Sun-Dried Tomato Spaghetti

source: Hello Fresh


  • 3oz sun-dried tomatoes

  • 2 cloves garlic

  • 2x tomato (preferably roma)

  • 1/4oz parsley

  • 12oz spaghetti

  • 1/2oz sliced almonds

  • 2x veggie stock concentrate

  • 4 tbsp cream cheese

  • 6 tbsp parmesan cheese, shredded

  • 2 tsp olive oil

  • 2 tbsp butter

  • salt and pepper


  • bring a large pot of salted watter to a boil, wash and dry produce

  • finely chop sun-dried tomatoes, peel and mince garlic, pick parsley leaves from stems, finely chop the leaves.

  • dice tomato into 1/2-inch pieces, place in a small bowl and toss with a drizzle of olive oil, salt, and pepper.

  • when watter reaches a boil, add spaghetti. Cook, stirring occasionally, 9-11 minutes. reserve 1/2 cup pasta cooking water, drain the rest.

  • while pasta cooks, heat a large dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. Set almonds aside, wipe out pan.

  • heat a drizzle of olive oil in the pan from the 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 vegetable stock concentrates and 1/2 cup plain water. Bring to a simmer, and cook until slightly reduced; 1-2 minutes.

  • reduce heat to low, whisk in cream cheese until fully incorporated.

  • into the sauce, stir diced tomato, half the parmesan, all the butter. Toss to combine.

  • stir half the chopped parsley. Season with salt and pepper. turn off heat.

  • divide into servings, top with remaining cheese and parsley.