Roast tomato, mascarpone and rocket pasta
- Published: 30 Jun 09
- Updated: 18 Mar 24
A vegetarian pasta dish with tangy tomatoes, creamy cheese and fresh rocket. The sauce would also be lovely with pieces of pan-fried cod or king prawns instead of pasta.
Ingredients
- 600g small vine tomatoes, halved
- 2 garlic cloves, finely sliced
- 2 fresh rosemary sprigs, leaves picked and chopped
- 3 tbsp olive oil
- 400g dried linguine
- 150g mascarpone
- Couple handfuls rocket leaves
- Vegetarian Parmesan shavings, to serve
Method
- Preheat the oven to 200°C/fan180°C/ gas 6. Put the tomatoes in a roasting tin with the garlic and rosemary. Season well, drizzle with the oil and roast for 15-20 minutes until tender.
- Cook the pasta in a pan of boiling, lightly salted water until al dente, drain and return to the pan.
- Once the tomatoes are cooked, mix in the mascarpone to make a creamy sauce and add to the pasta. Toss well, then stir in the rocket leaves. Serve with Parmesan shavings.
- Recipe from July 2009 Issue
Nutrition
- Calories
- 621kcals
- Fat
- 27.4g (12.9g saturated)
- Protein
- 16g
- Carbohydrates
- 82.7g (8.4g sugar)
- Salt
- 0.2g
delicious. tips
The tomato and mascarpone sauce would also be lovely with pieces of pan-fried cod or king prawns. Serve with steamed green vegetables and basmati rice instead of the pasta.
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This dish is an example of elegance and simplicity on a plate. From the intense sweetness of the roasted tomatoes coupled with the creamy ricotta. which is perfectly complemented by the complex fruity/nutty taste of parmesan shavings and rocket.