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

Sun-Dried Tomato Spaghetti

with Philadelphia Cream Cheese, Fresh Herbs, Almonds & Parmesan

Read more

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!

Tags:VeggieCalorie Smart
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


1 unit

Green Herb Blend

4 ounce

Grape Tomatoes

6 ounce



½ ounce

Sliced Almonds

(ContainsTree Nuts)

1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese


¼ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Bring a large pot of salted water to a boil. Wash and dry 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.


• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, 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 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 pan with 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 toasted almonds, remaining Parmesan, remaining chopped parsley, and remaining chives. Serve.