Tomato and marscapone pasta sauce

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Prep time:

Cook time:

Serves: 6

By Debsg



  • 1 tbsp tomato puree

  • 250g mascarpone cheese

  • 1 tin chopped tomato good ones

  • 2 celery stick

  • 1 clove garlic or more if you prefer

  • 1 tsp herbs of your choice, eg: basil, oregano

  • 1 tin passata

  • 1 onions

  • 1 carrot


  1. Peel the onions and carrots and then blitz in a food processor together with the celery and garlic.
  2. Heat oil in wide pot and add the chopped veggie mix and your herbs.
  3. Once softened add the chopped tomatoes and the passatta.
  4. Half fill the empty passatta bottle with water and add to the pot.
  5. Bring to the boil and simmer for about 20 - 30 minutes mins. It should have reduced by roughly one quarter.
  6. Add half the tub of pasta and stir gently until the cheese melts.
  7. Serve with cooked pasta.

Handy Hint

If you wish, top the dish with a little of remaining cheese and sprinkle some fresh herbs on top.
Small children love this and you can blitz a variety of vegetables together with the onion mix to help them get their five a day.
If you want a meatier dish you can make some little meatballs and drop them in the sauce after bringing to the boil.

Additional Information

  • tomato

  • cheese

  • Make Ahead

  • Pasta

  • Meat

  • Main Course

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

  • italian

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