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Ingredients
2 servings
1.5 ozDun-dried tomatoes
finely chopped
1 clovegarlic
grated
1 bunchgreen Herbs
chives-finely chopped, parsley-leaves picked & finely chopped
4 ozgrape Tomatoes
halve lengthwise
6 ozspaghetti
0.5 ozalmonds
sliced
1 Tbspvegetable base
2 Tbspcream cheese
¼ cupparmesan cheese
2 tspolive oil
1 Tbspbutter
salt
pepper
Instructions
Step 1
Bring lg. pot of salted water to boil. Wash and dry produce. • Place tomatoes in sm. bowl & toss with drizzle of olive oil & salt/pepper.
Step 2
Once water is boiling, add spaghetti to pot. Cook (9-11 min.) until al dente. Reserve 1⁄3C pasta cooking water & drain.
Step 3
While spaghetti cooks, heat lg., dry pan over med.-high. Add almonds & cook (2-4 min.), stirring often, until fragrant & lightly browned. • Turn off heat; transfer to another sm. bowl. Wipe out pan.
Step 4
Heat drizzle of olive oil in pan over med. Add sun-dried tomatoes & garlic; cook (1-2 min.), stirring occasionally, until fragrant. Season with salt/pepper. Stir in stock concentrate & 1⁄3C water. Simmer & cook (1-2 min.) until slightly reduced. Reduce heat to low & whisk in cream cheese until fully incorporated.
Step 5
Stir grape tomatoes into sauce. Add drained spaghetti, half of Parmesan, & 1T butter; toss to combine. (If needed, stir in reserved pasta water, a splash at a time, until pasta is coated in creamy sauce.) • Stir in half of chopped parsley & half of chives. Season with salt/pepper. Turn off heat.
Step 6
Divide pasta between bowls. Top with almonds, remaining Parmesan, remaining chopped parsley, & remaining chives. Serve.
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