Margherita Pasta

I found this recipe on the blog Carlsbad Cravings. It was super creamy, full of flavor and just like the blog said, it all came together in about 25 minutes. My husband said it was the best new recipe I have tried in months!!! Your family will love this! I think you could add grilled chicken if you wanted some protein. Serve with a simple side salad and some good crusty bread.

 

Here is the recipe word from word from Carlsbad Cravings:

• 1lb spaghetti or pasta of choice
• 2tablespoons olive oil
• 2tablespoons butter
• 1/4 onion, chopped
• 6 Roma tomatoes, choppeddivided
• 4-6 garlic cloves, minced
• 1/4cup all-purpose flour
• 1 1/2cups low sodium chicken broth <I used veggie broth>
• 1 1/2cups milk
• 2teaspoons chicken bouillon <I used veggie>
• 1teaspoon dried parsley
• 1/2tsp EACH dried oregano, dried basil, salt
• 1/4tsp EACH pepper, red pepper flakes
• 1/2cup freshly grated Parmesan cheese
• 1/2cup shredded mozzarella cheese
• 2oz. cream cheese, softetned
• 1/4cup loosely packed basil, chopped
• Parmesan & chopped basil, for garnish

Instructions:

Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.  Set pasta aside.

 

Melt butter and olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes <I sauteed for more like 8 minutes>. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).  

 

Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and boullion and continue to simmer until slightly thickened, stirring occasionally. 

 

Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.  

 

Stir in remaining tomatoes and fresh basil. *Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste. <*I found it easier to just place the pasta in the dish and then ladle the sauce over the top - even though I was using a giant pan if I had put all the pasta in the pan along with the sauce, it would have overflowed>

 

Garnish with freshly grated Parmesan Cheese and additional basil if desired.