Sun-Dried Tomato Spaghetti
with Fresh Herbs, Almonds & Parmesan
- Wheat
- Tree Nuts
- Milk
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!
Ingredients
1.5 ounce
Sun-Dried Tomatoes
1 clove
Garlic
1 unit
Green Herb Blend
4 ounce
Grape Tomatoes
6 ounce
Spaghetti
(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
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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 pasta 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 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 parsley and half the chives. Season with salt and pepper. Turn off heat.
• Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, remaining parsley, and remaining chives. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many love the unique blend of sun-dried and fresh tomatoes, though some find it too tomato-forward; consider adjusting to taste 🍅.
- Ease of prep: Quick and simple to make, with clear instructions; a few found it involved too many pans for cleanup.
- Suggestions: Consider adding protein like chicken or shrimp; some enjoy extra garlic, herbs, or red pepper flakes for more flavor.
- Portions: Several mention it's light and could use more sauce or pasta to be filling; others find it perfect for leftovers.
- Texture: The crunchy almonds add a nice contrast, though some prefer to omit them; a few found the sun-dried tomatoes too chewy.
Reviews from our home cooks
This is a good example of modern comfort food. For a pasta dish, it's light yet filling. The cream cheese adds a spin to the tomato sauce that makes it rich and less acidic. The sun-dried tomatoes provide a classic flavor while the cherry tomatoes add a fresh element and textural component. The toasted almonds & fresh parsley just make this dish pop! This is one of my favorite HF meals.
We loved this pasta dish. The sun dried tomatoes added a really nice flavor and aroma, and the almonds added a nice texture. I had to add a little extra water to the sauce. It was nice that it was saucy without drowning in it or being too dry. I especially appreciate that this recipe was low in calories and sodium. The portion was just the right amount, and didn't leave me wishing I had a side salad or garlic bread to go with.
This was surprisingly delicious. The almonds were an interesting crunchy touch. I can see how the same recipe could be used with grilled mushrooms, veggie sausage, or other substitute for a change of pace. I have never made spaghetti sauce with sun-dried tomatoes before and was delighted with the result!
The best spaghetti that I have ever had! The noodles and sauce were amazing! The almonds were ok. One mistake that I made in cooking it though was when you put a drizzle of olive oil in and mix it with sun-dried tomatoes and garlic. Instead I had put all of those ingredients together with the grape tomatoes in a bowl. So, it did actually turn out delicious though!
It's easy to see how the Sun-Dried Tomato Spaghetti is a Hall of Famer -- It's an instant classic comfort food. While the fresh herbs, almonds, and parmesan added in addition to the cream cheese to the sauce, we would have liked to see more veggies beyond the cherry and sundried tomatoes. Mushrooms or asparagus would be a great addition to this meal.
So good! I love sun-dried tomatoes and would have never thought to add almonds to spaghetti. The sauce was amazing, I wish there was just a bit more of it. Really great recipe
I like this one a lot and have ordered it before. The sundried tomato flavor with the fresh tomatoes, fresh herbs and crunchy almonds for texture are a great way to change up spaghetti!
So tasty!!! I love the idea of using sun dried tomatoes and fresh garlic. The almonds and parsley along with the fresh parmesan made this dish absolutely PERFECT!
The sun-dried spaghetti with toasted almonds was fantastically fresh and delicious! The instructions were clear and easy to follow. We enjoyed this dinner with delight!
Was expecting an ordinary spaghetti meal, but this dish was unusual and very flavorful with the addition of sliced almonds and a combination of cherry tomatoes and sun dried tomatoes.
