Creamy Sun-Dried Tomato Salmon Pasta with Toasted Almonds

If you love pasta as much as we do, this creamy salmon and sun-dried tomato spaghetti is about to become your new go-to weeknight dinner. It’s rich, satisfying and comes together in just 20 minutes-perfect for those busy evenings when you want something comforting without spending hours in the kitchen.

Al dente spaghetti is tossed with a velvety cream cheese sauce, sweet grape tomatoes and savory sun-dried tomatoes, then topped with flaky salmon, crunchy toasted almonds and a sprinkle of Parmesan. Every bite is a delightful mix of textures and flavors that will have you coming back for seconds.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt and pepper. Pick parsley leaves from stems; finely chop leaves.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ⅓ cup pasta cooking water (½ cup for 4 servings), then drain.
3. While pasta cooks, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. Turn off heat; transfer to a second small bowl. Wipe out pan.
4. Heat a drizzle of olive oil in pan used for almonds over medium heat. Add sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. Stir in stock concentrate and ⅓ cup plain water (½ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low and whisk in cream cheese until fully incorporated.
5. Stir grape tomatoes into pan with sauce. Add drained spaghetti, half the Parmesan (save the rest for serving) and 1 TBSP butter (2 TBSP for 4 servings); toss to combine. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Stir in half the chopped parsley. Season with salt and pepper. Turn off heat.
6. Divide pasta between bowls. Top with toasted almonds, remaining Parmesan and remaining chopped parsley. Serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

Can I substitute the salmon?

Absolutely! Cooked chicken, shrimp or even tofu would be great alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.