Pasta with Mascarpone, Spinach and Mushrooms

Pasta with MascarponeMy husband and I have been super busy lately working on an online food business; we’re almost ready to launch, stay tuned for a post on that soon :). So for lunch I decided to make pasta, one of my go-to ideas for quick and easy meals. The key ingredient that make this pasta recipe so delicious is Italian mascarpone cheese. Most people know it from tiramisu, but you can most definitely use it for savory dishes.

This is a great vegetarian pasta recipe if you’re trying to cut down on your meat consumption. Using whole wheat pasta, mushrooms and spinach makes this dish nice and hearty. Who says you need to eat meat to get full?

Wash and cut all your vegetables and set aside.

While pasta is cooking, saute garlic and mushrooms, then add spinach.

Add mascarpone cheese, Parmesan and pasta water. Stir until creamy, then mix in pasta.

Serve with fresh ground pepper and grated Parmesan on top.

Pasta with Mascarpone Recipe

  • 2-3 tablespoons olive oil
  • 8 ounces small whole wheat pasta (I used chiocciole)
  • 4 ounces mascarpone cheese
  • 8 ounces crimini mushrooms, sliced
  • 2 cups spinach, roughly chopped
  • 3-4 cloves garlic, minced
  • 1/2 a nutmeg, freshly grated
  • 1/4 cup grated Parmesan cheese, and more for garnish
  • salt and pepper, to taste

    Cook the pasta according to package instructions, until al dente. Reserve about a 1/2 cup of pasta water for the sauce.

    Heat a pan with olive oil. Add garlic and cook for about 30 seconds. Mix in sliced mushrooms and grate nutmeg over top and stir for about 5-7 minutes, until mushrooms soften and reduce in shape. If mushrooms are still too dry add a little more olive oil. Add spinach and mix until wilted, about 3-4 minutes.

    Stir in mascarpone cheese, pasta water and Parmesan cheese. Season with salt and pepper. Add pasta and toss well to incorporate ingredients. To serve, top with fresh pepper and more grated Parmesan cheese.

    Total Time: 30 minutes
    Yield: makes 4 servings
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      • says

        Hello – I’ve never used rocket before but I’m sure it would taste just as good as spinach. Let me know how it turns out!

      • says

        Hi Rianne – Hmm, you could either omit them and add more spinach or try substituting broccoli florets, sliced zucchini or even artichoke hearts. Hope that helps! Let me know if any of those work out for you 🙂

        • MKaur says

          I’m allergic to mushrooms – weird I know… so I used half a green pepper and half a red pepper thinly sliced and half a tin of sweetcorn… I didn’t have Parmesan so used Cathedral City Cheddar Cheese instead… Also I felt the sauce was too liquidy so I used the whole tub of mascarpone… lovely!!!!! Really nice to have a veg pasta that isn’t tomato based for once and fairly simple to make… Thanks!

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