This mascarpone pesto pasta has a light, creamy sauce that's so fragrant from herb and garlic pesto. It's an easy weeknight dinner idea that comes together on the stovetop in less than 30 minutes!
Love pasta and fresh cheese sauces as much as I do? I think you'll notice from my ricotta pesto pasta and chicken ricotta pasta recipes that I love the combination, and this recipe adds fragrant pesto for a herby, garlicky flavor!
Fresh cheese is typically better tolerated than aged cheese by those with histamine issues (see the notes on cheese by SIGHI), and has such a silky, creamy taste and texture when heated up. It really makes this pesto mascarpone pasta feel quite indulgent!
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🌿 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Mascarpone - the fresh soft Italian cheese that typically comes in a tub and can be used for both sweet and savory dishes.
- Pesto - there are so many ways to make pesto now, whether you want a pesto without pine nuts, or something a little different such as my Thai basil pesto or pistachio pesto.
- Pasta - I like to use spaghetti for this recipe, but a short pasta such as penne or fusilli can also be used. If required, use a gluten free pasta or alternative pasta such as brown rice or quinoa pasta that is suitable for you.
Tip: make sure to use a vegetarian (or vegan) pesto if you have that dietary requirement and are using store-bought.
🔪 Step by step instructions
Making this pesto mascarpone pasta is very easy, so grab your fresh cheese, pesto, pasta and some pantry staples and let me show you how quick it is to cook up!
All the instructions are set out in the recipe card below, but these step by step photos should help guide you.
Step 1: Cook your pasta
Cook your spaghetti pasta (or short pasta) in salted water until al dente (image 1). Don't forget to reserve about a cup of the pasta water to make the mascarpone sauce! Drain the pasta in a colander.
Step 2: Cook shallots
It is optional, but for some extra flavor, drizzle olive oil in a skillet or pan and cook diced shallots (or white onion) for 3-4 minutes until tender (image 2).
Step 3: Combine mascarpone and pesto
Spoon the mascarpone and pesto into the skillet, along with about a quarter cup of reserved pasta water. Stir so the cheese melts and you have a thick creamy sauce (image 3).
Step 4: Toss the pasta in the sauce
Use tongs to transfer the pasta to your skillet. Stir and toss the pasta so it becomes coated in the mascarpone sauce. Add more pasta water as required so you have a smooth creamy sauce. Season with salt and black pepper to taste (image 4). Plate up, and garnish with fresh basil leaves.
💭 Recipe tips and notes
- I suggest that my low histamine readers may want to use a homemade pesto with suitable ingredients, rather than a store-bought pesto.
- Don't forget to reserve the pasta water! It's the easy way to make your pesto mascarpone sauce become silky, creamy and coat the pasta.
📋 Frequently asked questions
There are many types of pasta, including regular wheat pasta, spelt pasta, brown rice pasta and quinoa pasta. Be sure to use the type that works best for you if you have food intolerances.
If you're looking for a protein, then my air fryer chicken mini fillets or my air fryer frozen cod are easy to make. For some veggies, my roast carrots and asparagus are so good as a hot side, or my fennel cucumber salad makes for a light cold dish.
🍝 More pasta recipes
Find so many pasta dishes here on the site, including my popular chicken mascarpone pasta and these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Mascarpone Pesto Pasta
Ingredients
- 4 oz pasta spaghetti, farfalle or penne
- 1 tablespoon olive oil
- 1 shallot or white onion, diced
- ¼ cup mascarpone cheese
- ¼ cup pesto
- pinch salt
- pinch black pepper optional
Instructions
- Bring a large pot of salted water to a boil. Cook your pasta until al dente, following the package instructions. Scoop out a cup of the pasta water and reserve for making the mascarpone sauce.
- (Optional step) Drizzle olive oil into your skillet and cook diced shallot at a medium heat for 3-4 minutes, until tender.
- Spoon in the pesto and mascarpone cheese, and ¼ cup of the reserved pasta water. Stir so the cheese melts and you have a sauce consistency.
- Drain the pasta and use tongs to transfer to the skillet. Use tongs to toss the pasta through the mascarpone pesto sauce, adding more pasta water as required, so you have a smooth silky sauce that coats the pasta. Season with salt and black pepper to taste preference.
Notes
- Don't forget to reserve the pasta water! This helps us get a creamy mascarpone sauce to coat the pasta.
- Low histamine readers will likely want to use a homemade pesto rather than store-bought.
- Nutritional information is auto-generated and should be understood to be an estimate.
- pasta, which will depend upon type used.
- pesto, which will depend upon ingredients used. My pesto without pine nuts should be suitable, but be mindful of personal sensitivities.
- shallot isn't rated.
- black pepper (optional), which scores 2.
Linda says
My husband was delighted with this! I used my own fromage blanc and I enjoyed it too. I have used several of your recipes with pleasure as I deal with a self-induced histamine intolerance (Apparently I overloaded myself with fermented foods!) and have been so grateful for your great recipes, hard work and fine website. Thank you!
Claire says
Lovely to hear that you both enjoyed the pasta Linda! And thank you so much for taking the time to leave a comment 🙂