Sunday, 17 February 2013

Penne with Chestnut Mushrooms and Mascarpone

olive oil
150g chestnut mushrooms, quarterd
1 garlic clove, crushed
a pinch of dried chilli flakes
chopped flat-leaf parsley
3tbsp mascarpone cheese
dash of lemon juice
125g penne pasta
sea and black pepper
grated Parmesan cheese
Heat a glug of olive oil in a large pan, add the mushrooms and cook over a high heat for three minutes, so they release their water. Add the a dash more oil and then the garlic and chilli and cook until the garlic has softened.
Add the parsley and cook over a low heat for four minutes. Stir in the mascarpone and the lemon juice, then season with salt and pepper.
Cook the penne in a large pan of boiling salted water until al dente, then drain, keeping a couple of spoonfuls of the cooking water.
Add the pasta to the mushrooms, mix together and stir in a little of the cooking water to loosen the sauce, if necessary. Cook over a low heat for 2 minutes.

Serve with grated Parmesan and black pepper.

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