Nick’s Pick | Fresh Penne with Tomato Pesto Mascarpone
Portobello Mushrooms & Cherry Tomatoes
Cooking time
15 minutes
Servings
4
Calories
520 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Busy families, we feel your penne! So we’ve created an easygoing supper to satisfy all stripes in 15 minutes. Fresh penne is the star with just the right chewiness and just the right shape to take in the sauce. It’s rich with creamy mascarpone cheese tinged with tangy sun-dried tomato pesto. Boost the red factor by adding fresh cherry tomatoes to brighten the palate, plus slices of toothsome portobello mushrooms sautéed with garlic.
We will send you:
- 280g Cherry tomatoes
- 60ml Sun-dried tomato pesto
- 2 Garlic cloves
- 3 Portobello mushrooms
- 450g Fresh penne rigate
- 30ml Vegetable demi-glace
- 60ml Mascarpone
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Large pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
5 g
Sodium
1040 mg
Total Carb
73 g
Sugars
7 g
Protein
19 g
Fibre
6 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Mise en place
Meanwhile, halve the tomatoes. Remove the stems from the mushrooms; thinly slice. Using the flat side of your knife, smash the garlic cloves.
Sauté the vegetables & make the sauce
In the reserved pot, heat a drizzle of oil on medium-high. Add the garlic cloves and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 3 to 4 min., until golden brown. Add the tomatoes and sauté, 1 to 2 min., until beginning to soften. Add the pesto, demi-glace, reserved cooking water, spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until the sauce begins to thicken. Remove the garlic cloves.
Combine the pasta & serve
To the pot of sauce, add the pasta; stir well. Off the heat, add the mascarpone; stir well. Divide the pasta between your bowls. Bon appétit!
