Mascarpone pasta with roasted mushrooms and burrata
I wanted to recreate the recipe and record it, but I changed it up a little by adding mushroom broth from dried mushrooms and roasting a whole head of garlic then adding it to the sauce and using Gruyere instead of Pecorino Romano! I got a lot of messages asking for replacements and I encourage everyone to use whatever you have on hand and add your own spin to the recipe to make it your own. If you don’t like a certain ingredient or don’t have it on hand, try something else!
PREP TIME
20 minutes
COOK TIME
45 minutes
INGREDIENTS
16
Serves: 4
Ingredients
- 1.5 lb1.5 lb1.5 lb Crimini Mushrooms, mixed mushrooms, or maitake
- 1 bunch1 bunch1 bunch Linguine
- Salt and Pepper
- 1 Tbsp1 Tbsp1 Tbsp Red Pepper Flakes
- 1 head1 head1 head Garlic, roasted
- Extra Virgin Olive Oil
- 1/4 cup1/4 cup1/4 cup Butter, Unsalted
- 3 Tbsp3 Tbsp3 Tbsp Thyme, Fresh, plus a few sprigs
- 1 sprig1 sprig1 sprig Rosemary, Fresh, chopped
- 1 cup1 cup1 cup White Wine
- 1 cup1 cup1 cup Mushroom Broth, 1/2 - 1 cup
- 111 Lemon, juice and zest of 1 lemon
- Burrata
- 8 oz8 oz8 oz Mascarpone Cheese
- 1/4 cup1/4 cup1/4 cup Gruyere Cheese
- 1/2 cup1/2 cup1/2 cup Parmesan Cheese, (reggiano)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 400 and bring a large pot of salted water to a boil.
- To roast the garlic, cut the top of the garlic head and rub it with olive oil then wrap it in aluminum foil. In a baking dish, combine the mushrooms, 1/4 cup butter, thyme sprigs, rosemary drizzle with a little olive oil and season with S+P. Add the wrapped garlic to the pan as well then transfer to the oven and roast for 25-35 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized and the garlic is roasted.
- Remove the garlic from the oven and take out the roasted cloves. Chop the garlic along with some thyme and heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, lemon zest + juice and cook undisturbed for 5 minutes or until the garlic and pepper become fragrant.
- Meanwhile, start cooking the pasta according to package directions until al dente.
- Slowly add the wine and the mushroom stock and after a couple of minutes, add the mascarpone, the gruyere and parmesan and bring to a simmer over medium heat. Stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through.
- Divide the pasta amongst bowls, top with the roasted mushrooms and break the burrata over each bowl. Sprinkle more cheese, pepper and add fresh basil leaves.
- Enjoy!
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About This Recipe
Show nutritional information
Coconut Free Egg Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 574 |
| Fat: | 44 g |
| Carbohydrates: | 34 g |
| Protein: | 21 g |
| Cholesterol: | 54 g |
| Sodium: | 350 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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