Creamy Pasta with Spinach and Sun-dried Tomatoes

Pasta is one of the most versatile and comforting foods out there, they are flavourful, easy to make and utterly delicious. Just by changing the sauce you add on top – like a tomato or pesto or a creamy Alfredo, or adding a different topping depending on your mood and preference you can come out with an entirely different dish every time. A pasta is always a great choice to make – whether it be for a romantic meal for two, or a quick dinner for the family, it is very hard to go wrong with a pasta dish.

If you are looking for a delicious and easy to make pasta recipe for your family meals, look no further than this sun-dried tomato and spinach pasta. This creamy, garlicky pasta recipe is full of hearty flavours and requires only a handful of simple ingredients – olive oil, sun-dried tomatoes, fresh spinach, a splash of wine and a generous sprinkle of cheese, creating a combination of flavours that’s mesmerising that you will want to savour again and again. It can be eaten with any type of pasta, however I recommend mafaldine as it tastes just absolutely delicious with this sauce as the ribbon and bouncy texture holds the sauce and its flavours very well and adds a different complexity to the meal.

Tomatoes, though available all year around are a high-light of the summer when they are at the peak of ripeness, juiciness and are the sweetest. Sun-dried tomatoes also add a distinct summer feel to any dish. They have an intense sweet-tart flavour that’s much more concentrated than fresh tomatoes, so even a small amount adds a lot of depth to your dishes. They also have a chewier texture so they go really well with pasta, sandwiches and in salads.

Whatever kind of pasta you use, this creamy white wine garlic sauce, with tender bites of sun dried tomatoes and a handful of spinach and fresh herbs make it a perfect weeknight dinner.

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Helpful Tips and Tricks to make Pasta with sun-dried tomatoes:

• Don’t add oil to the water when boiling pasta. As pasta is starchy and sticky, the oil will actually coat the pasta and prevent your sauce for coating it properly. 
• Oil-packed sun-dried tomatoes can be used straight from the jar, and the flavorful oil is a great base for salad dressings! Drain the oil from the tomatoes and pat off any excess oil with paper towels before using them.
• You can use tagliatelle, fettuccine or linguine instead of mafaldine pasta.
• Instead of spinach you can use kale or chard leaves, they taste equally good.

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Creamy Pasta With Spinach and Sun-Dried Tomatoes

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

• 200 grams malfadine pasta
• 2 tbsp oil from the sun-dried tomatoes
• 1/3 cup sun-dried tomatoes packed in oil, drained & finely chopped
• 3-4 cloves garlic, chopped
• 1/2 white onion, finely chopped
• 1/3 cup white wine
• 1/2 cup whole milk
• 1 cup heavy cream
• 1/2 tsp chilli flakes
• 1/4 tsp paprika
• 1/2 tsp Italian seasoning 
• 1 Spanish red chilli, sliced horizontally  
• 3/4 cup Parmesan cheese, shredded
• 100 grams spinach or kale
• 2 tbsp basil, chopped
• Salt and pepper to taste

For garnish

• Basil leaves
• Shaved parmesan cheese

 

method

1. Cook malfadine pasta in salted water according to package instructions until al dente. Drain reserving some pasta water and set aside.
2. Mix the milk and cream together and keep aside.
3. Heat 2 tbsp of oil from the sun-dried tomatoes jar in a large pan on medium heat. Add the chopped onions, garlic and chopped sun-dried tomatoes and cook on medium heat for a minute or until soft and fragrant. Sprinkle with a pinch of salt, paprika, chilli flakes, Italian seasoning, chopped chillies and sauté on medium heat for 2 minutes more.
4. Add the white wine and let it sizzle out and reduce so the flavours are maximised.  Add the cream & milk mixture, bring to a boil and reduce to a simmer. 
5. Add 1/2 cup of shredded parmesan cheese. Stir till the cheese melts. If the sauce is thin add more cheese and keep stirring for a couple of minutes.If the sauce is too thick add bit of the reserved pasta water.
6. Add spinach or kale and basil leaves , keep stirring on medium heat until the leaves wilt, for about a minute.
7. Add the cooked and drained pasta to the sauce, stir well. Taste and adjust the seasoning. 
8. Top with fresh basil leaves and shaved parmesan cheese.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!

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