This one pot creamy sun dried tomato pasta is my secret weapon for turning a frantic Wednesday into a cozy, satisfying dinner. The kind where you get a quiet “wow” from across the table. My kid, who usually pushes anything green to the side, actually asked for more spinach last time I made it. That’s the power of a truly good sauce.

Here’s why this recipe works: the pasta cooks right in the creamy, garlicky broth, absorbing every bit of flavor. The sun-dried tomatoes aren’t just a garnish—they’re the star, lending a sweet-tart punch that cuts through the richness. And because it all happens in one pot, you’re left with more time to relax and far less to scrub.

Why You’ll Love This One Pot Creamy Sun Dried Tomato Pasta

The texture is everything. The pasta finishes cooking directly in the sauce, so it soaks up all that creamy, tomato-infused goodness. Each bite is perfectly coated, never dry or gummy. You get that al dente chew with a luxurious feel.

this recipe

It’s a flavor bomb without the fuss. Sun-dried tomatoes pack an intense, concentrated sweetness. When you sauté them in a little oil, they release their magic into the entire dish. Paired with garlic and a touch of Italian seasoning, it tastes like you simmered it for hours.

Cleanup is a dream. One pot. One spoon. That’s it. No colander needed, no separate saucepot bubbling over. You can go from a bare counter to a bubbling dinner to a nearly clean kitchen in under an hour. That’s a weeknight win.

It’s endlessly adaptable. Don’t have spinach? Use kale. Want some protein? Toss in shredded rotisserie chicken at the end. Craving a different cheese? Asiago or Pecorino Romano work beautifully. This one pot creamy sun dried tomato pasta is a fantastic blueprint.

Ingredients

For your one pot creamy sun dried tomato pasta:

• 12 ounces (about 340g) short pasta like penne, fusilli, or rigatoni
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 cup (about 5 oz / 140g) julienne-cut sun-dried tomatoes in oil, drained (reserve 1 tablespoon of the oil)
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 4 cups (946 ml) low-sodium vegetable or chicken broth
• 1 cup (240 ml) heavy cream or full-fat coconut milk for a dairy-free version
• 3 cups (about 90g) fresh baby spinach, loosely packed
• 1 cup (about 100g) freshly grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• Fresh basil or parsley, for garnish

A quick note on the sun-dried tomatoes: Get the ones packed in oil, not dry. They’re softer and more flavorful. That reserved oil is liquid gold—use it to sauté the onions for an extra layer of tomato essence in your one pot creamy sun dried tomato pasta.

One easy swap: No heavy cream? A full-fat canned coconut milk will give you a similarly lush, dairy-free sauce. For more creamy pasta inspiration, check out this Creamy Parmesan Beef Linguine with Garlic Butter Sauce.

How to Make This One Pot Creamy Sun Dried Tomato Pasta

1. Build your flavor base. Heat the olive oil and the reserved sun-dried tomato oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. You want it sweet, not browned.
2. Now, add the garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Stir and cook for just 60 seconds—until the garlic is fragrant. This quick toast wakes up the dried herbs and releases the oils in the tomatoes. It’s the foundation for your entire one pot creamy sun dried tomato pasta.
3. Toast the pasta. Add the dry pasta to the pot. Stir it around so it gets coated in the oils and mingles with the tomatoes and onions. Let it toast for 2 minutes. You’ll hear a faint sizzle. This step helps the pasta hold its shape better later and adds a subtle nutty depth.
4. Simmer until tender. Pour in the broth. Give everything a good stir, scraping up any bits from the bottom of the pot—that’s flavor. Bring it to a lively boil, then immediately reduce the heat to a steady simmer. Cover the pot and let it cook for 10-12 minutes, stirring once halfway through. The pasta should be just shy of al dente, and most of the liquid will be absorbed.
5. Create the creamy sauce. Uncover the pot. Pour in the heavy cream and add the fresh spinach. Stir gently. The spinach will wilt almost instantly in the heat. Let the one pot creamy sun dried tomato pasta simmer, uncovered, for another 3-4 minutes. The sauce will thicken slightly and coat the back of a spoon.
6. Finish with cheese. Remove the pot from the heat. This is crucial—adding cheese over direct heat can cause it to seize. Stir in the grated Parmesan until it melts into a smooth, velvety sauce. Taste it. Season with salt and plenty of black pepper. The sauce should be rich, tangy from the tomatoes, and perfectly seasoned.
7. Serve immediately. Divide the pasta among bowls. Top with more Parmesan and a generous sprinkle of fresh basil or parsley. The contrast of the cool, green herbs against the warm, creamy pasta is perfect. It’s best eaten right away while the sauce is luxuriously silky.

Tips & Variations for the Best Pasta

Storage & Reheating: This one pot creamy sun dried tomato pasta is best fresh, but leftovers will keep in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb sauce, so when reheating, add a splash of broth or cream and warm it gently over low heat, stirring frequently.

Boost the Protein: For a heartier meal, add 1-2 cups of shredded cooked chicken or a can of drained white beans (like cannellini) when you add the cream. They just need to warm through. For another family-friendly protein-packed idea, the team at Lilly’s Bites has great options.

Vegetable Add-Ins: Sliced mushrooms sautéed with the onions are fantastic. Or stir in a cup of frozen peas along with the spinach. Roasted broccoli florets tossed in at the end add a nice texture.

Make it Lighter: Substitute half-and-half for the heavy cream. The sauce will be a little less indulgent but still wonderfully creamy. You can also use a whole wheat or legume-based pasta—just check the cooking time on the box, as you may need a touch more broth.

No Fresh Spinach? Use 1 cup of frozen chopped spinach, thawed and squeezed very dry. Stir it in with the cream. For a different green, try chopped kale or Swiss chard—just add it a minute earlier so it has time to wilt completely.

Make this on a Tuesday. Watch it disappear. I’d love to hear how your one pot creamy sun dried tomato pasta turns out—tag me on Pinterest or save this recipe to your weeknight dinner board for later.