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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!
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.
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.