| Pasta Shells with Mushrooms, Artichokes, Mascarpone & Fresh Basil |
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Serve this creamy pasta dish with some crisp garlic bread. 400g fresh pasta shells (conchiglie)
Start cooking the pasta a few minutes into preparing this recipe. Fry the mushrooms in the olive oil, with the garlic, for 4-5 minutes, until tender and any liquid has boiled away. Add the artichoke hearts and continue to cook gently until they are heated through. Drain the pasta then put it back into the still-warm pan with the mascarpone cheese. Stir gently until the cheese has heated through but not boiled. Add the mushroom and artichoke mixture, mix gently and season. Serve immediately with a generous amount of fresh basil torn over the top. The above recipe has been adapted from Rose Elliot’s Vegetarian Pasta – a recipe book I use over and over again. It’s full of fresh ideas and truly inspiring. |