Creamy Sun-Dried Tomato Spaghetti with Toasted Almonds and Parmesan

This pasta dish brings together the rich, tangy flavor of sun-dried tomatoes with sweet grape tomatoes and a creamy sauce. Al dente spaghetti is coated in a luscious blend of cream cheese and veggie stock, then finished with fresh herbs, crunchy toasted almonds and a generous sprinkle of Parmesan.

Ready in about 20 minutes, it’s an easy weeknight meal that feels special. The combination of textures-from the tender pasta to the crispy almonds-makes every bite interesting. Serve it as a satisfying vegetarian main or a hearty side.

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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. 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. Thinly slice chives.
2. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1/3 cup pasta cooking water (1/2 cup for 4 servings), then drain.
3. While spaghetti 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 the same pan 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 1/3 cup plain water (1/2 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 sauce. Add drained spaghetti, half the Parmesan (save the rest for serving) and 1 tablespoon butter (2 tablespoons for 4 servings); toss to combine. 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 and half the chives. Season with salt and pepper. Turn off heat.
6. Divide pasta between bowls. Top with almonds, remaining Parmesan, remaining chopped parsley and remaining chives. Serve.

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.

Can I make this dish vegan?

To make it vegan, omit the Parmesan and butter and use a dairy-free cream cheese alternative. The flavor will change slightly but still be delicious.

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 revive the sauce.