This 7-ingredient creamy tomato pasta with mascarpone is one of our go-to quick and easy meals as a family. It’s really easy to make, loved by kids and adults alike, and the perfect weeknight dinner to throw together on busy evenings (but equally delicious for a more dressed-up affair!).

We used to buy the tomato and mascarpone sauces you can get in most supermarkets, but this homemade recipe tastes just as good with no unnecessary additives in it, so I can always know my family is eating a healthy home-cooked meal with only the good stuff. I love it with a big green salad and a chunk of crusty bread to mop up every last bit of sauce.

For more quick but cozy pasta recipes, try my marmite mushroom pasta, rainbow veggie lasagna, or this quick and easy sun-dried tomato mozzarella pasta.

Ingredient Notes

• Tomatoes: Fresh tomatoes are the star here. I recommend medium vine-ripened or Roma tomatoes for the best balance of sweetness and acidity. If you’re cooking this in winter, you could swap in canned plum tomatoes, though fresh will give the best flavor.
  
• Garlic: Roasting the cloves alongside the tomatoes softens their sharpness and adds sweetness.
  
• Mascarpone: This Italian cheese is rich and silky, melting into the roasted tomato base for a creamy texture. If you don’t have mascarpone, you could swap it for cream cheese, ricotta, or even heavy cream.
  
• Milk: Helps thin the sauce slightly and makes it glossy. You could use plant-based milk if preferred.
  
• Basil: Fresh basil is ideal, but dried works in a pinch. You could also swap in fresh oregano for a different flavor profile.

How to Make A Creamy Tomato Pasta Sauce

Here’s a quick overview of making this recipe – scroll down to the recipe card for the full ingredients list and exact step-by-step instructions!

Step 1) Roast Tomatoes & Garlic

Halve the tomatoes, place them in a roasting tray with the garlic, and drizzle with olive oil. Season and roast for 20–30 minutes until the tomatoes are turning golden around the edges.

Step 2) Blitz the Sauce

Add the roasted tomatoes, garlic, and basil to a blender and blend until smooth. Alternatively, if you have a hand blender, you can blend the tomatoes directly in the roasting tray!

Step 3) Add Mascarpone

Return the sauce to a pan and stir in the mascarpone and milk until melted and creamy. Season with more salt and pepper to taste.

Step 4) Add the Cooked Pasta

Toss the cooked pasta with the sauce over low heat, adding a splash of pasta water for a glossy, silky finish. Serve immediately with more basil and black pepper!

Chef’s Tips / Cooking Hacks

• Balance the acidity – Fresh tomatoes can sometimes taste too sharp. A pinch of sugar or a drizzle of balsamic vinegar can mellow things out if needed.
  
• Use a high-powered blender – For the smoothest sauce, use a blender or immersion stick blender. A food processor will leave it chunkier.
  
• Try different pasta shapes – I love this with rigatoni or fusilli because the ridges catch the creamy sauce, but spaghetti works beautifully too (and seems to be a particular favorite with my 4-year-old, albeit messy!)
  
• Make it heartier – Stir in sautéed spinach, roasted red peppers, or even chickpeas for extra protein.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
  
• Freezer: You can freeze the sauce (without the pasta) for up to 3 months. Defrost fully before reheating.
  
• Reheat: Warm gently on the stove with a splash of water or milk to loosen the sauce.

FAQs

Can I make this vegan?
Yes – just swap the mascarpone for a vegan cream cheese or cashew cream, and use plant-based milk.

What pasta works best?
Short shapes like penne or fusilli hold onto the sauce well, but spaghetti or linguine also work nicely.

Can I make the sauce ahead?
Absolutely. Roast and blend the tomatoes and garlic ahead of time, then stir in the mascarpone and milk just before serving.

Is it spicy?
Not at all, but you could add red pepper flakes when roasting the tomatoes for a little kick. I sometimes sprinkle over a little cajun seasoning for some added spice to my own bowl.