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Home Romige tomaten-mascarpone pasta met basilicum

Vegetarian Quick Weeknight Italian Pasta Comfort food

This pasta proves that vegetarian cooking doesn't have to be boring. The mascarpone makes the tomato sauce velvety-smooth and adds that rich roundness you miss when you skip the meat. Top with fresh basil, a good twist of pepper, and you have a dish that tastes like you spent hours on it. Spoiler: you didn't.

Recipe

Creamy tomato-mascarpone pasta with basil

Silky mascarpone, sweet tomatoes and fresh basil come together in a creamy sauce you can have on the table in less than 30 minutes. Simple, tasty and always a hit.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large pot
Deep skillet or sauté pan
Wooden spoon
Colander
Grater
Measuring cup or small cup (for pasta water)

Ingredients

400 g pasta (e.g., rigatoni or pappardelle)
1 can (400 g) peeled tomatoes
150 g mascarpone
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp olive oil
1 tsp sugar
Salt and freshly ground black pepper to taste
Handful of fresh basil leaves
50 g freshly grated Parmesan

How do you make creamy tomato-mascarpone pasta with basil?

Put a large pot of generously salted water on high heat and bring to a boil. Cook the pasta al dente according to the package instructions. Before draining, reserve a cup of the pasta cooking water.
Meanwhile, heat a splash of olive oil in a deep skillet over medium heat. Finely chop the onion and sauté it 3 to 4 minutes until translucent. Add the garlic and cook for another minute.
Add the peeled tomatoes and roughly crush them with a wooden spoon. Add a pinch of sugar, salt and pepper. Let the sauce simmer gently for 10 minutes until slightly thickened.
Stir the mascarpone into the tomato sauce until fully incorporated. Add a splash of pasta water if the sauce is too thick. Taste and adjust the seasoning.
Spoon the cooked pasta straight into the sauce and toss well so every strand is coated. Let it sit on low heat for another minute so the pasta absorbs the sauce.
Divide the pasta among deep plates. Sprinkle with freshly grated Parmesan, tear a few basil leaves over the top, add a twist of pepper and a thin drizzle of olive oil. Serve immediately.

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A good deep skillet really makes a difference for this recipe. You need the space to mix the pasta and sauce properly without everything spilling over. Choose a pan with a thick base so the sauce cooks evenly and doesn't burn. With the right cookware these kinds of dishes become effortless, every time.

Want to make this dish a bit heartier? Add a handful of toasted pine nuts or stir in some finely chopped sun-dried tomatoes at the last moment. Also lovely with a glass of dry white wine. Enjoy.

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