New favorite pasta dish, folks! This gluten free Tomato & Mascarpone Pasta is oh-so-easy and oh-so-delicious. While you could sub ricotta or cream cheese, using mascarpone makes the pasta super creamy and buttery. I’m talking so good you’re guaranteed to go back for seconds.

As we do here at OKCVeggie.com, this pasta dish incorporates some healthy twists. A couple of handfuls of spinach incorporate a vitamin-rich dose of dark leafy greens, and we opted for protein-packed chickpea pasta instead of the enriched white flour variety. The result definitely feels decadent, but it won’t make you feel post-carbo load sluggish.

Elevate your weeknight dinner with Tomato & Mascarpone Pasta, and thank me later!

INGREDIENTS

1 yellow onion, diced
6 garlic cloves, minced
28 oz. can fire roasted whole tomatoes
3 T. tomato paste
2 T. Italian seasoning
2 t. red pepper flakes
1 T. balsamic vinegar
8 oz. mascarpone
1 T. olive oil
Splash of white wine
2 handfuls of baby spinach leaves
8 oz. Banza Cavatappi Pasta
2 bay leaves
Salt & pepper, to taste

STEPS

1) Cook the pasta according to package directions and reserve one cup of pasta water. Drain the pasta, rinse with cold water and drizzle with olive olive. Set aside.

2) Use a food processor to purée the whole tomatoes with the tomato paste and balsamic vinegar until mostly smooth.

3) Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the onion and garlic and season with salt and pepper. Once the onions start to brown, add the Italian seasoning and red pepper flakes. Toss well to coat, then immediately deglaze with a splash of white wine.

4) Pour in the tomato mixture and add two bay leaves. Bring to a boil, then reduce heat to medium and simmer for five minutes. Reduce heat to low and add in the reserved cup of pasta water. Simmer for another five minutes. Remove from heat and whisk in the mascarpone cheese. Add the pasta and spinach to the sauce and toss until the spinach is wilted. Serve immediately.