Mascarpone & Mushroom Pasta

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Here is another super fast recipe that is finished by the time the pasta is al dente. I love adding spinach in a dish like this because not only is it healthy and tasty, it is super fast and easy to throw in at the end. Asparagus, kale, or arugula make great alternatives if you aren’t a fan of spinach. I love this recipe for quick weeknight meals, it seriously won’t take you longer than 20 minutes!

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Ingredients

  • 1 lb. rigatoni or any short pasta

  • 1 8 oz. container of mascarpone cheese

  • 1 lb fresh spinach

  • 2 portobello mushrooms, about 6oz, chopped

  • ½ cup chopped sweet onion

  • ¼ cup chopped shallot

  • 2 cloves of garlic, crushed

  • 2-4 tbsp olive oil

  • Reserved pasta water

  • salt and pepper

  • ¼ cup freshly grated parmesan cheese, plus more for garnish

Instructions

  1. Fill a pot with water for pasta and start to bring to a boil.

  2. Heat a large saute pan on medium with about 2 tablespoons of olive oil.

  3. Add the onion and shallot to the pan. Saute for about 2 minutes, or until tender. While onions are sauteing, rinse and cut mushrooms.

  4. Peel and smash the garlic, then add the mushrooms and garlic to the pan. Drizzle another tablespoon or two of olive oil, then stir to combine. Sprinkle with salt and pepper, stir occasionally while cooking over a medium low heat.

  5. Water should be boiling, add pasta and salt. Cook until al dente.

  6. Once mushrooms become soft, add the mascarpone cheese and stir until it melts and creates a sauce.

  7. Add the spinach and stir until wilted. Keep heat on low until ready to add the pasta.

  8. Once the pasta is al dente and ready to strain first add a ladle of the pasta water over the spinach to thin out the mascarpone sauce mixture.

  9. Reserve about half ½ cup more of the pasta water, set aside. Then drain the pasta and add to the mixture of everything in the pan. Add the reserved pasta water, ¼ cup grated parmesan cheese and continuously stir for a minute or two over the heat until the sauce slightly thickens and becomes silky.

  10. Taste, add freshly ground black pepper, then more salt if needed. Serve hot immediately, garnish with grated parmesan cheese.

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Pasta, VegetarianDanielle SimoneComment