30-Minute Margherita Pasta
Published: Friday, August 29, 2025
16 oz. rotini pasta
2 Tbsp. butter
2 Tbsp. olive oil
1 c. yellow onions, chopped
2 c. Roma tomatoes, thinly sliced, divided
4 cloves garlic, minced
¼ c. all-purpose flour
1¼ c. chicken broth
1¾ c. milk
2 tsp. chicken bouillon
2 Tbsp. fresh parsley, chopped
¼ c. fresh basil, chopped, divided
2 Tbsp. fresh oregano, chopped
¼ tsp. red pepper flakes
¼ tsp. salt
¼ tsp. pepper
½ c. grated Parmesan cheese
½ c. shredded Mozzarella cheese
3 oz. cream cheese
Cook pasta according to package directions. Reserve 1 cup pasta water.
In large skillet over medium-low heat, add butter and olive oil. Sauté onions and 1 cup tomatoes. Add in garlic and sprinkle with flour, stirring consistently for 2 minutes. Turn heat to low. Gradually whisk in chicken broth and milk, stirring until smooth. Turn heat to medium-high; simmer 1-2 minutes.
Add bouillon, parsley, 2 Tbsp. basil, oregano, red pepper flakes, salt and pepper. Simmer until slightly thickened. Reduce heat to low. Stir in Parmesan, Mozzarella and cream cheese. Once smooth, add remaining 1 cup tomatoes, remaining 2 Tbsp. basil, cooked pasta and 1 Tbsp. reserved pasta water. —8 servings.
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