Tomato and Mascarpone Pasta

This Tomato and Mascarpone pasta recipe will become a weeknight favourite. Ready in under 30 minutes, using fresh ingredients you can access pretty much everywhere. Skip the jars and make it fresh!

You can absolutely serve this cold too. A perfect treat for lunch time at work!

About this recipe

In this recipe. I show you how to make a fresh tomato and mascarpone pasta sauce served with a pasta of your choice. Once you see how easy it is to make this Tomato and Mascarpone pasta is, It will become a favourite in your home.

Step by step photographs

You shouldn't have a problem sourcing any ingredients for this Mascarpone Pasta recipe. All ingredients can be purchased at your nearest grocery store.

• Mascarpone
• Tomato passata
• Onion
• Garlic
• parmesan
• olive oil
• salt & pepper
• Basil
• pasta of your choice (not photographed)

See recipe card for quantities.

Instructions

This recipe is only 4 steps and super easy. There is no excuse now to whip up a tomato and mascarpone sauce. Skip the jars!

1. Step 1: Bring a pan of water to the boil and add your pasta. Cook as per the packaging instructions

2. Step 2: Meanwhile, In a food processor (or blender), add the mascarpone, olive oil, garlic, basil, parmesan and salt & pepper.

Serving suggestion

Make this dish a meal by adding a prepared salad to the table. I absolutely love this Green Goddess Salad but check out these other salad recipes too.

Substitutions for Tomato and Mascarpone Pasta

This Tomato and Mascarpone recipe can easily be made gluten free or dairy free/vegan.

• Pasta - Use any pasta you like in this recipe or try gnocchi, noodle noodles or you can even try cooked potatoes or rice.
• Cream Cheese - Vegan cream cheese can be used instead of mascarpone.
• Parmesan - Swap this for a teaspoon of nutritional yeast.

Variations of Tomato and Mascarpone pasta

Once that you have mastered the Tomato and Mascarpone pasta recipe, you might want to switch it up. This Tomato and Mascarpone pasta recipe is easily adapted and here are some ideas of variations you could try.

• Red pepper - Roast some peppers and blend with some garlic, olive oil and a splash of vinegar for a sweeter, richer base.
• Sun-dried tomato - Switch out the passata for some sundried tomatoes.

Equipment

For the best results, use a food processor as this allows you to pulse it in short bursts to maintin a good texture and avoid over-blending. However you can use a regular blender to create the paste.

Storage

If possible, store the sauce and pasta separately, adding a touch of oil to the pasta to avoid it sticking. This will stop the pasta from absorbing the sauce and drying it out. You should also add a tablespoon of olive oil to the top of the sauce to stop it going brown, When ready to heat back up, heat the sauce in a pan over a medium heat, stir in the pasta.

If it is already mixed together, simply place it in a bowl, covered and it will last in the refrigerator for up to 5 days.

The sauce freezes really well, so as long as this is separate to the pasta, it will freeze for up to 3 months. It is definitely worth making a big batch so you can do this.