When the light’s fading and everyone’s hungry, this Creamy Garlic Parmesan Pasta with Spinach and Sun-Dried Tomatoes comes through fast with just one pot and a steady camp-stove flame. The pasta cooks right in the same pot you’ll finish the sauce in, so you’re not balancing extra pans or wasting water on cleanup.
Garlic warms up first, then parmesan melts in and turns the steam nutty and rich. Sun-dried tomatoes bring a tangy pop that keeps the creamy sauce from feeling too heavy, and spinach wilts in at the end for an easy hit of greens without extra chopping.
It’s a forgiving camp dinner: keep the lid on to hold heat while you set out bowls, and add a splash of water if it tightens up while you’re wrangling hungry hikers. When you’re done, a quick wipe while the pot is still warm is usually all it takes.
Creamy Garlic Parmesan Pasta with Spinach and Sun-Dried Tomatoes
Equipment
- Large pot with lid
- heatproof spoon
- chef's knife
- Cutting board
Ingredients
- 12 oz short pasta (penne or rotini)
- 3 cups water
- 1 cup whole milk or oat milk
- 3 cloves garlic minced
- 1/2 cup parmesan cheese finely grated, plus more for serving
- 1/3 cup oil-packed sun-dried tomatoes drained and roughly chopped
- 3 cups fresh baby spinach
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in the pot over medium heat. Add garlic and sauté 1–2 minutes until fragrant, but not browned.
- Add dry pasta, water, and milk. Stir in salt and pepper. Bring to a boil, then reduce heat, cover, and simmer 8–10 minutes, stirring occasionally, until pasta is just al dente and most liquid is absorbed.
- Stir in parmesan, sun-dried tomatoes, and spinach. Cook uncovered for 2–3 minutes, stirring, until spinach wilts and sauce becomes creamy. Add extra water if needed for desired consistency.
- Serve hot, topped with additional parmesan if you like.