This creamy sun-dried tomato pasta is a fast, feel-good meatless meal with bold flavor and a luxuriously silky sauce. With garlic, parmesan, and spinach in a dreamy white wine cream sauce, it’s perfect for a cozy weeknight or casual dinner party.
Love sun-dried tomatoes? Be sure to check out my Sun-Dried Tomato Chicken Pasta or try the Sun-Dried Tomato and Basil White Bean Dip for a tasty appetizer.
Why You’ll Love This Pasta
This is one of those pasta recipes that looks impressive, tastes incredible, and comes together in just half an hour—what’s not to love? It’s packed with comforting flavors from a creamy white wine sauce, a touch of lemon for brightness, sweet-tangy sun-dried tomatoes, and plenty of fresh baby spinach. Whether you’re serving it for a simple family dinner or something a little special, it delivers every time.
Ingredients You’ll Need
- Pasta – I love rigatoni for this since it catches all that velvety sauce, but use your favorite shape!
- Butter & Flour – To create a quick roux that gives the sauce body.
- Garlic – Use 3 cloves—or more if you’re garlic-obsessed like me.
- White Wine – Use a dry variety you’d actually drink, like sauvignon blanc or pinot grigio. No cooking wine here! Chicken broth works as a swap.
- Dijon Mustard – Adds depth and richness without overpowering the dish.
- Lemon Juice – Just a splash for balance and brightness.
- Italian Seasoning – A go-to blend of dried herbs that gives great flavor fast.
- Sun-Dried Tomatoes – The stars of the show. Their sweet, rich flavor really shines here.
- Heavy Cream & Parmesan – This duo makes the sauce rich, smooth, and comforting.
- Spinach – Adds a fresh, colorful touch to balance the creamy sauce.
Helpful Tip
Grate your own parmesan cheese for best results—it melts more smoothly and adds better flavor than pre-shredded. A Microplane grater makes it easy!
How to Make Creamy Sun-Dried Tomato Pasta
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Make the roux: Meanwhile, in a skillet over medium heat, melt the butter. Stir in the flour and garlic, cooking until fragrant (about 30 seconds).
- Add flavor: Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it simmer until reduced by half.
- Add the creamy elements: Stir in the sun-dried tomatoes and cream. Simmer for 5 minutes so the flavors meld.
- Finish the sauce: Add in the grated parmesan. Stir until smooth, then fold in the spinach until wilted.
- Combine: Toss the cooked pasta with the sauce. If it seems too thick, add a splash of reserved pasta water. Season with salt and pepper to taste.
Tools You’ll Love
- Garlic Saver – Keeps your garlic fresher, longer.
- Le Creuset Skillet – A great quality pan that holds heat beautifully for creamy sauces.
Variations & Substitutions
- No sun-dried tomatoes? You can substitute chopped fresh tomatoes, but the sauce may be thinner. Just simmer a bit longer to reduce.
- Add fresh herbs: A handful of fresh basil added with the spinach takes this dish to the next level.
What to Serve With It
- Pair with crusty bread, garlic knots, or cheesy garlic bread to scoop up every bit of sauce.
- A simple salad like my Parmesan Arugula Salad or a mix of spring greens with Easy Lemon Tahini Dressing adds a fresh contrast.
Leftovers & Storage
- To store: Refrigerate in an airtight container for 3–4 days.
- To reheat: Warm slowly over low heat in a saucepan, stirring frequently.
- Freezing? Not recommended—the cream sauce may separate when thawed.
More Creamy Pasta Recipes to Try
- Tuscan Sausage Pasta
- One Pan Sun-Dried Tomato and Basil Gnocchi
- The Best Penne alla Vodka
- White Wine Cream Sauce for Ravioli
- Creamy Sausage and Peppers Pasta
Creamy Sun-Dried Tomato Pasta Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
- 8 oz uncooked pasta (rigatoni, penne, or your favorite)
- 2 tbsp butter
- 1/2 tbsp flour
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1/2 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp Italian seasoning
- 1/2 cup sun-dried tomatoes (drained if packed in oil)
- 3/4 cup heavy cream
- 1/3 cup freshly grated parmesan cheese
- 2 cups baby spinach (packed)
- Salt and pepper, to taste
Instructions
- Boil pasta in salted water until al dente. Reserve a bit of pasta water before draining.
- In a skillet, melt butter over medium heat. Add garlic and flour, stir for 30 seconds until fragrant.
- Whisk in wine, Dijon, lemon juice, and Italian seasoning. Let it simmer and reduce by half.
- Add sun-dried tomatoes and cream. Simmer for 5 minutes.
- Stir in parmesan, then add spinach. Let it wilt.
- Toss in the cooked pasta. Add a splash of reserved pasta water if needed. Season to taste and serve immediately.
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