Tomato, Mascarpone, and Thyme Spirals
Feeds 3-4
You called and I answered! I've been asked by so many of you for some cheaper veggie options and I'm starting it off with a pasta dish because of course I am. This took me all of 30 minutes to make and 10 minutes to clean up! All you have to do is a little bit of chopping, a bit of sauté-ing and you're all ready to go.
I've been trying to rack my brain for some delicious recipes that don't require much effort at all. It's a tad difficult to do it all though - healthy, protein-filled, vegetarian/vegan, carb-loaded etc. so I'm gonna have to make some compromises here and there, but i'll definitely get as many out for you guys as possible. Whilst this recipe doesn't have many veg in it (soz) it uses brown pasta, so there's a bit of a healthier spin to it.
Go forth and add all the veg you want though! Maybe some peas and carrots or serve it alongside some pumpkin or a little side salad. Whatever your heart desires.
PRO TIPS
If you don't live in the UK and the ready-to-go tomato and mascarpone sauce isn't done for you then you can easily add 1/2 cup of mascarpone to a can of chopped tomatoes, a bit of olive oil, S&P, and some chopped parsley.
For my UK fans - the Waitrose tomato and mascarpone is my preferred sauce but there isn't much difference if i'm being totally honest (i think the Sainsbury's one has more mascarpone).
The better quality the parmesan, the better this pasta - I really do love cheese.
If you love thyme, I encourage you to add more because it can be subtle in this recipe.
Same goes for the chillies and garlic - if you like them, add more, it won't hurt the recipe!
Price of Ingredients
Not Including: Salt, Pepper, Olive Oil, Sugar
Sum of Ingredients: £6.20
Recipe
Ingredients
2 cups of dried wholewheat spiral pasta
1 tablespoon of olive oil
1 small white onion, sliced
3 garlic cloves, sliced
2 mild red chillies, de-seeded and thinly sliced
1 cup of cherry tomatoes, halved
1 tablespoon of salt
Large crack of pepper
1 teaspoon of sugar
1 tablespoon of thyme leaves
350g mascarpone and tomato pasta sauce (check pro tips if this isn't served at your grocery store)
1 cup of grated parmesan
Method
Boil your pasta until al dente (about 10 - 12 minutes), reserve a cup of pasta water before draining.
Whilst your pasta is boiling you can start on your sauce. Place a pot or frying pan on a medium heat. Heat up your oil until glistening and then add in your sliced onions. Sauté until soft (about 5 - 8 minutes). Add in your garlic and chilli and sauté for a further 2 minutes. Put your cherry tomato halves in the pan and sprinkle over the salt, sugar, and pepper. Sauté for 7 minutes or until the cherry tomatoes start to break down.
Slowly add in your pasta water until the sauce is silky. Throw in your thyme and sauté for 2 more minutes.
Mix through your tomato and mascarpone sauce until simmering. Turn of the heat and stir through half of the parmesan. Mix your pasta through the sauce and serve with the remaining parmesan on the top.
ET VOILAA! Enjoy pasta-lovers!
Stay Salty,
Romy xx