A dish that’s equal parts simple and sophisticated—this pasta boasts a rich flavor profile and is ready to be enjoyed in only 25 minutes. Two varieties of gently sautéed mushrooms deliver a subtle earthiness that is complimented by the delicate sweetness of mascarpone cheese and warm, savory aromatics of McCormick Gourmet™ Garlic Truffle Salt. Toss tender pasta with the light, silky sauce for a meal that is refined enough for entertaining but easy enough for a weeknight dinner.
A dish that’s equal parts simple and sophisticated—this pasta boasts a rich flavor profile and is ready to be enjoyed in only 25 minutes. Two varieties of gently sautéed mushrooms deliver a subtle earthiness that is complimented by the delicate sweetness of mascarpone cheese and warm, savory aromatics of McCormick Gourmet™ Garlic Truffle Salt. Toss tender pasta with the light, silky sauce for a meal that is refined enough for entertaining but easy enough for a weeknight dinner.
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Instructions
Instructions
- Melt 2 tablespoons of the butter in large deep skillet on medium-high heat. Add mushrooms; cook, covered, 8 to 10 minutes or until mushrooms begin to brown, stirring occasionally. Add shallot; cook 1 minute or until softened. Stir in wine; cook until liquid has mostly evaporated.
- Stir in water and pasta. Bring to boil. Reduce heat to medium-low; simmer 10 minutes or just until pasta is al dente, stirring occasionally.
Tip: Add an additional 1/4 cup of water if pasta becomes too dry before it’s finished cooking.
- Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, mascarpone and Garlic Truffle Salt. Sprinkle with parsley to serve.
