One Pot Pasta with Tomato & Mascarpone Sauce #dinner #vegetarian

A brisk and simple one pot pasta pressed with nutritious greens and a thick, sumptuous tomato and mascarpone sauce. Phenomenal midweek supper and ideal for Meatless Monday.

Mascarpone is the ideal backup to tomato sauce. It includes a rich, sweet and velvety surface which truly unites the sauce. It is such a great amount of superior to ordinary cream (heartbroken, typical cream). Also, cooking it like this, well it is somewhat simpler. I won't guarantee such it's reality changing, however there are absolutely benefits. Like, there's no depleting, and just one pot to watch and mix. Also, wash.

I've pressed it with a lot of green stuff for you-basil, spinach and rocket/arugula on the off chance that you need it. They taste extraordinary, and will make you feel substantially less remorseful about some additional mascarpone calories in this bowl.

Also try our recipe Creamy Spicy Sun Dried Tomato Pasta

This one pot pasta has a luxurious tomato and mascarpone sauce, spinach and fresh basil. A 30 minute vegetarian dinner.

INGREDIENTS

• 500g (18 oz) fusilli
• 1 Tbsp Olive oil
• 1 medium red onion, or 1/2 of a large one*, chopped (or a couple of shallots)
• 5 garlic cloves, crushed
• 1 Tbsp dried Italian herbs
• 2 tsp salt
• 2 cans (400g / 14oz each) chopped tomatoes with liquid (I like to use one can of cherry tomatoes + one can of regular chopped tomatoes)
• 140g (5oz) of tomato paste/puree - you may want more or less depending on how watery your canned tomatoes are so use your judgement here.
• 1 Tbsp balsamic vinegar
• 950 ml (4 cups) of boiling water (you may need more)
• A few handfuls of fresh basil
• 250g (9oz) fresh spinach (try adding some rocket/arugula too!)
• 25-50g (2-4 Tbsp) of butter (as much as you dare!)
• 3 heaping spoonfuls of mascarpone

INSTRUCTIONS

1. In a large pot, heat some olive oil and gently saute your onions until soft.
2. Add the garlic and herbs, and saute on a very low heat for a further 1-2 minutes until fragrant.
3. Add tomatoes, tomato paste, salt and balsamic vinegar. Cook for 5 minutes, until bubbling.
4. Now add the fusilli along with the boiling water. The sauce will be very watery and runny but don't worry- the pasta will absorb all the excess water as it cooks.
5. Bring to the boil, and then simmer for 10 to 12 minutes, stirring often, until the pasta has cooked and the sauce has thickened back up. If it goes too dry, add some more water. It's hard to say how much you'll need because some pasta brands are thicker than others.
6. Now add the spinach, basil and butter, and stir over a low heat until it's cooked down.
7. Finally, stir in the mascarpone until melted. You should have a deliciously thick, creamy sauce.

Read more our recipe : Paleo Grilled Chicken Caesar Cobb Salad

For more detail : https://bit.ly/2X50ztO