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😋 Comforting pasta, quick and easy
Tasty, ultra-creamy and very quick to prepare, this pasta has been a hit at every dinner party I've organized: it's surprisingly simple, but also delicious and comforting.
By the way, it's also a classic at my family dinners: sometimes we don't want to get bogged down in the menu, but just want to get together over a good meal, chat and have a laugh.
💙 Why you'll love this recipe
- They are as easy as they are quick to make
- They are ideal for a quick lunch or dinner with family and friends.
- They are veggie and easily veganized
✅ A recipe suitable for gluten intolerant/allergic people
If you are gluten intolerant or allergic, this recipe may be suitable for you if you choose the right ingredients.
Buy gluten-free pasta and check that the salt and pepper you use are gluten-free.
Mascarpone, basil and parsley do not contain any. Parmesan cheese may contain it - check the label.
🐹 Are there any vegan alternatives?
To make this recipe vegan, simply replace the mascarpone with the closest substitute. It should be creamy and not too strong-tasting. Replace the Parmesan with vegan cheese.
💡Frequently Asked Questions
Enjoy them piping hot, to prevent the sauce from hardening. But they can also be stored for 2 or 3 days in an airtight container in the fridge. To reheat, simply pop them in the microwave. Add a little water if necessary to retain the creaminess of the sauce.
In Italy, pasta is drained and poured, still wet, into the sauce. Why do we do this? So that the pasta doesn't dry out on contact with the air, and the sauce can coat it evenly. For the finishing touch: add a little pasta cooking water to bind everything together, and you're done!
If you make this lemon mascarpone pasta, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Creamy lemon and mascarpone pasta
Ingredients
- 1 cup Linguine
- 1 lemon
- 1 ⅛ cup mascarpone cheese
- 1 teaspoon fresh parsley
- 1 tablespoon fresh basil
- ⅛ cup Parmesan cheese
- Salt
- Pepper
Instructions
- Place the mascarpone in a saucepan and grate the lemon zest over it. Squeeze the lemon to extract the juice over a low heat, then add it and melt gently.
- Meanwhile, cook your fresh pasta for the time indicated on the package (usually 2 to 3 minutes). Before draining, set aside half a glass of pasta cooking water.
- Drain the pasta and pour into the sauce (not the other way round), then mix well. Add a little more cooking water if necessary: the sauce should be very creamy.
- Place on plates and sprinkle with parsley and basil. Finally, grate in some fresh Parmesan, season to taste and enjoy hot!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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