Tuesday, January 25, 2011

Pasta with Peas in a Creamy Lemon Mascarpone Cream Sauce

Oh boy, yet another meatless main course.

It is very simple, but the secret is in the sauce.  I had about 3/4 a cup of mascarpone cheese left from another project that I did not want to go bad.  So, the sauce is more a leftover recipe that worked.  Came out exactly the way I wanted and tasted amazing!

I made plenty, as I wanted to have some for a side dish 

I used a full bag of frozen peas
I used a full box of fancy curvy pasta (sorry, I forgot the type)

For the sauce, I used...

3/4 cup Mascarpone Cheese
the juice of 1 lemon
3 Oz Fresh grated white Cheddar cheese
and I thinned it out a little with a couple TSP of 1 % Milk

And that's it.  While the pasta was boiling (10 minutes for an al dente doneness, boiling salted water with just a bit of oil so the pasta does not stick), I heated the mascarpone with the lemon juice.  When it got nicely HOT and smooth, I added the cheddar cheese.  Then added the peas!

And when the pasta was doner, I added the sauce, and ground some fresh peppe and enjoyed my 4th meatless night of the year!



  1. I love vegetarian meals and eat them 3 times a week. This pasta dish looks fab, especially with the Mascarpone Sauce.

  2. I have a feeling that it's impossible to go wrong when a mascarpone sauce is involved. Just delicious.

  3. Looks fabulous, Dave. Reminds me of something I used to make with tuna. One of my quick weeknight dinners.

    ~ Krista

  4. My comment was going to nearly be word for word what I noticed Joanne already posted, so I will simply say, "looks awesome!" I know it's not the most original. You can blame Joanne for stealing my comment thunder.

  5. I was going to say with Joanne did. I love how easy this is. As a kid I HATED peas but now I love them in cheesy pasta sauces like this and carbonara. Nice one, Dave.