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Creamy Sun-Dried Tomato & Spinach Pasta

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Creamy Sun-Dried Tomato & Spinach Pasta

Craving a comforting, creamy pasta that’s packed with bold flavors?

This sun-dried tomato and spinach rigatoni is here to deliver just that!

With a rich, velvety sauce made from pantry staples, it’s a perfect weeknight dinner that’s both flavorful and satisfying.

Ready in under an hour, this dish will quickly become a go-to favorite in your kitchen.

For the Pasta:

  • Rigatoni Pasta – The heart of the dish, providing a hearty texture that soaks up the creamy sauce.
  • Sun-Dried Tomatoes in Oil – Adds rich, tangy flavor to the sauce; don’t drain the oil for extra depth.
  • Garlic – Provides a fragrant base for the sauce.
  • Water – Used to thin the sun-dried tomato paste and help blend the flavors.
  • Italian Seasoning – A blend of herbs that adds an aromatic touch to the sauce.
  • Salt – To season the paste and balance the flavors.
  • Freshly Cracked Pepper – Adds a little spice and warmth to the dish.
  • Fresh Parsley – Chopped for garnish, bringing freshness and color to the plate.

For the Béchamel Sauce:

  • Butter – Used to create the smooth and creamy base for the sauce.
  • Flour – Combined with butter to form the roux, thickening the sauce.
  • Milk – The liquid that makes the sauce rich and creamy.
  • Salt – Seasoning for the sauce to bring out all the flavors.
  • Freshly Cracked Pepper – Adds depth and flavor to the creamy sauce.
  • Garlic – A clove of minced garlic enhances the flavor of the sauce.
  • Fresh Baby Spinach – Stirred into the sauce to add color, flavor, and nutrition.

For Garnish:

  • Freshly Grated Parmesan Cheese – Adds a savory, salty topping that complements the creamy pasta.
  • Fresh Parsley – For a fresh, vibrant finish on top of the pasta.
  • Red Pepper Flakes – Optional for an extra touch of heat.

Creamy Sun-Dried Tomato & Spinach Pasta Recipe

This creamy, flavorful sun-dried tomato and spinach pasta is the perfect go-to meal when you're in a pinch and want something satisfying and quick for dinner.
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Course: Main Course
Cuisine: Italian
Keyword: Sun-Dried Tomato & Spinach Pasta Recipe
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 4

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Ingredients:

  • 1 lb (450g) Rigatoni Pasta
  • 1 jar (6.5 oz / 182g) of sun-dried tomatoes in oil
  • 2 cloves of garlic
  • ¾ cup (180ml) water
  • 1 tbsp (15ml) Italian seasoning
  • ¼ tsp (1.25ml) salt
  • Freshly cracked black pepper
  • ¼ cup (60ml) fresh parsley, chopped
For the Béchamel Sauce:
  • 4 tbsp (60g) butter
  • 3 tbsp (22g) all-purpose flour
  • 2 cups (480ml) milk
  • ½ tsp (2.5ml) salt
  • Freshly cracked black pepper
  • 1 garlic clove, minced
  • 1-2 handfuls of fresh baby spinach
For Garnish:
  • Freshly grated Parmesan cheese
  • Fresh parsley, chopped
  • Red pepper flakes (optional)

 

Instructions:

  1. Prepare the Sun-Dried Tomato Paste:
     In a blender, combine the sun-dried tomatoes (with their oil), garlic, water, Italian seasoning, salt, pepper, and parsley. Blend until you achieve a chunky paste. Set aside.
  2. Cook the Pasta:
     Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to the package instructions.
  3. Make the Béchamel Sauce:
     While the pasta cooks, melt the butter in a deep skillet over medium heat. Add the flour and whisk until the mixture is smooth and bubbling for about 1 minute. Gradually whisk in the milk, followed by the salt, pepper, and minced garlic. Continue whisking until the sauce thickens.
  4. Combine Sun-Dried Tomato Paste and Sauce:
     Stir the sun-dried tomato paste into the béchamel sauce, mixing well. If the sauce is too thick, add a bit of hot pasta water to reach your desired consistency. Stir in the fresh spinach and cook until wilted.
  5. Toss Pasta with Sauce:
     Once the pasta is done, drain it and return it to the pot. Pour the sauce over the pasta and toss to coat the pasta evenly with the creamy sauce.
  6. Serve:
     Transfer the pasta to a large serving bowl. Garnish with freshly grated Parmesan cheese, chopped fresh parsley, and a sprinkle of red pepper flakes, if desired.  

Notes:

  • If you don’t have sun-dried tomatoes, you can substitute with pesto sauce for a different twist.
  • For added flavor, try adding sliced kalamata olives to the sauce along with the spinach.
 

Nutrition

Calories: 586 kcal | Total Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Unsaturated Fat: 13g | Cholesterol: 46mg | Sodium: 850mg | Carbohydrates: 72g | Fiber: 7g | Sugar: 2g | Protein: 18g |
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  1. Can I use a different type of pasta?
     Yes, you can swap out the rigatoni for any pasta shape you like, such as penne, farfalle, or fusilli. Whatever you have in your pantry will work just fine, so feel free to get creative!
  2. Do I have to use sun-dried tomatoes in oil?
     While sun-dried tomatoes in oil provide extra flavor and richness, you can use dry sun-dried tomatoes if that’s what you have. Just soak them in hot water for about 15-20 minutes to rehydrate before blending.
  3. Can I make the sun-dried tomato paste ahead of time?
     Absolutely! You can blend the sun-dried tomato paste up to 3 days in advance. Just store it in an airtight container in the fridge, and it’ll be ready when you’re ready to cook!
  4. How can I make this dish spicier?
     To turn up the heat, sprinkle in some red pepper flakes when you add the sun-dried tomato paste to the sauce. You can always adjust to your desired spice level!
  5. Can I add protein to this dish?
     Yes! Feel free to add cooked chicken or shrimp. Just toss the protein into the pasta and sauce at the end, and you’ve got a delicious, hearty meal.

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