There are some meals that feel like a warm hug on a busy weeknight, and this creamy sun-dried tomato penne is exactly that. I remember the first time I made it—it was a frantic Tuesday, the kids were hungry, and I needed something that would come together without a fuss. This pasta became our saving grace, and it's been a family favorite ever since.
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The beauty of this dish lies in its simplicity. With just a handful of ingredients, you can create a sauce that's rich, tangy, and velvety, thanks to the magic of sun-dried tomatoes and a splash of cream. The spinach adds a pop of color and a boost of nutrients, making it a meal that feels both indulgent and wholesome.
Whether you're cooking for your family or just for yourself, this recipe is forgiving and flexible. It's the kind of dish that invites you to make it your own—maybe add some grilled chicken or a sprinkle of red pepper flakes for heat. So, let's get started and bring a little comfort to your table.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) penne pasta
Use any short pasta like rigatoni or fusilli. For a gluten-free option, choose a good-quality gluten-free penne.
2 tbsp (30ml) olive oil
Use extra virgin olive oil for best flavor. You can substitute with butter or a neutral oil like avocado oil.
4 cloves garlic, minced
Fresh garlic is best, but in a pinch, use 1 tsp garlic powder. Adjust to your taste.
1/2 cup (60g) sun-dried tomatoes, drained and chopped
Use oil-packed sun-dried tomatoes for extra flavor. If using dry, rehydrate in warm water for 10 minutes before chopping.
1 cup (240ml) heavy cream
For a lighter version, use half-and-half or whole milk, but the sauce will be less thick. You can also use coconut cream for a dairy-free option.
1/2 cup (50g) grated Parmesan cheese
Freshly grated Parmesan melts best. For a vegetarian version, ensure it's made without animal rennet.
3 cups (90g) fresh spinach
Baby spinach works well. You can also use kale, but remove the tough stems and sauté a bit longer.
1/2 tsp red pepper flakes (optional)
Adds a subtle heat. Omit for a milder dish, or increase to 1 tsp if you like it spicy.
Salt and freshly ground black pepper, to taste
Seasoning is key. Use flaky sea salt for finishing if you have it.
Tips & Tricks
Don't overcook the pasta
Cook it al dente according to package directions, as it will continue to cook slightly when tossed with the sauce.
Reserve pasta water
Before draining, scoop out a cup of the starchy pasta water. It's perfect for thinning the sauce if it gets too thick.
Add spinach at the end
Stir in the spinach just until wilted to keep its bright green color and fresh taste.
Pro Tips
Step-by-Step Instructions
1. Cook the Penne
Bring a large pot of salted water to a boil (212°F/100°C). Add the penne and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain.
2. Sauté Garlic and Tomatoes
In a large skillet, heat the olive oil over medium heat (350°F/175°C). Add the garlic and sun-dried tomatoes, and sauté for 2 minutes until the garlic is fragrant and the tomatoes are slightly softened.
3. Create the Creamy Base
Pour in the heavy cream and bring to a gentle simmer (about 190°F/88°C). Let it bubble for 2-3 minutes until it starts to thicken slightly.
4. Melt in the Parmesan
Reduce the heat to low and gradually whisk in the Parmesan cheese until smooth and melted. Season with salt, pepper, and red pepper flakes if using.
5. Wilt the Spinach
Add the fresh spinach to the skillet and toss gently for 1-2 minutes until it just wilts and turns bright green.
6. Combine Pasta and Sauce
Add the drained penne to the skillet and toss to coat evenly. If the sauce seems too thick, add splashes of reserved pasta water until it reaches your desired consistency.
7. Serve and Enjoy
Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Delicious Variations
Add Protein
Stir in grilled chicken, shrimp, or crispy bacon for a heartier meal.
Vegan Option
Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
Roasted Veggies
Add roasted mushrooms, zucchini, or bell peppers for extra texture.
How to Store Creamy Sun-Dried Tomato Penne with Spinach
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat, adding a splash of milk or pasta water to revive the creamy sauce.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Use a mix of milk and a little butter to mimic the richness, or thicken with a cornstarch slurry.
Q: What can I substitute for sun-dried tomatoes?
You can use regular cherry tomatoes, but you'll need to cook them down longer to concentrate their flavor. Add a tablespoon of tomato paste for a deeper taste.
Q: How do I prevent the sauce from curdling?
Keep the heat low when adding the cream and cheese, and avoid boiling. Stir constantly and add the cheese gradually.
Q: Can I make this ahead of time?
Yes, you can prepare the sauce and cook the pasta separately, then combine and reheat. The sauce may thicken, so add a splash of milk when reheating.
Q: Is this recipe gluten-free?
It can be if you use gluten-free penne. The other ingredients are naturally gluten-free.
I hope this creamy sun-dried tomato penne brings as much joy to your table as it does to mine. Give it a try and let me know how it turns out—what's your favorite way to customize it? Share in the comments below!
Creamy Sun-Dried Tomato Penne with Spinach
This creamy sun-dried tomato penne with spinach is a quick, one-pan dinner that's bursting with flavor and ready in 30 minutes.
🧂 Ingredients
- 12 oz (340g) penne pasta
- 2 tbsp (30ml) olive oil
- 4 cloves garlic, minced
- 1/2 cup (60g) sun-dried tomatoes, drained and chopped
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 3 cups (90g) fresh spinach
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Cook the Penne — Bring a large pot of salted water to a boil (212°F/100°C). Add the penne and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain.
- 2Sauté Garlic and Tomatoes — In a large skillet, heat the olive oil over medium heat (350°F/175°C). Add the garlic and sun-dried tomatoes, and sauté for 2 minutes until the garlic is fragrant and the tomatoes are slightly softened.
- 3Create the Creamy Base — Pour in the heavy cream and bring to a gentle simmer (about 190°F/88°C). Let it bubble for 2-3 minutes until it starts to thicken slightly.
- 4Melt in the Parmesan — Reduce the heat to low and gradually whisk in the Parmesan cheese until smooth and melted. Season with salt, pepper, and red pepper flakes if using.
- 5Wilt the Spinach — Add the fresh spinach to the skillet and toss gently for 1-2 minutes until it just wilts and turns bright green.
- 6Combine Pasta and Sauce — Add the drained penne to the skillet and toss to coat evenly. If the sauce seems too thick, add splashes of reserved pasta water until it reaches your desired consistency.
- 7Serve and Enjoy — Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Aisha writes about parenting and child development, emphasizing mindful and gentle approaches. She shares observations and strategies for fostering emotional intelligence and resilience in kids.
