Easy Creamy One Pot Tomato Mascarpone Sauce and Pasta
The tomato mascarpone pasta is an easy, one-pan 30-minute pasta recipe that is a luscious and decadent dish. Rich, creamy mascarpone cheese perfectly balances the sweet and tangy tomatoes.
Print
Pin
Servings: 4 people
Cost: £2.80
Ingredients
- 500 g spaghetti *see notes
- 1 tablespoon olive oil
- 1 brown onion, diced
- 3 cloves garlic, minced
- 400 g tin cherry tomatoes *see notes
- 1 vegetable stock cube or stock pot dissolved in 600ml boiling water
- Juice of 1 lemon
- 75 g mascarpone *see notes
- 300 g spinach, rinsed
- 25 g parmesan
Instructions
- In a large shallow pan with high sides heat the olive oil over medium heat. Once the oil is hot, it will shimmer, add the diced onion and garlic to the pan and gently cook for about 5 minutes until the onions are soft and translucent and the garlic is fragrant.
- Pour in the tinned tomatoes and vegetable stock and taste and adjust the seasoning. Add the spaghetti to the pan, ensuring the noodles are submerged in the stock, and simmer for about 12-15 minutes uncovered until the pasta is cooked and the liquid has thickened to a sauce. If the pasta starts to look dry, add some hot water to the pan in 200ml increments.
- Stir the pasta and sauce a few times during the cooking process so that the pasta doesn’t stick to the bottom of the pan and the noodles don’t stick to each other. Continue to cook the pasta until it is al dente.
- Remove the pan from the heat and stir in the mascarpone and spinach. Cover the pan with a tight-fitting lid and let the spinach wilt into the sauce for 5-7 minutes. Remove the lid and stir the pasta, add the lemon juice, adjust the seasoning, and divide between bowls. Top with shredded parmesan and serve.
Notes
- You can use whole-grain pasta instead of white pasta.
- Chopped or crushed tomatoes can be used instead of cherry tomatoes.
- Because this is a one-pot recipe the spaghetti-to-liquid ratio has been measured to make sure this recipe works. Using another type of pasta may require more liquid and will take longer to cook.
- Remove the pan from the heat before stirring in the mascarpone to prevent the sauce from splitting.
Nutrition
Calories: 671kcal | Carbohydrates: 107g | Protein: 24g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 481mg | Potassium: 1045mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7560IU | Vitamin C: 33mg | Calcium: 245mg | Iron: 5mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!