This pasta sauce can literally be made in the same time as it takes to boil the pasta. The recipe is easily halved for two and therefore good for using up mascarpone.
Wine Suggestion: A tasty supper like this pairs well with unoaked Chardonnay, particularly from slightly cooler areas like the Maçon in Burgundy. Tonight’s choice, the Domaine Manciat-Poncet Maçon-Charnay which has a fresh joy to it with red apples and citrus flavours.
Fusilli with chestnut mushrooms, leeks and mascarpone cheese – serves 4
- 45g butter
- 250g chestnut mushrooms, sliced
- 2 leeks, washed and sliced
- 2 garlic cloves, peeled and finely chopped
- 250g mascarpone cheese
- 3 tbsp finely chopped chives
- 4 pinches of cayenne pepper
- 400g fusilli pasta
- plenty of freshly grated Parmesan to serve
Heat a large frying pan over a medium heat, then add the butter and allow to melt. When the butter is foaming add the mushrooms, leeks and garlic and fry for 5 minutes.
Add the mascarpone and cook for another minute or so, stirring continuously. Stir in the chives and cayenne pepper, then season carefully with salt and remove from the heat.
Meanwhile cook the pasta in lots of salty water according to the timings on the pack, then drain and return to the same pan.
Pour the mushroom sauce into the pasta pan and stir together for 30 seconds before dividing between warm bowls.
Sprinkle over the Parmesan and serve.
(Original recipe Gino’s Pasta by Gino D’Acampo, Kyle Books, 2010.)
Jono & Jules do food & wine 
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