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This 30-minute sun-dried tomato pasta recipe is a bright meatless meal that feels a touch luxurious! The creamy sauce has garlic, spinach, and a dusting of parmesan.
Love these flavors? Try my Sun-dried Tomato Chicken Pasta or Sun-dried Tomato and Basil White Bean Dip next.
Why you’ll love it
I’ve excited to bring you another simple to make pasta dish that tastes as amazing as it looks! You know I’m all about making a showstopping meal without all the work, and this creamy sun-dried tomato pasta is sure to impress in just half an hour.
We’ve got a white wine cream sauce with parm that has a kiss of lemon and plenty of fresh spinach. Sun-dried tomatoes shine in this easy yet elegant pasta, and this weeknight treat is good enough for company! Pasta night never tasted so good.
What you’ll need
- Pasta – I like rigatoni for all the sauce, but use your favorite shape
- Butter and flour – for sautéing and making a quick roux
- Garlic – use even more than suggested if you like!
- White wine – I recommend a dry white wine you’d actually drink (e.g., sauvignon blanc or pinot grigio). Don’t use cooking wine. You can swap for chicken broth if needed!
- Dijon mustard – my fave savory flavor enhancer. You don’t taste it specifically.
- Lemon juice – for a little acidity
- Italian seasoning – my go-to all purpose blend of fragrant dried herbs
- Sun-dried tomatoes – they’re naturally sweet and shine in this sauce
- Heavy cream and parmesan – this duo makes the sauce decadent
- Spinach – a pop of freshness
Helpful tip
- Be sure to grate your own parmesan cheese since it tastes and melts much better! I love my Microplane grater to get that perfect dusted texture so it melts right into the sauce effortlessly.
How to make sun-dried tomato pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta al dente. Meanwhile, in a skillet, melt the butter and stir in the flour and garlic until fragrant. Whisk in the wine, Dijon, lemon juice, and Italian seasoning. Let it reduce by half.
Add in the sun-dried tomatoes and cream, then cook for about 5 minutes. Stir in the parmesan, then add in the spinach and let it wilt. Toss with the drained pasta, and season with salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This garlic saver keeps the rest of the garlic fresher for longer.
- I use this Le Creuset skillet to make this pasta.
Substitutions and variations
- You can swap the sun-dried tomatoes with a chopped fresh tomato, but keep in mind the sauce might not thicken quite as well/you may need to reduce it for a little longer.
- If you happen to have some fresh basil on hand, it would go great in here! I’d add it in the same time as the spinach.
What to serve with sun-dried tomato pasta
- A dinner roll, slice of fresh crusty bread, or Cheesy Garlic Bread would be a good pairing.
- Or make a salad to complement it. Try my Super Simple Parmesan Arugula Salad, or make a salad with spring mix and this Easy Lemon Tahini Dressing.
Leftovers and storage
- Refrigerate leftover pasta in an airtight container for 3-4 days.
- Reheat slowly over a low heat in a saucepan until warmed through.
- I don’t recommend freezing this one.
If you made this pasta with a creamy sun-dried tomato sauce, please leave a star rating and review below! Tag me #saltandlavender on Instagram if you made any of my recipes.
Sun-Dried Tomato Pasta
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes see note
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Boil a large, salted pot of water for your pasta and cook until al dente.
- Meanwhile, add the butter to a skillet and melt it over medium heat.
- Stir in the flour and garlic and cook for about 30 seconds.
- Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until it's reduced by half.
- Add in the sun-dried tomatoes and cream and let it bubble for about 5 minutes.
- Stir in the parmesan, then add the spinach and let it wilt.
- Toss with the cooked pasta (add in a splash of the pasta water prior to draining if the sauce gets too thick). Season with salt & pepper as needed and enjoy immediately.
Notes
- If your sun-dried tomatoes are packed in oil, be sure to drain them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you substitute the heavy cream for something that is dairy free? What do you recommend?
Hi Jessica! Some readers have had success with Silk brand’s dairy-free whipping cream in my recipes.
Love this meal! Can you use other tomatoes than sun dried?
Hi! Yes, you could use fresh tomatoes, but the sauce may end up a bit thinner.
I cook multiple times a week and this is one of the best things I’ve ever made. Went back for thirds
That’s awesome!! Thanks, Sarah!!