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Creamy Tuscan Pasta with Sun-Dried Tomatoes and Spinach

If you’re searching for a comforting, flavor-forward weeknight dinner that comes together in under 30 minutes, this Creamy Tuscan Pasta is a must-try. The silky parmesan cream sauce is studded with sun-dried tomatoes and fresh spinach, finished with cherry tomatoes and plenty of grated parmesan for a rich, satisfying meal you’ll make again and again.

A bowl of creamy rigatoni pasta topped with fresh parsley, grated cheese, and red pepper flakes, mixed with sun-dried tomatoes; a fork rests in the bowl.
Whitney headshot.

Bring the flavor to pasta night!

Bold flavor with minimal effort — this is one of those recipes that feels special but is incredibly easy to pull together. The sauce is creamy and savory without being heavy, and it works beautifully as a vegetarian main or as a base for added protein like sliced roasted chicken or pan-seared shrimp.

Warning: the sauce is addictive. The combination of sun-dried tomatoes, garlic, and parmesan makes a lush, tangy cream sauce that’s hard to resist once you’ve tasted it.

—Whitney
Assorted ingredients on a light wooden surface, including rigatoni, half & half, spinach, cherry tomatoes, garlic, herbs, parmesan, tomato paste, shallot, butter, and sun-dried tomatoes.

Key ingredients and substitutions

The photo above gives a clear visual for your shopping. Below are helpful notes about some ingredients and easy substitutions so you can customize the dish while keeping the flavors balanced. The full ingredient list with measurements is in the recipe card below.

  • Pasta – Penne, rigatoni, or cavatappi hold the sauce well. Use your favorite short pasta shape.
  • Shallot – Adds a sweet, mild onion flavor. If you don’t have shallot, a small amount of red onion works; expect a slightly sharper taste.
  • Sun-dried tomatoes – Use jarred or oil-packed tomatoes drained and finely chopped. Their concentrated sweetness and tang are key to the Tuscan flavor.
  • Italian seasoning – A simple blend of dried herbs adds classic Italian flavor. If you prefer, use a mixture of dried basil, oregano, and a pinch of crushed red pepper.
  • Half-and-half – Provides a creamy texture with less richness than heavy cream. For an even richer sauce, swap in heavy cream; to lighten it, use a blend of milk and a small amount of cream.

Instructions overview

Step-by-step photos are included below to guide you through the process. The full, detailed recipe with ingredient measurements appears in the recipe card further down.

sun dried tomatoes and shallots in melted butter in saucepan
Cook shallots and sun-dried tomatoes in melted butter.
sun dried tomatoes and shallots in melted butter in saucepan with Italian seasoning and tomato paste
Add garlic, tomato paste, Italian seasoning, and salt.
sun dried tomatoes mixed with melted butter and seasonings in a saucepan
Stir to combine.
creamy tuscan pasta sauce in a pan on the stove
Slowly add half-and-half to create the cream sauce.
creamy sauce topped with diced cherry tomatoes, grated parmesan cheese and fresh spinach in a sauce pan
Finish with spinach, parmesan, and cherry tomatoes.
creamy tuscan sauce with spinach leaves and sun dried tomatoes in a sauce pan
Stir and simmer until the sauce thickens and the spinach wilts.
A bowl of creamy pasta topped with fresh parsley and grated cheese, mixed with sun-dried tomatoes; a fork rests in the bowl.

What to serve with it

This creamy pasta pairs wonderfully with a crisp green salad to cut through the richness and with warm garlic bread to soak up every bit of sauce. Roasted vegetables or a simple side of sautéed mushrooms also complement the Tuscan flavors.

Creamy Tuscan Pasta

This Creamy Tuscan Pasta is the ultimate comfort-food dinner ready in under 30 minutes. The parmesan cream sauce is loaded with sun-dried tomatoes and spinach for an easy, flavor-packed meal you’ll want to make again and again.

Servings: 6

Prep Time: 15 minutes   |   Cook Time: 10 minutes   |   Total Time: 25 minutes

Author: Whitney Bond

Ingredients

  • 1 pound penne pasta (or rigatoni)
  • 1/4 cup unsalted butter
  • 1/4 cup shallot, finely diced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 teaspoon garlic, minced (about 1 clove)
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • 3 cups half-and-half (substitute heavy cream for richer sauce)
  • 1 cup fresh spinach
  • 1 cup parmesan cheese, grated, plus more for garnish
  • 1 cup cherry tomatoes, halved

Equipment

  • 12-inch skillet

Instructions

  1. Add the pasta to a large pot of boiling, salted water. Cook until al dente according to package instructions. Drain and set aside.
  2. While the pasta cooks, heat a large skillet over medium-high. Add the butter and melt. Add the diced shallot and sun-dried tomatoes and cook until the shallots soften, about 3–5 minutes. Stir in the garlic and cook 1 minute more.
  3. Stir in the tomato paste, Italian seasoning, and salt until evenly combined.
  4. Slowly pour in the half-and-half while stirring to combine and heat through.
  5. Add the spinach, grated parmesan, and cherry tomatoes. Stir and reduce heat to low. Simmer until the cheese melts and the spinach wilts, about 8–10 minutes. The sauce should thicken slightly.
  6. Add the cooked pasta to the skillet and toss to coat thoroughly. Let the pasta sit in the sauce for 5 minutes so it can absorb some of the flavors and thicken a bit more.
  7. Serve hot, topped with additional parmesan and fresh parsley or basil if desired.

Notes & tips

  • Tuscan chicken option: Roast or pan-sear chicken while you prepare the pasta. Slice and toss into the finished pasta for a heartier meal. A simple seasoning of salt, pepper, and Italian herbs works well.
  • Add vegetables: Stir in sautéed mushrooms, roasted zucchini, or roasted bell peppers for extra texture and color.
  • Gluten-free: Swap in your favorite gluten-free penne to make the dish gluten-free.
  • Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove over low-medium heat, adding a splash of milk or cream if the sauce has thickened too much, or warm in the microwave in short intervals, stirring between heats.

Nutrition facts (per serving)

Calories: 616 kcal

Carbohydrates: 72 g   |   Protein: 22 g   |   Fat: 27 g

Saturated Fat: 16 g   |   Sodium: 794 mg

Fiber: 5 g   |   Sugar: 13 g

Did you make this recipe? We’d love to hear how it turned out — share your feedback or notes with friends and family who enjoy easy, flavorful pasta dishes.