Pasta with Spinach, Mascarpone And Parmesan

This is really good. I can say this for certain as I have eaten it twice in the last 24 hours. Last night I served it with broiled shrimp, which was terrific. But I forgot to get a photo. Today I made it again for myself for lunch, but without the shrimp. Delicious.
Adapted from a Jamie Oliver recipe. His version doesn’t have the mushrooms or shrimp.


1 pound Fettuccine Or Spaghetti
Olive Oil
2 tsp Butter
2 cloves Of Garlic, peeled and sliced
Fresh Sliced Mushrooms
14 ounces Fresh Spinach, washed thoroughly and finely sliced
Sea Salt And Freshly Ground Black Pepper
4 fluid ounces whipping Cream
5 ounces Mascarpone Cheese
2 Handfuls Of Grated Parmesan Cheese


Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, and add the mushrooms. When the mushrooms have cooked down add the garlic, then add the spinach. After a few minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you’ll have wonderful intensely flavored spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn’t become too claggy. Check once more for seasoning and serve straight away.

Claggy. I like that word. 🙂
I adjusted the ingredients and directions to reflect how I made the dish but I had to leave claggy. Which mine wasn’t….it was awesome.

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