One-Pot Vegetarian Pasta perfect for your family weeknight dinner
Mascarpone is an Italian cream cheese thickened with a form of certain acidic elements like tartaric acid, citric acid, lemon juice or vinegar. It is usually used to make tiramisu but also frequently used in savoury dishes to add a rich creamy texture. If you love all things pasta, this mascarpone mushroom penne dish is a must-try because it's so easy to prepare and requires only one pot to cook. While this recipe is a delicious meat-free pasta dish, you can also easily incorporate some bacon strips or pancetta if you prefer some meat in it.
For this recipe, we used the Chasseur Round French Oven because of its excellent even heat distribution and heat retention. The self-basting lid creates the perfect seal, enclosing flavours while retaining moisture allowing the mascarpone to fully incorporate into the pasta for a full, creamy and tangy flavour.
Ingredients:
- 350g penne pasta
- 1 leek (chopped)
- 1/2 bunch of spring onions
- 2 sprigs of thyme
- 250g mascarpone
- 375g brown mushroom
- 120g baby spinach
- 4 cups of water
- 1 onion (chopped)
- 2 cloves of garlic (chopped)
- Salt and pepper to taste
- Olive oil (just a little bit)
Method:
- Pour a little bit of olive oil into the Chasseur Round French Oven and heat at medium temperature.
- Once the olive oil starts to heat up, add the chopped onions in and cook until soft. Once onions are ready, add in the chopped garlic and cook for about 1-2 minutes.
- Put the rest of the ingredients into the casserole dish except for the baby spinach and cook for about 15 minutes.
- Add in baby spinach and cook for another 5 minutes until pasta is al dente and all the water has evaporated. Then, season with salt and pepper.
- Ensure you stir the pasta regularly with tongs to keep it from sticking at the base.
- Once the pasta and baby spinach are mixed well, it is ready to be served.
