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Photograph of One pot pasta with tomato & mascarpone sauce.

ItalianOne pot pasta with tomato & mascarpone sauce

Serves 5 | Prep 10 mins | Cook 20 mins

A quick and easy one pot pasta packed with nutritious greens and a thick, luxurious tomato & mascarpone sauce. Excellent midweek dinner and perfect for Meatless Monday.

Source: www.happyveggiekitchen.com

Ingredients

Metric

Imperial

x0.5

500 g fusilli
1 tbsp olive oil
1 medium red onion, chopped, or ½ of a large one
5 cloves garlic, crushed
1 tbsp dried Italian herbs
2 tsp salt
2x 400 g cans chopped tomatoes with liquid
140 g 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 boiling water (you may need more)
a few handfuls fresh basil
250 g fresh spinach (try adding some rocket too!)
25-50 g butter
3 heaping spoonfuls mascarpone

Instructions

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In a large pot, heat some olive oil and gently saute your onions until soft.
Add the garlic and herbs, and saute on a very low heat for a further until fragrant.
Add tomatoes, tomato paste, salt and balsamic vinegar. Cook for , until bubbling.
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.
Bring to the boil, and then simmer for 10 to , 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.
Now add the spinach, basil and butter, and stir over a low heat until it's cooked down.
Finally, stir in the mascarpone until melted. You should have a deliciously thick, creamy sauce.

Nutrition

Per Serving	% Daily Value
Calories 582 kcal	29.1%
Total Fat 15.1 g	19.4%
Saturated Fat 6.3 g	31.5%
Carbohydrates 87.4 g	31.8%
Dietary Fibre 7.1 g	25.4%
Sugars 3.9 g	7.8%
Protein 27.6 g	55.2%
Sodium 1.06 g	46.1%

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