Tomato & Mascarpone Pasta Sauce

Tomatoes are a rich source of vitamins, particularly vitamin C and potassium. They contain lycopene, an antioxidant linked to reduced risk of heart disease and cancer. The natural sugars and acids in tomatoes contribute to their flavor profile.

Traditional whole-fat dairy ingredient.

Onions are low in calories and rich in antioxidants, particularly quercetin, which has anti-inflammatory effects. They add flavor and depth to dishes without adding significant calories. Onions also contain prebiotics that support gut health.

Garlic purée provides a concentrated source of garlic flavor and beneficial compounds like allicin. It has been linked to improved cardiovascular health and immune function. The purée form allows for easy incorporation into dishes.

Herbs add flavor and aroma to dishes without adding calories. They are rich in antioxidants and phytochemicals that may offer health benefits. Fresh or dried, they enhance the nutritional profile of meals.

Tomato purée is a concentrated form of tomatoes, providing similar nutrients as fresh tomatoes. It is often used to enhance flavor and color in sauces. The reconstitution process may slightly reduce nutrient content compared to fresh tomatoes.

Mascarpone cheese is a rich source of fats and provides a creamy texture to dishes. It contains calcium and protein, essential for bone health. However, it is high in saturated fats, which should be consumed in moderation.

Cornflour is used as a thickening agent in sauces and soups. It is a refined carbohydrate with minimal nutritional value. While it provides texture, it does not contribute significant nutrients.

Salt is used to enhance flavor and preserve food. It is essential for maintaining fluid balance and nerve function. However, excessive intake can lead to hypertension and cardiovascular issues.

Citric acid is used to adjust acidity and preserve the freshness of foods. It is naturally found in citrus fruits and is generally recognized as safe. It helps maintain the stability and flavor of processed foods.

Xanthan gum is a polysaccharide used to thicken and stabilize food products. It is produced through fermentation and is widely used in gluten-free products. While it provides texture, it does not offer nutritional benefits.

Refined sugar is added to enhance sweetness but provides no essential nutrients. Excessive consumption can lead to weight gain and increased risk of metabolic diseases. It is often used in processed foods to improve taste.

Sunflower oil is a seed oil high in omega-6 fatty acids, which can promote inflammation if consumed in excess. It is often used in processed foods due to its neutral flavor and high smoke point. The refining process can strip beneficial nutrients.