Mascarpone Pasta

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

11-12 oz dried linguine or spaghetti pasta

1 tablespoon olive oil

3 minced garlic cloves

1 shallot, chopped small (about 1/4 cup)

1/2 cup vegetable broth

1/3 cup pasta water (*reserve about 1 cup total)

6-8 oz mascarpone cheese

3/4 teaspoon freshly cracked black pepper

kosher salt for pasta water

Instructions

Heat a large pot of water over high heat, and add about 1-2 tablespoons of kosher salt to salt it. Cook pasta in salted water according to package directions then drain, reserving about 1 cup of pasta water.

Add olive oil to a large pan over medium heat, then add garlic and shallots, stirring often for about 1-2 minutes till fragrant and softened. Add vegetable broth, bringing to a simmer until it is reduced to about 1/3 cup of liquid.

Add in pasta water and cooked pasta, using tongs to toss with the shallots and garlic until well-coated. Turn the heat to low and add in mascarpone cheese, continuing to toss the pasta till it gets fully incorporated and very creamy. Add in more pasta water as needed to thin the sauce. Stir in fresh black pepper and adjust any seasonings to taste.

Nutrition

• Taille de Portion: 3 oz
• Calories: 499 kcal
• Lipides Totaux: 24 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 4 g
• Cholestérol: 43 mg
• Sodium: 30 mg
• Glucides Totaux: 61 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 14 g