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Sundried Tomato & Basil Spaghetti with Almonds and Parmesan

2 servings


20 minutes

total time


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


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.


Serving Size



730 kcal

Total Fat

34 g

Saturated Fat

15 g

Unsaturated Fat


Trans Fat



60 mg


790 mg

Total Carbohydrate

87 g

Dietary Fiber

8 g

Total Sugars

14 g


26 g

2 servings


20 minutes

total time
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