If anyone else is/was ever a firm fan of tomato and mascarpone sauce then god dang it this recipe is for you!
When I was little it was my sister and I’s absolute go to dinner, whenever we were asked what we would like, that’s what we’d say. My mum loved it because it was super convenient, and we loved it because it tasted SO GOOD!
Evidently however the whole mascarpone thing doesn’t fit in with my dairy free requirements these days, but who doesn’t yearn for an unctuous and comforting bowl of pasta on a cool evening?
Here I have managed to recreate that deep flavourful sauce, but packed it full of veggie brilliance and emulated the creaminess with wonderfully nourishing cashews instead 🙂 I also choose to use legume based pasta as it packs a wealth of plant based protein and dietary fibre, whilst also being less inflammatory for the body than grain based versions.
You can easily make a large batch and pop some in the freezer, and don’t stop at pasta, this makes an incredible veggie bake or sauce to top a pizza base, or make it slightly thicker and you’ve got an incredible dip or topping for toast 🙂