Creamy Sun-Dried Tomato Spaghetti with Toasted Almonds and Parmesan

This creamy sun-dried tomato spaghetti is the perfect weeknight comfort food. 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 juicy grape tomatoes, fresh herbs and a sprinkle of Parmesan.

Crunchy toasted almonds add a delightful texture contrast, making every bite satisfying. Ready in just 20 minutes, this meatless pasta dish is hearty enough to please even the most devoted carb lovers.

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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

2 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 the garlic. Halve the grape tomatoes lengthwise and toss with a drizzle of olive oil, salt and pepper. Pick the parsley leaves from stems and chop finely; thinly slice the chives.
2. Add spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve 1/3 cup of pasta cooking water, then drain.
3. While the pasta cooks, heat a large dry pan over medium-high heat. Add the sliced almonds and toast, stirring often, until fragrant and lightly browned, 2-4 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 until fragrant, 1-2 minutes. Season with salt and pepper. Stir in the veggie stock concentrate and 1/3 cup plain water. Bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low and whisk in the cream cheese until smooth.
5. Stir the halved grape tomatoes into the sauce. Add the drained spaghetti, remaining 1 tablespoon butter and half the Parmesan. Toss to combine. If the sauce seems thick, add reserved pasta water a splash at a time until creamy. Stir in half the chopped parsley and chives, then season with salt and pepper.
6. Divide the pasta among bowls. Top with toasted almonds, remaining Parmesan and remaining herbs. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

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 butter with olive oil, use dairy-free cream cheese and omit the Parmesan or use a vegan alternative. The texture and flavor will change slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to revive the sauce.