Fusilli with mushrooms, leeks and mascarpone…

After being so impressed with Gino D’Acampo’s Arrabbiata recipe I decided to try another recipe from his ‘Gino’s Pasta’ book (available here). This recipe is a delicious, simple creamy pasta with mushrooms and mascarpone. It would be great as a simple supper and with subtle flavours it will satisfy even the fussiest of eaters! Here’s how to do it…


Ingredients (serves 4)

45g Salted Butter

250g Chestnut Mushrooms, sliced

2 Leeks, washed and sliced into half centimetre rounds

2 Garlic cloves, peeled and finely crushed

250g Mascarpone Cheese (if you really don’t like mascarpone you could use cream cheese instead!)

3 tbsp Chopped Chives

4 pinches of Cayenne Pepper

500g Dried Fusilli or Penne

60g Freshly Grated Parmesan

Salt and Pepper



1. Melt the butter in a frying pan over a medium heat. Add the mushrooms, leeks and garlic and fry for 5 minutes, stirring occasionally until the vegetables have softened. (see below)


2. Spoon in the mascarpone and continue to cook for a further 1-2 minutes stirring continuously. The mascarpone will soften and melt.

3. Stir in the chives, cayenne pepper and a sprinkle of salt to taste. Remove from the heat.

4. Meanwhile cook the pasta in a separate pan of salted water. Drain and return to the same pan.

5. Pour the sauce into the pan of pasta and stir together for 30 seconds over a medium heat.

6. Spoon into bowls and sprinkle over the parmesan cheese. Decorate with chives. Enjoy!



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