Pastaret med svampe og mascarpone - Min bedste opskrift på cremet pastaret
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Pasta with mushrooms and mascarpone

I used a mixture of mushrooms, king oyster mushroom and portobello mushrooms, but you can use whatever mushrooms – and whatever pasta – you like best, too.

Pastaretter for 4 persons
Preperation 10 min. / Cooking 15 min. / Total 25 min.

Pasta with mushrooms and mascarpone

2 onions, diced

3 cloves of garlic, minced

1 handful fresh oregano

Olive oil or butter for frying

500 g mixed mushrooms, sliced or cubed

140 g tomato purée

250 g mascarpone

1 vegetable stock cube

150 ml pasta water

Salt and pepper to taste

400 g pasta



Fresh oregano



Pasta with mushrooms and mascarpone

Sauté the onion, garlic and fresh oregano in oil on a pan. Turn up to a high heat and add the mushrooms. Let them fry well until the liquid has evaporated and then turn down to a medium heat. Stir the mascarpone and tomato purée into the pan and add the vegetable stock cube. Boil the pasta and stir the pasta water into the sauce a little at a time until creamy and even. Carefully fold the cooked pasta into the sauce. Serve with grated parmesan and fresh oregano. Enjoy!

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