Mushroom and mascarpone pasta
Prep Time
Price Per Serving
Cooking Mode
1 package (350 g) oz long fresh pasta of your choice
45 mL (3 tbsp.) tbsp. butter
30 mL (2 tbsp.) tbsp. olive oil
450 g (1 lb.) lb. mushrooms of your choice, trimmed
2 cloves garlic, minced
5 mL (1 tsp.) tsp hot pepper flakes
45 mL (3 tbsp.) tbsp. chopped Italian parsley
½ lemon (juice only)
125 mL (½ cup) cup mascarpone cheese
a pinch salt
to taste pepper
60 mL (¼ cup) cup grated Parmesan cheese
1 package (350 g) oz long fresh pasta of your choice
45 mL (3 tbsp.) tbsp. butter
30 mL (2 tbsp.) tbsp. olive oil
450 g (1 lb.) lb. mushrooms of your choice, trimmed
2 cloves garlic, minced
5 mL (1 tsp.) tsp hot pepper flakes
45 mL (3 tbsp.) tbsp. chopped Italian parsley
½ lemon (juice only)
125 mL (½ cup) cup mascarpone cheese
a pinch salt
to taste pepper
60 mL (¼ cup) cup grated Parmesan cheese
Directions
1Cook pasta al dente in a large pot of salted boiling water. Drain and set aside.
2Meanwhile, heat butter and oil in a large skillet and sauté mushrooms with garlic for about 5 minutes or until mushrooms are browned.
3Add hot pepper flakes and parsley and continue cooking over low heat for 2 minutes.
4Add lemon juice, mascarpone and season to taste. Fold in pasta.
5Top with Parmesan and serve.
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Personal Note
Personal Note