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Sun Dried Tomato Spaghetti
Try this creamy, rich and simple sun dried tomato spaghetti recipe, our take on the HelloFresh recipe...but more affordable!
Print Recipe
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
people
Ingredients
1/2
cup
sun dried tomatoes
Bagged or Canned, chopped
2
tsp
garlic
minced (I buy mine pre-minced to cut down on time)
1
cup
grape tomatoes
sliced vertically
1/2
cup
green onion (or chives)
sliced thin
1/4
cup
fresh parsley
chopped
1
tsp
Italian seasoning blend
1
box
spaghetti
16 oz. cooked
1/4
cup
almonds
sliced
2
pouches
chicken stock concentrate
brand Savory Choice
2
tbsp
butter
unsalted
4
tbsp
cream cheese
1/2
cup
parmesan (or romano) cheese
Salt and pepper
to taste
1
tsp
olive oil
or more, as needed
Instructions
Wash and chop veggies and herbs.
Bring large stockpot to boil and salt liberally.
Put halved grape tomatoes in medium bowl, add olive oil, salt, pepper and italian seasoning and combine.
While pasta is cooking to al dente, toast your almonds or nuts of choice over medium heat in large pan until lightly browned about 3 minutes.
Remove almonds from pan.
Add a little olive oil, sun dried tomatoes, and minced garlic to large pan. Cook over medium heat until garlic is fragrant, about 2-3 minutes.
Then add your chicken stock concentrate, 1/3 cup water, and cook for another 3 minutes until the liquid has just reduced.
Reduce heat to low and mix in your cream cheese.
Season with salt and pepper to taste.
Add grape tomato mixture to the pan, as well as your fresh herbs and cooked spaghetti. Stir until fully combined.
Lastly, add cheese, butter, and the almonds sprinkle on top last.
Notes
After you've added your cream cheese, if the sauce seems too little or too thick, add just a little water to loosen it up a bit.
Keyword
dinner, easy, italian