Creamy Sundried Tomato and Spinach Vegetarian Pasta

• 12 ounces penne pasta or your favorite shape
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/3 cup sundried tomatoes (oil-packed), finely chopped
• 4 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup vegetable broth
• 3/4 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh basil leaves, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
3. Add the chopped sundried tomatoes to the skillet and cook for an additional 2 minutes to release their flavor.
4. Pour in the heavy cream and vegetable broth, then stir in the dried Italian seasoning and crushed red pepper flakes if using. Bring the sauce to a gentle simmer and cook for 3-4 minutes until slightly thickened.
5. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce becomes creamy. Season with salt and freshly ground black pepper to taste.
6. Add the fresh spinach to the sauce and cook until wilted, about 2 minutes. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
7. Add the drained pasta to the skillet and toss to coat thoroughly with the creamy sundried tomato and spinach sauce. Warm everything together for 1-2 minutes.
8. Serve immediately, garnished with fresh basil leaves and extra Parmesan if desired.

Chef tips

• Use oil-packed sundried tomatoes for a richer flavor, but if you only have dry tomatoes, rehydrate them in warm water before chopping.
• For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich and creamy.
• If you prefer a vegan option, replace heavy cream with coconut cream and Parmesan with nutritional yeast; the flavor will be different but still tasty.
• Tossing the pasta in reserved pasta water helps the sauce adhere better and prevents it from becoming too thick or dry.