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.