Sun-Dried Tomato Spaghetti with Creamy Parmesan Sauce and Toasted Almonds

This sun-dried tomato spaghetti is a hearty, satisfying pasta dish that comes together in just 20 minutes. The combination of al dente spaghetti, sun-dried tomatoes and fresh grape tomatoes creates a rich, tangy flavor base, while a creamy Parmesan sauce adds luxurious texture.

Topped with crunchy toasted almonds and a sprinkle of fresh parsley, this recipe is perfect for busy weeknights when you crave something comforting yet quick. It’s a vegetarian-friendly meal that doesn’t skimp on taste or texture.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView 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

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat a large skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden and fragrant, about 2-3 minutes. Transfer to a plate and set aside.
3. In the same skillet, add a drizzle of olive oil (if needed). Add minced garlic and cook until fragrant, about 30 seconds. Add sun-dried tomatoes and grape tomatoes, cooking until tomatoes begin to soften, about 2 minutes.
4. Reduce heat to low. Stir in cream cheese, veggie stock concentrate and 1/4 cup reserved pasta water. Whisk until cream cheese is melted and sauce is smooth. Add cooked spaghetti and toss to coat, adding more pasta water if needed for desired consistency.
5. Remove from heat. Stir in half the Parmesan cheese and half the fresh parsley. Season with salt and pepper to taste.
6. Serve pasta in bowls. Top with remaining Parmesan, toasted almonds and fresh parsley.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. You can also use short pasta like penne or fusilli.

How can I make this recipe dairy-free?

Substitute cream cheese with a dairy-free alternative and use nutritional yeast instead of Parmesan cheese.

Can I add protein to this dish?

Absolutely! Grilled chicken, shrimp or crispy chickpeas would be great additions. Cook them separately and toss with the pasta at the end.