Mascarpone Pesto Pasta
Cook up this mascarpone pesto pasta as an easy weeknight dinner! We make a light creamy fresh cheese sauce that's so deliciously fragrant from herb and garlic pesto.
Servings: 2 servings
Calories: 528kcal
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.
Nutrition
Calories: 528kcal | Carbohydrates: 47g | Protein: 11g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 310mg | Potassium: 168mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
