Mascarpone pasta with roasted mushrooms and burrata (Edit recipe)

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!

20 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by Inspired with a Twist

View original recipe

Serves: 4

Ingredients

1.5 lb Crimini Mushrooms, mixed mushrooms, or maitake
1 bunch Linguine
Salt and Pepper
1 Tbsp Red Pepper Flakes
1 head Garlic, roasted
Extra Virgin Olive Oil
1/4 cup Unsalted Butter
3 Tbsp fresh Thyme, plus a few sprigs
1 sprig fresh Rosemary, chopped
1 cup White Wine
1 cup Mushroom Broth, 1/2 - 1 cup
1 Lemon, juice and zest of 1 lemon
Burrata
8 oz Mascarpone Cheese
1/4 cup Gruyere Cheese
1/2 cup Parmesan Cheese, (reggiano)

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Process

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!