This creamy sun-dried tomato pasta sauce is rich, vibrant, and packed with bold tomato flavor, yet comes together quickly and easily. The sauce is silky and savory with Parmesan, brightened with lemon and finished with fresh baby spinach for balance. It’s an effortless pasta you can make on a weeknight, but the depth of flavor makes it just as good for entertaining.
I love using sun-dried tomatoes for quick pasta sauces because they deliver an intense, concentrated tomato flavor without needing long cooking time. They pair beautifully with cream and Parmesan, while a squeeze of lemon and fresh baby spinach keeps this sauce bright and balanced.
This is the kind of pasta I come back to when I want something creamy and comforting without spending hours in the kitchen. If you love tomato based pastas, you might also enjoy my Creamy Tomato Pasta for an everyday classic, or something like my Pasta alla Norma or Puttanesca when you’re in the mood for an Italian classic.
Main Ingredients:
Sun-dried tomatoes - I like to chop half very finely (a small food processor works well), then cut the rest into strips so you get both flavor throughout the sauce and some texture. I always use sun-dried tomatoes from a jar and gently blot off excess oil with paper towels before chopping.
Cream - Use heavy cream. The sauce thickens as the Parmesan melts in but you can loosen it with a splash of pasta water if needed.
Onion - Half a small onion, very finely diced.
Garlic - Fresh garlic cloves are always best.
Parmesan cheese - Freshly grate your Parmesan using a microplane or the fine side of a box grater. Pre-grated Parmesan contains additives and won’t melt smoothly into the sauce.
Lemon - I always add a good squeeze of lemon juice to cut through the richness of the cream, then finish the dish with a little lemon zest for freshness.
Spinach - Adding fresh baby spinach at the end brings freshness and balance to the sauce, and it wilts perfectly into the pasta without weighing it down.
Some tasty additions
This sauce is a great base if you want to turn it into more of a meal.
- Protein - Pan-fried chicken, baked salmon, or crispy pancetta all work beautifully.
- Vegetables - Broccoli florets, green beans, zucchini, or roasted peppers can be added when cooking the onion.
- Extras - A handful of toasted pine nuts or walnuts adds great texture.
- Heat & herbs - Finish with red pepper flakes or torn fresh basil leaves.
How to make this recipe
Full ingredient list and method are in the recipe card below, this is a simple visual overview.
ONE: In a large skillet over medium heat, gently fry the onion in extra virgin olive oil for 3-4 minutes. Add the garlic and cook for 30 seconds.
TWO: Add the tomato paste and cook for 1 minute, stirring, to cook it out.
THREE: Add the cream and pepper and bring to a very gentle simmer. Lower the heat, then add the Parmesan and stir until melted and smooth.
FOUR: Add the lemon juice and whisk in quickly (keep the heat low), then stir through the chopped sun-dried tomatoes.
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FIVE: Add the cooked pasta and ¼ cup pasta water and toss well. Let it gently bubble for 1–2 minutes to thicken, adding a splash more pasta water if needed.
SIX: Add the baby spinach and toss until just wilted, then serve. Extra Parmesan and a little lemon zest are lovely on top.
Expert tips
Season your pasta water well.
Pasta has no salt in it, so this is your only chance to season it from the inside. Well-salted water makes a noticeable difference to the final dish.
Keep the heat gentle.
When making a creamy sauce, avoid high heat. Bring the cream to a very gentle simmer, then lower the heat before adding the Parmesan so it melts smoothly.
Undercook your pasta slightly.
Finish cooking it in the sauce so it absorbs flavor and stays perfectly al dente.
Want a another tomato based pasta?
If you’re craving something a little lighter but just as satisfying, my cherry tomato and balsamic pasta is a favorite.
Recipe FAQs
No. I use jarred sun-dried tomatoes in oil and simply blot off any excess oil before chopping.
Short pasta shapes work particularly well here. I’ve used homemade orecchiette, but rigatoni or fusilli are great options too. Use anything you have.
Use heavy cream for the most reliable result. The sauce thickens as the Parmesan melts in, and you can loosen it with a splash of pasta water if needed.
Creamy pasta is best eaten fresh, but leftovers will keep in an airtight container in the fridge for 2–3 days. Reheat gently with a splash of water or cream to loosen the sauce.
Some other recipes to try
If you loved this creamy sun-dried tomato pasta, you’ll find plenty more pasta recipes in my recipe section. Below are a few favorites I think you’ll love next.
Did you make this recipe?
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Recipe
Creamy Sun-Dried Tomato Pasta
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Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 1 tablespoon olive oil
- ½ small onion finely diced
- 3 garlic cloves finely diced
- 1 tablespoon tomato paste
- ¾ cup heavy cream
- ½ teaspoon black pepper
- 40 grams parmesan finely grated
- 1 tablespoon fresh lemon juice
- ½ - ¾ cup sun-dried tomatoes chopped, see notes
- 2 cups baby spinach leaves
Instructions
- Boil the pasta in well-salted water, reserving 1 cup of pasta water before draining. Undercook dried pasta by 1 minute so it finishes cooking in the sauce.
- Heat olive oil in a large skillet over a medium heat and gently fry the onion for 3 - 4 minutes until softened.
- Add the garlic and cook for 30 seconds. Add a little more olive oil if needed.
- Add the tomato paste and cook for a further minute, stirring it around.
- Add the cream and pepper and bring to a very gentle simmer, lowering the heat so it barely bubbles.
- Add the parmesan in a couple of separate lots, letting it melt in between each addition.
- Add the lemon juice and whisk in quickly.
- Add the sun-dried tomatoes and mix through.
- Add the cooked pasta and ¼ cup pasta water and mix well. Let it gently bubble for 1–2 minutes to thicken, the sauce will continue to thicken off the heat so keep it on the saucy side.
- Toss the spinach through, let it wilt slightly and serve straight away.
- Top with extra grated parmesan and some lemon zest if you wish.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Laura says
Perfect sauce for ravioli
Anna says
Sooo much flavor! Loved it
Amanda says
Loved this recipe! I also added chirizo, green beans and zucchini which worked well
Emilie Pullar says
Those additions sound SO incredible!! Thanks so much for making it Amanda 🙂
Bridgett J says
Absolutely wonderful, will make again!
Emilie Pullar says
Yay thanks so much Bridgett!!