Creamy Spinach Sun-Dried Tomato Pasta

There’s something deeply comforting about a creamy pasta dish simmering on the stove. The gentle bubbling of the sauce, the aroma of garlic and herbs filling the kitchen, and the anticipation of that first silky bite — it feels like a warm hug at the end of a long day. This Creamy Spinach Sun-Dried Tomato Pasta was born on one of those evenings when the day felt heavy, and all I wanted was something soothing yet simple.

I remember opening the pantry and spotting a jar of sun-dried tomatoes tucked behind a bag of pasta. The vibrant red color instantly lifted my mood. Spinach in the fridge, coconut cream waiting to be used, and a half block of Boursin that needed a purpose — it all came together naturally. That’s the beauty of home cooking. It doesn’t have to be complicated to feel special.

The richness of the coconut cream melts into the savory garlic and herbs, while the sun-dried tomatoes add little bursts of tangy sweetness. Fresh spinach softens into the sauce, adding color and freshness that balances the creaminess perfectly. When everything coats the fettuccine, it transforms into something that tastes like it took hours, even though it comes together in under 30 minutes.

This dish is perfect for busy weeknights, cozy weekends, or even when you’re cooking for someone you care about. It feels indulgent but comforting. Simple but impressive. And most importantly, it’s made with ingredients that are easy to find and flexible enough to adapt to what you already have at home.

Step-by-Step Instructions to Make Creamy Spinach Sun-Dried Tomato Pasta :

Step 1 :

Melt the vegan butter in a large pan over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. I used the Lodge Cast Iron Skillet, but any pan you already have will work just fine.

Step 2 :

Add the minced garlic and cook until lightly golden, stirring frequently so it doesn’t burn. I stirred everything using the OXO Good Grips Silicone Spatula, though any spoon in your kitchen works.

Step 3 :

Pour in the coconut cream. Add garlic and herb seasoning, onion powder, Himalayan salt, and Italian seasoning. Stir until fully combined and smooth.

Step 4 :

Squeeze in a little fresh lemon juice and mix well. Let the sauce simmer gently until the coconut flavor softens and the sauce thickens slightly.

Step 5 :

Add the sun-dried tomatoes, Boursin cheese, shredded vegan cheese, and fresh spinach. Cover with a lid to help everything melt and wilt beautifully.

Step 6 :

Stir until the cheese is fully melted and the sauce is creamy. Taste and adjust seasoning as needed. I like using the Cuisinart Stainless Steel Measuring Spoons to fine-tune spices, but use what you have at home.

Step 7 :

Add the cooked fettuccine directly into the pan and toss until every strand is coated in the creamy sauce.

Step 8 :

Serve warm and enjoy your comforting, creamy spinach sun-dried tomato pasta.

Who This Creamy Spinach Sun-Dried Tomato Pasta Is Perfect For :

Kid-Friendly Appeal :

The creamy texture makes every bite smooth and easy to enjoy.
The mild garlic and herb flavors feel familiar and comforting.
The pasta shape is recognizable and fun to twirl.
The cheesy sauce helps blend in the spinach naturally.

Comfort-Food Lovers Benefits :

The rich, velvety sauce feels warm and satisfying.
Sun-dried tomatoes add deep flavor without overwhelming the dish.
Each bowl feels cozy after a long day.
The balance of creaminess and herbs creates a soothing meal.

Busy-Life Adults Advantages :

The recipe comes together in about thirty minutes.
Everything cooks in one pan for easier cleanup.
Simple pantry ingredients keep prep stress low.
Leftovers reheat beautifully for the next day.

Vegetarian / Dietary Friendly Appeal :

The dish offers a hearty meatless option that still feels filling.
Plant-based ingredients make it suitable for vegetarian tables.
Coconut cream provides richness without heavy dairy.
It pairs easily with salads or vegetables for a balanced meal.

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