Kinky Reggae Creamy Pasta With Mascarpone
Natalia
If your sauce still requires some thickening after adding pasta water, try mixing in a bit of flour or potato starch!
People: 1
25 min

Ingredients

15 grams
Dried Cranberries
2 Clove
Garlic
0.5 tsp
Italian Seasoning
160 grams
Leeks
25 grams
Mascarpone
30 grams
Mozzarella
0.5 handful
Olives
60 grams
Pasta
0.5 tsp
Rosemary
3 tbsp
Sunflower Seeds
0.75 tbsp
White Wine Vinegar

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Prep

  1. Grate or slice your Mozzarella.
  2. Finely chop your garlic and leeks.

Heating Steps

  1. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Boil pasta according to the instructions on the package and save about a 1/4 cup of the pasta water when draining.
  3. Heat oil in a pan and add garlic and leeks, italian seasoning and rosemary and fry at lower temperature for several minutes.
  4. Add mascarpone to your pan and mix.
  5. Add the reserved pasta water to your frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked pasta to your pan and mix evenly.
  2. Add white wine vinegar and mix.
  3. Add Dried Cranberries, Mozzarella, Olives and Sunflower Seeds on top.