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For this creamy sun-dried tomato spinach pasta, you need: - 8 ounces pasta (fettuccine or penne works well) - 1 cup sun-dried tomatoes, packed in oil, drained and sliced - 3 cups fresh spinach, roughly chopped - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1/2 cup grated Parmesan cheese (optional for a non-dairy version) - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Crushed red pepper flakes (optional, for a little heat) - Fresh basil leaves for garnish

Creamy Sun-Dried Tomato Spinach Pasta

Elevate your weeknight dinner with this easy and delicious Creamy Sun-Dried Tomato Spinach Pasta recipe! Packed with rich flavors from creamy sauce, fresh spinach, and tangy sun-dried tomatoes, it's sure to impress family and friends alike. Discover step-by-step instructions, helpful tips, and exciting variations for a delightful meal that fits any dietary need. Click through to explore this exciting pasta dish that will become your new favorite!
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Ingredients
  

8 ounces pasta (fettuccine or penne works well)

1 cup sun-dried tomatoes, packed in oil, drained and sliced

3 cups fresh spinach, roughly chopped

1 cup heavy cream (or coconut cream for a dairy-free option)

1/2 cup grated Parmesan cheese (optional for a non-dairy version)

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Crushed red pepper flakes (optional, for a little heat)

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant and lightly golden.

      Incorporate Sun-Dried Tomatoes: Add the sliced sun-dried tomatoes to the skillet and cook for another 2-3 minutes, allowing the flavors to meld.

        Create the Cream Sauce: Pour in the heavy cream and stir in the dried oregano. Bring to a simmer and let cook for about 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

          Add Spinach: Gradually stir in the chopped spinach and cook until wilted, about 2-3 minutes. If the sauce is too thick, gradually add some reserved pasta water until the desired consistency is reached.

            Combine with Pasta: Toss the cooked pasta into the skillet with the creamy sauce. Add the grated Parmesan cheese (if using) and mix well to combine. Season with salt, pepper, and crushed red pepper flakes to taste.

              Serve: Divide the creamy pasta among plates or bowls. Garnish with fresh basil leaves for a pop of color and aroma.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4