Cheesy Pasta

Cheesy Pasta

Are you one of those people who has one too many ingredients sitting in your cupboard? Me too. I can't visit a deli or Whole Foods without buying things I can barely pronounce. This pasta was born after one of those shopping sprees. 

In my book, this simple dish is perfect for a Thursday night dinner. You know when you spend the week having bland dinners but is almost Friday so you get motivated and want to have something with substance? Maybe that's just me. 

Most of the ingredients can be substituted, for example the pasta, I'm using lumacheigate (weird ingredient #1) but you can use farfalle. You can replace the mascarpone (weird ingredient #2) with any full fat cream cheese and finally instead of truffle oil (weird ingredient #3) you can use regular olive oil. 

 

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  • 2 cups dried lumache rigate
  • 3 tablespoons of pesto
  • 1/2 cup of mascarpone
  • 2 tablespoons truffle oil
  • 1 clove garlic, minced
  • Slurry (2 tablespoons cold/tab water + 2 tablespoons cornflour)
  • Salt & Pepper

Cook the pasta al dente. Reserve 1/4 cup of the pasta water and drain the pasta when ready but do not rinse it, you want it to stay warm. Return the pasta to the same pot you cook it and add the pesto, mascarpone, oil, minced garlic, the pasta water and mix carefully with a wooden spoon. Try not to break the pasta.

To make the slurry, mix together the water and cornflour until everything has combined, the cornflour has dissolved and you have the consistency of full fat milk. 

How to make Cornflour Slurry

Return the pot with your pasta and cheesy sauce to a low heat, once hot add the slurry. Mix until you have a shiny and thick sauce covering all your pasta, about 3 minutes. This recipe serves 2 to 4 people.

Let me know how it goes and if you agree is a Thursday night kind of dinner.