This one is for all of you who love pasta! This Mascarpone Pasta will satisfy your pasta cravings. The sauce is slightly salty and flavoursome, made with grated courgette and mascarpone cheese mmm..it is delicious!
Mascarpone is our special ingredient today, it creates a rich, cheesy sauce for this tagliatelle dish. This mascarpone sauce is not as rich as it looks! By mixing it with a bit of water the sauce is lighter and creamy. I love when the sauce covers the pasta and it slides off the fork when you eat it, don’t worry, that’s a good sign! Sprinkle with some fresh black pepper to taste and enjoy. I enjoyed it so much that now I don’t have any pasta left for my lunch tomorrow ;(
My advice is to make more than you think you will eat because this is one of a few pasta dish that tastes as nice the following day.
This Mascarpone Tagliatelle Recipe is here to satisfy your pasta cravings. Mascarpone creates a rich, cheesy and flavoursome sauce that you'll love.
- 1 tsp ground garlic
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 Tbsp olive oil
- 1 Tbsp white wine
- 2 Tbsp lemon juice
- 1/4 tsp salt
- 250 g tagliatelle pasta
- 2 chicken breast (250g)
- 250 g mascarpone cheese (I used mascarpone light from Lidl)
- 1 medium courgette, grated
- 4-5 garlic cloves
- 1/2 vegetable stock cube
- 2 handful of spinach
Place chicken and marinade ingredients in a bowl. Mix it all up and refrigerate for 30 minutes or so.
Heat 2 Tbsp of olive oil in a saucepan over a medium heat. Add the garlic and sauté until they turn slightly brown. Then add the chicken and sauté for 3'.
Add the grated zucchini and crumble the vegetable stock cube over the saucepan. Zucchini will provide enough liquid to the sauce. Turn off the heat and pour in the mascarpone cheese and the spinach, mix to combine. If needed add a bit of water to lighten the sauce.
Cook pasta according to package directions. Drain and toss with sauce over low heat to warm. Garnish with spinach leaves or more herbs and serve.