Creamy Sungold Shells

Bring a sauce pan of salted water to a boil. Cook Banza Pasta according to box directions.

Using a skillet on medium low heat add olive oil to coat the bottom of the pan. (2-3 Tbsp).

Once the pan is hot add shallots, stir and cook for 2 minutes until shallots begin to look transparent.

Add garlic, cook for 1-2 minutes until fragrant. Add red pepper flakes and whole sungold tomatoes.

Season with salt and pepper. Add the juice of a lemon and champagne vinegar. Stir.

Then cover for 5-7 minutes to allow tomatoes to steam and soften. Stirring occasionally.

Once the skins of the sungolds are wrinkled add in thyme and basil. Along with the remaining halved sungolds. Cover, stirring occasionally.

Once the whole tomatoes have burst and a sauce-like consistency has appeared, turn the heat to low, remove the basil sprig and thyme. Add mascarpone cheese, stir. Season to taste.

Add cooked pasta. Toss with 2 Tbsp of butter. Finish the sauce with extra basil, cracked black pepper and a pinch of red pepper flakes.

Serve and enjoy!