Spaghetti with Thyme Mushrooms and a White Wine Mascarpone Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ lb spaghetti
  • 2 tbs extra virgin olive oil
  • ½ small red onion, sliced
  • 2 tsp thyme
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 cups sliced mushrooms (I used white but cremini or chopped portabello mushrooms would be delicious)
  • ½ c white wine (I used an oaky chardonnay)
  • ¾ c pasta water
  • 3 tbs mascarpone cheese
Instructions
  1. In a large pot, bring water to a boil and cook pasta two minutes away from being done. It will cook more when you throw it in the white wine mascarpone sauce.
  2. In a large saute pan, place evoo and onion on medium heat. Cook for three minutes and toss in 1 tsp each of thyme, salt and pepper. Add mushrooms and cook an additional five minutes. Add in the remaining thyme, salt and pepper.
  3. Pour in white wine and cook on high for five minutes to cook off the alcohol, stirring frequently.
  4. Drain the pasta, reserving the ¾ cup of pasta water. Reduce heat to medium and toss in the spaghetti and pasta water into the mushroom mixture. Stir around then dollop in the mascarpone. Carefully stir together as the mascarpone absorbs into the sauce and coats the spaghetti evenly.
  5. Finish with additional salt and pepper if you wish and serve immediately.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/07/29/spaghetti-with-thyme-mushrooms-and-a-white-wine-mascarpone-sauce/