If you want a comforting, fast weeknight dinner ready in under 30 minutes, this Creamy Tuscan Pasta is a winner. The velvety parmesan cream sauce is studded with sun-dried tomatoes, fresh spinach, and plenty of grated parmesan for a rich, satisfying meal you’ll make again and again.
Bring the flavor to pasta night!
This dish is big on flavor and low on effort — perfect for busy evenings. It works wonderfully as a vegetarian main or topped with seared or roasted chicken for extra protein.
Fair warning: the sauce is addictive. The combination of tangy sun-dried tomatoes, creamy dairy, and savory seasonings makes this one you’ll keep returning to.
Key ingredients and substitutions
The photo above gives a clear visual of what you’ll need. Below are notes on a few ingredients and simple swaps. The full ingredient list and measurements are in the recipe card below.
- Pasta – penne, rigatoni, or cavatappi all work well. Use your favorite short pasta shape.
- Shallot – offers a mild, slightly sweet onion flavor. If you don’t have shallot, use red onion, keeping in mind it will be sharper.
- Sun-dried tomatoes – if you buy them in oil, drain them before measuring.
- Italian seasoning – a blend of dried herbs adds instant depth. Use a store-bought mix or a quick homemade blend.
- Half and half – for an even richer sauce use heavy cream.
Instructions
Step-by-step photos are included below to make the process straightforward. The complete written instructions are in the recipe card at the bottom.
What to serve with it
This pasta pairs beautifully with a crisp Italian-style salad and warm garlic bread for dipping. A simple green salad and a crusty loaf make the meal complete.
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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Add the pasta to a large pot of boiling salted water and cook until al dente according to the package instructions. Drain and set aside.
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While the pasta cooks, heat butter in a large skillet over medium-high. Add the shallots and sun-dried tomatoes and cook until the shallots are softened, about 3–5 minutes. Add garlic and cook 1 more minute.
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Stir in the tomato paste, Italian seasoning, and salt until combined.
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Slowly pour in the half and half, stirring to incorporate and bringing the mixture just to a gentle simmer.
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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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Toss the cooked pasta into the sauce to coat. Let it sit for 5 minutes so the pasta absorbs the sauce and it thickens slightly.
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Serve topped with extra parmesan and fresh parsley or basil if desired.
Notes
- To make Tuscan chicken pasta: roast a seasoned boneless, skinless chicken breast at 425°F for 15–20 minutes, slice or dice, and add to the finished pasta.
- Vegetable additions: sautéed mushrooms or oven-roasted zucchini make great additions for extra texture and flavor.
- Gluten free: swap in gluten-free penne to make this recipe gluten free.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stove; the flavors often deepen overnight.
Nutrition Facts
Carbohydrates 72g (24%)
Protein 22g (44%)
Fat 27g (42%)