ingredients
- 12 oz spaghetti
- 3 oz sun-dried tomatoes, finely chopped
- 4 cloves of garlic, minced
- 1 oz basil leaves, roughly chopped
- 8 oz grape tomato, halved lengthwise
- 1 oz almonds
- veggie stock
- 4 tbsp cream cheese
- 1/2 c parmesan cheese
- 2 tsp olive oil
- 3 tbsp butter
instructions
bring a large pot of salted water to a boil. place tomatoes in a small bowl and toss with a drizzle of olive oil, salt, and pepper.
once water is boiling, add spaghetti to pot. cook until al dente, 9-11 minutes. reserve ½ cup pasta cooking water, then drain.
meanwhile, heat a large, dry pan over medium-high heat. add almonds and cook, stirring often, until fragrant and lightly browned, 3-4 minutes. turn off heat; transfer to a second small bowl. wipe out pan.
heat 1 tbsp butter and 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 stock concentrate and ½ cup plain water. bring to a simmer and cook until slightly reduced, 1-2 minutes. reduce heat to low and whisk in cream cheese until fully incorporated.
stir grape tomatoes into sauce. add spaghetti, 2 tbsp butter, and half the parmesan; 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 basil and season with salt and pepper. turn off heat.
divide pasta between bowls. top with almonds and remaining parmesan and basil. serve.