Fusilli With Mushrooms, Mascarpone & Lemon
Ingredients
500g mixed mushrooms (eg, white, Swiss brown, portobello), sliced
4 cloves garlic, finely sliced
6 Tbsp olive oil
2 tsp chopped fresh oregano, or ½ tsp dried oregano
1 Tbsp chopped fresh basil, or ½ tsp dried basil
1 tsp finely grated lemon zest
½ tsp each: salt, freshly ground black pepper
350g fusilli or other pasta shape
½ cup Tatua Mascarpone
grated parmesan and extra basil leaves to garnish
Method
-
Preheat the oven to 200°C.
-
In a large bowl, toss together the mushrooms, garlic, olive oil, oregano, basil, lemon zest and salt and pepper.
-
Place the mushroom mixture in a single layer in a large oven dish lined with baking paper. Use two dishes if necessary to ensure you have a single layer - this will prevent the mushrooms from stewing.
-
Roast the mushrooms in the preheated oven for 30-35 minutes until the mushrooms have begun to caramelise, stirring them occasionally.
-
Meanwhile, cook the pasta according to the packet instructions. Drain the pasta and place in a large serving bowl or individual bowls.
-
Add the mushrooms and any pan juices and the Tatua Mascarpone. Toss to combine.
-
Top the pasta with the parmesan and garnish it with the extra basil leaves and an extra dollop of the mascarpone, if desired, to serve.
-
Made in 45 minutes. Serves 4.
