Ingredients
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
