35-Minute One Pot Pasta with Tomato and Mascarpone Sauce

Close up image of Creamy Veggie Pasta with Mascarpone and Tomato Sauce.

35-Minute One Pot Pasta with Tomato and Mascarpone Sauce

[ watch full recipe VIDEO below! ] 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. Share with Vegetarian Kale Caesar Salad to complete the meal. This recipe is vegetarian.

Course Dinner

Cuisine American, Vegetarain

Diet Vegetarian

Keyword Tomato and Mascarpone Sauce

Prep Time 10

Cook Time 25

Total Time 35

Servings hearty servings

Calories 510kcal

Author Traci York

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.

Video

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