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    Sun-Dried Tomato Spaghetti

    Almonds
    Hello Fresh
    Parmesan
    Pasta
    Spaghetti
    Tomato
    ​

    2 servings

    servings

    20 minutes

    active time

    30 minutes

    total time
    Start Cooking

    Ingredients

    1 ½ ounce Sun-Dried Tomatoes

    1 clove Garlic

    1 Tblsp Green Herb Blend (parsley/chive)

    4 ounce Grape Tomatoes

    6 ounce Spaghetti

    ½ ounce Sliced Almonds

    1 tsp Veggie Stock Concentrate

    2 tablespoon Cream Cheese

    ¼ cup Parmesan Cheese

    2 teaspoon Olive Oil

    1 tablespoon Butter

    Salt

    Pepper

    Directions

    • Bring a large pot of salted water to a boil. Wash and dry produce. • Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives.

    • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄3 cup pasta cooking water (½ cup for 4 servings), then drain.

    • 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. • Turn off heat; transfer to a second small bowl. Wipe out pan.

    • Heat 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 1⁄3 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 pan with sauce. Add spaghetti, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4 servings); 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 parsley and half the chives. Season with salt and pepper. Turn off heat.

    • Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, remaining parsley, and remaining chives. Serve.

    Nutrition

    Serving Size

    -

    Calories

    630 kcal

    Total Fat

    25 g

    Saturated Fat

    11 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    40 mg

    Sodium

    1020 mg

    Total Carbohydrate

    86 g

    Dietary Fiber

    7 g

    Total Sugars

    15 g

    Protein

    19 g

    2 servings

    servings

    20 minutes

    active time

    30 minutes

    total time
    Start Cooking

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    Ingredients

    1 ½ ounce Sun-Dried Tomatoes

    1 clove Garlic

    1 Tblsp Green Herb Blend (parsley/chive)

    4 ounce Grape Tomatoes

    6 ounce Spaghetti

    ½ ounce Sliced Almonds

    1 tsp Veggie Stock Concentrate

    2 tablespoon Cream Cheese

    ¼ cup Parmesan Cheese

    2 teaspoon Olive Oil

    1 tablespoon Butter

    Salt

    Pepper

    Directions

    1

    • Bring a large pot of salted water to a boil. Wash and dry produce. • Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives.

    2

    • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄3 cup pasta cooking water (½ cup for 4 servings), then drain.

    3

    • 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. • Turn off heat; transfer to a second small bowl. Wipe out pan.

    4

    • Heat 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 1⁄3 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.

    5

    • Stir grape tomatoes into pan with sauce. Add spaghetti, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4 servings); 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 parsley and half the chives. Season with salt and pepper. Turn off heat.

    6

    • Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, remaining parsley, and remaining chives. Serve.