This is a very simple and easy recipe with delicious results. I recently ordered some Marella Linguine Arcobaleno Pugiese Pasta aka Rainbow Linguine and wanted a simple sauce to go with it so I could really taste the pasta, which is made in Gioia del Colle, Bari, in the Puglia region of Italy.
Mushroom Mascarpone Pasta
2 tbsp butter
2 cups thinly sliced mushrooms
1 small container mascarpone cheese (8 ounces)
1 cup freshly grated Parmesiano Reggiano
1/4 cup cream (more or less to get the consistency you'd like)
salt and pepper to taste
1/2 lb pasta, cooked according to package directions -- you can cook the pasta while making the sauce
Saute the mushrooms in the butter over medium high heat for 5-7 minutes until they are nicely browned. Turn off heat.
Add in the mascarpone, Parmesiano Reggiano, and cream.
Gently simmer, while stirring, until the sauce comes together and continue to simmer for a few minutes. If the sauce is too thick add a touch more cream, if it is too thin, simmer a little while longer until you get your desired pasta sauce consistency.
Serve with extra grated Parmesiano Reggiano and enjoy!
I think the grated cheese looks like snow in the above photo :)
The kids and I loved this special pasta dish -- they are always excited when we try a new pasta shape or color. Picky husband is not a fan of mushrooms so we made this for lunch while he was at work. If you are a fan of mushrooms or mascarpone or creamy pasta dishes (or all of the aforementioned) you should give this simple dish a try for sure!
I'm submitting this dish to Helen of Fuss Free Flavours who is hosting Presto Pasta Nights #189 -- thanks, Helen!