The Pioneer Woman Tasty Kitchen
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Mascarpone Pasta with Spinach and Mushrooms

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This mild dish is so hearty and delicious, combining mushrooms to bulk it up and spinach to make it nutritious!

Ingredients

  • ½ pounds Whole Wheat Elbow Macaroni Noodles
  • 8 ounces, weight Baby Bella Mushrooms, Sliced
  • 2 cloves Garlic, Minced
  • 4 ounces, weight Mascarpone Cheese
  • Salt And Pepper
  • 9 ounces, weight Bag Of Baby Spinach Leaves
  • Chopped Sun Dried Tomatoes For Garnish (optional)

Preparation

Bring a pot of salted water to a boil and cook the noodles until al dente. While the noodles are cooking, over medium heat, sauté the mushrooms until they shrink down a bit. After a few minutes, add the chopped garlic to the mushrooms and cook for about 3 minutes, stirring often.

Drain and rinse the noodles and place them back in the cooking pot. Add the mascarpone cheese and stir until the noodles are covered. Add in salt and pepper and give the noodles a taste. Make seasoning adjustments now. Add in the mushroom-garlic mixture and stir. Lastly, add the spinach, stir, and place the lid back on the pot. Leave the spinach in the pot, stirring occasionally, until it’s slightly wilted. Serve and top with chopped sun dried tomatoes.

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2 Reviews

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RachelLVB on 3.23.2012

Absolutely delish! The whole family loved it, even our picky two year old. I added some chicken sausage to the mixture, and it came out fabulous.

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Grace R. on 12.1.2011

This is a delicious alternative to tomato-based pastas (which typically give me real bad heartburn!) It was quick and easy to make – just don’t forget to add the salt/pepper as the recipe calls for. I also added shrimp for a bit of extra protein. Will def make this one again!

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