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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
Cook Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. Wash and chop veggies and herbs.
  2. Bring large stockpot to boil and salt liberally.
  3. Put halved grape tomatoes in medium bowl, add olive oil, salt, pepper and italian seasoning and combine.
  4. 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.
  5. Remove almonds from pan.
  6. 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.
  7. Then add your chicken stock concentrate, 1/3 cup water, and cook for another 3 minutes until the liquid has just reduced.
  8. Reduce heat to low and mix in your cream cheese.
  9. Season with salt and pepper to taste.
  10. Add grape tomato mixture to the pan, as well as your fresh herbs and cooked spaghetti. Stir until fully combined.
  11. 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.