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Roast Tomato, Mascarpone and Rocket Pasta

Serves 4


  1. 600g (1lb 8oz) small vine tomatoes, halved
  2. 2 cloves garlic, finely sliced
  3. 2 sprigs fresh rosemary, chopped
  4. 3 tblsp Suma olive oil (GT018)
  5. 400g (1lb) Suma spaghetti (WT090)
  6. 150g (6oz) mascarpone
  7. A couple of handfuls of rocket leaves
  8. Vegetarian parmesan shavings to serve (CV143)


  1. Pre heat the oven to 200°C (gas mk 6). Put the tomatoes in a roasting tray with the garlic and rosemary. Season well and drizzle with olive oil. Roast for 15-20 mins until tender.
  2. Cook the pasta in a pan of boiling water until al dente. Drain and return to the pan.
  3. Once the tomatoes are cooked, mix in the mascarpone to make a creamy sauce and add to the pasta. Toss well, then stir in the rocket leaves. Serve topped with parmesan shavings.

This recipe is from the Suma cook book (BK082)

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  1. Pingback: Tomato & Mascarpone Soup recipe « food place

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