Creamy Sun-Dried Tomato Spaghetti with Toasted Almonds

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 in a rich sauce made with sun-dried tomatoes, grape tomatoes and cream cheese, then finished with fresh herbs, Parmesan and crunchy toasted almonds.

This dish is perfect for a busy weeknight when you want something comforting without spending hours in the kitchen. The combination of tangy sun-dried tomatoes, sweet grape tomatoes and creamy sauce creates a flavor that’s both classic and irresistible.

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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 PHILADELPHIA® 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. Wash and dry produce. Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; 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. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/3 cup pasta cooking water, 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. Transfer to a small bowl. Wipe out pan.
4. Heat a drizzle of olive oil in the same pan 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 water. 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, half the Parmesan and 1 tablespoon butter; toss to combine. If needed, stir in reserved pasta water a splash at a time until pasta is coated in a creamy sauce. Stir in half the parsley and half the chives. Season with salt and pepper. Turn off heat.
6. Divide pasta between bowls. Top with almonds, remaining Parmesan, remaining parsley and remaining chives. Serve.

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.

Is this recipe vegetarian?

Yes, it’s vegetarian. It uses veggie stock concentrate and cream cheese. For a vegan version, substitute vegan cream cheese and skip the Parmesan.

Can I make this ahead of time?

This dish is best served fresh. If you have leftovers, reheat gently with a splash of water or milk to revive the sauce.