Sun-Dried Tomato Spaghetti with Parmesan and Toasted Almonds

This sun-dried tomato spaghetti is a celebration of simple, bold flavors. Al dente spaghetti is tossed with a creamy sauce made from sun-dried tomatoes, grape tomatoes and Parmesan, then finished with fresh parsley and crunchy toasted almonds. It’s a hearty, satisfying dish that comes together in just 20 minutes.

Perfect for busy weeknights, this recipe uses everyday ingredients to create a restaurant-quality meal. The combination of sweet sun-dried tomatoes and tangy grape tomatoes adds depth, while the cream cheese and Parmesan create a luscious, clingy sauce. Top it all off with toasted almonds for a delightful crunch.

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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

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

0.25 ounce ParsleyView 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, place 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 until fragrant, about 30 seconds. Add halved grape tomatoes and sun-dried tomatoes (roughly chopped if large). Cook for 2-3 minutes until tomatoes soften.
4. Stir in veggie stock concentrate, cream cheese and 1/4 cup reserved pasta water. Whisk until cream cheese is melted and sauce is smooth. Add cooked spaghetti and toss to coat, adding more pasta water if needed for a silky sauce.
5. Remove from heat. Stir in grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
6. Serve spaghetti in bowls, topped with toasted almonds and extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Short pastas like penne or fusilli are also fine.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or milk to revive the sauce.

Can I make this recipe dairy-free?

You can substitute the cream cheese with a dairy-free version and use nutritional yeast instead of Parmesan. The texture and flavor will vary slightly.