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You are here: Home / Recipes / Pasta

Mascarpone Pasta

By Susie Weinrich · Date May 19, 2021· 22 Comments · May contain affiliate links.

a bowl of mascarpone pasta with a spoon
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This Mascarpone Pasta is SUCH an easy recipe to throw together when you need a really good dinner, fast! It is ready in 15 minutes! While the pasta cooks, the sauce comes together in about 5 minutes. Mix the pasta in the mascarpone sauce and dinner is ready..

a bowl of penne pasta coated in a mascarpone cheese sauce

For another creamy style pasta check out this Chicken Alfredo Recipe and this Instant Pot Chicken Alfredo, both delish!

This Tomato Cream Sauce is also a favorite around here!

Table of Contents hide
1 Why This Recipe is Amazing
2 Ingredients
3 Freezing White Wine
4 Mascarpone Cheese
5 Servings – 1, 2, or 4?
6 Recipe Tips
7 Related Recipes
8 Did you make this recipe?
9 Mascarpone Pasta Recipe + Video

Why This Recipe is Amazing

  • It is creamy and comforting.
  • It is versatile… use chicken broth instead of wine, add chicken, add shrimp, or swirl in a little pesto.
  • This is a FAST dinner! It basically takes the amount of time it takes to boil pasta.
  • The sauce is creamy, yet is still bright and delicious from the wine and lemon zest.

Ingredients

Here are the ingredients you need to make this easy Mascarpone Pasta.

Ingredients for Mascarpone Pasta

White Wine – I recommend using a chardonnay or pinot grigio in this recipe. However if you do not like to use wine in cooking you can sub chicken broth.

Pro Tip: Did you know you can freeze wine for cooking….

Freezing White Wine

If you want to use the wine in this dish but white wine is not something that you normally have in the house purchase a small, two-three serving carton of chardonnay or pinot grigio.

Use a little of it, making sure there is room for the wine to expand as it freezes. Place the carton in a freezer safe bag and pop in the freezer. It will be good for 6 months, at least!

(Don’t freeze a BOTTLE of wine)

When you are ready to use it just pull it out and scoop out what you need. It freezes like a slushy.

Pro Tip: If you freeze your wine, make sure you only use in cooking, it won’t be good drinking after it is frozen.

Mascarpone Cheese

Mascarpone is an Italian cheese that comes in a tub and looks very similar to American cream cheese.

It is pronounced “maa-skaar-pow-nay”

If you take a spoonful and eat it, you will find that it tastes more like butter than cheese. Which is why when you mix it with white wine and parmesan it makes a killer cream sauce!

a bowl of mascarpone pasta with a fork

Servings – 1, 2, or 4?

Pasta servings can be SUPER deceiving. If I went by the box serving suggestion this would be enough pasta for 6 people!! NO WAY!!

At my house this is probably enough for 3 people.

If you have 4 really hungry people you might want to double the recipe.

Recipe Tips

  • When you are getting everything ready, place a measuring cup in the bottom of the pasta strainer, this way you won’t forget to reserve some of the starchy water.
  • Use mascarpone cheese, not cream cheese! They are not the same thing.
  • Purchase a small, two to three serving box of white wine. Freeze the rest and use it in cooking (like in this Shrimp Risotto Recipe!)
  • Use fresh grated parmesan, it melts creamier than the pre-shredded.
  • Use the starchy pasta water to thin your mascarpone sauce.

Related Recipes

  • a bowl of creamy risotto
    How to Make Instant Pot Risotto
  • linguine with shrimp and lemons in a sauté pan
    Shrimp Scampi Linguine
  • Creamy Mushroom Pasta Recipe in a white bowl
    Super Simple Creamy Mushroom Pasta
  • a white bowl of the very best chicken alfredo that is creamy and cheesy, being twirled on a fork
    Instant Pot Creamy Chicken Alfredo

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
penne coated with a mascarpone sauce topped with parsley

Mascarpone Pasta Recipe + Video

A delicious pasta coated in a flavorful and creamy Mascarpone Sauce. This is an easy recipe that comes together in about 15 minutes!
NOTE ON SERVING SIZES: Pasta can be deceiving, what might feed 4 at one persons house may only feed 2 at your house!? This recipe feeds 4, but I recommend serving a salad and bread on the side.
If you have a really hungry bunch I recommend doubling the recipe.
4.98 from 35 votes
Print Pin Rate Save Saved!
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 servings
Calories: 507kcal
Author: Susie Weinrich

Ingredients

  • 12 oz penne pasta - cooked per package instructions
  • 4 oz mascarpone cheese
  • ¼ cup white wine - chardonnay or pinot grigio
  • 2 garlic cloves - minced
  • zest of 1 lemon
  • ½ cup shredded parmesan cheese
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup reserved starchy pasta cooking water

Instructions
 

  • Boil salted water and cook your pasta per package instructions.
    Pro Tip: place a measuring cup in your strainer/colander so you don't forget to reserve some of the pasta water.
  • Meanwhile, in a large skillet over medium heat add the white wine, garlic, and lemon zest. Let it simmer for about 2-3 minutes.
    Pro Tip: if you prefer to not use wine you can sub chicken broth.
  • Add in the mascarpone cheese and stir while it melts into the wine.
  • Remove the pan from the heat and sprinkle in the parmesan cheese, salt, and pepper. Stir so the cheese melts into the sauce.
  • Toss with freshly cooked pasta. Taste for seasoning- salt and pepper.
    Add a little reserved starchy pasta cooking water to thin the sauce as desired. It helps the sauce coat the pasta!

Recipe Tips and Notes:

RECIPE PRO TIPS: 
  • When you are getting everything ready, place a measuring cup in the bottom of the pasta strainer, this way you won’t forget to reserve some of the starchy water.
  • Use mascarpone cheese, not cream cheese! They are not the same thing.
  • Purchase a small, two to three serving box of white wine. Freeze the rest and use it in cooking.
  • Use fresh grated parmesan, it melts creamier than the pre-shredded.
  • Use the starchy pasta water to thin your mascarpone sauce.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 507kcal | Carbohydrates: 65g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 367mg | Potassium: 220mg | Fiber: 3g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 1mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    4.98 from 35 votes (23 ratings without comment)

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    Recipe Rating




  1. Catherine says

    July 20, 2024 at 10:08 am

    5 stars
    We enjoyed this recipe. I made it as written except for using some lemon pasta that I had. It lightly upped the lemon flavor and worked well with the sauce. Thanks!

    Reply
  2. Finn says

    June 01, 2024 at 9:50 pm

    5 stars
    At the end of a long, hard day all that I can count on is the warm, lemony embrace of this pasta. When no one else was there for me, Mom’s Dinner Mascarpone Pasta held my hand through the loneliest of days. When there was not one listening ear to hear my ails, Mom’s Dinner Mascarpone Pasta sat down and listened to my sorrows. When the entire world had its back against me, Mom’s Dinner Mascarpone Pasta welcomed me with open arms.

    Reply
    • Susie Weinrich says

      June 02, 2024 at 11:42 am

      Awwwww!!!! Food gives the best hugs. Hope you are doing well 💗

      Reply
  3. Mary Steel says

    May 22, 2024 at 4:08 am

    I loved the flavour of the pasta sauce and ate double helpings

    Reply
  4. Pauline Ann Westbury says

    October 26, 2023 at 1:42 pm

    5 stars
    Hi. I didn’t have shallots in so used a red onion. Also didn’t have any mushrooms so put a few lardons in and half a red pepper. Used veg and chicken stock. It was delicious and very filling. I will definitely make this again. This is the first time I have used mascarpone cheese.
    Pauline W.

    Reply
  5. Jamie says

    July 27, 2023 at 7:21 pm

    5 stars
    Loved it! Had a bunch of mascarpone I needed to use up. Added a sprinkle of truffle salt at the end and it was perfect. It would be delightful with some mushrooms or shrimp!

    Reply
  6. Linda McKenzie says

    April 13, 2023 at 7:18 pm

    Must have done something wrong because wine and mascarpone cheese didn’t blend

    Reply
  7. Gaye Fitchett says

    January 15, 2023 at 7:59 pm

    5 stars
    I tried this recipe about 3 weeks ago, and loved it. So I’m making it again for dinner tonight. I did add sundried tomatoes last time and tonight I’m going to add some cooked courgettes at the end. Great recipe and so easy.

    Reply
    • Antoinette Angotti says

      April 03, 2024 at 6:25 pm

      I loved it. I had leftover mascarpone from a tiramisu recipe and didn’t want to waste it. So I found this recipe. It was so easy and light. I thought it was one of the best recipes I have made it a long time

      Reply
      • Susie Weinrich says

        April 03, 2024 at 8:16 pm

        Oh that is so wonderful! I hope you will stick around and make some more recipes.

  8. Shirley says

    December 27, 2022 at 5:10 pm

    This one fell flat for me and hubby. Seemed dry and a bit bland except for the garlic and lemon. It’s ok and here I usually find outstanding.

    Reply
  9. Laurie says

    October 11, 2022 at 6:57 am

    5 stars
    Excellent dish! Sauce comes together so creamy and delish. I added red pepper flakes, fresh spinach and roasted cherry tomatoes. My husband said “put this on the favorites list”.

    Reply
  10. Jenny says

    May 05, 2022 at 2:06 am

    5 stars
    Definitely 5 stars!

    Reply
  11. Ally says

    January 30, 2022 at 8:19 pm

    5 stars
    Loved it! Couldn’t decide between white wine and chicken broth (had both open) so did about half and half – delicious. Fresh parm is key, and I also threw in a sprinkle of red pepper flakes. Came together more quickly than almost any other pasta sauce I’ve made, too, so super easy for weeknights.

    Reply
  12. Judy says

    January 30, 2022 at 9:35 am

    5 stars
    Please delete my previous comment as I forgot to rate the recipe and did not check your “recipe pro tips” about using freshly grated parmesan. My husband and I enjoyed this recipe. We had some mascarpone cheese leftover from a different recipe, and added cooked chicken to add protein. Also added a pinch of hot pepper flakes. Delicious. I used pre-grated parmesan cheese (the stuff in the green can) because that is what I had on hand. It turned a nice creamy mixture into a clumpy sauce when I added it. My guess is that the additives caused this. Next time I will know to grate my own parmesan cheese.

    Reply
  13. Lisa M says

    October 25, 2021 at 6:42 pm

    4 stars
    Good, quick recipe. Not outstanding but good.

    Reply
    • Jenny says

      May 05, 2022 at 2:05 am

      Sooooo good! Quickest sauce I think I’ve ever made and so much flavour. Used beef stock instead as I had no chicken stock and was having it with beef anyway. Absolutely blown away!

      Reply
  14. Jennifer M Laird says

    October 14, 2021 at 5:28 pm

    5 stars
    You taught an old dog a new trick! No butter or oil – so good! The lemon and wine can shine :))

    Reply
  15. Laird says

    September 20, 2021 at 6:49 pm

    5 stars
    Hi, I made this and it’s delish! I liked it because I didn’t miss the butter or cream. So just to clarify though, I just noticed you had butter in your ingredient photo but not the recipe.

    Reply
    • Susie Weinrich says

      September 21, 2021 at 8:39 am

      I am so glad you loved it!!!
      LOL, yes, I need to take the butter out of the pic. I think I must have tested a version with butter but decided it didn’t need it upon a final test.
      Thank you for bringing that to my attention. Have a great day! -S

      Reply
      • Laird says

        October 14, 2021 at 5:31 pm

        I must really love this bc I just realized I commented again haha!

      • Susie Weinrich says

        October 14, 2021 at 7:25 pm

        Love it!!!!!!

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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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