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You are here: Home / Recipes / Main Dish / Pasta / Creamy One Pot Pasta with Tomato and Mascarpone Sauce

Creamy One Pot Pasta with Tomato and Mascarpone Sauce

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Creamy One Pot Pasta with Tomato and Mascarpone Sauce is simple to pull together, but big on flavor. Mixing silky mascarpone cheese with rich tomato marinara creates the ultimate creamy veggie pasta recipe. Like my Creamy Mushroom Parmesan Orzo with White Beans, this tomato mascarpone sauce recipe is cooked in the same pot as the pasta, so clean up’s a snap! This recipe is vegetarian. 

Creamy Vegetarian Pasta made in one pot with tomato mascarpone sauce in a Dutch oven garnished with spinach, basil and Parmesan cheese.

Table of Contents

  • Simple One Pot Pasta with Tomato Mascarpone Sauce 
  • Ingredients for Pasta with Tomato Mascarpone Sauce
  • Quick Guide: How to Make Creamy Veggie Pasta with Tomato Mascarpone Sauce
  • Recipe Variations
  • A Few Recipe Notes
  • More Veggie Pasta Recipes to Try
  • Creamy One Pot Pasta with Tomato and Mascarpone Sauce Recipe

Simple One Pot Pasta with Tomato Mascarpone Sauce 

We’ve Nora Singley to thank for bringing us the genius of one pot pasta via Martha Stewart Living in 2013 (Food52). It was a revelation in my cooking years ago.

Although this recipe for tomato and mascarpone sauce pasta strays from the original one pot pasta recipe, I was inspired by Nora’s simple method and applied it here.

This Creamy Veggie Pasta Is: 

  • SO creamy (!!)
  • easy to pull together in about 35 minutes
  • made in one pot
  • hearty, delicious and satisfying
  • easily gluten free 
Creamy One Pot Pasta with Mascarpone and Tomato Sauce Ingredients.

Ingredients for Pasta with Tomato Mascarpone Sauce

  • Olive Oil – use extra virgin for best flavor.
  • Shallots – delicate and slightly sweet in flavor, they add interest and depth to this tomato and mascarpone pasta.
  • Fresh Garlic Cloves  – you’ll need about 3 plump cloves, minced. Sometime’s I’ll add an extra! 
  • San Marzano Style Tomatoes – these are peeled, canned whole plum tomatoes. They have fewer seeds and are less acidic than other canned tomatoes making them a good choice for this pasta sauce with mascarpone.
  • Tomato Paste – adds a boost of umami flavor and richness. It also thickens the mascarpone tomato sauce. 

  • Seasonings – Italian seasoning and red pepper flakes add freshness and interest. 
  • Pasta – I use penne pasta for this recipe. Other types of pasta may be used, but the cook time will need to be adjusted depending on the thickness of the pasta. You can use gluten free pasta, however, cook it separate from the tomato sauce, then add the pasta and some pasta cooking water to the sauce, adjusted to desired consistency. 
  • Fresh Spinach – stir spinach in towards the end of cooking, just to wilt. Use baby spinach or if you have larger leaves, give them a chop before stirring into the pasta. 
  • Mascarpone Cheese – (mahs-car-POH-nay) this ultra silky and creamy cows milk Italian cheese is rich with a slightly sweet flavor that pairs well in both savory or sweet recipes (like tiramisu or my Carrot Cake with Pineapple and Mascarpone Icing). It melts easy in sauce recipes, making it ideal for this mascarpone tomato pasta. 
  • Things for Garnish – this creamy tomato sauce is a perfect partner with fresh basil leaves, ground black pepper and grated parmesan cheese. 
Four images showing how to make creamy veggie pasta with mascarpone and tomato sauce.

Quick Guide: How to Make Creamy Veggie Pasta with Tomato Mascarpone Sauce

This recipe can be made in a 3.5 quart Dutch oven or saute pan. You’ll need to give yourself enough room for stirring the sauce, pasta and for wilting the spinach. In summary, here’s how to make this one pot pasta with mascarpone and tomato sauce (see recipe card for details): 

  • First: in a saute the shallots and garlic in olive oil. Once the shallots are softened, and the garlic slightly golden, you’ll add the tomato paste and saute just a few minutes until it turns slightly darker. Sprinkle in the seasonings. 
  • Second: crush the tomatoes with your hands or potato masher, then pour into the pan. Add the water, turn up the heat and bring to a boil. 
  • Next: stir in the pasta and simmer until pasta is aldente. 
  • Last: stir in the mascarpone, then add fresh spinach in a few batches, wilting each batch before adding another. 

Share with freshly grated parmesan, basil leaves and plenty of fresh ground black pepper. Serve with a baguette or warm buttered Seeded Sourdough Bread and a salad such as a Caesar salad. 

Four images showing how to make creamy veggie pasta with mascarpone and tomato sauce.

Recipe Variations

  • Extra Spicy: for a spicy pasta sauce, sprinkle in a bit more red pepper flake. 
  • Other Pasta Shapes: You can use other pasta shapes, however cooking time will vary depending how how thick/thin walled the pasta is. We’ve enjoyed this recipe with Penne (pictured) and Strozzapreti pasta.
  • Add Vegetarian Sausage: We love this recipe with veggie sausage. Our favorite is Seattle Field Roast Italian Garlic and Fennel. I cook it in a skillet first, then add it to the finished pasta.
  • Make it Gluten Free: Use your favorite gluten free pasta, making sure to cook it separate from the tomato mascarpone pasta sauce, then add it to the sauce once the pasta is cooked. Save some pasta cooking liquid and drizzle it into the sauce to reach desired creamy consistency. 
  • Dairy Free: while I’ve not tried it, you could give vegan cream cheese and vegan Parmesan a go.
Creamy Veggie Pasta in a bowl garnished with basil, spinach and a side of bread.

A Few Recipe Notes

  • Keep it Movin: while the pasta cooks, be sure to stir it frequently, scraping the bottom of the pan to prevent any pasta from sticking.
  • Where to Find Mascarpone Cheese: look for this creamy cheese in the deli or specialty cheese sections of your well stocked grocery store. It generally comes in 8 ounce tubs. I like BelGioioso Mascarpone and Vermont Creamery Mascarpone.
  • Freezer Friendly: This recipe freezes with ease, but the pasta softens upon reheat and tears easily which impacts its texture. While you can freeze this recipe, manage expectations with regards to texture.

More Veggie Pasta Recipes to Try

  • Lemon Garlic Orzo with Roasted Vegetables
  • Vegetarian Spaghetti Puttanesca
  • Orecchiette with Garlicky Kale and Breadcrumbs
  • Roasted Cauliflower Macaroni and Cheese
Close up image of Creamy Veggie Pasta with Mascarpone and Tomato Sauce.
Print Recipe

Creamy One Pot Pasta with Tomato and Mascarpone Sauce Recipe

Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Servings:4 hearty servings
Calories:510kcal
Author:Traci York | Vanilla And Bean
Creamy One Pot Pasta with Tomato and Mascarpone Sauce is simple to pull together, but big on flavor. Mixing silky mascarpone cheese with rich tomato marinara creates the ultimate creamy one pot pasta recipe. Since the tomato mascarpone sauce is cooked in the same pot as the pasta, clean up's a snap! This recipe is vegetarian. 

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1/3 cup (35 grams) Shallot finely chopped
  • 1 1/2 tablespoons Fresh Garlic minced, about 3 plump cloves
  • 2 tablespoons Tomato Paste
  • 28 ounces (794 grams) San Marzano Style Tomatoes canned, whole peeled tomatoes
  • 1 3/4 cups (385 grams) Water
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon Red Pepper Flakes
  • 1 teaspoon fine Sea Salt
  • 8 ounces (230 grams) Penne Pasta
  • 2/3 cup (5 ounces / 140 grams) Mascarpone Cheese
  • 5 cups (5 ounces / 140 grams) Fresh Spinach lightly packed, large leaves chopped

Garnish With:

  • Parmesan Cheese, Fresh Basil, Ground Black Pepper, Red Pepper Flakes

Instructions

  • In a 3.5 quart saute pan or 4 quart Dutch oven, add the olive oil and heat until it shimmers. Turn the heat down to medium-low and stir in the shallots and garlic. Cook for 6-7 minutes, stirring occasionally, OR until shallots are soft and garlic is slightly golden and fragrant.
  • Meanwhile, empty the tomatoes into a bowl and either crush the tomatoes by squeezing them with your hands or mash with a potato masher until broken down into smaller bits. Set aside.
  • To the shallots and garlic, add the tomato paste, stirring and mashing frequently for about 3 minutes, or until slightly darker in color. Sprinkle in the Italian seasoning, red pepper flake and salt. Stir.
  • Pour the tomatoes and water into the pot and bring to a boil. Add the penne, adjust the heat to simmer, stirring frequently to prevent sticking. Cook until aldente, about 11-14 minutes. It will seem almost soupy, but will thicken as the remaining ingredients are added.
  • Remove from heat and stir in the mascarpone cheese until completely melted. Return to low heat and stir in the spinach, adding one handful after another stirring until wilted. Taste for salt adjustment.
  • Spoon into bowls and serve with fresh grated Parmesan, torn basil leaves and fresh ground black pepper.
  • To Store: Store in a lidded container in the refrigerator for up to three days. Gently reheat stove top. You can freeze this recipe, however, the pasta looses its firmness and breaks easily.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 510kcal | Carbohydrates: 59g | Protein: 14g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 992mg | Potassium: 877mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4442IU | Vitamin C: 33mg | Calcium: 190mg | Iron: 4mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for KristinaKristina

    January 17, 2023 at 3:35 pm

    I made this a couple of weeks ago. Both my husband and I loved it. Couldn’t believe how quick and easy it was to make. Thanks bunches.

    Reply
    • Avatar for TraciTraci

      January 17, 2023 at 9:39 pm

      Super happy to hear, Kristina! Thank you for your note!

      Reply
  2. Avatar for KristinKristin

    January 12, 2023 at 4:59 pm

    5 stars
    I absolutely loved this! I would share a pic if I had a public Instagram account. As a single person, this is so good to splurge on a weeknight (so little prep!) and then save / free for future lunches and/or dinner. OMG so yummy!

    Reply
    • Avatar for TraciTraci

      January 12, 2023 at 5:11 pm

      Hi Kristin! Thank you for coming back, sharing your thoughts and rating! I couldn’t agree more about a splurge on a weeknight :D

      Reply
  3. Avatar for AlanaAlana

    January 7, 2023 at 11:07 am

    This recipe checked the boxes for easy and delicious! LOVED it!
    Leftovers heat up beautifully too!

    Reply
    • Avatar for TraciTraci

      January 12, 2023 at 3:26 pm

      Hi Alana! Thank you for your note for giving the recipe a go! Super happy to hear!!

      Reply
  4. Avatar for ElissaElissa

    December 27, 2022 at 6:12 am

    This recipe masters everything I want in a creamy, dreamy pasta dish. It’s incredibly easy and the leftovers were even better.

    Reply
    • Avatar for TraciTraci

      December 27, 2022 at 5:37 pm

      Hooray! Thank you for your note, Elissa! Super happy to read it’s evvverything!

      Reply
  5. Avatar for GinaGina

    December 21, 2022 at 8:27 am

    5 stars
    we doubled the seasonings but otherwise made just as directed and my father’s response was “the best pasta i can remember having!” so glad to have another pasta in rotation – think i’ll mix some chickpeas in the next time around too ☺️

    Reply
    • Avatar for TraciTraci

      December 21, 2022 at 1:52 pm

      Hi Gina! Thank you for your note, rating and giving the recipe a go! Yes to doubling the seasonings (yum!). So happy to hear everyone enjoyed the recipe! Chickpeas sound fabulous!

      Reply
  6. Avatar for MaryAnn | The Beach House KitchenMaryAnn | The Beach House Kitchen

    December 19, 2022 at 7:35 am

    I love easy one pot meals Traci and this sauce sounds amazing! This would be a total hit at our house. Nice and cozy, hearty and comforting!

    Reply
    • Avatar for TraciTraci

      December 20, 2022 at 11:55 am

      Totally Mare! Rob loves this dish with a big salad. SO easy and, you’re right… the sauce is sooooo gooood! :D

      Reply
  7. Avatar for Maggie VascassennoMaggie Vascassenno

    December 18, 2022 at 10:01 am

    5 stars
    another really wonderful recipe, the whole family loved. I did add the Field Roast sausage. Easy and easy clean up – win win win! (then for dessert I made the chocolate coconut date balls – with bourbon – too good!! Thanks for all the wonderful recipes. Too many to name.

    Reply
    • Avatar for TraciTraci

      December 20, 2022 at 11:52 am

      Hiii Maggie! Thank you for your note, sending a smile, rating and giving the recipe a goooo! I looove a good win win win! And that dessert… I love how you balanced rich pasta with a ‘healthier’ treat! :D

      Reply

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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