Sun-dried tomatoes, spinach, and garlic in a luscious cream sauce — one pan, minimal cleanup
One-Pot Creamy Tuscan Pasta
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
4
About 6 cups
Difficulty
Easy
Cost
Budget
$
Sarah Chen
(Updated )
When you want a dinner that feels indulgent but comes together in under thirty minutes with barely any cleanup, this one-pot Tuscan pasta delivers. Everything cooks in the same pot — the pasta absorbs the garlicky, creamy sauce as it simmers, and the starch it releases makes the whole dish impossibly silky.
The flavor profile here is inspired by the sun-drenched ingredients of Tuscany: sweet sun-dried tomatoes, fragrant garlic, peppery fresh spinach, and a generous shower of Parmesan. A splash of white wine lifts everything, and heavy cream ties the whole thing together into a cohesive, restaurant-worthy sauce.
This is the kind of recipe that makes you look like a far better cook than the effort involved would suggest. It is perfect for busy weeknights, but elegant enough to serve to company with a glass of Chianti and some crusty bread.
Ingredients
- 12 oz 12 oz penne pasta
- 2 tablespoons 2 tablespoons olive oil
- 4 cloves 4 cloves garlic, minced, minced
- 0.5 cup 1/2 cup sun-dried tomatoes (oil-packed), drained and sliced, drained and sliced
- 0.25 cup 1/4 cup dry white wine
- 3 cups 3 cups low-sodium chicken broth
- 1 cup 1 cup heavy cream
- 3 cups 3 cups fresh baby spinach
- 0.75 cup 3/4 cup freshly grated Parmesan cheese, freshly grated
- 0.5 teaspoon 1/2 teaspoon red pepper flakes(optional)
- Kosher salt and black pepper to taste, to taste
Instructions
- 11 minute
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and sun-dried tomatoes and cook, stirring frequently, for about 1 minute until the garlic is fragrant.
- 230 seconds
Pour in the white wine and let it simmer for 30 seconds, scraping up any bits from the bottom of the pan.
Note:If you prefer not to cook with wine, substitute an extra 1/4 cup of broth with a squeeze of lemon juice.
- 3
Add the chicken broth, heavy cream, and red pepper flakes. Bring the mixture to a boil over medium-high heat.
- 412-14 minutes
Stir in the penne pasta, making sure it is mostly submerged in the liquid. Reduce heat to a steady simmer, cover, and cook for 12-14 minutes, stirring every 3-4 minutes to prevent sticking.
Note:The pasta will absorb most of the liquid — if it looks dry before the pasta is tender, add a splash more broth.
- 5
When the pasta is al dente and the sauce has thickened, remove from heat. Stir in the fresh spinach in handfuls, letting each batch wilt slightly before adding more.
- 6
Fold in the grated Parmesan cheese and stir until melted and creamy. Season with salt and black pepper to taste. Serve immediately with extra Parmesan on top.
Substitutions
Heavy creamHalf-and-half or full-fat coconut milk
The sauce will be slightly thinner with half-and-half. Coconut milk adds a subtle sweetness.
Chicken brothVegetable broth
Swap to make this fully vegetarian with no change in technique.
PenneRigatoni, rotini, or any short pasta
Any shape that holds sauce well works. Adjust cooking time based on the pasta box directions.
Sun-dried tomatoesRoasted red peppers, sliced
Roasted red peppers give a sweeter, milder flavor but complement the cream sauce beautifully.
Tips & Storage
Pro Tips
Stir the pasta every few minutes while it simmers to prevent it from clumping or sticking to the bottom of the pot.
The sauce will look thin right when you pull it off the heat, but it thickens dramatically as it sits. Do not overcook trying to reduce it further.
Use oil-packed sun-dried tomatoes — they have better flavor and texture than the dry-packed variety for this recipe.
Add cooked chicken, shrimp, or Italian sausage for a protein boost.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb sauce as it sits, which is normal. It does not freeze particularly well due to the cream sauce, which can separate upon thawing.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream to loosen the sauce as the pasta will have absorbed liquid overnight. Stir frequently and heat until warmed through, about 5 minutes. Microwave works in a pinch — add a tablespoon of water, cover, and heat in 1-minute intervals, stirring between each.
Nutrition Facts
Per serving (About 1 1/2 cups) · 4 servings
Calories520
Protein18g
Carbohydrates54g
Fat26g
Fiber3g
Sugar6g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use dried pasta or does it have to be a specific type?
- Any dried short-cut pasta works well. Penne, rigatoni, fusilli, and farfalle are all great choices. Avoid long pastas like spaghetti, which can clump together in a one-pot method.
- How do I make this vegetarian?
- Simply swap the chicken broth for vegetable broth. Everything else stays exactly the same.
- My sauce is too thick — what happened?
- The pasta likely absorbed too much liquid. Stir in a few tablespoons of warm broth or cream until you reach your desired consistency. This is an easy fix.
- Can I add protein to this dish?
- Absolutely. Grilled chicken, sauteed shrimp, or crumbled Italian sausage are all excellent additions. Cook the protein separately and fold it in at the end with the spinach.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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