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Jump to RecipeThis creamy sun dried tomato and spinach pasta is rich, comforting and surprisingly simple. Tender rigatoni is tossed in a silky homemade béchamel sauce that is flavored with a garlicky sun dried tomato paste and loaded with fresh baby spinach. It tastes like something from a cozy Italian restaurant, but it comes together in under an hour with pantry ingredients and no heavy cream.
The secret is blending the sun dried tomatoes with their oil, garlic and herbs into a quick paste. It melts into the sauce and gives every bite a deep, tangy, slightly sweet tomato flavor. Serve it as a meatless main or add grilled chicken or shrimp. If you love creamy pasta, you will also enjoy my creamy mushroom spinach pasta and creamy rigatoni with Boursin.
Why You Will Love This Pasta
- Creamy without heavy cream. A classic béchamel made with butter, flour and milk gives it a velvety texture.
- Big tomato flavor. Sun dried tomatoes bring concentrated sweetness and tang.
- Vegetarian and hearty. Spinach adds color and nutrients.
- Easy to customize. Swap the pasta shape or add your favorite protein.
- Family favorite. Even picky eaters love the creamy sauce.
Ingredients You Will Need
These are simple ingredients you can find at any grocery store. Exact amounts are in the recipe card below.
For the sun dried tomato paste
- Sun dried tomatoes in oil: use them with some of their flavorful oil.
- Garlic: adds warmth and depth.
- Italian seasoning: a blend of basil, oregano and thyme for classic flavor.
- Fresh parsley: brightens the paste.
- Water, salt and pepper: to loosen and season the paste.
For the béchamel sauce
- Butter and all purpose flour: cooked together into a roux that thickens the sauce.
- Milk: whole milk makes the creamiest sauce, but 2 percent works too.
- Fresh baby spinach: wilts right into the sauce.
- Garlic, salt and pepper: for flavor.
For the pasta and garnish
- Rigatoni: its wide tubes and ridges hold the sauce beautifully. Penne, fusilli or farfalle also work.
- Freshly grated Parmesan: salty and nutty on top.
- Red pepper flakes (optional): for a gentle kick.
How to Make Creamy Sun Dried Tomato and Spinach Pasta
1. Blend the sun dried tomato paste
Add the sun dried tomatoes with a few tablespoons of their oil, the garlic, water, Italian seasoning, salt, pepper and parsley to a food processor. Pulse until you have a thick, slightly chunky paste. This paste is the flavor powerhouse of the dish.
2. Cook the pasta
Bring a large pot of well salted water to a boil and cook the rigatoni until al dente, according to the package directions. Reserve 1 cup of pasta water, then drain the pasta in a colander.
3. Make the béchamel
While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until it smells slightly nutty. Slowly pour in the milk while whisking to prevent lumps. Simmer for 4 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
4. Add the spinach and tomato paste
Stir the minced garlic and baby spinach into the béchamel and cook for 1 to 2 minutes until the spinach wilts. Stir in the sun dried tomato paste and season with salt and pepper. The sauce will turn a beautiful soft orange color.
5. Toss and serve
Add the drained rigatoni to the sauce and toss until every piece is coated. If the sauce is too thick, add splashes of reserved pasta water until silky. Serve topped with grated Parmesan, extra parsley and red pepper flakes.
Tips for the Best Creamy Pasta
- Warm the milk. Warm milk blends into the roux more smoothly than cold milk.
- Whisk constantly. This prevents lumps and scorching in the béchamel.
- Save pasta water. The starchy water helps the sauce cling to the pasta and adjusts the consistency.
- Use the tomato oil. It is packed with flavor and adds richness to the paste.
- Season at the end. Sun dried tomatoes and Parmesan are salty, so taste before adding more salt.
What Is Béchamel?
Béchamel is one of the classic mother sauces of French cooking. It starts with a roux, which is equal parts butter and flour cooked together, then milk is whisked in and simmered until thick and creamy. It is the base for lasagna, mac and cheese, gratins and many creamy pasta dishes. Béchamel is a great alternative to heavy cream because it gives a rich, velvety texture with less fat. It also holds up well when reheated. In this recipe, the béchamel acts like a blank canvas that carries the bold sun dried tomato flavor and the fresh spinach.
How to Choose Sun Dried Tomatoes
Sun dried tomatoes come in two main forms: packed in oil and dry packed. For this recipe, oil packed tomatoes are best because they are soft, plump and ready to blend, and their oil is infused with herbs and tomato flavor. If you only have dry packed tomatoes, soak them in hot water for 15 to 20 minutes until softened, drain and add an extra tablespoon of olive oil to the paste.
Look for tomatoes that are deep red, not brown, with a pleasant sweet and tangy aroma. Once opened, store a jar of oil packed tomatoes in the fridge and make sure they stay covered in oil.
Easy Variations
- Add chicken: toss in sliced grilled or pan seared chicken breast.
- Add shrimp: sauté shrimp with garlic and fold them into the sauce at the end.
- Extra vegetables: add sautéed mushrooms, artichoke hearts or roasted red peppers.
- Cheesy: stir mozzarella or fontina into the sauce for extra richness.
- Baked pasta: transfer to a baking dish, top with cheese and bake at 375°F for 15 minutes.
- Gluten free: use gluten free pasta and a gluten free flour blend for the roux.
How to Make a Smooth, Lump Free Béchamel
Béchamel can feel intimidating, but it is simple once you know the rhythm. Melt the butter over medium heat until it foams, then add the flour all at once and whisk it into a smooth paste. Keep whisking for a minute or two, which cooks out the raw flour taste. Next, add the warm milk in a slow, steady stream while whisking constantly. At first the mixture will look thick and clumpy, but keep going and it will smooth out as more milk goes in.
Once all the milk is added, switch to a spatula and stir, reaching into the corners of the pan so nothing sticks. The sauce is ready when it coats the back of a spoon and a line drawn with your finger holds its shape. If you do get lumps, whisk vigorously or pass the sauce through a fine mesh strainer before adding the spinach.
Make It a Complete Meal
This pasta is satisfying on its own, but it is easy to turn into a complete dinner. Sear a couple of seasoned chicken breasts in a skillet while the pasta cooks, then slice them and lay them on top of each bowl. Garlic butter shrimp is another delicious option and takes only five minutes. For a vegetarian protein boost, stir in a can of drained white beans or chickpeas with the spinach. Finish with a big green salad and crusty bread for a meal the whole family will love.
What to Serve With This Pasta
This creamy pasta pairs nicely with something fresh and crisp. Try a simple arugula salad with lemon vinaigrette, roasted broccoli or asparagus, or warm garlic bread. For a protein on the side, serve it with grilled chicken, easy shrimp stir fry or my Chicken Provençal.
Storage and Reheating
- Refrigerator: store leftovers in glass meal prep containers for up to 4 days.
- Reheating: reheat gently in a pan over low heat with a splash of milk or water to loosen the sauce, or microwave, stirring halfway.
- Freezing: cream sauces can separate when frozen, so this dish is best enjoyed fresh. The sun dried tomato paste freezes well for up to 3 months.
Common Mistakes to Avoid
- Adding milk all at once. Pour it slowly while whisking to avoid lumps.
- Undercooking the roux. Raw flour tastes pasty. Cook it for at least a minute.
- Overcooking the pasta. It continues to soften in the sauce, so cook it just to al dente.
- Letting the sauce boil hard. Keep it at a gentle simmer so it stays smooth.
Frequently Asked Questions
Can I use heavy cream instead of béchamel?
Yes. Simmer 1 cup of heavy cream with the garlic and spinach, then stir in the tomato paste.
Can I use frozen spinach?
Yes. Thaw it and squeeze out as much water as possible before adding it to the sauce.
What pasta shape is best?
Rigatoni, penne, fusilli and farfalle are all great because they hold the creamy sauce.
Can I make the sun dried tomato paste ahead?
Yes. Store it in the fridge for up to 1 week or freeze it for up to 3 months.
Is this pasta vegetarian?
Yes. Use a vegetarian Parmesan made without animal rennet if needed.
How do I thin a sauce that is too thick?
Stir in reserved pasta water or a splash of warm milk until it reaches the texture you like.
Final Thoughts
Creamy sun dried tomato and spinach pasta is the kind of cozy dinner that feels special without much effort. The bold tomato paste, silky béchamel and fresh spinach come together in a sauce that clings to every piece of rigatoni. Make it for a meatless Monday, a date night at home or any evening you want a comforting bowl of pasta.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 19 g |
| Carbohydrates | 74 g |
| Fat | 21 g |
| Saturated Fat | 10 g |
| Fiber | 6 g |
| Sugar | 12 g |
| Sodium | 720 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Creamy Sun Dried Tomato and Spinach Pasta
Ingredients
Method
- Blend the sun dried tomatoes and oil, garlic, water, Italian seasoning, parsley, salt and pepper into a chunky paste.
- Cook the rigatoni in salted water until al dente. Reserve 1 cup pasta water and drain.
- Melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 to 2 minutes. Slowly whisk in the milk and simmer 4 to 5 minutes until thick.
- Stir in the garlic and spinach until wilted, then stir in the tomato paste and season.
- Toss the pasta with the sauce, loosening with pasta water as needed. Serve with Parmesan and red pepper flakes.
