Description
This Garlic Mozzarella Margherita Pasta is a cozy, creamy twist on a classic Margherita flavor combo—bursting with garlicky goodness, juicy Roma tomatoes, melted mozzarella, and fresh basil. Perfect for a comforting weeknight dinner or an elegant pasta night.
Ingredients
Units
Scale
- 1 lb. spaghetti or pasta of choice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 onion, chopped
- 6 Roma tomatoes, chopped, divided
- 4–6 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups milk
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1/2 tsp EACH dried oregano, dried basil, salt
- 1/4 tsp EACH pepper, red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 oz. cream cheese, softened (I use 1/3 less fat)
- 1/4 cup loosely packed basil, chopped
- Garnish: freshly grated Parmesan cheese, fresh basil, chiffonade
Instructions
- Cook pasta according to package directions in salted water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add onion and sauté until soft, about 3 minutes.
- Add half of the chopped tomatoes and garlic; cook for 2-3 minutes until fragrant.
- Sprinkle in flour and cook for 1 minute, stirring constantly.
- Slowly whisk in chicken broth and milk, then add chicken bouillon and all seasonings. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Reduce heat and stir in Parmesan, mozzarella, and cream cheese until melted and smooth.
- Add the remaining tomatoes and chopped basil, and stir to combine.
- Toss the cooked pasta with the sauce, adding reserved pasta water as needed to loosen the sauce to desired consistency.
- Serve immediately, garnished with freshly grated Parmesan and chiffonade of basil.
Notes
- Use fresh, ripe Roma tomatoes for best flavor and texture.
- For a vegetarian version, substitute vegetable broth and omit chicken bouillon.
- Pairs beautifully with a crisp side salad and crusty bread.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 7g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg