1/2 teaspoon, optional): Just a pinch brightens up the dish with gentle heat, but feel free to skip or increase based on your spice preference.
- Vegetable broth (4 cups): This cooks the pasta right in the sauce, infusing every noodle with extra savory flavor instead of using plain water.
- Heavy cream (1 cup): For dreamy, silky richness that clings chef-style to every strand of pasta.
- Grated Parmesan cheese (1/2 cup): Your sauce thickener and flavor booster — real Parm is worth it here.
- Baby spinach (2 cups): Wilts gently into the creamy sauce and brings a welcome pop of color and freshness.
- Salt and pepper to taste: Don’t forget to season; taste and adjust at the end so your flavors sing.
- Chopped fresh basil for garnish: This final touch adds a fragrant, peppery finish that brightens everything up.
How to Make One Pot Creamy Sun-Dried Tomato Pasta
Step 1: Sauté Sun-Dried Tomatoes and Garlic
In a large pot or deep skillet, heat the flavorful olive oil over medium heat. Toss in the chopped sun-dried tomatoes and mince in your garlic, letting them sizzle together for about 1 to 2 minutes. The aromatic garlic mingling with the tangy tomatoes is truly where the magic starts! If you like a touch of heat, sprinkle in your red pepper flakes during this step to let their flavor bloom in the oil.
Step 2: Simmer the Pasta and Broth
Pour in your chosen pasta, the vegetable broth, and the heavy cream right into the same pot. No need for a second pan or even boiling water separately! Give everything a gentle stir and bring it to a boil, then lower the heat so it settles into a simmer. Let it bubble away uncovered for about 10 to 12 minutes, stirring frequently as the pasta cooks and absorbs that creamy, tomato-kissed liquid.
Step 3: Make it Creamy and Fresh
Once your pasta is gorgeously al dente and most of the liquid has thickened into a sauce, stir in the Parmesan cheese and tender baby spinach. Give it another minute or two on the heat; the cheese will melt in, and the spinach will just wilt into bright green wisps. Taste and add salt and pepper as needed — don’t be shy! The sauce should be glossy, creamy, and deliciously coated on every noodle.
Step 4: Garnish and Serve
Spoon your One Pot Creamy Sun-Dried Tomato Pasta into bowls, twirl it high, and shower generously with fresh chopped basil. Serve immediately while everything is steamy and the basil is delightfully aromatic. Every spoonful is creamy, savory, and deeply satisfying!
How to Serve One Pot Creamy Sun-Dried Tomato Pasta
Garnishes
Liberally sprinkle chopped fresh basil over each serving right before bringing it to the table; this fresh, herbal touch elevates the whole experience. A final dusting of extra Parmesan adds nutty depth and a gorgeous finish. For a little more heat, a pinch of crushed red pepper atop each bowl is both pretty and flavorful.
Side Dishes
This pasta is a hearty meal on its own, but for a dinner party spread or a cozier family supper, it plays well with a simple green salad dressed lightly in vinaigrette or some garlicky roasted broccoli on the side. Crusty bread or warm garlic knots are practically made for mopping up the luscious sauce left at the bottom of your bowl.
Creative Ways to Present
Try serving your One Pot Creamy Sun-Dried Tomato Pasta piled into a serving platter and garnished with colorful microgreens or edible flowers for a festive look. For entertaining, swirl individual portions into shallow pasta bowls with a basil sprig and a Parmigiano crisp on the side. You could even fill halved roasted bell peppers with the pasta for a dramatic, veggie-forward twist — guaranteed to wow at any table!
Make Ahead and Storage
Storing Leftovers
Let leftover One Pot Creamy Sun-Dried Tomato Pasta cool to room temperature before transferring to an airtight container. Stored in the refrigerator, it keeps well for up to three days, making it a fantastic option for meal prep or quick lunches later in the week.
Freezing
While creamy pastas can sometimes change texture after freezing, this one holds up better than most! Feel free to freeze your pasta in tightly sealed containers or freezer bags for up to one month. When ready to eat, thaw overnight in the refrigerator for the best results, and be sure to stir well during reheating to re-emulsify the sauce.
Reheating
Gently reheat your leftover One Pot Creamy Sun-Dried Tomato Pasta on the stovetop over low heat, adding a splash of milk, cream, or broth to loosen up the sauce. It can also be microwaved (cover lightly with a damp paper towel to retain moisture), stirred halfway through for even heating. Just remember to taste and adjust the seasoning before serving again!
FAQs
Can I make this recipe vegan?
Absolutely, and it’s just as delicious! Swap the heavy cream for your favorite plant-based alternative (like cashew cream or full-fat coconut milk), and use a vegan Parmesan or simply omit it — the sun-dried tomatoes and garlic keep the flavor rich and savory.
What other veggies can I add to this pasta?
This dish is very versatile. Stir in sautéed mushrooms, roasted bell peppers, or even some steamed asparagus tips in the final minutes. They blend seamlessly with the sauce for extra color and nutrition!
Can I use gluten-free pasta?
You sure can! Use your favorite gluten-free pasta and keep an eye on the cooking time, as these can soften quicker than regular noodles. Stir gently so they don’t break apart, and you’ll still get a creamy, dreamy One Pot Creamy Sun-Dried Tomato Pasta.
How can I add protein?
For extra heartiness, toss in grilled chicken, seared shrimp, or sautéed tofu at the end, just as the sauce is thickening. Alternatively, a can of drained white beans stirred in with the spinach is an easy vegetarian way to boost protein and texture.
Will the sauce thicken more as it cools?
Yes, the sauce will naturally thicken as it sits off the heat and cools, thanks to the cream and cheese. If it gets too thick, just add a splash of hot broth or water and stir to loosen before serving or reheating.
Final Thoughts
This One Pot Creamy Sun-Dried Tomato Pasta is truly a weeknight hero — the kind of dish friends will ask for the recipe before the last forkful is gone. Whether you’re wooing dinner guests or just feeding yourself something nourishing and cozy, you’ll come back to this one again and again. Give it a try, and let your kitchen fill with the aroma of sun-dried tomatoes and creamy comfort!
Print
One Pot Creamy Sun-Dried Tomato Pasta Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This One Pot Creamy Sun-Dried Tomato Pasta is a quick and easy vegetarian pasta dish that is perfect for a flavorful weeknight dinner. With sun-dried tomatoes, garlic, Parmesan cheese, and spinach, this creamy pasta is bursting with delicious Mediterranean flavors.
Ingredients
Main Ingredients:
- 12 oz fettuccine or pasta of choice
- 2 tablespoons olive oil (from sun-dried tomato jar)
- 1/2 cup sun-dried tomatoes (chopped)
- 3 garlic cloves (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- Salt and pepper to taste
- Chopped fresh basil for garnish
Instructions
- Sauté Aromatics: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and garlic, and sauté for 1–2 minutes until fragrant.
- Add Pasta and Liquid: Stir in the red pepper flakes if using. Add the uncooked pasta, vegetable broth, and cream to the pot. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes, stirring frequently, until the pasta is cooked and the liquid is mostly absorbed.
- Finish Dish: Stir in the Parmesan cheese and baby spinach. Cook for another 1–2 minutes until the spinach is wilted and the sauce is creamy. Season with salt and pepper to taste. Garnish with fresh basil and serve immediately.
Notes
- For a vegan version, use plant-based cream and omit the Parmesan or use a vegan alternative.
- Add sautéed mushrooms or grilled chicken for extra protein.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 55mg
