HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSun Dried Tomato & Basil Spaghetti
Sun-Dried Tomato & Basil Spaghetti

Sun-Dried Tomato & Basil Spaghetti

with Almonds & Parmesan

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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!

Allergens:WheatTree NutsMilk

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

Total Time20 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1.5 ounce

Sun-Dried Tomatoes

1 clove


½ ounce


4 ounce

Grape Tomatoes

6 ounce



½ ounce


(ContainsTree Nuts)

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat31 g
Saturated Fat15 g
Carbohydrate85 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.


• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1⁄3 cup pasta cooking water (½ cup for 4 servings), then drain.


• While spaghetti cooks, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. • Turn off heat; transfer to a second small bowl. Wipe out pan.


• 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 1⁄3 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.


• 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 chopped basil and season with salt and pepper. Turn off heat.


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