Creamy Spinach and Sun-Dried Tomato Penne

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Instructions

1. Cook the penne pasta in a large pot of boiling salted water according to package instructions until al dente, about 9–11 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring occasionally to release their flavor into the oil.
4. Sprinkle the flour evenly over the garlic and tomato mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste, forming a light roux.
5. Slowly pour in the milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for 4–5 minutes until thickened.
6. Stir in the cream cheese until fully melted and smooth. Add the grated Parmesan cheese and mix until incorporated, creating a creamy sauce.
7. Add the fresh spinach to the sauce in batches, stirring until wilted. Season with salt, black pepper, and red pepper flakes if using.
8. Toss the cooked pasta into the skillet with the creamy sauce and spinach mixture, coating evenly. Heat through for 1–2 minutes.
9. Serve immediately garnished with extra Parmesan if desired.

Chef tips

• For a dairy-free version, substitute milk with unsweetened almond or oat milk and use vegan cream cheese and Parmesan.
• If sun-dried tomatoes packed in oil aren’t available, rehydrate dry sun-dried tomatoes in warm water for 20 minutes and drain before chopping.
• To add protein, stir in cooked chickpeas or white beans just before serving.
• Fresh spinach can be swapped for kale or Swiss chard; just cook a bit longer to soften these greens.