Spaghetti With Spinach In Sun Dried Tomato Cream Sauce And Basil Pesto Swirl

Looking for a pasta dish that’s both comforting and bursting with fresh flavors? This Spaghetti with Spinach in Sun-Dried Tomato Cream Sauce and Basil Pesto Swirl is exactly what you need! The rich, creamy sauce, infused with the intense sweetness of sun-dried tomatoes and a hint of smokiness, perfectly complements the vibrant spinach and the bright, herbaceous pesto. It’s a surprisingly easy recipe that delivers restaurant-quality results, making it perfect for a weeknight dinner or a special occasion. Get ready to experience a symphony of tastes and textures in every bite!

What You’ll Need: The Ingredient Lineup

• 400g (14oz) Spaghetti: We’re using dried durum wheat spaghetti as its firm texture holds up beautifully to the creamy sauce. Durum wheat pasta has a lower glycemic index and a nutty flavor.
• 150g (5oz) Fresh Spinach Leaves: Fresh spinach provides a lovely earthy flavor and a boost of nutrients. Ensure it’s thoroughly washed and roughly chopped for even distribution throughout the dish.
• 120g (4oz) Sun-Dried Tomatoes: Packed in oil, these sun-dried tomatoes are intensely flavorful and add a delightful chewy texture. Draining them removes excess oil, concentrating their sweet and tangy taste.
• 200ml (¾ cup) Heavy Cream: Full-fat heavy cream creates a luxuriously rich and velvety sauce. Using a high-quality cream is key for optimal flavor and texture.
• 2 Cloves Garlic: Minced garlic forms the aromatic base of the sauce, adding a pungent and savory note. Freshly minced garlic is always best for its vibrant flavor.
• 1 tsp Smoked Paprika: This spice adds a subtle smoky depth to the sauce, enhancing the overall complexity of the dish.
• 30g (1oz) Grated Parmesan Cheese: (Optional) Parmesan cheese adds a salty, umami-rich flavor and helps to thicken the sauce. Use freshly grated Parmesan for the best results.
• 2 tbsp Olive Oil: Used for sautéing the garlic and sun-dried tomatoes, olive oil provides a healthy fat and a fruity aroma.
• 1 tbsp Unsalted Butter: Butter adds richness and a silky texture to the sauce, complementing the cream beautifully.
• Salt to Taste: Essential for seasoning and enhancing the flavors of all the ingredients.
• Freshly Ground Black Pepper to Taste: Adds a subtle spice and complexity to the dish.
• 30g (1oz) Fresh Basil Leaves: The star of the pesto! Fresh basil provides a bright, herbaceous flavor that perfectly balances the richness of the sauce.
• 30g (2 tbsp) Pine Nuts: Toasted pine nuts add a delicate nutty flavor and a satisfying crunch to the pesto. Toasting them enhances their flavor.
• 1 tbsp Olive Oil (Extra): Used specifically for the pesto, this olive oil helps to create a smooth and emulsified sauce.
• 1 tsp Lemon Juice: Fresh lemon juice adds a touch of acidity to the pesto, brightening the flavors and preventing it from becoming too heavy.
• ½ tsp Garlic Powder: (Optional for pesto) A little garlic powder can boost the garlic flavor in the pesto, especially if your basil isn’t super strong.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Spinach: Kale or Swiss chard can be used in place of spinach, though they may require a slightly longer cooking time.
• Sun-Dried Tomatoes: If you can’t find sun-dried tomatoes packed in oil, you can use dry-packed ones, but rehydrate them in hot water for about 15-20 minutes before using.
• Heavy Cream: Half-and-half can be used as a lighter alternative, but the sauce won’t be as rich.
• Parmesan Cheese: Pecorino Romano cheese is a good substitute for Parmesan, offering a similar salty and umami flavor.
• Pine Nuts: Walnuts or almonds can be used in place of pine nuts in the pesto, though the flavor will be slightly different.

Step-by-Step Instructions for Spaghetti with Spinach in Sun-Dried Tomato Cream Sauce

1. Cook the Spaghetti: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out. Add the spaghetti and cook according to the package directions, usually around 9-10 minutes, until al dente. Al dente means “to the tooth” in Italian, indicating the pasta should be firm to the bite. Before draining, reserve about ½ cup of the pasta water. This starchy water is liquid gold; it helps bind the sauce to the pasta and creates a creamy emulsion. Drain the spaghetti thoroughly.
2. Sauté the Aromatics: While the pasta is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large, deep skillet over medium heat. The combination of olive oil and butter adds both flavor and richness. Once the butter is melted and the oil is shimmering, add the minced garlic. Sauté for just 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. Bloom the Sun-Dried Tomatoes & Paprika: Add the sliced sun-dried tomatoes and smoked paprika to the skillet. Cook for about 2 minutes, stirring frequently. This process, called “blooming” the spices, releases their aromas and intensifies their flavor. The oil will become infused with the sun-dried tomato flavor.
4. Wilt the Spinach: Add the roughly chopped fresh spinach to the skillet. Toss continuously until the spinach is just wilted, about 1-2 minutes. Spinach wilts quickly, so don’t overcook it; you want it to retain some of its texture and vibrant green color.
5. Create the Cream Sauce: Pour in the heavy cream and stir well to combine with the sun-dried tomatoes and spinach. Bring the sauce to a gentle simmer, then reduce the heat to low and let it thicken slightly, about 3-4 minutes. Stir occasionally to prevent sticking.
6. Finish the Sauce: Stir in the grated Parmesan cheese (if using) and season with salt and freshly ground black pepper to taste. If the sauce is too thick, gradually whisk in a splash of the reserved pasta water until it reaches a glossy, creamy consistency. The pasta water helps emulsify the sauce and creates a beautiful sheen.
7. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the sauce. Toss thoroughly to coat the pasta evenly. Keep the pasta warm on low heat while you prepare the pesto.
8. Make the Basil Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, 1 tablespoon of olive oil, lemon juice, garlic powder (if using), and a pinch of salt. Blend until smooth, but still with some visible green flecks. Avoid over-processing, as this can make the pesto pasty.
9. Plate and Swirl: Plate the sauced spaghetti on a wide, white plate. Using the back of a spoon, drizzle a generous ribbon of the bright green basil pesto across the center of the pasta, creating a visually appealing swirl.
10. Garnish and Serve: Finish with a light scattering of the remaining toasted pine nuts and a few fresh basil leaves for added color and freshness. Serve immediately.

The Importance of Toasted Pine Nuts

Toasting the pine nuts before adding them to the pesto and as a garnish is a game-changer. Raw pine nuts can be a bit bland and have a slightly gummy texture. Toasting them brings out their natural sweetness and creates a delightful, crunchy texture that complements the creamy sauce and tender pasta. To toast pine nuts, simply spread them in a dry skillet over medium heat and cook for 3-5 minutes, stirring frequently, until golden brown and fragrant. Watch them carefully, as they burn easily.

Sun-Dried Tomatoes: A Burst of Umami

Sun-dried tomatoes aren’t just about their intense tomato flavor; they’re packed with umami, that savory fifth taste that adds depth and complexity to dishes. The slow drying process concentrates the flavors, resulting in a rich, almost meaty taste. Using sun-dried tomatoes packed in oil ensures they’re plump and flavorful. Don’t discard the oil they’re packed in – it’s infused with tomato flavor and can be used for sautéing or drizzling over salads.

Why This Sauce Works: Emulsification and Starch

The creamy texture of this sauce isn’t just from the heavy cream. It’s a result of emulsification – the process of combining two liquids that normally don’t mix, like oil and water. The reserved pasta water, rich in starch, acts as an emulsifier, helping the fat from the cream and olive oil bind with the water-based sauce. This creates a stable, velvety smooth sauce that clings beautifully to the spaghetti.

Variations and Additions

Feel free to customize this dish to your liking! Here are a few ideas:

• Protein: Add grilled chicken, shrimp, or Italian sausage for a heartier meal.
• Vegetables: Roasted red peppers, mushrooms, or zucchini would be delicious additions.
• Spice: Add a pinch of red pepper flakes for a touch of heat.
• Cheese: Pecorino Romano or Asiago cheese can be substituted for Parmesan.

Frequently Asked Questions

Can I use frozen spinach?

Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out any excess water before adding it to the skillet. Frozen spinach tends to be more watery than fresh spinach.

Can I make the pesto ahead of time?

Yes, you can make the pesto up to 2 days in advance. Store it in an airtight container in the refrigerator. To prevent it from browning, press a piece of plastic wrap directly onto the surface of the pesto.

Is this recipe gluten-free?

This recipe is not naturally gluten-free, as it contains spaghetti. However, you can easily make it gluten-free by using gluten-free spaghetti.

Enjoy Your Delicious Spaghetti!

This Spaghetti with Spinach in Sun-Dried Tomato Cream Sauce and Basil Pesto Swirl is a delightful and flavorful dish that’s perfect for a weeknight dinner or a special occasion. The combination of creamy sauce, vibrant spinach, and fragrant pesto is simply irresistible. Don’t forget to save this recipe to Pinterest for later!

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