Sun-Dried Tomato Linguine with Creamy Sauce and Toasted Almonds

If you love pasta as much as we do, this dish is for you. Al dente gluten-free linguine is tossed with sun-dried tomatoes, juicy grape tomatoes and fresh parsley in a creamy, savory sauce. It’s hearty, satisfying and classically comforting-all in just 20 minutes!

A sprinkle of Parmesan and crunchy toasted almonds takes it over the top. Perfect for a quick weeknight dinner that feels special.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry produce. 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.
2. Once the water is boiling, add the gluten-free linguine and cook until al dente, 9-11 minutes. Reserve ⅓ cup of the pasta cooking water, then drain the pasta.
3. While the pasta 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 sun-dried tomatoes and garlic; cook until fragrant, 1-2 minutes. Season with salt and pepper. Stir in the veggie stock concentrate and ⅓ cup 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 grape tomatoes into the sauce. Add the drained pasta, half the Parmesan (save the rest for serving) and 1 tablespoon 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 the chopped parsley. Season with salt and pepper. Turn off heat.
6. Divide the pasta between bowls. Top with the toasted almonds, remaining Parmesan and remaining chopped parsley. Serve immediately.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular linguine or spaghetti. Cooking times may vary slightly, so cook according to package directions.

What can I use instead of cream cheese?

You can substitute with mascarpone or a dairy-free cream cheese alternative for a similar creamy texture.

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 to restore creaminess.