Creamy Spinach and Sun-Dried Tomato Vegetarian Pasta

Ingredients

• 12 oz fettuccine or penne pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, sliced (oil-packed or rehydrated)
• 5 cups fresh baby spinach
• 1 cup half-and-half or whole milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/4 cup chopped fresh basil (optional)
• 1 tablespoon lemon juice
• 1/4 cup toasted pine nuts or chopped walnuts (optional garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain the pasta and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Add sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally to release flavor.
4. Lower the heat and stir in the half-and-half (or whole milk), cream cheese, and grated Parmesan cheese. Whisk continuously until the cheeses melt and the sauce becomes creamy and smooth, about 3-4 minutes.
5. Add the fresh spinach to the sauce. Stir and cook until the spinach wilts, about 2 minutes. If the sauce is too thick, gradually add reserved pasta water to reach desired creaminess.
6. Season the sauce with salt, black pepper, red pepper flakes (if using), and lemon juice. Stir in chopped fresh basil, if desired, for a burst of fresh flavor.
7. Add the cooked pasta to the skillet and toss well to coat evenly with the creamy spinach and sun-dried tomato sauce. Heat through for 1-2 minutes.
8. Serve immediately, garnished with toasted pine nuts or walnuts for an added crunch and nutty flavor.

Chef tips

• Use oil-packed sun-dried tomatoes for richer flavor; if using dry ones, soak them in hot water for 10 minutes before slicing.
• For a vegan version, substitute half-and-half and cream cheese with cashew cream and use nutritional yeast instead of Parmesan.
• If you don’t have pine nuts or walnuts, toasted almonds or pumpkin seeds also add nice texture.
• Be careful not to overcook the garlic, as it will become bitter if browned.