Go Back
Creamy spinach pasta served with Parmesan

Creamy Sun Dried Tomato and Spinach Pasta

Rigatoni in a silky béchamel sauce with garlicky sun dried tomato paste and fresh baby spinach, topped with Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

Sun Dried Tomato Paste
  • 1 cup sun dried tomatoes in oil with 2 tbsp of their oil
  • 3 cloves garlic
  • 1/4 cup water
  • 1 tsp Italian seasoning
  • 1/4 cup fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Béchamel Sauce
  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 2 1/2 cups milk warm
  • 2 cloves garlic minced
  • 4 cups fresh baby spinach
  • salt and pepper to taste
Pasta
  • 12 oz rigatoni
  • 1/2 cup Parmesan cheese freshly grated
  • red pepper flakes optional

Method
 

  1. Blend the sun dried tomatoes and oil, garlic, water, Italian seasoning, parsley, salt and pepper into a chunky paste.
  2. Cook the rigatoni in salted water until al dente. Reserve 1 cup pasta water and drain.
  3. 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.
  4. Stir in the garlic and spinach until wilted, then stir in the tomato paste and season.
  5. Toss the pasta with the sauce, loosening with pasta water as needed. Serve with Parmesan and red pepper flakes.

Notes

Leftovers keep 4 days in the fridge. The tomato paste freezes well for up to 3 months.