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.
Ingredients
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
Extras
Parmesan
Fresh oregano
Approach
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!
