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!
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I love vegetarian meals and eat them 3 times a week. This pasta dish looks fab, especially with the Mascarpone Sauce.
ReplyDeleteThis looks really good Dave
ReplyDeleteI have a feeling that it's impossible to go wrong when a mascarpone sauce is involved. Just delicious.
ReplyDeleteLooks fabulous, Dave. Reminds me of something I used to make with tuna. One of my quick weeknight dinners.
ReplyDelete~ Krista
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.
ReplyDeleteI 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.
ReplyDelete