Sun-Dried Tomato Spaghetti

🥘 Ingredients

• Parmesan cheese
  ½ cup
• butter
  2 tbsp
• cream cheese
  4 tbsp
• garlic
  2 clove
• grape tomatoes
  8 oz
• green herb blend
  1 unit
• olive oil
  2 tsp
• pepper
• salt
• sliced almonds
  ½ oz
• spaghetti
  12 oz
• sun-dried tomatoes
  3 oz
• veggie stock concentrate
  2 unit
• water

🍳 Cookware

• large pot
• small bowl
• strainer
• large pan
• whisk

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all 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 green herb blend stems; finely chop leaves. Thinly slice chives.

   water, sun-dried tomatoes: 3 oz, garlic: 2 clove, grape tomatoes: 8 oz, olive oil: 2 tsp, salt, pepper, green herb blend: 1 unit
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/3 cup pasta cooking water (1/2 cup for 4 servings), then drain using a strainer .

   spaghetti: 12 oz
3. 

   3

   While pasta cooks, heat a large pan over medium-high heat. Add sliced 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.

   sliced almonds: ½ oz
4. 

   4

   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 veggie stock concentrate and 1/3 cup plain water (1/2 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 with a whisk until fully incorporated.

   veggie stock concentrate: 2 unit, cream cheese: 4 tbsp
5. 

   5

   Stir grape tomatoes into pan with sauce. Add spaghetti, half the Parmesan cheese (save the rest for serving), and butter ; 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 parsley and half the chives. Season with salt and pepper. Turn off heat.

   Parmesan cheese: ½ cup, butter: 2 tbsp
6. 

   6

   Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, remaining parsley, and remaining chives. Serve.