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This Easy Margherita Pasta comes together very simply. It is cheesy, creamy and super-fresh. Kids will LOVE this pasta.

The seasoned flour really makes a difference here, so make sure not to skip it. Sauté it all up and then stir in the noodles and tomatoes. Voila, an super yummy, weeknight-friendly pasta dish! Add a side of crusty bread or sautéed broccoli and you are ready to eat!

Easy Margherita Pasta in under 20 minutes!

December 24, 2020

by Anne

Category Recipes

Persons

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Notes

1- Don’t skip the seasoned flour. It brings a great deal of flavor and helps avoid the “raw” flour taste to the dish.
2-The chive and onion cream cheese provides more flavor, but plain or even vegetable cream cheese can be substituted and will work quite well.

Ingredients

1lb spaghetti or noodle of choice
2 Tbs butter
2 Tbs olive oil
1/4 onion, chopped
6 roma tomatoes chopped, divided
1/4 cup seasoned flour*(see notes)
1.5 cups water
1.5 cups milk
2 tsp chicken bouillon
1 tsp dried parsley
1/2 tsp each dried oregano, dried basil and salt
1/4 tsp each black pepper and red pepper flakes
1/2 cup grated parmesan
1/2 cup shredded mozzarella
1/8c chive and onion cream cheese* (see notes)

Instructions

Cook pasta as directed, reserving some of the pasta water after cooking.
Melt butter and olive oil in a large skillet over medium. Once melted, add the onion and half of the tomatoes. Sauté for 5 minutes. Add garlic for 30 seconds. Add the seasoned flour and stir for 2 minutes or until it disappears.
Lower heat to low. Add water, milk, bouillon and spices. Cook several minutes until slightly thickened.
Add parmesan, mozzarella and cream cheese until melted.
Add remaining tomatoes and the noodles. Stir until well coated.
Serve warm topping with additional parmesan if desired.