This Tomato and Mascarpone Penne is a delicious gluten-free vegetarian meal. It can be ready in less than 15 minutes, all thanks to the Ninja Foodi Multicooker.
This dish contains the following allergens: Milk/Dairy
Cooking mode
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1 tbsp
coconut oil
1/2
red onion (peeled)
2
garlic cloves
1 tsp
dried Italian herbs
1 1/2cups
water
1 x 400g
tinned tomatoes
2 tbsp
tomato paste
1 tbsp
coconut sugar
2 tsp
balsamic vinegar
1 tsp
sea salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
225g
gluten-free penne pasta
125g
mascarpone
25g
butter
15-20g
fresh basil leaves (shredded)
1 tbsp
coconut oil
1/2
red onion (peeled)
2
garlic cloves
1 tsp
dried Italian herbs
1 1/2 cups
water
1 tin
tinned tomatoes
2 tbsp
tomato paste
1 tbsp
coconut sugar
2 tsp
balsamic vinegar
1 tsp
sea salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
8oz
gluten-free penne pasta
4.4oz
mascarpone
0.8oz
butter
0.5-0.7oz
fresh basil leaves (shredded)
Utensils
Step 1
Start by selecting SEAR/SAUTE and set the temperature to HIGH. Leave to heat up for a few minutes then add your coconut oil, red onion, garlic, and dried Italian Herbs. Stir frequently with a silicone spatula until the onions have softened (about 2-3 minutes)
Step 2
Add the remaining ingredients to the cooking pot, except for the mascarpone, butter, and fresh basil. Stir together then secure the pressure lid and lock in place. Set the valve to the SEAL position.
Step 3
Select the PRESSURE function, set the temperature to HIGH and the time to 4 minutes. Let the programme run and allow the pressure to natural release for 3 minutes before quick releasing the pressure by turning the valve to VENT.
Step 4
Remove lid and stir in the remaining ingredients until fully incorporated then serve immediately.
Start by selecting SEAR/SAUTE and set the temperature to HIGH. Leave to heat up for a few minutes then add your coconut oil, red onion, garlic, and dried Italian Herbs. Stir frequently with a silicone spatula until the onions have softened (about 2-3 minutes)
1 tbsp
coconut oil
1/2
red onion (peeled)
2
garlic cloves
1 tsp
dried Italian herbs
1 1/2cups
water
1 x 400g
tinned tomatoes
2 tbsp
tomato paste
1 tbsp
coconut sugar
2 tsp
balsamic vinegar
1 tsp
sea salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
225g
gluten-free penne pasta
125g
mascarpone
25g
butter
15-20g
fresh basil leaves (shredded)
1 tbsp
coconut oil
1/2
red onion (peeled)
2
garlic cloves
1 tsp
dried Italian herbs
1 1/2 cups
water
1 tin
tinned tomatoes
2 tbsp
tomato paste
1 tbsp
coconut sugar
2 tsp
balsamic vinegar
1 tsp
sea salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
8oz
gluten-free penne pasta
4.4oz
mascarpone
0.8oz
butter
0.5-0.7oz
fresh basil leaves (shredded)
Step 2 of 4
Add the remaining ingredients to the cooking pot, except for the mascarpone, butter, and fresh basil. Stir together then secure the pressure lid and lock in place. Set the valve to the SEAL position.
1 tbsp
coconut oil
1/2
red onion (peeled)
2
garlic cloves
1 tsp
dried Italian herbs
1 1/2cups
water
1 x 400g
tinned tomatoes
2 tbsp
tomato paste
1 tbsp
coconut sugar
2 tsp
balsamic vinegar
1 tsp
sea salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
225g
gluten-free penne pasta
125g
mascarpone
25g
butter
15-20g
fresh basil leaves (shredded)
1 tbsp
coconut oil
1/2
red onion (peeled)
2
garlic cloves
1 tsp
dried Italian herbs
1 1/2 cups
water
1 tin
tinned tomatoes
2 tbsp
tomato paste
1 tbsp
coconut sugar
2 tsp
balsamic vinegar
1 tsp
sea salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
8oz
gluten-free penne pasta
4.4oz
mascarpone
0.8oz
butter
0.5-0.7oz
fresh basil leaves (shredded)
Step 3 of 4
Select the PRESSURE function, set the temperature to HIGH and the time to 4 minutes. Let the programme run and allow the pressure to natural release for 3 minutes before quick releasing the pressure by turning the valve to VENT.
1 tbsp
coconut oil
1/2
red onion (peeled)
2
garlic cloves
1 tsp
dried Italian herbs
1 1/2cups
water
1 x 400g
tinned tomatoes
2 tbsp
tomato paste
1 tbsp
coconut sugar
2 tsp
balsamic vinegar
1 tsp
sea salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
225g
gluten-free penne pasta
125g
mascarpone
25g
butter
15-20g
fresh basil leaves (shredded)
1 tbsp
coconut oil
1/2
red onion (peeled)
2
garlic cloves
1 tsp
dried Italian herbs
1 1/2 cups
water
1 tin
tinned tomatoes
2 tbsp
tomato paste
1 tbsp
coconut sugar
2 tsp
balsamic vinegar
1 tsp
sea salt
1/2 tsp
garlic powder
1/4 tsp
black pepper
8oz
gluten-free penne pasta
4.4oz
mascarpone
0.8oz
butter
0.5-0.7oz
fresh basil leaves (shredded)
Step 4 of 4
Remove lid and stir in the remaining ingredients until fully incorporated then serve immediately.
