Three-Cheese Pasta Fill 1 Created with Sketch.

with Cremini & Shiitake Mushrooms

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 830 calories

To create the silky sauce for this sophisticated pasta, you’ll sauté two kinds of earthy mushrooms (fresh cremini and dried shiitake) with aromatic shallot and garlic—finished with cream and a dollop of mascarpone cheese for rich depth of flavor.

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fresh
ingredients
Three-Cheese Pasta with Cremini & Shiitake Mushrooms
Title
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 1 bunch Sage
  • ½ oz Dried Shiitake Mushrooms
  • ¼ cup Cream
  • 2 Tbsps Mascarpone Cheese
  • ½ cup Part-Skim Ricotta Cheese
  • 1 Shallot
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • 6 oz Fusilli Bucati Corti Pasta
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems. Thinly slice the fresh mushrooms. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, combine the ricotta, parmesan, and a drizzle of olive oil; season with salt and pepper. Place the dried mushrooms in a medium bowl. Add 3/4 cup of hot water. Set aside to rehydrate at least 10 minutes. 

Fry the sage leaves:
2 Fry the sage leaves:

In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the sage leaves. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate; immediately season with salt. 

Cook the pasta:
3 Cook the pasta:

Add the pasta to the pot of boiling water and cook, uncovered, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. 

Make the sauce:
4 Make the sauce:

Meanwhile, reserving the mushroom water, drain the rehydrated mushrooms and transfer to a cutting board; roughly chop. Heat the pan of reserved sage oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the prepared shallot and garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the vinegar (carefully, as the liquid may splatter), cream (shaking the bottle before opening), and chopped mushrooms

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked mushrooms and sauce, add the cooked pasta and half the reserved mushroom water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the seasoned ricotta and fried sage leaves. Enjoy! 

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Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems. Thinly slice the fresh mushrooms. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, combine the ricotta, parmesan, and a drizzle of olive oil; season with salt and pepper. Place the dried mushrooms in a medium bowl. Add 3/4 cup of hot water. Set aside to rehydrate at least 10 minutes. 

2 Fry the sage leaves:

In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the sage leaves. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate; immediately season with salt. 

Fry the sage leaves:
Cook the pasta:
3 Cook the pasta:

Add the pasta to the pot of boiling water and cook, uncovered, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. 

4 Make the sauce:

Meanwhile, reserving the mushroom water, drain the rehydrated mushrooms and transfer to a cutting board; roughly chop. Heat the pan of reserved sage oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the prepared shallot and garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the vinegar (carefully, as the liquid may splatter), cream (shaking the bottle before opening), and chopped mushrooms

Make the sauce:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked mushrooms and sauce, add the cooked pasta and half the reserved mushroom water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the seasoned ricotta and fried sage leaves. Enjoy!