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Recipe details
Spaghetti and mascarpone hash with tomato and chickpeas
A savory skillet hash of spaghetti, fresh mascarpone, tomato, chickpeas, and onion, with browned edges and a creamy finish, served as a dinner main course.
≈ 157 kcal/100 g · ≈ 488 kcal/serving
30 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
spaghetti85 g
mascarpone, fresh spread60 g
medium tomato, diced150 g
cooked chickpeas, drained85 g
olive oil15 ml
small onion, diced60 g
smoked paprika1 g
salt1.5 g
black pepper0.3 g
Cookware and utensils
large skillet
medium pot
colander
wooden spoon
Directions
01
Boil the spaghetti in salted water until tender, about 8 minutes.
Products
spaghetti — 85 g; salt — 1.5 g
Action
Boil
Time
8 min
Temperature
boiling water
02
Drain the spaghetti in a colander.
Products
spaghetti — 85 g
Action
Drain
Time
1 min
Temperature
hot
03
Heat the olive oil in a skillet over medium heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
medium heat
04
Sauté the onion until translucent, about 4 minutes.
Products
small onion, diced — 60 g
Action
Sauté
Time
4 min
Temperature
medium heat
05
Add the tomato and cook it until softened, about 3 minutes.
