Pappardelle with tomato, mascarpone, basil and green beans

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Pappardelle with tomato, mascarpone, basil  and green beans

Category Main course
Serves 4
Preparation 10 mins
Cooking 10 mins

Rating: Rated 4 / 5 (1 ratings)

The sauce for this pasta is to die for! Follow the Italian tradition by choosing the freshest, best quality ingredients to make this dish really sing. Cook a bigger batch and freeze some to have on hand for a speedy weeknight supper which will be enjoyed by all the family.


  • 750g cherry tomatoes, on the vine
  • 4 tbsp olive oil
  • juice of ½ lemon
  • large bunch of basil
  • sea salt and black pepper
  • 2 cloves garlic, sliced
  • 120g mascarpone cheese
  • 200g green beans
  • 350g pappardelle


Stage 1

Remove the tomatoes from the vine and put in a saucepan with the garlic and olive oil. Cover and cook on a high heat for about 10 minutes. The tomatoes will burst open. Stir in the mascarpone and lemon juice, crushing the tomatoes at the same time. Season to taste.

Stage 2

Meanwhile, bring a large pan of water to the boil and blanch the green beans for 2 minutes. Drain and refresh under cold water. Add to the sauce, along with the basil leaves.

Stage 3

Cook the pappardelle until al dente, following packet instructions. Drain and add to the tomato sauce. Mix until the pasta is thoroughly coated and serve.


Pappardelle with tomato, mascarpone, basil  and green beans


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 610g
  • Fat: 27g
  • Saturated fat: 11g
  • Protein: 16g
  • Carbohydrates: 72g
  • Sugars: 10g
  • Fibre: 9g
  • Salt: 0.03g

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