Creamy Sun-Dried Tomato Pasta with Toasted Almonds and Parmesan

If you’re a pasta lover looking for a quick and satisfying meal, this creamy sun-dried tomato spaghetti is the answer. Al dente spaghetti is tossed with a luscious sauce made from sun-dried tomatoes, cream cheese and a touch of veggie stock, then finished with juicy grape tomatoes, fresh herbs and a crunchy almond topping.

This dish comes together in just 20 minutes, making it perfect for busy weeknights. The combination of tangy sun-dried tomatoes, sweet grape tomatoes and nutty Parmesan creates a balanced, comforting flavor that will have you coming back for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced 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

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, finely chop the sun-dried tomatoes. Peel and mince or grate the garlic. Halve the grape tomatoes lengthwise and toss them in a small bowl with a drizzle of olive oil, salt and pepper. Pick the parsley leaves from their stems and finely chop them. Thinly slice the chives.
2. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve about 1/3 cup of pasta cooking water, then drain the spaghetti.
3. While the pasta cooks, heat a large dry pan over medium-high heat. Add the sliced almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. Transfer the almonds to a small bowl and wipe out the pan.
4. Heat a drizzle of olive oil in the same pan over medium heat. Add the chopped sun-dried tomatoes and garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper. Stir in the veggie stock concentrate and 1/3 cup of plain water. 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 halved grape tomatoes into the sauce. Add the drained spaghetti, half of the Parmesan (reserve the rest for serving) and 1 tablespoon of butter. Toss to combine. If the sauce seems too thick, add a splash of the reserved pasta cooking water until the pasta is coated in a creamy sauce. Stir in half of the chopped parsley and half of the chives. Season with salt and pepper to taste.
6. Divide the pasta between bowls. Top with the toasted almonds, remaining Parmesan, remaining parsley and remaining chives. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Short shapes like penne or fusilli are also fine.

How can I make this dish vegan?

Replace the cream cheese with a vegan cream cheese, use vegan butter and omit the Parmesan or use a vegan alternative. The rest of the ingredients are plant-based.

Can I prepare this ahead of time?

This dish is best served fresh, but you can prep the ingredients in advance. Store the cooked pasta and sauce separately, then reheat gently with a splash of water.