Creamy Sun-Dried Tomato Spaghetti with Toasted Almonds and Parmesan

If you’re a pasta lover looking for a hearty, satisfying meal, this creamy sun-dried tomato spaghetti is just the ticket. Al dente spaghetti is tossed with a rich cream cheese sauce, sweet grape tomatoes and savory sun-dried tomatoes, then finished with fresh herbs and a sprinkle of Parmesan and crunchy toasted almonds. It’s a classic comfort dish with a delightful twist.

This recipe comes together quickly, making it perfect for busy weeknights. The combination of tangy sun-dried tomatoes, creamy sauce and nutty almonds creates a balanced and delicious flavor profile that will have everyone coming back for seconds.

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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. Meanwhile, finely chop the sun-dried tomatoes. Peel and mince or grate the garlic. Halve the grape tomatoes lengthwise and toss in a small bowl with a drizzle of olive oil, salt and pepper. Pick the parsley leaves from stems and finely chop; thinly slice the chives.
2. Once the water is boiling, add the spaghetti and cook until al dente, about 9-11 minutes. Reserve 1/3 cup of pasta cooking water, then drain the spaghetti.
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 chopped 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 of water. 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 halved grape tomatoes into the sauce. Add the drained spaghetti, half of the Parmesan (reserve the rest for serving) and 1 tablespoon of butter. Toss to combine. If needed, add reserved pasta 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. Remove from 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 vegan?

Substitute cream cheese with a vegan alternative, use dairy-free butter and omit Parmesan or use a vegan Parmesan substitute.

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.