15 Minute recipe for Mushroom and Mascarpone Pasta with lemon and thyme

Ingredients
600g mixed brown and white mushrooms, chopped
1 tbs vegetable oil
5 sprigs thyme
½ cup of water
2 x 25g sachets mushroom liquid stock concentrate from Woolworths (I adore all their liquid stock concentrate stick packs, they’re just brilliant)
250g tub mascarpone
¼ cup freshly grated parmesan or aged pecorino
zest of 1 large lemon, grated on a microplane or made into thin strips with a zester
juice of half a lemon
1 level tbs cornflour, dissolved in 2 tbs cold water (optional)
salt and freshly ground black pepper, to taste
cooked pasta, for serving
block of parmesan, for serving

How to
Fifteen minutes folks, I promise. Ready? Set? Let’s go! Place a large thick-bottomed stainless steel frying pan on highest heat. Add 1 tbs vegetable oil to the seriously hot pan and tumble in the mushrooms and thyme sprigs. Cook, stirring, on high heat for five minutes. Now add the water and liquid stock as well as the mascarpone and parmesan. Stir until smooth and add the lemon zest. (If the sauce is too thin for your liking at this point, also add the optional corn flour now.) Turn the heat down low, cover and cook for a further five minutes. Remove from heat, squeeze in juice of half a lemon and give it loads of freshly ground black pepper – a good 10 turns of your pepper grinder if not more. I also added a very generous pinch of sea salt as I thought it needed it, but taste and adjust according to your liking.

Serve this with any pasta you prefer. I served mine on one of my favourite dry pastas – charming Pantacce, which is diamond-shaped with frilly edges. It reminds me a bit of those old-fashioned knickers with layers of lace that female tennis stars wore in the 70s. I found my pantacce, made by la Molisana, at my local Checkers.

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Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.