If you want a comforting, flavorful dinner that’s ready in under 30 minutes, this Creamy Tuscan Pasta is an ideal weeknight meal. The velvety cream sauce combines sun-dried tomatoes, tender spinach, and plenty of freshly grated Parmesan for a dish you’ll make again and again.
Bring the flavor to pasta night!
This recipe is big on flavor and easy to make — my kind of dinner. It works beautifully as a vegetarian main, and you can add roasted or grilled chicken for extra protein.
Fair warning: the sauce is addictive. The combination of tangy sun-dried tomatoes, creamy sauce, and salty Parmesan is irresistible.
Key ingredients and substitutions
The photo above shows the ingredients at a glance. Below are notes on a few items and simple substitutions. Refer to the recipe card for exact measurements.
- Pasta – Penne, rigatoni, or cavatappi all work well. Choose a shape that holds sauce.
- Shallot – Adds a sweet, delicate onion flavor. If you don’t have shallot, use red onion, keeping in mind it will be a bit sharper.
- Sun-dried tomatoes – If using jarred tomatoes packed in oil, drain them before measuring.
- Italian seasoning – A simple blend of dried herbs (and optional minced garlic/onion) complements this sauce. Store-bought or homemade both work.
- Half and half – Use heavy cream for an even richer sauce.
Instructions
Step-by-step photos are included to guide you. For full details, see the recipe card below.
What to serve with it
This creamy pasta pairs beautifully with a crisp Italian salad and warm garlic bread for dipping up the sauce. A simple green salad or roasted vegetables also complement it nicely.
Creamy Tuscan Pasta
Ingredients
- 1 pound penne pasta, or rigatoni
- ¼ cup unsalted butter
- ¼ cup shallot, finely diced
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 3 cups half and half
- 1 cup fresh spinach
- 1 cup parmesan cheese, grated, plus more for garnish
- 1 cup cherry tomatoes, halved
Equipment
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12 inch skillet
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
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While the pasta cooks, heat a large skillet over medium-high. Melt the butter, add the shallots and sun-dried tomatoes, and cook until the shallots soften, about 3–5 minutes. Add the garlic and cook 1 more minute.
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Stir in the tomato paste, Italian seasoning, and salt until well combined.
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Slowly pour in the half and half, stirring to create a smooth sauce.
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Add the spinach, Parmesan, and cherry tomatoes. Reduce heat to low and simmer until the cheese melts and the spinach wilts, about 8–10 minutes.
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Add the cooked pasta to the sauce and toss to coat. Let it rest for 5 minutes so the sauce thickens and clings to the pasta.
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Serve with extra Parmesan and chopped fresh parsley or basil, if desired.
Notes
- To make Tuscan chicken pasta: roast or pan-sear chicken while preparing the pasta. For oven-roasted chicken, preheat to 425°F, slice a boneless, skinless chicken breast in half lengthwise, season, and roast 15–20 minutes. Slice and stir into the finished pasta.
- Want more veggies? Stir in sautéed mushrooms or oven-roasted zucchini for extra texture and flavor.
- Gluten-free option: swap in your favorite gluten-free penne.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently in the microwave or on the stove; the dish often tastes even better the next day.