Spaghetti, Mascarpone Sauce, Mushrooms

Of course pasta has to make its appearance into my weekly menu. But this is the first time I am trying out a mascarpone based sauce.

A no-brainer recipe and a great alternative to Bechamel sauce especially if you want a creamy one without the heaviness of a Bechamel. Also the process of making the Mascarpone sauce is much easier in comparison.

This dish could just be spaghetti and mascarpone sauce without the addition of anything else. But I wanted more flavour, something more meaty yet nutritious so mushrooms were the natural choice. And mushrooms lend itself very well to a creamy sauce like this one. Perfect for a busy day or when you need to feed a crowd with minimal fuss!

Do you make pasta often? What’s your favourite way to eat pasta?

Here are a few other suggestions if you are fond of pasta like my family….

1. Pasta with Spinach and Goat’s Cheese
2. Pasta with Kale, Bacon and Mushrooms
3. Penne with Tuna (in Chilli Oil)
4. Spaghetti with Chicken Sausages in White Sauce
5. Pasta stir fry with Asparagus, Broccoli, Peppers and Snow Peas

So let’s jump straight in to the recipe for Spaghetti, Mascarpone sauce and Mushrooms…

Print Recipe

Spaghetti, Mascarpone Sauce, Mushrooms

Course: Main Course

Cuisine: Italian

Ingredients

• 200 gms spaghetti
• 15 gms unsalted butter
• 250 gms mascarpone cheese
• ½ cup milk
• ¼ cup grated parmesan cheese
• Salt to season
• Freshly crushed black pepper; to season
• 3 tbsp olive oil
• 1 ½ cups assorted mushrooms
• 1 garlic; grated
• 1 tsp dried chilli flakes
• ¼ cup fresh parsley; finely chopped reserve some for garnish
• A handful of walnuts; coarsely crushed
• Grated parmesan; to serve

Instructions

• Cook the spaghetti in salted boiling water as per packet instructions and keep aside.
• In a pan, heat the olive oil and add the grated garlic followed by the mushrooms. Stir fry on high heat and season the mushrooms with salt and chilli flakes. Keep aside.
• In the same pan, melt butter and add the mascarpone cheese. Mix well; add the milk to loosen up the sauce followed by the Parmesan. Season with salt and black pepper; cook till all the ingredients are combined to get a smooth sauce. Add the spaghetti, mushrooms and parsley; toss well to combine.
• Serve hot with chopped parsley, crushed walnuts and grated parmesan.