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This 30-minute sun-dried tomato pasta recipe is a bright meatless meal that feels a touch luxurious! The creamy sauce has garlic, spinach, and a dusting of parmesan.

Love these flavors? Try my Sun-dried Tomato Chicken Pasta or Sun-dried Tomato and Basil White Bean Dip next.

a bowl of sun-dried tomato pasta

Why you’ll love it

I’ve excited to bring you another simple to make pasta dish that tastes as amazing as it looks! You know I’m all about making a showstopping meal without all the work, and this creamy sun-dried tomato pasta is sure to impress in just half an hour.

We’ve got a white wine cream sauce with parm that has a kiss of lemon and plenty of fresh spinach. Sun-dried tomatoes shine in this easy yet elegant pasta, and this weeknight treat is good enough for company! Pasta night never tasted so good.

What you’ll need

  • Pasta – I like rigatoni for all the sauce, but use your favorite shape
  • Butter and flour – for sautéing and making a quick roux
  • Garlic – use even more than suggested if you like!
  • White wine – I recommend a dry white wine you’d actually drink (e.g., sauvignon blanc or pinot grigio). Don’t use cooking wine. You can swap for chicken broth if needed!
  • Dijon mustard – my fave savory flavor enhancer. You don’t taste it specifically.
  • Lemon juice – for a little acidity
  • Italian seasoning – my go-to all purpose blend of fragrant dried herbs
  • Sun-dried tomatoes – they’re naturally sweet and shine in this sauce
  • Heavy cream and parmesan – this duo makes the sauce decadent
  • Spinach – a pop of freshness
ingredients for sun dried tomato pasta in prep bowls

Helpful tip

  • Be sure to grate your own parmesan cheese since it tastes and melts much better! I love my Microplane grater to get that perfect dusted texture so it melts right into the sauce effortlessly.

How to make sun-dried tomato pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making the base of the sauce in a skillet for sun-dried tomato pasta

Cook the pasta al dente. Meanwhile, in a skillet, melt the butter and stir in the flour and garlic until fragrant. Whisk in the wine, Dijon, lemon juice, and Italian seasoning. Let it reduce by half.

adding in sun dried tomatoes and cream and tossing with pasta in a skillet

Add in the sun-dried tomatoes and cream, then cook for about 5 minutes. Stir in the parmesan, then add in the spinach and let it wilt. Toss with the drained pasta, and season with salt & pepper as needed.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • This garlic saver keeps the rest of the garlic fresher for longer.
  • I use this Le Creuset skillet to make this pasta.

Substitutions and variations

  • You can swap the sun-dried tomatoes with a chopped fresh tomato, but keep in mind the sauce might not thicken quite as well/you may need to reduce it for a little longer.
  • If you happen to have some fresh basil on hand, it would go great in here! I’d add it in the same time as the spinach.

What to serve with sun-dried tomato pasta

Leftovers and storage

  • Refrigerate leftover pasta in an airtight container for 3-4 days.
  • Reheat slowly over a low heat in a saucepan until warmed through.
  • I don’t recommend freezing this one.
closeup of rigatoni in creamy sun-dried tomato sauce in a skillet

If you made this pasta with a creamy sun-dried tomato sauce, please leave a star rating and review below! Tag me #saltandlavender on Instagram if you made any of my recipes.

a bowl of sun-dried tomato pasta
4.97 from 27 votes

Sun-Dried Tomato Pasta

This 30-minute sun-dried tomato pasta recipe is a bright meatless meal that feels a touch luxurious! The creamy sauce has garlic, spinach, and a dusting of parmesan.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 8 ounces uncooked pasta
  • 2 tablespoons butter
  • 1/2 tablespoon flour
  • 3 cloves garlic minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup sun-dried tomatoes see note
  • 3/4 cup heavy/whipping cream
  • 1/3 cup freshly grated parmesan cheese
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste

Instructions 

  • Boil a large, salted pot of water for your pasta and cook until al dente.
  • Meanwhile, add the butter to a skillet and melt it over medium heat.
  • Stir in the flour and garlic and cook for about 30 seconds.
  • Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until it's reduced by half.
  • Add in the sun-dried tomatoes and cream and let it bubble for about 5 minutes.
  • Stir in the parmesan, then add the spinach and let it wilt.
  • Toss with the cooked pasta (add in a splash of the pasta water prior to draining if the sauce gets too thick). Season with salt & pepper as needed and enjoy immediately.

Notes

  • If your sun-dried tomatoes are packed in oil, be sure to drain them.

Nutrition

Calories: 519kcal, Carbohydrates: 55g, Protein: 14g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 73mg, Sodium: 242mg, Potassium: 778mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2435IU, Vitamin C: 11mg, Calcium: 158mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.97 from 27 votes (8 ratings without comment)

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52 Comments

  1. Matt says:

    5 stars
    I had all the ingredients except spinach. I swapped it for frozen peas and it was a hit! Will try with spinach next time, and MAYBE add some bacon for like a little bit healthier carbonara 🙂

    1. Natasha says:

      I love that!

  2. Amie says:

    5 stars
    Delish! I followed the recipe pretty closely, but I didn’t have any spinach, so I swapped it for a chopped tomato and added fresh basil.

    1. Natasha says:

      So glad it worked out, Amie!

  3. Belle says:

    Was so looking forward to making this but it tasted awful. I’m not sure if it was the wine that didn’t suit or what but I will not make it again. May work better with the chicken stock.

    1. Natasha says:

      What kind of wine did you use? Did the cream perhaps go bad?

  4. Janet Lafleche says:

    5 stars
    This has become a regular in my meal rotation. The whole family loves it and it comes together so quickly! The flavours are amazing!

    1. Natasha says:

      Fantastic!! 😀 Thanks for letting me know, Janet!

  5. M.S. says:

    I cooked this again this evening. This time I added shrimp. To diiiiiie for! 😉

    1. Miranda @ Salt & Lavender says:

      So glad it’s on repeat in your home! Love the shrimp addition.

  6. M.S. says:

    5 stars
    Yes!!!! I made this tonight. It was a family hit! Everyone had seconds! It was like our own little Tuscan paradise this evening! I’m a lazy cooker and this was quick and easy to follow. The wine choice was perfect against the sun dried tomatoes. I love anything Italian but never cooked anything Italian for myself until now. Family requested it again tomorrow night so I will be cooking this again! Thank you, Natasha!

    1. Miranda @ Salt & Lavender says:

      Tuscan paradise, love it!! So happy it’s a new favorite in your home. Thank you!