Sundried Tomato & Basil Spaghetti with Almonds and Parmesan

• servings: 2 servings
• total time: 20 minutes

Ingredients

2 * 1.5 ounce Sun-Dried Tomatoes

2 * 2 clove Garlic

2 * ½ ounce Basil

2 * 4 ounce Grape Tomatoes

2 * 6 ounce Spaghetti

2 * 1 ounce Almonds

2 * 1 unit Veggie Stock Concentrate

2 * 2 tablespoon Cream Cheese

2 * ¼ cup Parmesan Cheese

2 * 2 teaspoon Olive Oil

2 * 2 tablespoon Butter

2 * Salt

2 * Pepper

Directions

Bring a large pot of salted water to a boil. Wash and dry all produce. Finely chop sun-dried tomatoes. Mince or grate garlic. Pick basil leaves from stems; discard stems and roughly chop leaves. Halve grape tomatoes lengthwise; place in a small bowl. Toss with a drizzle of olive oil, salt, and pepper.

Once water is boiling, add spaghetti to pot and cook until al dente, 9-11 minutes. Reserve ⅓ cup pasta cooking water (½ cup for 4 servings), 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 ⅓ cup plain water (½ cup for 4 servings). 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 and cook until warmed through, 30-60 seconds. Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and half the Parmesan; toss to combine. (TIP: 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.

Nutrition

• Calories: 730 kcal
• Total Fat: 34 g
• Saturated Fat: 15 g
• Cholesterol: 60 mg
• Sodium: 790 mg
• Total Carbohydrate: 87 g
• Dietary Fiber: 8 g
• Total Sugars: 14 g
• Protein: 26 g