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Pasta with tomato and mascarpone
| Category: | Lunch Dinner |
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, deseeded 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
Pasta with tomato and mascarpone Directions
- 1. Heat the oil in a non-stick pan over a medium heat and add the chilli and garlic.
2. As the garlic and chili just begins to sizzle, add the onion and red pepper and gently cook for
10 minutes until soft.
3. Next add the tinned tomatoes and simmer for 20 minutes.
4. Cook the pasta according to packet instructions, omitting any salt.
5. 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.
6. Drain the pasta before coating in the sauce and serve.
Recipe notes
Serves 1
Nutrition facts
vegetarian
Per Serving
| Kcal: | 122 kcal |
| Kjoule: | 508 Kjoule |
| Fibers (g): | 2.7g |
| Sodium (mg): | 0.2mg |
| Carbs: | 16.3g |
| Sugar (g): | 3g |
| Fat: | 3.7g |
| Saturated fat (g): | 1.5g |
| Proteins: | 4.2g |
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