Combined with the subtlety of pasta with oyster mushrooms and the delicate saltiness of prosciutto, this dish makes for an easy, elegant midweek meal and is a definite crowd pleaser!
I absolutely love the richness of flavors in this dish. Admittedly, with mascarpone, this dish is a bit of a calorie bomb, but sometimes we need to give way to comfort foods and simply enjoy them. Especially homemade ones that are filled with good wholesome ingredients that taste fabulous to boot.
To reduce the calories in this dish, go ahead and substitute the mascarpone with reduced-fat cream, though I recommend you treat yourself to the full flavor it offers. If you are only two, this recipe can easily be halved and the rest of the mascarpone saved to make a delicious dessert with fresh fruit. I didn’t use as much linguine as I normally would for a pasta dish, since this recipe is quite filling. Plus a smaller portion served with a green salad is always a good idea (and a healthier option).
400 g linguine, reserving 1 cup of the cooking liquid (250 ml)
3 tablespoons extra-virgin olive oil
1 small onion, minced
1 garlic clove, minced
450 g oyster mushrooms, stems trimmed, mushrooms thinly sliced (alternatively, use a mix of mushrooms, such as shiitake, brown button and oyster)
100 g thinly sliced prosciutto di Parma, cut into thin strips
sea salt and freshly ground pepper, to taste
3 tablespoons fresh sage leaves, finely chopped
3/4 cup mascarpone cheese (175 g)
1/4 cup freshly grated parmesan, plus additional for serving (25 g)
fresh chopped flat-leaf parsley, garnish
1. Fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
2. Meanwhile, in a large skillet, heat the olive oil over medium to medium-high heat. Add the onion and garlic and cook until fragrant, about 2 minutes. Add the mushrooms and prosciutto, season with salt and pepper and cook undisturbed until lightly browned on the bottom, about 3 minutes. Continue to cook, stirring, until the mushrooms are tender, about 3-5 minutes longer. Reduce the heat to low.
3. Drain the linguine, reserving 1 cup (250 ml) of the cooking liquid. Add the linguine to the skillet. Stir in the sage and mascarpone and a little of the reserved cooking liquid (do so by adding the water a little bit at a time until the sauce reaches the desired consistency). Toss the pasta over low heat until the sauce is creamy.
4. Stir in the parmesan and season with more salt and pepper, if desired.
5. Serve the pasta into bowls and garnish with the chopped parsley. Serve with extra parmesan cheese and enjoy!
NOTE: 450 g mushrooms may seem like a lot but they shrink up quite a bit.