Sun-Dried Tomato Spaghetti
with Philadelphia Cream Cheese, 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 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique combination of sun-dried tomatoes, fresh tomatoes, and cream cheese for a flavorful, creamy sauce 🍲.
- Ease of prep: Customers found this dish quick and simple to make, with easy prep and assembly of ingredients.
- Suggestions: Consider adding protein like chicken or shrimp; some recommend extra garlic or herbs for more flavor.
- Portions: Several felt the pasta-to-sauce ratio was off, wishing for more sauce or vegetables to balance the noodles.
- Texture: The crunchy toasted almonds were a delightful surprise, adding interesting texture to the pasta.
Reviews from our home cooks
Sun-dried tomatoes are so underrated. They should really be in more dishes. That being said, the unexpected crunch of the almonds is what really takes this dish to the next level. You can't go wrong with pasta, but this one is actually really awesome.
What a scrumptious meal. The zesty flavor of sundried tomato in a smooth creamy sauce. I never knew you could add philly cream cheese to spaghetti! What a delightful surprise when I tasted it. This is going to be on my list to try it again.
Loved the tang of the sun dried tomatoes with the sweet pop of the fresh tomatoes. The crunch of the almonds topped everything off perfectly. So delicious!
Not a traditional spaghetti. Light but full on flavor. The cream cheese brings it together. The shrimp were really tasty. I found that a pair of kitchen shears makes quick work of the sun dried tomatoes.
Simple to make. Very tasty. I leave out the cream cheese due to chronic pancreatitis, and it is still very delicious. Easy to make. I also cut up the sun dried tomatoes with scissors and as small as I can.
Loved this meal and the tad bit of creaminess the cream cheese added to the overall dish. I really liked the sun dried tomatoes and grape tomatoes.
This is one of our family favorites. My 10yr old loves the mix of fresh veggies and almonds in this recipe. It goes perfectly with the sun dried tomatoes.
We have had the sun-dried tomato spaghetti without the cream cheese and found it very pleasing to our palates. So when we had it the second time with the cream cheese included in the meal, we decided not to use it. We would give this dish a thumbs-up, but without the cream cheese.
Meh. This week we did two veggie meals, and although the sun dried tomatoes were good, it didn't provide enough to make this meal great. Also, it looks much different in person, a bit more sauce would have helped a lot.
I liked it very much. My husband didn't like the sun dried tomatoes. The spaghetti sauce could be a little thicker. I added some garlic powder extra for flavor.
