Hidden Veggie Pasta with Mascarpone & Herby Breadcrumbs

A wonderful and delicious pasta sauce FULL of veggies that can double up as a lovely veggie soup (which tastes like a rich tomato soup). The sauce freezes well and it is such a family favourite.

Use any veggies you have, making this a fantastic ‘clear-the-fridge’ dish. I love the addition of mascarpone but leave out if you want to go dairy free or vegan.

Adding Fibre

You can up the fibre in this dish by swapping the gluten-free pasta with wholegrain pasta and add a drained can of lentils to the sauce as well.

Serving Suggestion:

I served this with herby breadcrumbs – Preheat oven to 180c. Whizz 3 slices of sourdough with 2 cloves of garlic and a small handful parsley, to a fine breadcrumb. Add 3 tablespoons oil to the breadcrumbs and toast in the oven for 8-10min or until golden, let it cool.

I also love to serve this with a chilli oil on the side (because I love chilli oil with most things).

 

Hidden Veggie Pasta with Mascarpone

FULL to the brim with veggies I love this creamy pasta sauce that can double up as a rich tomato soup too!
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients
  

  • 4 tablespoons olive oil
  • 1/2 teaspoon fennel seeds
  • 2 large carrots diced
  • 3 celery sticks diced
  • 1 large onion diced
  • 1 medium aubergine diced
  • 1 large courgette diced
  • 3 garlic cloves minced
  • 6 fresh tomatoes or 1 x 400g tin
  • 250 ml veggie stock
  • 4 tablespoons mascarpone
  • fresh parsley chopped
  • 400 g rigatoni I used gluten-free (use wholegrain for high fibre)
  • parmesan to serve

Instructions
 

  • Heat the oil in a saucepan on a medium heat, add the fennel seeds, let that toast in the oil for a few minutes, then add the chopped veggies and cook, covered until soft, stirring occasionally. Once soft, add the garlic and cook until fragrant, 3 minutes.
  • Cook the pasta until wonderfully al dente, drain and reserve 1 cup pasta water (NB).
  • Add the tomatoes, a teaspoon salt and the stock. Let the sauce simmer away gently for 10 minutes.
  • Whizz the sauce until smooth, taste and season. At this stage you might want to add pasta water to thin the sauce if too thick or stock if you prefer.
  • When you are happy with the consistency, add the mascarpone (leave out if dairy free or vegan), salt and pepper. You can enjoy the sauce as a soup at this stage and also freeze into portions for later.
  • Mix the sauce with the cooked pasta and season with parmesan, chopped parsley and breadcrumbs. Enjoy!
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