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.
Pasta with mushrooms and mascarpone
Recipe for
persons
Recipe for 4 persons
Prep
10 mins
Cook
15 mins
Total
25 mins
Ingredients
Pasta with mushrooms and mascarpone
Instructions
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!
Nutritional content
-
Energy
33 kcal / 33 kj
-
Fat
33,3 gram
-
Protein
33,3 gram
-
Carbohydrates
33,3 gram
Available to members of Frederikke’s Food Club
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