Vegetable Pappardelle with Mascarpone

    27 minutes

    This recipe uses pappardelle which is just like a very wide fettuccine. The size of the pasta helps pick up the creamy mascarpone cheese.

    2 people made this

    Serves: 4 

    • 500g pappardelle
    • 2 tablespoons olive oil
    • 4 shallots, sliced
    • 50g pumpkin, diced
    • 50g celery, sliced
    • 200g broccoli, cut into florets
    • fresh basil
    • 50g toasted pine nuts
    • salt and pepper to taste
    • 150ml mascarpone
    • grated parmesan cheese, for serving

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Cook the pappardelle until al dente.
    2. Meanwhile, heat a frying pan, add the oil and shallots and cook until they are soft. Add all the vegies and fresh basil to taste, stirring until almost cooked.
    3. Add the pine nuts and season with salt and pepper. Finally, mix through the pappardelle and mascarpone. Garnish with parmesan to serve.

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    Hi ElaineEastwood, the mascarpone is added in step 3.  -  18 Aug 2014


    This recipe doesn't say when to add the mascarpone!  -  15 Aug 2014