Creamy Sun-Dried Tomato Pasta brings together bold sun-dried tomatoes, savory crimini mushrooms, and tender baby spinach in a silky, cream-based sauce. This easy, meatless recipe relies on simple pantry staples—garlic, white wine, butter, and heavy cream—to create a deeply flavorful pasta dish that works well as a quick weeknight dinner or an elegant side.
Creamy Sun-Dried Tomato Pasta
This recipe is one of those reliable, flavorful meals I return to again and again. It’s vegetarian, requires minimal prep, and can be served as a main course or a hearty side. If you want more protein, add grilled chicken or sautéed shrimp when you finish the sauce—both make excellent additions without changing the core flavors.
Most of the ingredients are pantry-friendly and commonly kept in the refrigerator, which makes this dish particularly convenient. A jar of sun-dried tomatoes is a small investment that lifts many simple pasta dishes—if you don’t keep one on hand, try it and you’ll see why it’s so useful.
Why You’ll Love This Dish
- Rich and velvety: Butter, cream, and a splash of starchy pasta water form a smooth sauce that coats every bite.
- Layered flavors: Earthy mushrooms, concentrated sun-dried tomatoes, aromatic garlic, and bright wine give this pasta depth and balance.
- Quick to prepare: From start to finish it takes about 25–30 minutes, making it perfect for busy evenings.
- Flexible: Keep it vegetarian or add protein and extra vegetables. It adapts well to what you have in the fridge.
You need more PASTA in your life.
Recipe Shopping List
Before you start, gather these ingredients. Quantities and exact measurements are listed in the recipe card below.
- Butter
- Crimini mushrooms (or your favorite mushroom)
- Garlic, minced
- Baby spinach
- Sun-dried tomatoes, diced
- White wine (Sauvignon Blanc or another dry white)
- Pasta water (reserved from cooking the pasta)
- Heavy cream (or half-and-half for a lighter sauce)
- Pasta (any long shape or short pasta you prefer)
Chicken Alfredo Bake
How To Make This Recipe
Here’s a simple overview of the steps. Follow the detailed recipe card below while you cook to ensure the best results.
- Cook the pasta: Boil salted water and cook the pasta until al dente. Reserve about ½ cup of the pasta water, drain, and keep the pasta covered.
- Sauté the mushrooms: Melt butter in a large skillet over medium heat. Add sliced crimini mushrooms and cook until they release their moisture and begin to brown.
- Add aromatics and greens: Stir in minced garlic, baby spinach, and diced sun-dried tomatoes. Cook until the spinach wilts and the garlic is fragrant.
- Deglaze with wine: Pour in white wine and simmer for about 5 minutes to concentrate the flavors and reduce the liquid.
- Finish the sauce: Add reserved pasta water, the cooked pasta, and heavy cream. Toss to coat, and simmer 3–4 minutes until the sauce thickens slightly.
- Serve hot: Plate the pasta and garnish with grated Parmesan, cracked black pepper, or fresh basil if desired.
Smoked Lobster Mac and Cheese
Recipe FAQ
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or reserved pasta water to revive the sauce.
Yes. Cook the pasta and prepare the sautéed vegetables and sauce components up to a day ahead. Combine and warm through just before serving for the best texture.
Substitute crimini mushrooms with cremini alternatives or button mushrooms. Use half-and-half or a dairy-free cream substitute for a lighter or vegan version, and swap spinach for kale or arugula for a different texture and flavor.
Spaghetti Aglio e Olio
Serve This With…
- Garlic Bread: Crunchy, buttery garlic bread soaks up every bit of the creamy sauce.
- Caesar Salad: A crisp salad adds refreshing contrast to the rich pasta.
- Grilled Broccolini: Lightly charred broccolini or steamed broccoli balances the meal with bright, green flavor.
More Recipes
- Ovaltine Chocolate Cake and Frosting
- Roast Beef Dinner
- Cast Iron Deep Dish Pizza Crust
Eat More Mushrooms and Spinach
- Traeger Lion’s Mane Mushrooms
- Chicken Alfredo Lasagna with Spinach
- Homemade Chestnut Mushroom Gravy
- Zuppa Toscana
Pin For Later
Creamy Sun-Dried Tomato Pasta
This creamy sun-dried tomato pasta is simple to prepare and full of layered flavors—ideal for a quick lunch or a comforting dinner.
5 minutes
20 minutes
25 minutes
Ingredients
- 4 tablespoons butter
- 6 medium crimini mushrooms, sliced
- 1 tablespoon garlic, minced
- 1 handful baby spinach
- ½ cup sun-dried tomatoes, diced
- 1 cup white wine (Sauvignon Blanc recommended)
- ½ cup reserved pasta water
- ¼ cup heavy cream
- 1 pound pasta (spaghetti, fettuccine, or your choice)
Instructions
-
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of the starchy pasta water, then drain and keep the pasta covered.
-
In a large sauté pan, melt butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes.
-
Add minced garlic, baby spinach, and diced sun-dried tomatoes to the pan. Sauté until the spinach wilts and the garlic is fragrant, about 1–2 minutes.
-
Pour in the white wine and let it simmer until reduced by about half, roughly 4–6 minutes. This concentrates the flavor and deglazes the pan.
-
Stir in the reserved pasta water, the cooked pasta, and the heavy cream. Toss everything together so the pasta is evenly coated. Simmer 3–4 minutes, stirring frequently, until the sauce thickens slightly.
-
Serve immediately, garnishing with grated Parmesan, cracked black pepper, or fresh basil if desired.
Nutrition Information:
Yield: 4
Serving Size:
Amount Per Serving:
Calories: 666Total Fat: 19gSaturated Fat: 11gTrans Fat: 0.5gUnsaturated Fat: 6gCholesterol: 47mgSodium: 122mgCarbohydrates: 96gFiber: 6gSugar: 10gProtein: 18g
Love this recipe? Tell your friends!
Follow on Instagram for more recipes and tips.