Prep Time:5 mins
Understanding food allergies and intolerances
Pasta with tomato and mascarpone sauce
Cooking Time:25 mins
Serves:1 Adult
This pasta dish is guaranteed to be a winner for everyone in the family. If you are looking for something quick and easy to make then this meal is perfect. Make extra and this dish will make a tasty lunch the next day. What's great about this recipe is that it is both suitable in summer and winter.
About this recipe
This recipe was developed by our safefood nutritionists
Ingredients
- 1 teaspoon of olive oil
- ¼ teaspoon of crushed chillies
- 1 clove of garlic, peeled and crushed or finely chopped
- ½ small onion, peeled and chopped
- 1 small red pepper, de-seeded and sliced
- 60g / 2oz. of penne pasta
- 1 small tin of tomatoes (227g / 8oz.)
- 1 heaped teaspoon of reduced fat mascarpone cheese
- ½ teaspoon of dried mixed herbs or 1 tablespoon of fresh basil, chopped
- 1 small tin of chickpeas (210g / 7oz.), drained
- 90g / 3oz. of frozen spinach
- Black pepper, to taste
Method
- Heat the oil in a non-stick pan over a medium heat and add the chilli and garlic.
- As the garlic and chili just begins to sizzle, add the onion and red pepper and gently cook for 10 minutes until soft.
- Next add the tinned tomatoes and simmer for 20 minutes.
- Cook the pasta according to packet instructions, omitting any salt.
- Finish the sauce by breaking up the tomatoes with the back of a wooden spoon, then stir in the mascarpone, herbs or basil, chickpeas, spinach and freshly ground black pepper and mix until you have a rich sauce.
- Drain the pasta before coating in the sauce and serve.
What you will need
- Chopping board
- Chopping knife
- Cutlery
- Frying pan
- Saucepan
- Vegetable peeler
Serving suggestions
Serve with a mixed leaf salad
"Keep any leftovers for lunch the next day. Allow it to cool before storing in the fridge"
