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..
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!
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.
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!
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
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Mascarpone Pasta
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!
Notes:
- 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.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Jamie
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!
Linda McKenzie
Must have done something wrong because wine and mascarpone cheese didn’t blend
Gaye Fitchett
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.
Shirley
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.
Laurie
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”.
Jenny
Definitely 5 stars!
Ally
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.
Judy
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.
Lisa M
Good, quick recipe. Not outstanding but good.
Jenny
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!
Jennifer M Laird
You taught an old dog a new trick! No butter or oil – so good! The lemon and wine can shine :))
Laird
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.
Susie Weinrich
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
Laird
I must really love this bc I just realized I commented again haha!
Susie Weinrich
Love it!!!!!!