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Creamy Sun-Dried Tomato & Spinach Pasta Recipe (Comforting & Flavorful)

Creamy-Sun-Dried-Tomato-Spinach-Pasta-Recipe (2)

If you’re craving a pasta dish that’s rich, creamy, and bursting with flavor, this Creamy Sun-Dried Tomato & Spinach Pasta is the ultimate weeknight dinner solution. With tender rigatoni coated in a velvety béchamel sauce, tangy sun-dried tomatoes, and fresh baby spinach, this dish is both satisfying and easy to make. Ready in under an hour, it’s perfect for busy evenings or when you want a comforting, homemade Italian-inspired meal.

This pasta combines pantry staples with fresh ingredients to deliver a bold, balanced flavor. Sun-dried tomatoes provide a concentrated, slightly tangy taste that contrasts beautifully with the creamy sauce. Baby spinach adds a pop of color, nutrition, and a fresh flavor that complements the richness. The dish is easy to customize, allowing you to add proteins like shrimp or chicken for a more substantial meal similar to how you might enjoy a quick, flavorful weeknight dinner with our Easy Shrimp Stir Fry Recipe.

Why You’ll Love This Sun-Dried Tomato & Spinach Pasta

This recipe is a favorite for several reasons:

Quick and easy: Despite its gourmet taste, it takes less than an hour from start to finish.
Creamy comfort: The béchamel sauce creates a smooth, rich coating for the pasta without needing heavy cream.
Customizable: Swap the rigatoni for penne, farfalle, or fusilli, or add your favorite protein for a heartier meal.
Nutritious: Spinach adds vitamins and minerals, while tomatoes provide antioxidants.

Even picky eaters are often surprised at how flavorful and indulgent this pasta feels yet it’s simple enough to make any night of the week.

Creamy-Sun-Dried-Tomato-Spinach-Pasta-Recipe

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Notes

Ingredients (with measurements)

For the Pasta

Rigatoni Pasta: Thick, tube-shaped pasta that holds the creamy sauce perfectly.
Sun-Dried Tomatoes in Oil: Provide concentrated tanginess; the oil adds extra richness.
Garlic: Brings warmth and depth to the flavor.
Italian Seasoning: A blend of herbs to give the sauce a classic Italian aroma.
Fresh Parsley: Adds brightness and color when garnished.

For the Béchamel Sauce

Butter & Flour: Form a roux that thickens the sauce.
Milk: Creates a creamy, luscious texture.
Salt & Pepper: Enhance the flavor.
Fresh Baby Spinach: Adds nutrition, color, and freshness.
Garlic: A final punch of flavor in the sauce.

For Garnish

Freshly Grated Parmesan Cheese: Adds a salty, umami-rich topping.
Red Pepper Flakes (optional): For a gentle heat.

How to Make Creamy Sun-Dried Tomato & Spinach Pasta

1. Prepare the Sun-Dried Tomato Paste

Combine sun-dried tomatoes (with their oil), garlic, water, Italian seasoning, salt, pepper, and fresh parsley in a blender. Blend until a chunky paste forms. This paste is the flavor powerhouse of the dish, infusing the sauce with tangy, garlicky notes.

2. Cook the Pasta

Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Properly cooked pasta will absorb the sauce without becoming mushy.

3. Make the Béchamel Sauce

In a skillet, melt butter over medium heat. Add flour and whisk to form a smooth roux, cooking for about a minute. Gradually whisk in milk, then season with salt, pepper, and minced garlic. Continue stirring until the sauce thickens.

4. Combine Sun-Dried Tomato Paste and Sauce

Stir the prepared tomato paste into the béchamel sauce until fully incorporated. Add fresh baby spinach and cook until wilted. Adjust the consistency with a splash of hot pasta water if needed.

5. Toss Pasta with Sauce

Drain the rigatoni and return it to the pot. Pour the creamy sauce over the pasta and toss until every piece is coated.

6. Serve

Transfer to a serving dish and garnish with freshly grated Parmesan, chopped parsley, and optional red pepper flakes. Serve warm for a comforting, flavorful meal.

Tips for the Best Results

Use sun-dried tomatoes in oil for extra richness. If using dry tomatoes, soak them in hot water for 15–20 minutes before blending.
Cook pasta al dente to prevent overcooking when mixed with sauce.
Adjust creaminess by adding a little reserved pasta water if the sauce is too thick.
Add protein like shrimp, chicken, or even sausage for a more filling dish.
Make in advance: The sun-dried tomato paste can be made 2–3 days ahead and stored in the fridge.

Easy Variations

Add olives or roasted red peppers for a Mediterranean twist.
Swap spinach for kale or arugula for a different leafy green flavor.
Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.

Nutrition

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Frequently Asked Questions

Can I use a different pasta?
Yes! Penne, farfalle, or fusilli all work well and will soak up the sauce beautifully.

Do I have to use sun-dried tomatoes in oil?
Not necessarily. You can use dry sun-dried tomatoes, just rehydrate them in hot water first.

Can I make the sun-dried tomato paste ahead of time?
Absolutely. Store it in an airtight container in the fridge for up to 3 days.

How can I make this pasta spicier?
Add red pepper flakes while stirring the sun-dried tomato paste into the sauce. Adjust to your preferred spice level.

Can I add protein?
Yes! Cooked chicken, shrimp, or sausage can be added at the end for a heartier meal.

Conclusion

This Creamy Sun-Dried Tomato & Spinach Pasta Recipe is a perfect weeknight dinner that combines comfort, flavor, and simplicity. With its velvety béchamel sauce, tangy sun-dried tomatoes, and fresh spinach, it’s a dish the whole family will love. Easy to make, versatile, and ready in under an hour, it will quickly become a staple in your kitchen rotation. Whether served as a vegetarian main or with added protein, this pasta offers bold flavors and cozy satisfaction in every bite.