Sun-Dried Tomato Spaghetti

This is another Hello Fresh recipe. I hope you enjoy it because I certainly did. The sauce was creamy and the sun-dried tomatoes were really good. I actually wished there were MORE sun-dried tomatoes. For me, that is saying something. I don't like tomatoes, so that proves this was amazing. 

This recipe makes 2 servings. 

Courtesy of the Internet

Sun-Dried Tomato Spaghetti

Ingredients

2 oz. Sun-Dried Tomatoes, finely chopped

1 clove Garlic, minced

4 oz. Halved Grape Tomatoes

1 tbsp. Italian Spice Blend

6 oz. Spaghetti

1/2 oz. Sliced Almonds

1 tbsp. Vegetable Stock Concentrate

2 tbsp. Cream Cheese

1/4 cup Parmesan Cheese

1 tbsp. butter

Instructions

Bring a large pot of salted water to a boil. Once water is boiling, add the spaghetti to the pot. Cook until al dente, 9-11 minutes. Reserve 1/3 cup of pasta cooking water, then drain. 

While pasta cooks heat a large, dry pan over medium heat. Add the almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. Turn off heat and put the almonds into a small bowl to set aside. 

Heat a drizzle of olive oil in a pan over medium heat. Add the spice blend. When the spices are fragrant, add sun-dried tomatoes and garlic. Cook, stirring occasionally, 1-2 minutes. Stir in the stock concentrate and 1/3 cup pasta cooking 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 the grape tomatoes into the sauce. Add drained spaghetti, half the Parmesan cheese, and butter. Toss to combine. 

Divide pasta between bowls. Top with almonds and remaining Parmesan. Bon appétit!