Tuesday, August 11, 2009

Mushroom Mascarpone

Preparation Time: 10 min.
Cooking Time: 10 min.

Serves 2.
* 1-pound rigatoni pasta
* 2 tablespoons olive oil
* 1 clove garlic, minced
* Salt and freshly ground black pepper
* 1 pound baby portabello mushrooms, cleaned and sliced
* 1 cup tomatoes and its juices, crushed with your bare hands
* 1/2 cup of the drained pasta water
* 1 cup (8 ounces) mascarpone cheese, at room temperature
* 1/4 cup chopped fresh basil leaves
* 1 tsp freshly grated lemon zest

1. Cooking the pasta - Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
2. Now, While the pasta is cooking…take a Large skillet and heat the olive oil over medium-high heat.
3. Add the garlic to the pan and cook until u smell the garlic aroma.
4. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high.
5. Add the hand crushed tomatoes along with the juices to blend in and cook for 2 min, lower the heat to medium.
6. Now add the Rigatoni and pasta water and cook for 3 minutes until all the liquid evaporates and the flavors blend in.
7. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy.
8. Season with more salt and pepper, to taste. Garnish with the chopped basil leaves.
Grate some lemon zest on top.
9. Serve the steamy creamy pasta into a bowl and right in!!!!

Tip - Add some grated Parmesan cheese as the final topping, making it more cheesier!!!

This lovely dish is from The Utah Hive :Click Here