After making the stuffed french toast I had a little mascarpone left over. I wanted to use the rest so I wouldn’t be tempted to make french toast another day! This is a really quick dish to whip up when you don’t have a lot of time.
Spinach Mushroom Mascarpone Pasta
- 1/2 lb pasta of your choice
- 2 slices bacon
- 2 cloves garlic minced
- 1 cup sliced mushrooms
- 1/2 bag baby spinach (about 2 1/2 cups)
- 1/3 cup mascarpone cheese
- 1/4 cup heavy cream
- 2 tablespoons grated parmesan
- 1/2 teaspoon kosher salt
Cook bacon over medium heat until crisp. Remove bacon and set aside for garnish. To the pan with the bacon drippings, add the garlic, spinach, and mushrooms. Cook about 5 -8 minutes until spinach and mushrooms have softened. Next, add the mascarpone, cream, parmesan, and salt. Stir and simmer for 5 minutes. Add cooked pasta directly from pot so you get a little cooking water mixed into your sauce. Mix pasta and sauce until combined. To serve, crumble reserved bacon slices on top with a little parmesan.
Candice Birdsong 
I love this recipe. It is a change from having pasta with red sauce. The bacon really adds another layer of deliciousness!
I’m glad that this is not in 4D and the picture’s not coming with the smell, otherwisen I couldn’t resist.
Great dinner idea!
Is it possible to freeze the sauce? (of course without the spinach). thanks!
I have never tried to freeze this sauce, but I think it will be ok. I usually try to eat any pasta I make with cream sauce right away cause I find that they do not reheat that well. This sauce does not have a lot of fat, just the bacon drippings so I think it should be ok. Thanks!
Thanks. I will try it.