Creamy Sun-Dried Tomato and Basil Pasta with Toasted Almonds

If your love for pasta knows no bounds, this recipe is for you. Al dente spaghetti meets a luscious sauce of sun-dried tomatoes, cream cheese and fresh basil, creating a dish that’s hearty, satisfying and classically comforting. Juicy grape tomatoes add a burst of freshness, while a sprinkle of Parmesan and crunchy toasted almonds takes it over the top.

This quick and easy pasta comes together in just 20 minutes, making it perfect for busy weeknights. With simple ingredients and bold Mediterranean flavors, it’s a meal the whole family will love.

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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

0.5 ounce BasilView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. 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 small bowl and set aside.
3. In the same skillet, add a drizzle of olive oil. Add minced garlic and cook for 30 seconds until fragrant. Add halved grape tomatoes and sun-dried tomatoes; 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. Season with salt and pepper to taste.
5. Add drained spaghetti to the skillet and toss to coat evenly. If sauce is too thick, add more pasta water a tablespoon at a time.
6. Remove from heat. Fold in torn basil leaves. Serve topped with grated Parmesan and toasted almonds.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

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 to loosen the sauce.

Is this recipe vegetarian?

Yes, it is vegetarian. To make it vegan, omit Parmesan and use a plant-based cream cheese alternative.