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Mascarpone Fettuccine With Peas and Mushrooms

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    Mascarpone Fettuccine With Peas and Mushrooms
  • 2/7
    Fettuccine, cream, peas, basil, mushrooms, garlic and mascarpone
  • 3/7
    Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté, stirring occasionally, until soft, about 2 minutes.
  • 4/7
    Add the peas and mushrooms and sauté, stirring occasionally, until soft and mushrooms reduce in size slightly, about 8 to 10 minutes.
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    Add the mascarpone and stir until melted.
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    Add the cream, basil, and salt and black pepper to taste. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
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    Place the pasta in a wide dish, pour the sauce over it, and toss to coat completely. Serve sprinkled with Parmesan.

Text, photos and food cooked by Michal Martinek

Oct 30, 2015

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Mascarpone Fettuccine With Peas and Mushrooms

This is a very quick, instantly comforting pasta dish. The main ingredient is mascarpone—a soft, ivory-color cow’s milk cheese, originally from Italy, with a texture like soft butter.

It has a pleasantly mild flavor and can be used in both savory and sweet dishes (like in tiramisu).

Here, it serves as a luscious component of an easy pea and mushroom sauce. The whole thing comes together in under 20 minutes, while the noodles are cooking.

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  1. Serves 4
  2. 1 pound fettuccine
  3. 2 tablespoons olive oil
  4. 2 garlic cloves, peeled, finely chopped
  5. 1 cup fresh or frozen peas
  6. 1 cup crimini mushrooms
  7. 1 cup mascarpone
  8. ¼ cup heavy cream
  9. ¼ cup basil, destemmed, chopped
  10. Salt
  11. Black pepper, freshly ground
  12. Parmesan, freshly grated

1

Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until tender. Drain and set aside.

2

Make the sauce while the pasta is cooking. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and sauté, stirring occasionally, until soft, about 2 minutes. Add the peas and mushrooms and sauté, stirring occasionally, until soft and mushrooms reduce in size slightly, about 8–10 minutes.

3

Add the mascarpone and stir until melted. Add the cream, basil, and salt and black pepper to taste. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

4

Place the pasta in a wide dish, pour the sauce over it, and toss to coat completely. Serve sprinkled with Parmesan.

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