Can I make this recipe with a different type of pasta?

Yes, penne, fusilli, or linguine work just fine. Just keep an eye on the cooking time.

How do I make the sauce extra creamy?

At the end, add an extra spoonful of cream cheese or a dash of cooking cream.

Can I prepare this dish in advance?

Not ideal, because one-pot pasta tastes best right away. You can, however, pre-cut and prepare the ingredients.

How do I make this dish lactose-free?

Use lactose-free cream cheese and Parmesan, or substitute nutritional yeast for a cheesy flavor.

How can I store this dish?

In the refrigerator: store airtight for up to 2 days. Reheat in a pan with a splash of water or milk. In the freezer: max. 1 month, but the texture of the pasta may change a bit. Reheat: gently in a pan with a bit of extra cream cheese or water to make the sauce creamy again.

One pot pasta with sun-dried tomatoes, spinach and cream cheese

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20min

•

Easy

This one-pot pasta is one to remember: super delicious, incredibly easy, and you only mess up one pot. Everything simply goes together in the pot: spaghetti, cream cheese, sun-dried tomatoes, and spinach. While the pasta gently cooks in the sauce, it creates a creamy, flavorful dish that's ready in no time. Perfect for a weeknight when you don't feel like doing dishes!

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Ingredients

What do you need?

Quantity: 2P

One pot of pasta
200 g spaghetti or pasta of your choice
10 sun-dried tomatoes (dried or in oil, good quality), cut into strips
1 knob of butter
4 cloves of garlic, finely chopped or dried
2 tbsp basil (finely chopped)
1 teaspoon chicken stock powder
1 tsp chili flakes
250 g cream cheese (natural)
4 tablespoons Parmesan cheese, plus extra for finishing
750 ml boiling water
200 g fresh spinach, coarsely chopped

200 g spaghetti or pasta of your choice
10 sun-dried tomatoes (dried or in oil, good quality), cut into strips
1 knob of butter
4 cloves of garlic, finely chopped or dried
2 tbsp basil (finely chopped)
1 teaspoon chicken stock powder
1 tsp chili flakes
250 g cream cheese (natural)
4 tablespoons Parmesan cheese, plus extra for finishing
750 ml boiling water
200 g fresh spinach, coarsely chopped

Make it veggie!

Substitute vegetable stock for the chicken stock. The rest of the recipe remains the same, but you'll retain the full flavor and make it completely vegetarian.

Preparation method

How do you make this?

Take a large saucepan or deep saucepan and combine all the ingredients: spaghetti, sun-dried tomatoes, butter, garlic, dried basil, black pepper, chicken stock, cream cheese, Parmesan cheese and boiling water.

Bring to a gentle boil and then reduce to a simmer over medium heat. Stir regularly to prevent the pasta from sticking and to ensure the sauce becomes creamy.

Cook the pasta in the sauce, stirring constantly. This will take about 12 to 14 minutes, depending on the thickness of your spaghetti.

Add the fresh spinach during the last 5 minutes and stir well until it has wilted.

Serve the pasta immediately, garnished with extra Parmesan cheese.

Tips

Can also be done with fried bacon bits added, just fry them beforehand.
Don't have cream cheese? You can also substitute it with ricotta or mascarpone.
For a healthier option, use whole wheat spaghetti.
Prefer vegetarian? Use vegetable stock instead of chicken stock.
This recipe is perfect for variation: add mushrooms or zucchini for extra vegetables.