Creamy tomato & mascarpone pasta_Lactose free
Hello, Hivers!
I am back with a recipe for light and creamy tomato and mascarpone pasta which is lactose-free!
It has been around a year since I have decided to cut on milk products so I can confirm that I somehow have lactose intolerance.
Honestly, if you ask me, I would tell that this is such an irony from the Universe since I am a person who LOVES milk products! From our typical Bulgarian white cheese to yogurt and many French and Italian types of cheese.
So you can imagine what of a challenge it has been when I first started to implement that change into my eating regime.
In time I have tried many alternative products that are none less than an overpriced fancy overmarketed product with a lack of any taste qualities. I have managed to discover some great “gems” that I stick to buying because of their proven qualities.
Today I would like to share with you a recipe for pasta with fresh tomatoes and lactose-free mascarpone!
Here are the ingredients that you would need for preparing this tasty and full of aroma pasta:
| Amount | Product | |
|---|---|---|
| 400 gr | diced tomatoes (canned) | |
| 1 head | garlic | |
| 1 stalk | scallions | |
| 500 gr | campari tomatoes (fresh) | |
| 250 gr | lactose-free mascarpone | |
| 250 gr | pasta (tricolore) | |
| 4-5 tbsp | olive oil | |
| 2-3 tsp | paprika (dried red peppers) | |
| 1-2 tsp | salt |
Start off by preparing the campari tomatoes - wash them well and cut them in halves. This is going to help the tomato juice mix the pasta sauce.
Then chop the scallions and the garlic into small pieces. They will be the first to add in order to unlock & open their full flavor and aroma.
Put a frying pan on a medium and pour the olive oil. Then add the garlic and the scallions.
Now add the can with diced tomatoes, salt, and paprika. Stir well for about 5-7 minutes until some of the water has visibly evaporated.
Then add the mascarpone and stir until you have a homogeneous mixture.
Add the campari tomatoes and stir carefully so you don’t squash them completely. Remember we want some of their juice but also their tomato meat to taste in pieces together with the rest of the sauce.
Finally, add the pasta (I prefer to add it al dente) and stir. In 2-3 minutes you can turn off the stove.
Serve on whatever plate you desire. I have chosen a big flat monochrome plate in light grey. Then I have added some sliced dried plums and apricots and poured some sunflower seeds on top. The rich creamy taste gets even more exaggerated with that sweet from the dried fruits!
Please let me know if you decide to prepare this recipe at home! I will be interested to hear what do you think - do you like it or not?
Until then,
Stay happy and tasty,
Chef Dimitrova