Sun-Dried Tomato Spaghetti with Almonds and Parmesan

This sun-dried tomato spaghetti is a celebration of simple, bold flavors. Al dente spaghetti is tossed with sweet grape tomatoes, tangy sun-dried tomatoes and a medley of fresh herbs, all brought together with a touch of cream cheese for a luscious, light sauce.

To finish, we add a sprinkle of salty Parmesan and crunchy toasted almonds for texture and depth. It’s a quick, satisfying meal that feels special enough for a weeknight dinner but easy enough for any day of the week.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden, about 2-3 minutes. Remove almonds from skillet and set aside.
3. In the same skillet, add butter. Once melted, add minced garlic and cook until fragrant, about 30 seconds. Add halved grape tomatoes and sun-dried tomatoes (roughly chopped if large). Cook for 2-3 minutes until tomatoes begin to soften.
4. Stir in veggie stock concentrate, cream cheese and 1/4 cup reserved pasta water. Whisk until cream cheese is melted and sauce is smooth. Add green herb blend and stir to combine.
5. Add drained spaghetti to the skillet and toss to coat in the sauce. If needed, add more pasta water to loosen. Season with salt and pepper to taste.
6. Serve pasta in bowls. Top with toasted almonds and grated Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works or even short shapes like penne.

Can I make this dish vegan?

Substitute cream cheese with a vegan version, use nutritional yeast instead of Parmesan and replace butter with olive oil.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to refresh the sauce.