Sun-Dried Tomato Mascarpone Spaghetti

Okay so this recipe obviously doesn’t use real mascarpone, this being a vegan recipe blog, but I had to use that term here because it’s exactly what I had in mind when making this dish. A rich pasta sauce made from vegan cream cheese, complimented by classic Italian flavours like garlic and sun-dried tomato.

vegan cramy tomato and spinach spaghetti in a bowl

Sun-Dried Tomato Mascarpone Spaghetti

Creamy tomato sauce folded through soft spaghetti with vegan chicken chunks, fresh cherry tomatoes and spinach. A quick yet delectable weeknight dinner.

Course Dinner
Cuisine Italian, Pasta, Vegan
Tags spaghetti, vegan
Prep Time 10 minutes
Cooking Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 1-2 tbsp vegetable oil
  • 1 small white onion diced
  • 3-4 mushrooms sliced
  • 5-6 cherry tomatoes halved
  • 2 vegan chicken pieces bite-size - see notes
  • 1 large garlic clove crushed
  • 250 g spaghetti enough for 2
  • 1 heaped tbsp vegan cream cheese see notes
  • 2 heaped tsp sun-dried tomato paste
  • 200 ml non-dairy milk
  • 1 tsp salt
  • 1 tsp black pepper
  • Handful of spinach leaves
  • 1-2 tbsp vegan parmesan grated - see notes

Method

  1. Put a large saucepan of salted water on to boil.
  2. Heat the oil in a frying pan on medium-high and add the onion. Sauté the onion for a couple of minutes before adding the mushrooms, tomatoes and chicken pieces. Sauté for 5 minutes, stirring once or twice, before adding the crushed garlic. Cook for another 5 minutes until the chicken and tomatoes have charred slightly.

  3. Put your spaghetti (250g) on to boil.

  4. Add the cream cheese (1 heaped tbsp), sun-dried tomato paste (2 heaped tsp) and milk (200ml) to a blender and blend until combined. Add to the frying pan and season with salt and black pepper (1 tsp each).

  5. Strain the pasta and add to the frying pan with a handful of spinach.
  6. Toss everything together well and warm through for another 1-2 minutes until sauce has thickened slightly.
  7. Dish up into two pasta bowls and top with grated vegan parmesan.

Recipe Notes

I used the Quorn Vegan Fillets for this recipe but these can be a bit tricky to find as they are still new, so I would recommend using vegan chicken pieces such as Tofurky's Slow Roasted Lightly Seasoned Chick'n or similar which are more easily available.

For the cheese alternatives in this recipe I used the Sheese Creamy Original Spread and the Violife Prosociano vegan Parmesan.

vegan cramy tomato and spinach spaghetti in a bowl

vegan cramy tomato and spinach spaghetti in a bowl

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