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Herb Cream Cheese Spaghetti

This recipe for Herb w/ Sundried Tomato Spaghetti is simple to make, yet elegant enough to serve to guests!

Total time
20 mins

Recipe by:

Johanna M. Cook is the founder of where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife. Watch her cooking channel on YouTube; Momma Cuisine Show at

INGREDIENTS - 4 servings
  • 12 lbs spaghetti
  • 12 lbs cauliflower(s) florets
  • 12 lbs broccoli florets
  • 3 Tablespoons sun-dried tomatoes sliced
  • 3 Tablespoons olive oil
  • 12 Teaspoon kosher salt
  • 6 Oz cream cheese
  • Boil water with 1 tablespoon of salt and oil. Cook pasta until al dente for about 5-8 minutes. Take pasta out of the water. Do not disgard the pasta water.
  • Blanch the broccoli and cauliflower florets for about 2-3 minutes and take out of the water and set aside.
  • Heat a large saute pan on medium heat and saute the sundried tomatoes for about 1 minute. (If using sundried tomatoes packed in olive oil, feel free to use the oil in the bottle.) Toss in the cooked pasta, broccoli and cauliflower florets.
  • Add the entire package of herb cream cheese and toss lightly. Add a ladle of the pasta water to help turn the cheese into a thick sauce.
  • Add the salt and a couple cracks of fresh ground pepper to taste. Serve.
  • Notes: You can substitute regular cream cheese and 2 tsp of herbs de provence if you do not have herb cream cheese. If you do not have sun-dried tomatoes, substitute with 2 fresh diced Roma (plum) tomatoes.

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