Sun-Dried Tomato Spaghetti

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  1 tbsp
• cream cheese
  1 oz
• garlic
  2 cloves
• grape tomatoes
  1 c
• green herb blend
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  2 tbsp
• salt
  1 tsp
• sliced almonds
  2 tbsp
• spaghetti
  8 oz
• sun-dried tomatoes
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  ½ cup

🍳 Cookware

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

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Finely chop sun-dried tomatoes . Peel and mince garlic . Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil , salt , and black pepper . Pick parsley leaves from green herb blend stems; finely chop leaves. Thinly slice chives.

   sun-dried tomatoes: 2 tbsp, garlic: 2 cloves, grape tomatoes: 1 c, olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp, green herb blend: 1 unit
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ⅓ cup pasta cooking water, then drain using a strainer .

   spaghetti: 8 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 ⏱️ 3 minutes . Turn off heat; transfer to a second small bowl . Wipe out pan.

   sliced almonds: 2 tbsp
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 minutes . Season with salt and pepper. Stir in veggie stock concentrate and ⅓ cup water . Bring to a simmer and cook until slightly reduced ⏱️ 1 minutes . Reduce heat to low and whisk in cream cheese using a whisk until fully incorporated.

   veggie stock concentrate: 1 unit, water: ½ cup, cream cheese: 1 oz
5. 

   5

   Stir grape tomatoes into pan with sauce. Add spaghetti, half the parmesan cheese (save the rest for serving), and 1 tbsp butter ; 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.

   parmesan cheese: 2 tbsp, butter: 1 tbsp
6. 

   6

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