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15 Minute Tomato and Mascarpone Pasta

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A quick and comforting pasta made with juicy tomatoes, garlic, herbs, and creamy mascarpone that coats every strand in a silky sauce. This simple dish comes together in about 15 minutes and delivers fresh, satisfying flavor.

Ingredients

250 g pasta, such as linguine

1 tablespoon oil

500 g good quality tomatoes, diced

4 cloves garlic, minced

1 teaspoon dried Italian mixed herbs

Salt, to taste

Black pepper, to taste

1 teaspoon sugar, optional

A few sprigs fresh basil, chopped

2 tablespoons mascarpone cheese

Vegetarian parmesan-style cheese, finely grated, for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
  2. While the pasta cooks, heat the oil in a large frying pan over medium heat.
  3. Add the diced tomatoes and minced garlic. Cook for about 5 minutes until the tomatoes soften and break down into a chunky sauce.
  4. Season with dried Italian herbs, salt, black pepper, and sugar if using.
  5. Stir in the chopped basil and mascarpone cheese, mixing until the mascarpone melts and forms a creamy sauce.
  6. Add the drained pasta to the pan and toss well until the pasta is evenly coated in the sauce.
  7. Serve immediately topped with grated vegetarian parmesan-style cheese if desired.

Notes

  • Add a pinch of red pepper flakes for gentle heat.
  • Extra vegetables such as spinach, zucchini, or mushrooms can be sautéed with the tomatoes.
  • Cream cheese can replace mascarpone if needed, though it will taste slightly tangier.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of water to loosen the sauce and keep it creamy.
  • Freezing is not recommended because creamy sauces may separate after thawing.

Nutrition

Find it online: http://recipesbyjanet.com/15-minute-tomato-and-mascarpone-pasta/