Why You’ll Love This Recipe
Tuscan pasta is rich, satisfying, and loaded with bold, vibrant ingredients. The combination of garlic, sun-dried tomatoes, and greens in a creamy sauce creates a perfect balance of savory, tangy, and slightly sweet flavors. It’s easy to make, ready in under 30 minutes, and highly customizable with your favorite proteins or plant-based alternatives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, fettuccine, or rigatoni work well)
- Olive oil
- Garlic (minced)
- Sun-dried tomatoes (in oil, drained and chopped)
- Fresh spinach or kale
- Heavy cream or plant-based cream (such as oat, cashew, or coconut)
- Vegetable broth
- Parmesan cheese or vegan Parmesan (optional)
- Salt and pepper
- Red pepper flakes (optional, for heat)
- Fresh basil or parsley (for garnish)
Directions
- Cook the pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
- Add chopped sun-dried tomatoes and cook for 2–3 minutes, stirring often.
- Pour in vegetable broth and cream. Bring to a gentle simmer and let it thicken slightly, about 5 minutes.
- Stir in fresh spinach and cook until wilted.
- Add the cooked pasta and toss to combine, adding a splash of pasta water if needed to loosen the sauce.
- Stir in Parmesan or vegan cheese if using. Season with salt, pepper, and red pepper flakes to taste.
- Garnish with fresh herbs before serving.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Add Protein: Include grilled chicken, shrimp, or plant-based sausage for a heartier dish.
- Vegan: Use dairy-free cream and vegan Parmesan, and sauté with plant-based butter or olive oil.
- Low-Carb Option: Serve the sauce over zucchini noodles or roasted cauliflower.
- Extra Veggies: Add mushrooms, cherry tomatoes, or roasted bell peppers.
- Gluten-Free: Use your favorite gluten-free pasta.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or plant milk to revive the creamy texture. Freezing is not recommended due to the cream sauce.
FAQs
What makes it “Tuscan” pasta?
Tuscan pasta is inspired by the ingredients common in Tuscany—sun-dried tomatoes, garlic, leafy greens, and creamy sauces.
Can I make this without cream?
Yes, use a mix of plant milk and a thickener like blended cashews or flour for a creamy, dairy-free alternative.
What kind of pasta works best?
Short pasta like penne or rigatoni holds the sauce well, but fettuccine or linguine also works beautifully.
Is this recipe vegetarian?
Yes, as written it’s vegetarian. Simply skip the Parmesan or use a plant-based version to make it vegan.
Can I use jarred sun-dried tomatoes?
Yes, just be sure to drain the excess oil before chopping and adding to the pan.
How do I make the sauce thicker?
Let it simmer a bit longer or add more cheese, or a small amount of cornstarch slurry if needed.
Can I prep this ahead of time?
Yes, you can make the sauce ahead and store it in the fridge. Reheat and toss with pasta when ready to serve.
What herbs pair well with this dish?
Fresh basil, parsley, thyme, or oregano all complement the flavors well.
Can I make this spicy?
Add crushed red pepper flakes or a dash of hot sauce to give it a little kick.
What can I serve with Tuscan pasta?
A green salad, garlic bread, or roasted vegetables make great sides for this rich pasta.
Conclusion
Tuscan pasta is a delicious, creamy, and vibrant dish that’s full of bold flavors and comforting textures. Whether you’re craving a satisfying weeknight meal or planning a cozy dinner with friends, this pasta delivers. With simple ingredients and quick preparation, it’s a reliable recipe you’ll want to make again and again.
PrintTuscan Pasta
Tuscan pasta is a creamy, savory dish inspired by the rustic flavors of Italy, made with sun-dried tomatoes, garlic, spinach, and a rich cream sauce. It’s a quick and flavorful recipe perfect for weeknights or entertaining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 12 oz pasta (penne, fettuccine, or rigatoni)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (in oil), drained and chopped
- 4 cups fresh spinach or kale
- 3/4 cup heavy cream or plant-based cream
- 1/2 cup vegetable broth
- 1/3 cup grated Parmesan cheese or vegan alternative (optional)
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add sun-dried tomatoes and cook for 2–3 minutes, stirring occasionally.
- Pour in vegetable broth and cream. Bring to a gentle simmer and let thicken for about 5 minutes.
- Stir in spinach and cook until wilted.
- Add cooked pasta to the skillet and toss to combine. Add reserved pasta water as needed to loosen the sauce.
- Stir in Parmesan or vegan cheese if using. Season with salt, pepper, and red pepper flakes to taste.
- Serve hot, garnished with fresh herbs.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- For added protein, add grilled chicken, shrimp, or a plant-based option like tofu or vegan sausage.
- To thicken sauce, simmer longer or add a small cornstarch slurry.
- Store leftovers in the fridge for up to 3 days and reheat gently with a splash of liquid.
- Add mushrooms or roasted vegetables for extra nutrition and texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 510
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg
