This creamy mascarpone pasta sauce is light, easy to make and utterly delicious! You can have this vegetarian tomato mascarpone pasta on the table in under 30 minutes for a speedy weeknight treat the entire family will love.
Mascarpone pasta sauce is rich, smooth, and so good it’s become a staple in our home.
It’s just the perfect meal to cook when you don’t have much time for dinner but still want something delicious.
Even though mascarpone is more often found as an ingredient in desserts than in savory dishes, this soft cheese is the perfect addition to a creamy veggie pasta dish.
This mascarpone and tomato pasta sauce is super easy to make with just a handful of ingredients, and you can add any veggies you want to make it your own.
Why you’ll love this mascarpone pasta sauce
- Quick and simple — You can have a delicious bowl of creamy pasta on the table in just 30 minutes using very simple ingredients.
- Rich and super flavorful — The mascarpone, mushrooms and herbs make an extra aromatic and rich sauce.
- Budget-friendly — You don’t need any fancy ingredients to make this delicious mascarpone and tomato sauce.
What goes into mascarpone pasta
Olive oil + butter — Sauteeing the mushrooms in a mix of olive oil and butter sets up an excellent base for this tomato and mascarpone pasta.
Shallots — The mellow flavor of shallots is perfect for this mascarpone pasta sauce, but you can also use red or yellow onions if you like.
Mushrooms — I used chestnut mushrooms in this recipe — other options include crimini options or a mix of your favorite mushrooms.
Tomato paste — Add more tomato paste than recommended in the recipe card below if you want a more pronounced tomato flavor.
Mascarpone — Full-fat mascarpone is best for a creamy sauce, but you can also use a light, low-fat version. The sauce won’t be as velvety, though.
It’s best to have the mascarpone at room temperature when adding it to the sauce.
Baby spinach — Other greens you can use in this mascarpone and tomato sauce include kale, collard greens and Swiss chard.
Pasta — I used fusilli to make this pasta but any other type of short or long pasta would do.
How to make tomato and mascarpone pasta sauce
Bring a large pot of pasta water to a boil, salt it generously and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of the pasta water
Add the sliced mushrooms and cook for 4-5 minutes or until slightly golden.
Allow the sauce to bubble for 1-2 minutes, then add the mascarpone and stir until completely melted.
Add the baby spinach and cook for another medium on medium-low heat until wilted.
Transfer the cooked pasta to the pan and toss to cover in sauce. Add some of the reserved pasta water if it looks too dry.
Season to taste with salt and freshly ground black pepper, and serve immediately.
Recipe notes and tips
- This mascarpone pasta sauce is best served immediately. If you do have leftovers, they will keep well in the fridge for up to 3 days in an airtight container.
- Add some fresh basil at the end for extra brightness and flavor.
- Sprinkle some freshly grated parmesan or a vegetarian hard cheese alternative on individual bowls right before serving.
- If you want to make this pasta meaty, add some pancetta or bacon lardons.
If you liked this mascarpone pasta sauce, you might also like some of my other quick and easy vegetarian pasta recipes:
- Creamy Roasted Red Pepper Pasta with Walnuts
- Creamy Tomato Spinach Pasta
- One-Pot Veggie Pasta
- Creamy Mushroom Marsala Pasta
- Creamy Mushroom Pasta with Parmesan and Kale
- 10.5 oz (300 g) pasta
- 1 tablespoon olive oil
- 2 tablespoons (20 g) butter
- 2 medium shallots, finely chopped
- 1 lb (450 g) chestnut mushrooms, sliced
- 2 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 1 cup (250 ml) vegetable stock
- ½ cup (125 g) mascarpone
- 2 cups (75 g) baby spinach
- Salt and freshly ground black pepper to taste
- Bring a large pot of pasta water to a boil, salt it generously and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of the pasta water.
- Meanwhile, heat the olive oil in a large, deep pan and melt the butter in it. Add the shallots and cook for 2-3 minutes over medium heat until softened.
- Add the sliced mushrooms and cook for 4-5 minutes or until slightly golden.
- Stir in the garlic, oregano and basil, then add the tomato paste and vegetable stock.
- Allow the sauce to bubble for 1-2 minutes, then add the mascarpone and stir until completely melted.
- Add the baby spinach and cook for another medium on medium-low heat until wilted.
- Transfer the cooked pasta to the pan and toss to cover in sauce. Add some of the reserved pasta water if it looks too dry.
- 8. Season to taste with salt and freshly ground black pepper, and serve immediately.
Amount Per Serving: Calories: 485Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 92mgSodium: 557mgCarbohydrates: 37gFiber: 4gSugar: 7gProtein: 11g
Nutritional information is an estimate provided by an online nutrition calculator.