Fusilli with Creamy Mascarpone Sauce
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Recipe type: Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 8 ounces (1/2 average box) fusilli or other corkscrew shaped pasta
  • 4 cups fresh baby spinach leaves (about 2 large handfuls)
  • 1 cup mascarpone cheese
  • ½ stick butter (2 ounces)
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon fresh grated nutmeg
  • Heavy cream, as needed
  • White pepper (to taste)
Instructions
  1. Prepare pasta according to directions on package. Meanwhile, melt butter in a sauce pan over medium heat. Add mascarpone cheese into the pan once butter has melted and stir until all mascarpone cheese has melted. Add mascarpone cheese into pan after butter has melted, and stir until the mascarpone has all melted
  2. Add the parmesan cheese at once and stir to mix off the heat (the sauce will become lumpy if it gets too hot with the parmesan added). Stir in nutmeg until blended.
  3. To thicken sauce, add heavy cream in small increments (I added about ⅛-1/4 cup, total.  My sauce was a little on the thicker side).
  4. When pasta is nearly cooked (about 2 minutes before done) add fresh spinach. Let cook until spinach begins to wilt. Drain and toss with mascarpone sauce. Season to taste with white pepper. Garnish with additional parmesan cheese, if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/fusilli-mascarpone-cream/