A main course fresh pasta dish that also goes great as a side dish.
Photo © Photo Source The Cozy Cook
Ingredients
Sauce
- 2 ¾ cups chicken broth
- ¾ cup half and half
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ chicken bouillon cube
- ¾ teaspoon dried basil
- ¾ teaspoon oregano
- ¾ teaspoon parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch crushed red pepper flakes
Pasta
- 3 tablespoons butter
- 2 tablespoons tomato paste
- 4 cloves fresh garlic, minced
- ½ cup Parmesan cheese, freshly grated
- 3 tablespoons cream cheese, softened
- 2 teaspoons fresh lemon juice
- ½ lb. Shellbow pasta, see notes
- 2 cups cherry tomatoes, halved
Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. This recipe goes quick, so you want to be ready.
- Melt the butter in a soup pot over medium heat. Add the tomato paste and garlic. Stir continuously for 1 minute.
- Add the combined sauce mixture in small splashes, stirring to incorporate.
- Bring to a boil and add the pasta. Bring back to a gentle boil and cook uncovered according to package instructions. Run a silicone spatula along the bottom of the pot throughout cooking to lift any pasta that may be settling to the bottom. Taste-test the pasta for doneness before proceeding.
- Reduce heat to low. Add the tomatoes and cream cheese and stir to combine. Gradually add the Parmesan cheese, followed by the lemon juice. (The sauce will continue to thicken!)
- Taste and season with additional salt/pepper if desired. Serve!
Nutrition
Calories: 479kcal, Carbohydrates: 54g, Protein: 16g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 64mg, Sodium: 1385mg, Potassium: 521mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1168IU, Vitamin C: 21mg, Calcium: 209mg, Iron: 2mg
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