Save This one-pan pasta delivers restaurant-quality creaminess with just 10 minutes of prep. The sun-dried tomatoes provide concentrated umami flavor while fresh spinach adds vibrant color and nutrients. As the pasta cooks directly in vegetable broth, it releases starches that naturally thicken the cream sauce, creating that perfect velvety consistency that clings to every bite of penne or fusilli.
The technique is simple: sauté garlic and tomatoes, add uncooked pasta with broth, let it simmer until the liquid absorbs, then finish with cream, spinach, and Parmesan. The result is a cohesive Italian-inspired dish where every component is infused with flavor. Perfect for busy weeknights when you want something comforting without spending hours at the stove or dealing with multiple pots and pans.
The first time I made this pasta, I was skeptical about cooking noodles directly in broth instead of boiling them separately. But watching the starch thicken that sauce right in the pan changed everything about my weeknight cooking game.
I served this at a tiny dinner party when my friend announced she was moving away. Between the steam rising from bowls and the way the sauce coated every forkful perfectly, nobody spoke for five solid minutes. That is when I knew this recipe was a keeper.
Ingredients
- 350 g penne or fusilli pasta: The shapes catch sauce better than spaghetti, and cooking them directly in the broth releases starch that naturally thickens everything
- 100 g sun-dried tomatoes: Use the ones packed in oil if possible since that oil becomes part of your sauce base
- 120 g fresh baby spinach: Adds fresh color and nutrients without overpowering the rich flavors
- 3 cloves garlic: Minced fresh, because jarred garlic cannot compete here
- 750 ml vegetable broth: Low sodium is best since the sun-dried tomatoes and Parmesan bring plenty of salt
- 250 ml heavy cream: This creates that velvety restaurant-style texture
- 60 ml reserved sun-dried tomato oil: Do not skip this, it is liquid gold
- 50 g grated Parmesan: Freshly grated melts better than the pre-shaken stuff
- ½ tsp dried Italian herbs: Oregano, basil, and thyme work beautifully together
- ¼ tsp red pepper flakes: Just a subtle warmth that cuts through the cream
- Salt and black pepper: Add at the end since everything else is already seasoned
Instructions
- Heat your pan and infuse the oil:
- Warm a large deep skillet over medium heat, then add that precious reserved sun-dried tomato oil so it starts shimmering
- Bloom the aromatics:
- Toss in the garlic and sliced sun-dried tomatoes, sautéing for about 2 minutes until your kitchen smells incredible
- Cook the pasta directly in broth:
- Pour in the uncooked pasta and vegetable broth, stirring well and bringing it to a gentle bubble
- Let it simmer down:
- Reduce heat to medium-low and cook uncovered for 10 to 12 minutes, stirring occasionally until the pasta is almost done and most liquid has disappeared
- Add the cream and finish:
- Stir in the heavy cream, Italian herbs, red pepper flakes if using, and fresh spinach, cooking 2 more minutes until spinach wilts
- Make it velvety:
- Remove from heat and stir in the Parmesan until melted, seasoning with salt and pepper before letting everything rest for 2 minutes
Save This dish became my go-to when I am too tired to cook but refuse to order takeout. Something about tossing everything into one pan feels like a small rebellion against complicated recipes.
Making It Your Own
Swap heavy cream for coconut cream if you want dairy-free, or toss in cooked chicken, shrimp, or crispy tofu when you add the spinach. The base sauce is incredibly forgiving.
Perfecting The Texture
If your sauce looks too thick before the pasta finishes cooking, add a splash more broth. Too thin? Keep simmering an extra minute or two. Trust your eyes more than the timer.
Serving Suggestions
A crisp Pinot Grigio cuts through the richness beautifully, and a simple green salad with vinaigrette balances the heavy cream. I like crusty bread for mopping up every last drop.
- Grate extra Parmesan at the table because everyone wants more
- Serve immediately while the sauce is at its silkiest
- Store leftovers in the fridge, though the sauce thickens overnight
Save Sometimes the simplest recipes are the ones we return to again and again, and this one has earned its permanent place in my rotation.
Recipe FAQs
- → Can I make this dish ahead of time?
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This pasta is best served immediately as the sauce thickens upon standing. If you need to prep ahead, you can chop the vegetables and measure ingredients in advance. The sauce may thin when reheated—add a splash of cream or broth to restore consistency.
- → What type of pasta works best?
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Penne and fusilli are ideal choices because their ridges and shapes capture the creamy sauce. Short pasta with texture works better than long strands like spaghetti. Ensure you use uncooked pasta directly in the pan for proper liquid absorption.
- → How do I store leftovers?
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Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth to restore sauce consistency. The pasta will continue absorbing liquid, so leftovers may be thicker than when first served.
- → Can I make this vegan?
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Absolutely. Substitute heavy cream with full-fat coconut cream or cashew cream. Use vegan Parmesan or nutritional yeast instead of dairy Parmesan. The sun-dried tomato oil provides richness, and the broth creates body, so the texture remains satisfyingly creamy.
- → Why cook the pasta directly in the pan?
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Cooking pasta directly in the broth allows the starches to release into the liquid, naturally thickening the sauce. This technique creates a silkier, more cohesive dish than boiling pasta separately and adding sauce. Plus, it saves time and cleanup.
- → Is the red pepper flakes necessary?
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Not at all. The red pepper flakes add subtle warmth that balances the rich cream, but you can omit them entirely for a milder dish. Alternatively, increase to ½ teaspoon if you enjoy more heat. The flavors work beautifully either way.
