You don't need to make a complicated sauce to make a great pasta and here's the proof. The soft cheese works well against the sweet peppers, but it's the smoked cheddar that is the star here.


  • 1 tbsp extra virgin olive oil

  • 50g (2oz) butter

  • 1 onion, finely chopped

  • 1 large carrot, peeled

  • 1 celery stick, trimmed

  • 1 red pepper, seeded with the white membranes removed

  • 2 yellow peppers, seeded with the white membranes removed

  • 150g/5oz mascarpone cheese

  • 350g/12oz angel hair pasta

  • ½ vegetable stock cube

  • 200g/ 7oz oak smoked cheddar, diced

  • Sea salt flakes

  • Freshly ground black pepper

  • To serve

  • Extra virgin olive oil

  • Balsamic vinegar


  • 1.

    Heat the oil and butter in a large, deep frying pan. Add the onion and cook for 5 minutes or until golden. Finely dice or slice carrot, celery and peppers, add to pan and cook gently for 8-10 minutes stirring frequently, until tender. Season well with salt and pepper and stir in the Mascarpone cheese until melted.

  • 2.

    Meanwhile, bring a large pan of salted water to the boil. When vegetables are ready, add the pasta to the boiling water and stir well with a large fork to separate the strands. Cook for 3 minutes, until al dente, then drain, reserving 150ml (¼ pint) of the cooking water.

  • 3.

    Stir vegetable stock cube into the reserved cooking water until dissolved, add the pasta to the vegetables and toss well using some of the reserved water to loosen the mixture. Stir in the smoked cheese, allowing it to melt. Adjust the seasoning if necessary.

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