That first hiss from the cooker tells you something good is happening. You spot the sealing ring tighten and the valve hiss start up, and suddenly, your kitchen fills with that hopeful kinda smell. It’s that moment you realize dinner’s on its way without much fuss from you.
Inside that pot, pressure build happens fast. You hear the steam working its thing, and the natural release is gonna help the flavors settle just right. You feel like you got this cooking thing down even if you only just started.
And when you slow release the pressure, you know your spaghetti and spinach with sun-dried tomato cream sauce is gonna be tender, flavorful, and way better than anything you rushed on the stove. The tension from the sealed heat softens everything perfectly, making the sauce thick and creamy enough to coat every strand of pasta and wilt your spinach just right.
Why This Recipe Works Every Single Time
- The sun-dried tomato oil adds deep flavor right from the start, no extra steps needed.
- The whole-wheat spaghetti holds up real good under pressure without getting mushy.
- Using vegetable or chicken broth gives you a savory base that blends excellent with the creamy sauce.
- The crushed red pepper gives just a little kick without overpowering the dish—it’s balanced just right.
- Natural release lets the spinach gently wilt instead of cooking too hard, keeping the color bright and taste fresh.
Everything You Need Lined Up
- 5 ounces baby spinach, coarsely chopped
- 8 ounces whole-wheat spaghetti
- 1 tablespoon oil from the sun-dried tomato jar
- ½ cup slivered oil-packed sun-dried tomatoes
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt plus ¼ teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Before you get started, make sure your pressure cooker is clean and your sealing ring is set up good. You don’t want steam slipping out and ruining the pressure build.
Grab a big skillet or pan because after your pasta cooks, you’ll finish the sauce and everything there. Having all the ingredients close by will make this feel easy and quick.
Walking Through Every Single Move
- First, bring a large pot of water to a boil for the spaghetti. Cook it until it’s just al dente according to the package instructions. Drain and set aside—don’t overcook ’cause it’ll get mushy later.
- While pasta cooks, heat the sun-dried tomato oil in a large skillet over medium heat. Toss in the sliced onion and sauté for about 3-4 minutes till you see it soften and get a little golden around the edges.
- Stir in the minced garlic and crushed red pepper. Cook just 30 seconds until you smell that garlicky aroma coming out—it happens fast so don’t walk away.
- Add the slivered sun-dried tomatoes and let them mingle with the onion and garlic for 2 minutes, stirring here and there so nothing sticks.
- Pour in the broth along with salt and pepper. Bring the mix to a simmer and cook for 5 minutes. This gets everything blending real nice and warming all the flavors together.
- Turn the heat down and add the chopped spinach. Cook it until it’s wilted, which usually takes about 2-3 minutes. You’ll notice the color really pop after it’s softened.
- Toss the cooked spaghetti into the skillet with the sauce. Stir well so every strand gets coated. Let this cook together another 1-2 minutes to warm the pasta fully through.
- Finally, stir in the sour cream, Parmesan cheese, and butter. Mix till everything looks creamy and glossy. Taste it to see if you want a bit more salt or pepper. Serve immediately before the sauce cools and thickens too much.
Easy Tweaks That Make Life Simple
- If you’re running low on fresh spinach, frozen works well and saves chopping time. Just thaw and drain before adding.
- Use pre-minced garlic to skip peeling if you’re short on time. It cooks quickly, same flavor.
- Swap the sour cream for Greek yogurt if you want it tangier and a little lighter.
- Sun-dried tomatoes sometimes come dry. If you gotta use those, soak in warm water for 10 minutes first to soften up.
- Make double the sauce and keep some on hand for other pasta meals or as a spread on sandwiches. It holds up real good in the fridge.
What It Tastes Like Fresh From the Pot
When you first dig in, you notice that creamy hit from the sour cream and Parmesan that kinda wraps around every bite. It’s velvety but not heavy.
The sun-dried tomatoes bring this tangy sweet earthiness that cuts through the cream nicely, making it feel fresh and kinda bright even with a rich sauce.
The gentle spice from the crushed red pepper sneaks in just enough to keep things interesting without stealing the show. It leaves a little warmth that grows as you eat.
And the spinach? It gives you these tender, grassy bites that balance the pasta and sauce with a fresh green vibe. It’s not just filler, it really lifts the whole plate.
Making It Last All Week Long
To keep leftovers, cool the spaghetti and sauce down to room temp quickly before you stash it in airtight containers. This helps it stay fresh longer and stops sogginess.
Reheat gently on the stove or microwave low power with a splash of broth or water to loosen the sauce. Stir kinda often so nothing burns or sticks.
For best flavor, eat the leftovers within 3 days. You’ll still get that creamy goodness but the spinach might be a bit softer than fresh.
The FAQ Section You Actually Need
- Can I skip the whole-wheat spaghetti and use regular? Yeah, regular pasta works just fine but keep an eye so it doesn’t get mushy since it cooks a bit faster.
- What if I don’t have sun-dried tomato oil? Use olive oil instead but you’ll miss out on some of that deep sun-dried tomato flavor that starts the sauce.
- Can I make this vegan? You sure can. Swap sour cream with coconut cream and skip Parmesan or use a vegan cheese alternative.
- Is it better to natural release or quick release the pressure? Natural release works best here so the spinach wilts gently and the sauce thickens nicely.
- Can I double the recipe to feed more people? Yep, just adjust your cooker so it’s not more than two-thirds full. Cooking time stays about the same.
- What’s the best way to store leftovers? Keep leftovers in airtight containers in the fridge and reheat gently with a bit of broth to keep creaminess.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 5 ounces Baby spinach coarsely chopped
- 8 ounces Whole-wheat spaghetti
- 1 tablespoon Oil from sun-dried tomato jar
- 0.5 cup Slivered oil-packed sun-dried tomatoes
- 0.5 cup Onion halved and thinly sliced
- 3 cloves Garlic minced
- 0.25 teaspoon Crushed red pepper
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground pepper
- 1 cup Low-sodium vegetable or chicken broth
- 0.5 cup Sour cream
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Unsalted butter
Instructions
Instructions
- Bring a large pot of water to a boil for the spaghetti. Cook until al dente according to package directions. Drain and set aside.
- Heat the sun-dried tomato oil in a large skillet over medium heat. Add sliced onion and sauté for 3-4 minutes until softened and slightly golden.
- Stir in minced garlic and crushed red pepper. Cook 30 seconds until fragrant.
- Add slivered sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
- Pour in broth, salt, and pepper. Simmer for 5 minutes to blend flavors.
- Reduce heat and add chopped spinach. Cook 2-3 minutes until wilted and vibrant.
- Add cooked spaghetti to sauce. Stir and heat together for 1-2 minutes.
- Stir in sour cream, Parmesan cheese, and butter. Mix until creamy and glossy. Serve immediately.
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