Creamy Sun-Dried Tomato and Basil Pasta with Toasted Almonds

If you’re looking for a pasta dish that’s both comforting and packed with flavor, this creamy sun-dried tomato and basil spaghetti is just the ticket. The combination of sweet sun-dried tomatoes, juicy grape tomatoes and fresh basil creates a sauce that’s rich and satisfying, while toasted almonds add a delightful crunch.

This recipe comes together quickly with simple ingredients, making it perfect for a busy weeknight. A touch of cream cheese gives the sauce a velvety texture without being heavy and a sprinkle of Parmesan ties everything together. Serve it as a main dish or a hearty side-either way, it’s sure to become a favorite.

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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

0.5 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. Halve the grape tomatoes lengthwise and place in a small bowl; toss with a drizzle of olive oil, salt and pepper. Pick the basil leaves from the stems and roughly chop.
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 pasta.
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. Transfer to a small bowl and wipe out the pan.
4. In the same pan, heat 1 tablespoon butter and a drizzle of olive oil 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 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. Add the spaghetti, 1 tablespoon butter (2 tablespoons for 4 servings) and half the Parmesan (reserve the rest for serving); toss to combine. If needed, add the reserved pasta cooking water a splash at a time until the pasta is coated in a creamy sauce. Stir in half 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, any long pasta like linguine or fettuccine works well or even short pasta like penne.

Can I make this dish vegan?

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

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.