Mascarpone Pasta with Spinach and Mushrooms

This mild dish was so hearty and delicious. I am not a vegetarian, but I decided to give this a whirl with out any meat. Normally, I would add chicken to a dish like this, but since Hunter Hann is out of town, hunting.....I can make whatever I want! :) I didn't miss the meat at all. The mushrooms bump up the mass of the dish while the spinach adds lots of nutrients.

Mascarpone Pasta with Spinach and Mushrooms

Mascarpone is a very mild cheese that is often used in sweet or dessert dishes. But is equally yummy in savory dishes.

Mascarpone Pasta with Spinach and Mushrooms
       serves 4
1/2 lb whole wheat elbow macaroni noodles (about 1/2 a box)
8 oz baby bella mushrooms, sliced
2 cloves garlic, minced
Salt and pepper
4 oz mascarpone cheese
9 oz bag of baby spinach leaves
Chopped sun dried tomatoes for garnish (optional)

Bring a pot of salted water to a boil and cook the noodles to al-dente. While the noodles are cooking, over medium heat, sauté the mushrooms until they shrink down a bit. After a few minutes, add the chopped garlic to the mushrooms and cook for about 3 minutes, stirring often.
Drain and rinse the noodles and place them back in the cooking pot. Add the mascarpone cheese and stir until the noodles are covered. Add in salt and pepper and give the noodles a taste. Make seasoning adjustments now. Add in the mushroom-garlic mixture and stir. Lastly, add the spinach, stir, and place the lid back on the pot. Leave the spinach in the pot, string occasionally, until it's slightly wilted. Serve and top with chopped sun dried tomatoes.





For another recipe with mascarpone, try these Crushed Potato and Watercress Cakes. YUM!

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