Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Fettucini with Mushrooms and Asparagus in a Mascarpone Cream Sauce

Dinner Party, Gluten Free, Pasta, Vegetarian1 Response »

For those of you that think my kitchen must be super organized.

With everything in it’s place and labeled just so.

And that dinner happens here with the precision of a well oiled machine.

Thank you.

But that is not always what happens here.

The idea for dinner last night came about because of an expiration date.

Yep, using stuff in the fridge that some would have thrown out.

I had purchased a container of mascarpone cheese over the Holidays.

This stuff has a long expiration date, you know.

Also, it was unopened.

That helps.

And isn’t that date just a suggestion?

It’s never rarely spoiled by the date printed on the packaging.

Well, unless it is, you had better check before using.

Mine was fine to use.  Promise.

More than fine in fact.

It made the most delicious pasta dish, worth repeating at least once a week.

They will beg, trust me.

So, now it’s your turn.

Take a peek in your fridge.

Way in the back.

Find something interesting for dinner?

Let me know how it turns out………….



Fettucini with Mushrooms and Asparagus in a Mascarpone Cream Sauce

Category: Dinner Party, Gluten Free, Pasta, Vegetarian

Fettucini with Mushrooms and Asparagus in a Mascarpone Cream Sauce


  • 1 pkg fettucini, my favorite is Le Veneziane
  • 1 pound assorted mushrooms, I used cremini and button
  • 3 Tbs olive oil
  • 3 shallots, sliced
  • 2 cloves garlic, minced
  • 1/2 cup of white wine
  • 1 cup vegetable or chicken broth
  • 4 oz mascarpone cheese
  • 1/2 parmesan cheese, grated
  • handful of fresh chives, chopped fine


Bring a large stockpot of water to a rolling boil. Add 1/2 handful of kosher salt, return to boil

Add pasta and cook according to package directions. Then drain reserving 1 cup of cooking liquid.

In the meantime in a large skillet add olive oil and heat to medium.

Add shallots and cook 2-3 mins then add mushrooms and cook until tender about 5-6 mins more.

Add garlic, cook 30 seconds or so.

Now turn heat to high then add wine. Boil to reduce for 2 mins.

Add stock and continue to cook over medium heat for approx. 4-5 mins.

Remove from heat and stir in mascarpone cheese.

Add drained pasta and parmesan cheese, toss well.

Add some reserved cooking water if pasta seems too dry (not always necessary depending on your pasta).

Place in serving dish and scatter with chives.

One Response

Leave a Response