Wild Mushroom and Pea Pasta

Wild Mushroom and Pea Pasta

BelGioioso Mascarpone adds a creamy touch to this spring pasta.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool.
  2. Step 2

    In a large pan, heat butter over medium-high heat. Add sliced wild mushrooms and saute for 1 minute. Stir in Roma tomatoes and peas. Add heavy cream, Mascarpone, Parmesan, and Fresh Mozzarella. Stir to combine.
  3. Step 3

    Toss pasta into the sauce and season with salt and pepper to taste. Serve immediately.