W4DW: Mascarpone Pasta Sauce

This week for What’s For Dinner Wednesday, I decided to take a look at what I had laying around in the fridge that I couldn’t find another use for.  I decided to venture into making risotto a couple of weeks ago, and the recipe called for mascarpone cheese.  It is very soft and has a very mild flavor, even more mild than mozzarella.  I had almost the entire 8 ounces left over, and was looking for a way to use it in another recipe.  I adapted this from something I found on the internet.  (The risotto was a smashing success, by the way, and got rave reviews.  Hopefully Ramsay would have approved.)

The resulting sauce is very similar to an alfredo in texture and taste.  A would warn you that the parmesan really kicks up the cheese flavor, so if you are not a cheese fan this may not be the recipe for you.  The next time that I make this, I will be making a few modifications to layer in some different flavors and dial down the cheesiness.

Mascarpone Pasta Sauce

2 cloves of garlic
1 tbsp olive oil
1 tbsp butter
2 small Portobello mushrooms, finely chopped
8 oz mascarpone
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup water reserved from pasta pot
Salt and pepper
2 tbsp finely chopped chives

103_00401.  Cook the pasta, reserving 1 cup of the water when finished.

2.  In a large sauce pan, melt the butter in the olive oil.

3.  Add the garlic and simmer for 1-2 minutes until they are golden (not brown).

103_00414.  Add the Portobello mushrooms and simmer for 3-4 minutes until soft.

5.  Add the mascarpone and the heavy cream, stirring until smoothly blended.

6.  Continue to simmer, adding the reserved water a little at a time until the sauce is at the consistency you desire.

103_00437.  Add the Parmesan.  Salt and pepper to taste.

8.  Add the pasta and toss until evenly coated.

9.  Serve immediately and sprinkle with the fresh chives.


Bon Appetito!


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