Description
8 oz fettuccine or pasta of choice
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 cup heavy cream (or coconut cream for dairy-free)
½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
½ tsp red pepper flakes (optional)
½ tsp dried oregano
Salt and black pepper to taste
½ cup pasta water (reserved)
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Stir in the sun-dried tomatoes and cook for another 2 minutes.
Add the fresh spinach and let it wilt for about a minute.
Pour in the heavy cream and stir in Parmesan cheese, red pepper flakes, dried oregano, salt, and black pepper. Let it simmer for 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Serve warm, garnished with extra Parmesan if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Just before draining, carefully scoop out ½ cup of the starchy pasta water, then drain the pasta and set aside.
2. Sauté the Aromatics: While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly to prevent burning, until fragrant.
3. Build Flavor: Add the chopped sun-dried tomatoes to the skillet and cook for 2 minutes, allowing their flavor to meld with the garlic. Next, add the fresh spinach and cook for 1-2 minutes, just until wilted.
4. Create the Sauce: Reduce the heat to medium-low. Pour in the heavy cream, then stir in the grated Parmesan, red pepper flakes, dried oregano, salt, and black pepper. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it slightly thickens.
5. Combine and Finish: Add the drained pasta to the skillet, tossing thoroughly to coat every strand in the creamy sauce. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until your desired consistency is reached. Toss for another minute to allow the pasta to absorb the sauce.
Serving Suggestions
Serve this creamy sun-dried tomato pasta immediately while warm. For a complete meal, pair it with a simple side salad dressed with a balsamic vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For protein, top with grilled chicken, shrimp, or cannellini beans.
How-to Summary
Cook pasta, reserving starchy water. Sauté garlic, sun-dried tomatoes, and spinach. Simmer with cream, Parmesan, and seasonings. Toss drained pasta into the sauce, using pasta water to adjust consistency. Serve immediately.
Frequently Asked Questions
Can I make this dish ahead of time? This pasta is best served fresh. The sauce can thicken and the pasta can become soft upon reheating. If necessary, store components separately and combine with a splash of cream or water when reheating.
What’s the best substitute for heavy cream? For a lighter option, half-and-half works but will yield a thinner sauce. For dairy-free, full-fat coconut cream is excellent. Cashew cream is another great vegan alternative.
Are oil-packed or dry sun-dried tomatoes better? Oil-packed tomatoes are more tender and flavorful for this recipe. If using dry-packed, rehydrate them in hot water for 10 minutes before chopping.
How can I add more protein? Sauté diced chicken breast or shrimp with the garlic. For a vegetarian option, stir in a can of drained white beans or chickpeas when adding the spinach.
Why reserve pasta water? The starchy pasta water is a chef’s secret. It helps thin the sauce without diluting flavor and helps the creamy sauce cling to the pasta perfectly.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will continue to cook slightly in the sauce. Do not boil the cream sauce after adding it, as it can curdle or separate—keep it at a gentle simmer. Finally, do not skip reserving the pasta water; it’s crucial for achieving the ideal silky sauce texture.
Conclusion
This creamy sun-dried tomato and spinach pasta is a restaurant-quality dish you can make in under 30 minutes. Its rich, savory flavor with a hint of spice is endlessly adaptable to your dietary needs. By following the step-by-step guide and tips provided, you can avoid common pitfalls and create a consistently delicious, impressive meal perfect for any night of the week.