Some days, you just don’t feel like cooking.
I mean, be honest: it happens to the best of us! And, despite my love of cooking (and my best intentions), it happens to me ALL. THE. TIME.
And I have found my easy solution to those lazy days – tomato and mascarpone pasta.
It’s easy: boil water. Add spaghetti. Fry half a chopped onion. Add tomato purée and mascarpone. Mix in with pasta when cooked and drained. Sprinkle over some parmesan. EAT.
If you’re feeling up for it, dice a cherry tomato or two to throw into the mix. Adds a bit of freshness.
The great part about this dish: it only takes as long to make as your pasta takes to cook, and it’s still healthy!
I also used wholemeal spaghetti to make it a little healthier – although I must say, I personally really enjoy the taste and extra crunch of wholemeal spaghetti.
75-100g wholemeal spaghetti
1/2 roughly chopped onion
5-6 cherry tomatoes, diced
1/2 tbsp tomato purée
1 tbsp mascarpone
Salt and pepper to taste
1. Boil some water in a large pot. When bubbling, add spaghetti.
2. While spaghetti cooks, heat some coconut oil in a small pan over medium heat. When hot, add the chopped onion and cook for a few minutes until soft. Add tomato purée and mascarpone, mixing thoroughly.
3. Drain the spaghetti, then place back in pot. Mix tomato mascarpone sauce in with the spaghetti. Drop in the diced tomato.
4. Plate pasta and sprinkle parmesan on top.