Sun-Dried Tomato Spaghetti

Name: Sun-Dried Tomato Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 oz sun dried tomatoes; 2 clove garlic; 0.25 oz parsley; 8 oz grape tomatoes; 12 oz spaghetti; 0.5 oz sliced almonds; 4 tbsp veggie stock; 4 tbsp cream cheese; 6 tbsp Parmesan; 0.5 cup water; 2 tbsp butter

One sniff of the sun-dried tomato aroma and even my pup is begging for a bite. Trust me, you’ll fall in love with this dish just as quickly! The combination of tangy sun-dried tomatoes, creamy sauce, and toasted almonds creates a symphony of flavors. The spaghetti is perfectly coated in a silky sauce, with bursts of sweetness from grape tomatoes and a hint of freshness from parsley. It's a dish that comes together effortlessly, yet...

Step 1

Cook spaghetti according to packaging instructions. Reserve 1/2 cup of pasta water in case you want to add it later.

Step 1

Cook sliced almonds on a dry pan over medium heat for 1-2 minutes until lightly browned.

Step 1

Heat a drizzle of olive oil in a pan. Add sun-dried tomatoes and garlic.

Step 2

Cook for 1-2 minutes until fragrant. Season with salt and pepper.

Step 3

Stir in 1/2 cup of plain water and veggie stock. Bring to a simmer and cook until slightly reduced, for 1-2 minutes.

Step 4

Reduce heat to low and whisk in cream cheese until fully incorporated.

Step 1

Add grape tomatoes into the pan with the sauce. Add drained spaghetti, Parmesan, 2 tbsp butter, and toss to combine.

Step 2

Add reserved pasta water if needed to adjust the consistency of the sauce.

Step 3

Stir in chopped parsley. Season with salt and pepper. Turn off the heat.

If you prefer a thinner sauce, gradually add reserved pasta water until you reach the desired consistency.

Toast the almonds carefully as they can burn quickly. Keep stirring them in the pan.

For a vegan version, substitute cream cheese and Parmesan with plant-based alternatives.

Can I use a different type of pasta?

Yes, you can use any pasta you prefer, such as fettuccine or penne. Adjust cooking time based on the pasta type.

Can I make this dish ahead of time?

It's best served fresh, but you can prepare the sauce ahead and reheat it gently before tossing with freshly cooked pasta.

What can I use instead of veggie stock?

You can substitute veggie stock with chicken stock or even water, though the flavor may be slightly less rich.

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 add protein to this dish?

Absolutely! Grilled chicken, shrimp, or tofu would pair well with the flavors of this dish.

Step 1

Cook spaghetti according to packaging instructions. Reserve 1/2 cup of pasta water in case you want to add it later.

Step 1

Cook sliced almonds on a dry pan over medium heat for 1-2 minutes until lightly browned.

Step 1

Heat a drizzle of olive oil in a pan. Add sun-dried tomatoes and garlic.

Step 2

Cook for 1-2 minutes until fragrant. Season with salt and pepper.

Step 3

Stir in 1/2 cup of plain water and veggie stock. Bring to a simmer and cook until slightly reduced, for 1-2 minutes.

Step 4

Reduce heat to low and whisk in cream cheese until fully incorporated.

Step 1

Add grape tomatoes into the pan with the sauce. Add drained spaghetti, Parmesan, 2 tbsp butter, and toss to combine.

Step 2

Add reserved pasta water if needed to adjust the consistency of the sauce.

Step 3

Stir in chopped parsley. Season with salt and pepper. Turn off the heat.

If you prefer a thinner sauce, gradually add reserved pasta water until you reach the desired consistency.

Toast the almonds carefully as they can burn quickly. Keep stirring them in the pan.

For a vegan version, substitute cream cheese and Parmesan with plant-based alternatives.

Can I use a different type of pasta?

Yes, you can use any pasta you prefer, such as fettuccine or penne. Adjust cooking time based on the pasta type.

Can I make this dish ahead of time?

It's best served fresh, but you can prepare the sauce ahead and reheat it gently before tossing with freshly cooked pasta.

What can I use instead of veggie stock?

You can substitute veggie stock with chicken stock or even water, though the flavor may be slightly less rich.

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 add protein to this dish?

Absolutely! Grilled chicken, shrimp, or tofu would pair well with the flavors of this dish.

Sun-Dried Tomato Spaghetti

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

How to make Sun-Dried Tomato Spaghetti

Prepare the spaghetti

Toast the almonds

Prepare the sauce

Combine and finish

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Sun-Dried Tomato Spaghetti

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

How to make Sun-Dried Tomato Spaghetti

Prepare the spaghetti

Toast the almonds

Prepare the sauce

Combine and finish

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS