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Cook half a pack of spaghetti in salted boiling water for 9-12 minutes until al dente. Drain and set aside.
Heat a pan over medium-high heat. Add sliced almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. Transfer to a small bowl.
Heat olive oil in a pan over medium heat. Add sun-dried tomatoes and garlic; cook for 1-2 minutes until fragrant. Season with salt and pepper.
Stir in 1⁄3 cup plain water. 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 the pan with the sauce. Add drained spaghetti, 1.5 tablespoons of Parmesan, and 1 tablespoon of butter. Stir in the chopped parsley and season with salt and pepper. Turn off heat.
Top the pasta with toasted almonds, 1.5 tablespoons of Parmesan, and some chopped parsley. Serve immediately.
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You can substitute cream cheese with mascarpone for a richer flavor.
Toast the almonds carefully, as they can burn quickly if left unattended.
For extra flavor, use the oil from the sun-dried tomatoes instead of plain olive oil.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as penne or fettuccine.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I make this dish vegan?
Yes, substitute cream cheese with a vegan alternative and use vegan Parmesan cheese.
What can I use instead of almonds?
You can use pine nuts or walnuts as a substitute for almonds.
Can I add protein to this dish?
Yes, grilled chicken or shrimp would pair well with this pasta.
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