---
title: Sun-Dried Tomato Spaghetti
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/sun-dried-tomato-spaghetti-6231ef8d59a1d65a30536f97}
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens: [Wheat, Tree Nuts, Milk]
tags: [Veggie, Calorie Smart, Pasta, Quick]
rating: 4.5
rating_count: 71500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the combination of sun-dried and fresh tomatoes.
  - theme: Ease of prep
    text: Customers found this dish quick and easy to make.
image: "https://images.recipes.furrysalamander.com/sun-dried-tomato-spaghetti.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry produce. Finely chop @sun-dried tomatoes{2%tbsp}. Peel and mince @garlic{2%cloves}. Halve @grape tomatoes{1%cup} lengthwise; place in a #small bowl{} and toss with a drizzle of @olive oil{2%tbsp}, @salt{1%tsp}, and @black pepper{½%tsp}. Pick parsley leaves from @green herb blend{1%unit} stems; finely chop leaves. Thinly slice chives.

Once water is boiling, add @spaghetti{8%oz} to pot. Cook, stirring occasionally, until al dente ~{10%minutes}. Reserve ⅓ cup pasta cooking water, then drain using a #strainer{}.

While pasta cooks, heat a #large pan{} over medium-high heat. Add @sliced almonds{2%tbsp} and cook, stirring often, until fragrant and lightly browned ~{3%minutes}. Turn off heat; transfer to a second #small bowl{}. Wipe out pan.

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%minutes}. Season with salt and pepper. Stir in @veggie stock concentrate{1%unit} and ⅓ cup @water{½%cup}. Bring to a simmer and cook until slightly reduced ~{1%minutes}. Reduce heat to low and whisk in @cream cheese{1%oz} using a #whisk{} until fully incorporated.

Stir grape tomatoes into pan with sauce. Add spaghetti, half the @parmesan cheese{2%tbsp} (save the rest for serving), and 1 tbsp @butter{1%tbsp}; toss to combine. 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.

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