Creamy Sun-Dried Tomato Pasta

There’s something so satisfying about twirling a forkful of creamy, flavor-packed pasta at the end of a long day.

This sun-dried tomato and spinach pasta is rich, velvety, and bursting with bold Mediterranean flavors—all while being incredibly easy to make.

Blended sun-dried tomatoes give the sauce a deep, savory depth, while fresh spinach adds a pop of color and freshness.

Tossed with rigatoni and topped with Parmesan, it’s the kind of dish that feels indulgent but comes together effortlessly.

Cozy, comforting, and completely irresistible—this might just become your new weeknight favorite.

For the Pasta

Rigatoni Pasta – Holds the sauce well and adds a hearty bite.
Sun-Dried Tomatoes in Oil – Packed with rich, tangy flavor and blended into the sauce.
Garlic – Enhances the depth of flavor with a subtle kick.
Water – Helps blend the sun-dried tomatoes into a smooth paste.
Italian Seasoning – A blend of herbs that adds classic Mediterranean flavor.
Salt & Freshly Cracked Black Pepper – Essential for seasoning and balance.
Fresh Parsley – Brings a pop of freshness and color to the dish.

For the Béchamel Sauce

Butter – Creates a rich and creamy base for the sauce.
Flour – Helps thicken the sauce for a velvety texture.
Milk – Provides creaminess and smooth consistency.
Salt & Freshly Cracked Black Pepper – Enhances the sauce’s flavor.
Garlic – Adds an aromatic touch to the sauce.

Additional Ingredients

Fresh Baby Spinach – Adds color, nutrients, and a light freshness to the dish.

For Garnish

Freshly Grated Parmesan Cheese – Brings a savory, nutty finish.
Fresh Parsley – Adds a final touch of freshness.
Red Pepper Flakes – Optional, but great for a bit of heat!

Creamy Sun-Dried Tomato Pasta

Craving a rich, creamy pasta that tastes like it came from your favorite Italian restaurant—but made with simple pantry ingredients? This sun-dried tomato and spinach pasta is the perfect balance of comfort and elegance, ready in about an hour.

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Course: Main Course

Cuisine: Italian

Keyword: Creamy Sun-Dried Tomato Pasta

Prep Time: 45

Cook Time: 15

Total Time: 1

Servings:

Notes

Ingredients

For the Pasta:

1 lb (450g) rigatoni
1 (6.5 oz/182g) jar sun-dried tomatoes in oil
2 garlic cloves
¾ cup (180ml) water
1 tbsp (15ml) Italian seasoning
¼ tsp (1.25ml) salt
Freshly cracked black pepper, to taste
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, to taste
1 garlic clove, minced

Additional Ingredients:

1–2 handfuls fresh baby spinach

For Garnish:

Freshly grated Parmesan cheese
Chopped fresh parsley
Red pepper flakes (optional)

Instructions

1. Prepare the Sun-Dried Tomato Paste

In a blender, combine the sun-dried tomatoes (including the oil), garlic, water, Italian seasoning, salt, pepper, and parsley. Blend until a chunky paste forms. Set aside.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve about ½ cup of pasta water before draining.

3. Make the Béchamel Sauce

In a large skillet over medium heat, melt the butter. Add the flour and whisk continuously for about a minute until smooth. Slowly pour in the milk, whisking constantly to prevent lumps. Add salt, black pepper, and minced garlic. Continue whisking until the sauce thickens.

4. Combine the Sauce and Pasta

Stir the sun-dried tomato paste into the béchamel sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency. Add the spinach and stir until wilted.

5. Assemble the Dish

Add the drained pasta to the sauce and toss until fully coated. Transfer to a serving bowl.

6. Garnish and Serve

Top with freshly grated Parmesan, chopped parsley, and red pepper flakes if desired. Serve warm and enjoy!

Notes

For a variation, substitute sun-dried tomatoes with pesto for a different flavor.
Add sliced Kalamata olives with the spinach for extra depth.
Want more protein? Stir in shredded rotisserie chicken or serve with grilled chicken on top.

Nutrition Information

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Can I use a different type of pasta for this recipe?

Yes! While rigatoni is ideal because its grooves help hold the creamy sauce, you can use any pasta you prefer—penne, fusilli, or spaghetti all work great. Just cook it al dente and toss it into the sauce for a perfect meal.

How can I make this recipe lighter without sacrificing flavor?

For a lighter version, substitute the heavy cream with a combination of milk and Greek yogurt or half-and-half. You’ll still get that creamy texture without the richness of full-fat cream!

Can I use jarred pesto instead of sun-dried tomatoes?

Absolutely! If you’re out of sun-dried tomatoes or just want a different flavor, pesto works wonderfully as a base for the sauce. It’ll give your pasta a fresh, herbaceous twist while keeping it creamy.

What’s the best way to store leftovers of this creamy pasta?

Store any leftover pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to bring back its creamy texture. Reheat on low heat, stirring gently until warmed through.

Can I add protein or extra veggies to this dish?

Definitely! You can stir in grilled chicken, shrimp, or even crispy bacon for extra protein. If you prefer veggies, try adding sautéed mushrooms, spinach, or roasted bell peppers for an added boost of flavor.