Creamy Sun-Dried Tomato Spaghetti with Toasted Almonds and Parmesan

If your love for pasta knows no bounds, this is the recipe for you. Al dente spaghetti is tossed with a luscious cream sauce featuring sun-dried tomatoes, sweet grape tomatoes and fragrant basil. It’s hearty, satisfying and classically comforting.

A sprinkle of Parmesan and crunchy toasted almonds takes this dish over the top, adding texture and nutty flavor. Ready in just 20 minutes, it’s perfect for a quick weeknight dinner that feels special.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat a large skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden and fragrant, about 2-3 minutes. Transfer to a small bowl and set aside.
3. In the same skillet, add a drizzle of olive oil. Add minced garlic and cook for 30 seconds until fragrant. Add halved grape tomatoes and sun-dried tomatoes (roughly chopped if large). Cook for 2-3 minutes until tomatoes begin to soften.
4. Reduce heat to low. Add cream cheese and veggie stock concentrate, stirring until cream cheese is melted and sauce is smooth. If too thick, add a splash of reserved pasta water.
5. Add drained spaghetti to the skillet and toss to coat in the sauce. Remove from heat. Fold in torn basil leaves.
6. Serve pasta in bowls. Top with toasted almonds and grated Parmesan cheese.

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 dish dairy-free?

You can substitute cream cheese with a dairy-free alternative and omit Parmesan or use a vegan Parmesan. The sauce may be slightly less creamy.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the sauce.