Sun-Dried Tomato Spaghetti
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Sun-Dried Tomato Spaghetti

Sun-Dried Tomato Spaghetti

with Fresh Herbs, 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 herbs 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!

Calorie Smart
Tree Nuts

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

Total Time20 minutes
Prep Time10 minutes


serving amount

1.5 ounce

Sun-Dried Tomatoes

1 clove


1 unit

Green Herb Blend

4 ounce

Grape Tomatoes

6 ounce


(Contains Wheat)

½ ounce

Sliced 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

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories630 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate86 g
Sugar15 g
Dietary Fiber7 g
Protein19 g
Cholesterol40 mg
Sodium1020 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.


Large Pot
Small Bowl
Large Pan



• 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 parsley leaves from stems; finely chop leaves. Thinly slice chives.

Cook Pasta

• 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.

Toast Almonds

• 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.

Make Sauce

• Heat 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.

Finish Pasta

• Stir grape tomatoes into sauce. Add drained spaghetti, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4 servings); 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 parsley and half the chives. Season with salt and pepper. Turn off heat.


• Divide pasta between bowls. Top with almonds, remaining Parmesan, remaining chopped parsley, and remaining chives. Serve.

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