Sundried tomato and spinach cream linguini

This simple Italian pasta is a great choice for a weeknight dinner! Linguine is generously coated in a comforting creamy sauce made with garlic and Parmesan cheese.

Serves: 2


  • 225 grams linguini, cooked
  • 1/2 cup whole milk
  • 1/2 cup thickened cream
  • 1 tbsp olive oil
  • 1/3 cup sundried tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 cup parmesan cheese, grated
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 4 cups spinach
  • 1/4 cup basil, finely chopped


  1. Cook linguini according to packet instructions.
  2. Whisk milk and cream together to make a half-half mixture. Set aside.
  3. Heat olive oil in a pan under medium heat.
  4. Add in the sundried tomatoes and minced garlic. Cook while stirring.
  5. Add in the half-half cream mixture, paprika and salt. Bring to boil then simmer.
  6. Add ½ cup of parmesan cheese to the mixture. Stir continuously until the cheese melts. Adjust thickness to your liking. Add more cheese to thicken or add cream to dilute.
  7. Add in the spinach then cook until wilted for about a minute.
  8. Lastly, add the cooked linguini. Stir well until coated with sauce.
  9. Serve in a pasta bowl or plate. Top with chopped basil. Enjoy!

Looking for more great recipes? Check out Fernwood Pulse! Packed with nutritionist-designed meals, our online platform is exclusive for members and perfect for any dietary requirement.

Not a member yet? We’ve got you! Join now for access to your very own Fernwood Pulse account, plus premium gym floors and equipment, heaps of group fitness classes, and an empowering community of women to support you.


Get In Touch

"*" indicates required fields

This field is for validation purposes and should be left unchanged.