Creamy Sun-Dried Tomato Spaghetti with Toasted Almonds and Parmesan

This creamy sun-dried tomato spaghetti is the ultimate comfort food for pasta lovers. Al dente spaghetti is tossed in a luscious sauce made with sun-dried tomatoes, cream cheese and a touch of veggie stock, then finished with fresh herbs, crunchy toasted almonds and a generous sprinkle of Parmesan.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you crave something hearty and satisfying. The combination of sweet grape tomatoes, savory sun-dried tomatoes and nutty almonds creates a flavor profile that’s both rich and bright.

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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

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. Peel and 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 parsley leaves from the stems and finely chop. Thinly slice the chives.
2. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1/3 cup of the pasta cooking water (1/2 cup for 4 servings), then drain.
3. While the spaghetti 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 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 sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. Stir in the veggie 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 the cream cheese until fully incorporated.
5. Stir the grape tomatoes into the sauce. Add the drained spaghetti, half of the Parmesan (reserve 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 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. Turn off the heat.
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. Adjust cooking time according to package directions.

Can I make this dish dairy-free?

You can substitute the cream cheese with a dairy-free alternative and omit the Parmesan or use a vegan Parmesan. The sauce may be slightly less creamy.

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.