Spaghettini with Vegetable and Mascarpone Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pasta (spahettini)
- Salt water
- 4 carrot (s)
- 2 zucchini
- 3 red pepper (s)
- 1 small onion (s)
- 200 g mascarpone
- 200 ml broth
- salt and pepper
- Paprika powder
- Herbs
- Oil (e.g. rapeseed oil)
Print Recipe
Pin Recipe Instructions
- Cook the spaghettini al dente in boiling salted water. Cut the carrots, zucchini, onions and peppers into very small cubes.
- Heat the oil in a wide pan and lightly fry the diced vegetables. Deglaze with the broth and let it simmer for a few minutes until almost all of the broth is gone. Stir the mascarpone into the vegetable mixture and bring to the boil again. Season to taste with salt, pepper and paprika.
- I like to sprinkle a few more herbs (e.g. parsley, chives ). Drain the pasta, place in a bowl and pour the sauce over it.
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