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.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ⅓ 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 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 pan with sauce. Add drained 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 chopped parsley. Season with salt and pepper. Turn off heat.

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