Quick Sun-Dried Tomato Spaghetti with Parmesan and Toasted Almonds

This sun-dried tomato spaghetti is the ultimate quick-fix dinner for pasta lovers. In just 20 minutes, you can have a creamy, tangy and satisfying dish on the table. The combination of sun-dried tomatoes, juicy grape tomatoes and a luscious cream cheese sauce creates a rich flavor that’s perfectly balanced by the crunch of toasted almonds and the freshness of parsley.

Topped with a generous sprinkle of Parmesan cheese, this pasta is hearty enough for a main course but light enough to leave you feeling satisfied, not stuffed. It’s a classic Italian-inspired meal that comes together with minimal effort-ideal for busy weeknights when you crave something comforting and delicious.

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Ingredients

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView 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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Finely chop the sun-dried tomatoes. Peel and mince 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 the stems and finely chop.
2. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1/3 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 set aside. 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, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. Stir in the veggie stock concentrate and 1/3 cup of plain water. Bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce the heat to low and whisk in the cream cheese until fully incorporated.
5. Stir the grape tomatoes into the sauce. Add the drained spaghetti, half of the Parmesan cheese (reserve the rest for serving) and 1 tablespoon of butter. Toss to combine. If needed, add the reserved pasta cooking water a splash at a time until the pasta is coated in a creamy sauce. Stir in half of the chopped parsley. Season with salt and pepper. Turn off the heat.
6. Divide the pasta between bowls. Top with the toasted almonds, remaining Parmesan cheese and remaining chopped parsley. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

Can I make this dish vegan?

To make it vegan, omit the Parmesan and cream cheese or use vegan alternatives. You can also add a splash of plant-based milk for creaminess.

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 broth.