Creamy Sun-Dried Tomato and Basil Spaghetti with Toasted Almonds

If you’re a pasta lover looking for a quick, satisfying meal, this creamy sun-dried tomato and basil spaghetti is about to become your new favorite. Al dente spaghetti is tossed in a rich, tangy sauce made with sun-dried tomatoes, cream cheese and a hint of garlic. Juicy grape tomatoes add freshness, while fresh basil brings an aromatic finish.

The real star? A crunchy topping of toasted almonds and Parmesan cheese that takes this dish over the top. Ready in just 30 minutes, it’s the perfect weeknight dinner that feels special without the fuss. Serve it with a side salad or garlic bread for a complete meal.

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Ingredients

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Finely chop the sun-dried tomatoes. Mince or grate the garlic. Pick the basil leaves from the stems; discard the stems and roughly chop the leaves. Halve the grape tomatoes lengthwise and place in a small bowl. Toss with a drizzle of olive oil, salt and pepper.
2. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve ⅓ cup of the pasta cooking water (½ cup for 4 servings), then drain the spaghetti.
3. Meanwhile, heat a large, dry pan over medium-high heat. Add the almonds and cook, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off the heat and transfer the almonds to a second small bowl. Wipe out the pan.
4. Heat 1 tablespoon of butter and a drizzle of olive oil in the same pan over medium heat. Add the sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. Stir in the stock concentrate and ⅓ cup of plain water (½ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce the heat to low and whisk in the cream cheese until fully incorporated.
5. Stir the grape tomatoes into the sauce and cook until warmed through, 30-60 seconds. Add the spaghetti, the remaining 1 tablespoon of butter (2 tablespoons for 4 servings) and half of the Parmesan; toss to combine. (Tip: If needed, stir in the reserved pasta cooking water a splash at a time until the pasta is coated in a creamy sauce.) Stir in half of the basil and season with salt and pepper. Turn off the heat.
6. Divide the pasta between bowls. Top with the almonds, remaining Parmesan and remaining basil. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other long pasta like linguine or fettuccine or even short pasta like penne. Adjust cooking time according to package directions.

How do I store leftovers?

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

Can I make this dish vegan?

To make it vegan, use a dairy-free cream cheese alternative and omit the Parmesan or use a vegan Parmesan substitute. Also, replace butter with olive oil or a vegan butter.