A vegetarian pasta dish with tangy tomatoes, creamy cheese and fresh rocket. The tomato and mascarpone 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
- 1. 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.
- 2. Cook the pasta in a pan of boiling, lightly salted water until al dente, drain and return to the pan.
- 3. 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.
Nutritional info
Per serving: 621kcals, 27.4g fat (12.9g saturated), 16g protein, 82.7g carbs, 8.4g sugar, 0.2g salt
Chef's tip
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.