Sun-Dried Tomato & Basil Spaghetti
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Sun-Dried Tomato & Basil Spaghetti

Sun-Dried Tomato & Basil Spaghetti

with Almonds & Parmesan

Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, sun-dried tomatoes, juicy grape tomatoes, and fresh basil come together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of Parmesan and crunchy toasted almonds over the top to take things...well, over the top!

Tags:
Veggie
Quick
Calorie Smart
Allergens:
Wheat
Tree Nuts
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1.5 ounce

Sun-Dried Tomatoes

1 clove

Garlic

½ ounce

Basil

4 ounce

Grape Tomatoes

6 ounce

Spaghetti

(Contains Wheat)

½ ounce

Almonds

(Contains Tree Nuts)

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat31 g
Saturated Fat15 g
Carbohydrate86 g
Sugar14 g
Dietary Fiber7 g
Protein24 g
Cholesterol55 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Small Bowl
Strainer
Large Pan
Whisk

Instructions

Prep
1

Bring a large pot of salted water to a boil. Wash and dry all produce. Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick basil leaves from stems; roughly chop leaves.

Cook Pasta
2

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ⅓ cup pasta cooking water (½ cup for 4 servings), then drain.

Toast Almonds
3

While spaghetti cooks, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off heat; transfer to a second small bowl. Wipe out pan.

Make Sauce
4

Heat 1 TBSP butter and a drizzle of olive oil in pan used for almonds 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 ⅓ cup plain water (½ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low and whisk in cream cheese until fully incorporated.

Finish Pasta
5

Stir grape tomatoes into sauce. Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and half the Parmesan (save the rest for serving); toss to combine. (TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in half the basil and season with salt and pepper. Turn off heat.

Serve
6

Divide pasta between bowls. Top with almonds and remaining Parmesan and basil. Serve.

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