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 rich, tangy sauce made with sun-dried tomatoes, cream cheese and fresh herbs, then topped with crunchy toasted almonds and a generous sprinkle of Parmesan.

Ready in just 30 minutes, this dish is perfect for busy weeknights when you crave something hearty and satisfying. The combination of sweet grape tomatoes, savory Parmesan and nutty almonds creates a symphony of flavors and textures that will have you coming back for seconds.

Log in to save recipes and build weekly shopping lists.

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 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. Wash and dry all 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 (½ 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 1 TBSP butter and a drizzle of olive oil in pan used for almonds 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 (½ 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, 1 TBSP butter (2 TBSP for 4 servings) and half the Parmesan (save the rest for serving); toss to combine. TIP: 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 chives and season with salt and pepper. Turn off heat.
6. Divide pasta between bowls. Top with almonds and remaining Parmesan, chopped parsley and chives. Serve.

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.

How do I make this dish vegan?

Substitute butter with olive oil, cream cheese with a vegan alternative and Parmesan with nutritional yeast or vegan Parmesan.

Can I add protein to this recipe?

Absolutely! Grilled chicken, shrimp or sautéed mushrooms would be great additions.