Name: creamy spinach sundried tomato pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300g linguine or fettuccine pasta; 2 tbsp olive oil; 3 cloves garlic, minced; 1 cup sun‑dried tomatoes, chopped (drained); 2 cups fresh baby spinach leaves; 1 cup heavy cream; ½ cup grated Parmesan cheese; ¼ tsp red pepper flakes; Salt and freshly ground black pepper to taste; 2 tbsp fresh basil, chopped (optional garnish)

creamy spinach sundried tomato pasta

Published on September 18, 2025

4.8 (245 reviews)

I first discovered the magic of cashew cream on a spontaneous trip to a Mediterranean market, where sun‑dried tomatoes glistened beside fresh spinach. The idea of swapping heavy cream for a plant‑base

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Prep Time

15 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Creamy without dairy The cashew‑based sauce delivers richness while staying light, perfect for vegans or anyone cutting saturated fat.

✓ Bold flavor combo Sun‑dried tomatoes add umami depth that balances the earthy spinach, creating a dish that satisfies without heavy cheese.

✓ Quick weeknight dinner Ready in under 40 minutes, this pasta fits busy schedules while still feeling restaurant‑quality.

Back home, I experimented, blending soaked cashews with garlic, lemon, and a splash of pasta water. The result was a silky sauce that clung to every strand, delivering comfort without the guilt.

Now, this creamy spinach sundried tomato pasta is my go‑to for family meals—fast, flavorful, and adaptable to any dietary preference.

2 cups fresh baby spinach Can substitute kale, roughly chopped.

1 cup sun‑dried tomatoes Oil‑packed, chopped; reserve 2 tbsp oil.

1 cup raw cashews Soak 4 hrs or 30 min in hot water.

2 cloves garlic, minced Adds aromatic depth.

1 tbsp lemon zest Brightens the sauce.

½ cup pasta cooking water Helps emulsify the sauce.

Salt & freshly ground black pepper Season to taste.

Instructions

Prepare the pasta

Bring a large pot of salted water to boil. Add the penne and cook until al dente, about 9‑10 minutes. Reserve ½ cup of the cooking water, then drain and set aside.

Pro Tip: Toss the hot pasta with a splash of oil to prevent sticking before adding the sauce.

Blend the cashew sauce

Drain soaked cashews and place them in a high‑speed blender. Add ¼ cup of the reserved pasta water, garlic, lemon zest, and a pinch of salt. Blend until ultra‑smooth, about 1 minute. The sauce should be creamy and pourable.

Pro Tip: If the sauce is too thick, add a bit more pasta water, one tablespoon at a time.

Sauté the aromatics

In a large skillet, heat the 2 tbsp oil from the sun‑dried tomatoes over medium heat. Add the chopped tomatoes and sauté for 2 minutes, then stir in the spinach until wilted, about 1 minute.

Pro Tip: Keep the heat moderate to avoid burning the garlic.

Combine pasta and sauce

Add the cooked penne to the skillet. Pour the cashew sauce over the pasta, tossing gently to coat. If the mixture looks dry, drizzle additional reserved pasta water until the sauce clings to each noodle.

Pro Tip: Finish with a grind of black pepper for a subtle heat.

Serve and enjoy

Plate the pasta, drizzle any remaining sauce, and garnish with extra lemon zest or a handful of fresh basil if desired. Serve hot, paired with a crisp green salad.

Pro Tip: Leftovers reheat beautifully with a splash of water to revive the creaminess.

Expert Tips

Tip #1: Use hot water for cashews

Blending cashews with warm pasta water creates a smoother texture faster than cold water.

Tip #2: Reserve tomato oil

The oil from sun‑dried tomatoes adds richness; keep it for sautéing instead of extra olive oil.

Tip #3: Finish with zest

A burst of lemon zest just before serving lifts the entire dish, balancing the tomato depth.

Tip #4: Store sauce separately

If planning leftovers, keep the cashew sauce in a sealed jar; re‑heat with a splash of water and toss with fresh pasta.

Storage & Variations

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently, adding a splash of water. Swap spinach for arugula, use roasted red peppers instead of sun‑dried tomatoes, or add grilled chicken for extra protein.

Frequently Asked Questions

Almond milk will thin the sauce and reduce its thickness. For a comparable creaminess, blend 1 cup soaked cashews with ½ cup almond milk and adjust water as needed.

Substitute the penne with gluten‑free pasta (brown rice or corn‑based). Cook according to package directions and follow the same sauce method.

Yes. Cool the sauce completely, then store in a freezer‑safe container for up to 2 months. Thaw in the refrigerator and re‑blend with a little water before reheating.