Connect with us

Vegetarian News

Sweet Potato Pear Pasta with Mascarpone

I find seasonal food changes come in the form of pasta so this is no different. This pasta features half pasta and half roasted vegetables/fruit (yes, I said fruit). Add to that an easy ‘sauce’ of cheese and you’re ready to eat.

Sweet potatoes, it’s time

It seems fitting that the first fall recipe I’m sharing features sweet potatoes. It’s my jumping off point and once I start, it’s months full of sweet potatoes, squash, and root vegetables. This pasta is also great with roasted butternut squash (or really any slightly sweet hard winter squash). However, I snuck one extra thing in this pasta that you might not be expecting.

California Pears

Since we’re still in the midst of California Pear season, I wanted to find a savory way to really enjoy pears and this pasta is it. I chose to use the Bosc variety for one purpose: texture. By adding the pears later in the roasting process, the pears brings texture to dish through a bit of crispness.

Mascarpone Cheese

I love mascarpone cheese but it feels really rich to me, so I only use it occasionally. This pasta dish is the perfect companion. The mascarpone essentially becomes the sauce and the richness of the cheese balances the earthiness from the potatoes and the sweetness from the pears. You could swap this out for nut cream if wanting to go vegan.

Serve it with

Finally, this pasta desires a solid green salad to balance the richness and not surprisingly, maybe a drizzle of chili oil for the pasta.

Sweet Potato Pear Pasta with Mascarpone



Sweet Potatoes

1 pound sweet potatoes

1 tablespoon olive oil

¼ teaspoon sea salt

1 large Bosc Pear

1 tablespoon rosemary, minced


4 ounces pappardelle (or really any kind of pasta you like)

1/4 cup mascarpone cheese

¼ grated veg-friendly parmesan

Zest from one lemon

Pasta water



  • Heat your oven to 425˚F. Peel and cut the sweet potato into ¼” cubes. Place on a sheet tray covered with parchment and toss with olive oil and salt. Roast for 20 minutes, until the sweet potatoes are soft but barely browning.
  • While the sweet potatoes are initially roasting, peel and cube the pear. Pull the sweet potatoes from the oven after 20 minutes and add the pears/minced rosemary. Return the tray to the oven and roast for another 10 minutes. Pears should be hot and the sweet potatoes should be browning.
  • While the sweet potatoes and pears are cooking, bring a large pot of salted water to a boil. Add the pasta and cook until tender. Remove about a cup of pasta water and set aside. Drain the noodles and return to the pot. Add in the mascarpone cheese, parmesan, and lemon zest.
  • Toss until the mascarpone has warmed and coated the noodles, adding splashes of pasta water as needed to help thin the sauce. As the pasta cool, it will absorb the sauce so if you plan to let this sit for any time, thin it a little extra. Stir in ¾ of the roasted sweet potatoes and pears.
  • Taste and add salt/pepper as desired. If you have any toasted walnuts around, you could add those as well. Divide into bowls and top with the remaining ¼ of sweet potatoes and extra rosemary, if desired.


Continue Reading

Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.


Marinated Tomato and Avocado Salad

  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:

  • Cuisine:

  • Diet:


  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


Recipe Card powered by

The post Marinated Tomato and Avocado Salad appeared first on Well Vegan.

Continue Reading