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Orecchiette with morels, madeira and mascarpone

Published: 30 Apr 13
Updated: 18 Mar 24

Not all mushrooms are at their best in the autumn. A fresh new twist on a creamy mushroom pasta – this recipe is made with springtime morel mushrooms, madeira and mascarpone.

Easy
May 2013

Test kitchen approved

Serves 4
Ready in 20 minutes

Not all mushrooms are at their best in the autumn. A fresh new twist on a creamy mushroom pasta – this recipe is made with springtime morel mushrooms, madeira and mascarpone.

Vegetarian recipes

Nutrition: per serving

Calories: 530kcals
Fat: 17.2g fat (10.2g saturated)
Protein: 14.7g
Carbohydrates: 73g (3.9g sugars)
Fibre: 5.9g
Salt: 0.3g

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Ingredients

50g butter
400g morel or mixed mushrooms
100ml madeira
3 tbsp mascarpone
400g orecchiette pasta
A handful of chopped fresh parsley
A squeeze of lemon juice

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Method

Melt the butter in a frying pan and, when sizzling, add the mixed mushrooms (sliced if large). Season, then when golden add the madeira and bubble until syrupy.
Stir through the mascarpone, a handful of chopped fresh parsley and a squeeze of lemon juice.
Meanwhile, cook the orecchiette according to the pack instructions. When al dente, stir 2 tbsp cooking water through the sauce, then toss the pasta through to coat. Taste, season and serve.

Recipe from May 2013 Issue

Nutrition

Nutrition: per serving

Calories: 530kcals
Fat: 17.2g fat (10.2g saturated)
Protein: 14.7g
Carbohydrates: 73g (3.9g sugars)
Fibre: 5.9g
Salt: 0.3g

delicious. tips

Toss the pasta in the pan with the sauce before serving. It’s easier to mix the two in the pan than the bowl and will ensure the pasta is evenly coated.