Roasted Pepper Mascarpone Pasta
This delicious roasted pepper mascarpone pasta recipe is perfect for vegetarians and anyone looking for a creamy and flavorful pasta dish. This recipe features the use of roasted peppers and sage leaves to add a burst of delicious flavor, along with any veggies of your choice - I used mushrooms in this recipe, but feel free to get creative and use your favorites.
The creamy texture of this pasta dish is thanks to the addition of mascarpone cheese, which pairs perfectly with the roasted peppers for a well-balanced flavor profile. I used tagliatelle pasta in this recipe, but you can use any type of pasta you prefer. This dish is sure to be a hit at any meal, and it's easy to make too! So get cooking and enjoy this delectable roasted pepper mascarpone pasta.
Happy Cooking!
Servings: 6-8 servings
Prep Time: 20-30 mins
Cooking Time: 1 hour
Total Time: 1.5 hours
Ingredients:
16 oz tagliatelle or your choice of pasta; save pasta water
1.5 tbsp olive oil
1 tbsp butter; I used garlic butter
1 red pepper
3-4 cloves garlic
10-12 sage leaves
1 small onion (yellow) finely chopped
6-7 mushrooms thinly sliced
3/4th tbsp all-purpose flour
1 tsp salt as per taste
1/4 tsp pepper
1-1.5 tsp chili flakes as per taste
1/4 tsp nutmeg/ajwain powder
1/4th cup whole milk
8 oz mascarpone cheese; at room temperature
1/4 cup shaved Parmesan/pecorino cheese
Directions:
Preheat the oven to 400F.
Cut the pepper in half and remove the seeds. Place it on foil paper along with garlic cloves. Drizzle about 2 tsp of olive oil over it.
Roast it in the oven at 400F for 20-25 mins, flipping it midway till the peppers are well roasted.
Once out of the oven, let it cool for 5-10 mins, and then peel the skin off.
Blend the garlic cloves and roasted pepper with a little water till it’s a smooth mixture.
Boiling pasta- In a saucepan put water to boil. When water comes to a steady boil add salt and then pasta and cook till al dente. Save about 1 cup of pasta water. I like to boil the pasta around the step 13 so I can add it to the sauce immediately.
Put a saute pan on medium heat and add the remaining olive oil once warm. If you are using a stainless steel pan you may need more olive oil.
Once the oil heats up, add the sage leaves and infuse on low-medium heat for 2-3 mins till the leaves get crispy. Take the leaves out and keep them aside.
Add the chopped onions and saute for 3-5 mins till it’s translucent.
Add the chopped mushrooms and saute for 4-5 mins till they are well cooked.
Add butter in the middle and let it melt.
Add flour to it and saute it in the butter. Start mixing it with the veggies.
Add the blended pepper-garlic mixture and mix well. Cook it for 2-3 mins till it starts to thicken.
Add salt, pepper, chili flakes, nutmeg powder, and milk. Mix them well together and let the sauce come to a low simmer.
Add mascarpone cheese and mix it well till its melts & incorporates in.
Add most of the crispy sage leaves and boiled pasta along with 1/2 cup pasta water.
Toss everything together cooking for 3-4 minutes till it’s all coated well.
Add the shredded cheese and toss again.
Garnish with cheese and remaining crispy sage and serve immediately!
Notes/Tips:
You can use bottled roasted pepper if you want, I prefer roasting it at home.
Ideally, use any long pasta shape.
Toss the pasta in the sauce well so that it coats the pasta well.
Don’t skip the sage!
