Courgette and Mascarpone pasta, recipe

Courgette and Mascarpone pasta, recipe

Full Description



3 courgettes about 6 or 7 inches long, halved lengthways, then cut into thick slices

2 cloves garlic, peeled and finely chopped

2 tablespoons olive oil

1/2 tsp chilli flakes

1/2 tsp fresh grated nutmeg

125ml mascarpone

250 gr penne pasta

Salt and fresh ground pepper


What to do:

Bring a large pan of salted water to the boil. Add the pasta.


Warm the oil in a frying pan over a medium heat and add the garlic, chilli flakes and courgettes. Stir to coat then leave to cook on a low heat for 5 minutes. Grate in the nutmeg, season and stir well. The courgettes should be turning brown in patches and softening slightly.

Take half a ladle of hot water out of the pasta and mix it into the mascarpone to make a loose sauce.

When the pasta is cooked, drain it, and then return to the pan. Mix in the courgettes and the mascarpone until well combined. Serve in large bowls.

This is ready in 20 minutes, and the chilli flakes give it a really nice kick!


To see the blog in which this recipe was mentioned, click here.