Sun-Dried Tomato & Basil Spaghetti
with Almonds & Parmesan
Sun-Dried Tomato & Basil Spaghetti
Tender spaghetti tossed with sun-dried tomato and fresh basil, finished with crunchy almonds and savory Parmesan for a bright, nutty pasta dish.
Ingredients
For 2 servings
- ½ ounce Almonds
- ½ ounce Basil
- 2 tablespoon Cream Cheese
- 1 clove Garlic
- 4 ounce Grape Tomatoes
- ¼ cup Parmesan Cheese
- 6 ounce Spaghetti
- 1.5 ounce Sun-Dried Tomatoes
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time10m
Total Time20m
Calories680
Protein24g
Carbs85g
Fat31g
Tags:
VeggieFiber SmartQuick
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a nut-free version, swap the almonds for toasted seeds or leave them out and add extra herbs for crunch. To avoid dairy, use a plant-based cream cheese and skip the Parmesan, or finish with a vegan hard cheese alternative.
What to serve with it
Serve with a crisp green salad or roasted vegetables to balance the rich tomato and cheese flavors. Garlic bread or a simple antipasto plate also works well for a more filling dinner.
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