A bowl containing cooked orechiette pasta with morel mushrooms

Orecchiette with morels, madeira and mascarpone

Name: Orecchiette with morels, madeira and mascarpone
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 50g butter; 400g morel or mixed mushrooms; 100ml madeira; 3 tbsp mascarpone; 400g orecchiette pasta; A handful of chopped fresh parsley; A squeeze of lemon juice

Portion size: Serves 4
Ready in 20 minutes
Difficulty: easy

Vegetarian

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Not all mushrooms are at their best in the autumn. A fresh new twist on a creamy mushroom pasta – this recipe is made with springtime morel mushrooms, madeira and mascarpone.

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Ingredients

50g butter
400g morel or mixed mushrooms
100ml madeira
3 tbsp mascarpone
400g orecchiette pasta
A handful of chopped fresh parsley
A squeeze of lemon juice

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Method

Melt the butter in a frying pan and, when sizzling, add the mixed mushrooms (sliced if large). Season, then when golden add the madeira and bubble until syrupy.
Stir through the mascarpone, a handful of chopped fresh parsley and a squeeze of lemon juice.
Meanwhile, cook the orecchiette according to the pack instructions. When al dente, stir 2 tbsp cooking water through the sauce, then toss the pasta through to coat. Taste, season and serve.
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Nutrition

530kcals Calories
17.2g fat (10.2g saturated) Fat
14.7g Protein
73g (3.9g sugars) Carbs
5.9g Fibre
0.3g Salt

Quick wins & tips

Toss the pasta in the pan with the sauce before serving. It’s easier to mix the two in the pan than the bowl and will ensure the pasta is evenly coated.