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.