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One-pot tomato and mascarpone linguine recipe

72 ratings

A one-pot wonder, this easy pasta recipe is rich with tomatoes, creamy mascarpone and vibrant spinach. Best of all, it can be on the table in just 15 minutes! See method

Serves 4
15 mins
546 calories / serving

Ingredients

1 tbsp olive oil
2 tsp dried oregano
680g jar passata
350g linguine
200g bag spinach
125g mascarpone cheese

If you haven't got linguine, try using spaghetti instead

Each serving contains

Energy
2300kj
546kcal 27%
Fat
19g 27%
Saturates
10g 49%
Sugars
18g 20%
Salt
1.4g 23%

of the reference intake
Carbohydrate 83.2g Protein 14.7g Fibre 7.9g

Method

Heat the oil in a large, shallow casserole dish. Add the dried oregano and fry for 30 secs, pour in the passata, fill the empty bottle up with freshly boiled water. Shake to clean all the tomato from the jar and pour into the casserole dish. Bring to the boil.
Add the linguine to the pan and use tongs to gently push the strands apart. Reduce the heat to a gentle simmer and cook for 10 mins, moving the pasta frequently until tender.
Add the spinach to the pasta, using the tongs to fold the leaves into the sauce – the heat of the pasta will wilt the leaves. Then spoon dollops of mascarpone into the mix and stir in. Season with plenty of salt and pepper and serve immediately.

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