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 in a creamy sauce. Al dente spaghetti is tossed with a luscious cream cheese and stock-based sauce, then finished with fresh parsley, chives and a generous sprinkle of Parmesan and toasted almonds.

Ready in just 20 minutes, it’s an ideal weeknight meal that feels special enough for company. The crunchy almonds add a delightful contrast to the tender pasta and creamy sauce.

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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. 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 parsley leaves from stems and chop finely; thinly slice chives.
2. Add spaghetti to boiling water and cook until al dente, 9-11 minutes. Reserve 1/3 cup pasta cooking water, then drain.
3. While pasta cooks, heat a large dry pan over medium-high heat. Add 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. Heat a drizzle of olive oil in the same pan over medium heat. Add sun-dried tomatoes and garlic; cook until fragrant, 1-2 minutes. Season with salt and pepper. Stir in stock concentrate and 1/3 cup water; bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low and whisk in cream cheese until smooth.
5. Add halved grape tomatoes to the sauce. Add drained spaghetti, half the Parmesan and 1 tablespoon butter; toss to combine. If needed, add reserved pasta water a splash at a time until the sauce coats the pasta. Stir in half the parsley and half the chives. Season with salt and pepper.
6. Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, remaining parsley and remaining chives.

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