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Tomato, Mascarpone and spinach pasta

This tomato, Mascarpone and spinach pasta is ready within 15 minutes if you use tinned tomatoes, like I did. I But f you want a fresher taste just roast  in the oven 300g cherry or small vine tomatoes with the oil, garlic, oregano and salt and pepper for 20 minutes, then transfer to a pan (with the cooking juice), then add the spinach, cover and rest for 5 minutes. Then stir in the cooked pasta. This version will be ready within half an hour! Serve the pasta with a crispy salad.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 clove of garlic chopped
  • 1 tsp dried oregano
  • 1 tin cherry tomatoes or 300g fresh cherry or small vine tomatoes
  • 400 g pasta of your choice can be gluten-free
  • 200 g baby spinach
  • 125 g ½ of 250g tub mascarpone cheese
  • Grated parmesan to serve

Method
 

  1. Heat the oil in a pan. Add the garlic and oregano, stir for a minute then add the tinned cherry tomatoes. Rinse the tin out with a glass of water, add this liquid to the pan too. Season with salt and pepper and gently simmer for 10 minutes. Add the spinach and cook for another 2 minutes, before folding in the mascarpone.
  2. Meanwhile bring a pan of lightly salted water to the boil, add the pasta and cook it for 10-12 minutes, until Al Dente. (Follow the packaging instructions!) Drain the pasta and add to the pasta sauce, which should be ready at the same time.
  3. Stir through and serve warm with some grated Parmesan and freshly ground pepper.