Mushrooms & Mascarpone Pasta


  • 500g Shell pasta (Conchiglie Rigate)

  • 50g Unsalted butter

  • 500g Assorted stemmed mushrooms, thickly sliced

  • Salt and pepper

  • 60ml Double cream

  • 250ml Mascarpone, at room temperature

  • 50g Crushed croutons

  • 2TBSP snipped chives

Step by Step Instructions

Step 1

Boil the pasta in salted water until just al dente, save a cup (250ml) of the cooking water, drain the pasta, and set aside

Step 2

Melt the butter in a large pan. Add the mushrooms, season with salt and pepper, and cook for about 5 minutes over high heat, stirring, until tender and lightly browned

Step 3

Lower the heat and add the cream. Cook until the cream has almost evaporated, about 2 minutes

Step 4

Stir in the mascarpone and ¾ of the reserved pasta cooking water. Cook until a creamy sauce forms

Step 5

Add the pasta to the sauce and toss gently over moderate heat until fully coated and cooked through, about 3 minutes

Step 6

Add the remaining pasta cooking water as needed to keep the pasta moist

Step 7

Transfer to a large, warmed bowl, sprinkle with the crushed croutons and chives, and serve