A light and flavourful sun-dried tomato pasta with luxurious mascarpone coating ribbons of pappardelle. The taste of an Italian summer!
Are you a fan of light and fresh pasta dishes? If so, try out this summery Roasted Romanesco Cauliflower Pesto Spaghetti!
When warmer months arrive I want recipes that fit the mood. This pappardelle with sun-dried tomatoes and mascarpone goes perfectly with summer!
This pasta locks in beautiful flavours of sun-dried tomatoes and basil, and the warmth and comfort we associate with all things creamy. I upped the creaminess by using silky and luscious Italian mascarpone. Absolutely delicious!
What else is great about it this creamy pasta? It’s ready in less than 20 minutes! You can forget about being stuck in the kitchen and catch the last glimpses of sunshine!
What is mascarpone
Mascarpone is a big part of what makes this simple recipe taste so good. It is a soft Italian cheese that is made from cream. Because heat and acid are used to solidify the cream, it is naturally vegetarian.
Because the taste is not too strong it is very versatile and can be used in savoury dishes like this or sweet desserts like tiramisu or cheesecake.
I’m a big fan of using mascarpone in pasta. It brings a decedent creaminess and because it is so soft it is very easy to stir it through the dish while cooking.
How to cook sun-dried tomato pasta
This pasta recipe is so quick that the sauce is ready even faster than the pasta! That means that the first step is to get a pot of water boiling and add the pasta to it.
Pappardelle is a fairly thick pasta but it will still be done quickly. Follow package instructions, but keep an eye on the boiling pasta so it doesn’t get overdone.
While the pasta is boiling away, heat a pan over low heat and add sun-dried tomato paste and minced garlic. Let it cook away for 1-2 minutes.
Once that is ready, add the torn basil, mascarpone and a cup of water taken from the boiling pasta pot. Let the mascarpone melt and simmer away for 3 more minutes.
Give the sauce a taste to see if it needs a pinch of salt. When you are happy with the sauce and the pasta is done, toss it into the sauce.
Sprinkle vegetarian hard cheese on top and a bit of pepper to taste. All done! Wasn’t that easy?
- Pappardelle is fairly easy to find, but you can always substitute with another similar pasta like linguine.
- Fresh basil is perfect for a recipe like this. If you need to, dried basil can also be used.
- Overcooked pasta isn’t pleasant. To help get al dente pasta every time, set the timer for 1-2 minutes less than the package recommends. You can always cook for a minute or two longer if necessary.
- 1 lbs pappardelle
- 3-4 tbsp sun-dried tomato paste in oil
- 2 garlic cloves
- 5 basil leaves torn or ½ tsp dried basil
- ½ cup/ 125 ml mascarpone
- 1 cup of water reserved from cooking pasta
- Grated hard cheese to serve
- Cook pasta in a large pot of salted water according to package directions.While pasta is cooking add sundried tomato paste and minced garlic to a large pan and cook over low heat for 1- 2 minutes.
- Add basil, mascarpone and 1 cup of water taken from the pot with cooking pasta, allow for the mascarpone to melt and let it simmering for 3 minutes. Taste and add salt if necessary.
- Drain pasta and toss with the sauce. Serve immediately with grated hard cheese and pepper to taste.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 598Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 125mgSodium: 469mgCarbohydrates: 57gFiber: 3gSugar: 6gProtein: 16g