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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
Category
Recipes
Persons
4
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.
