Lemon Mascarpone Pasta

Creamy Lemon Mascarpone Pasta 

This recipe is a part of my “Shop My Pantry” series, where I’m trying to use more of the ingredients already sitting in my kitchen instead of buying more groceries, and this lemon mascarpone pasta recipe was first created kind of by accident! It all started with Trader Joe’s pappardelle nests that I’ve had tucked away in my pantry forever, and it was time to finally use them for something good.

So, I started gathering random odds and ends from my fridge, and before I knew it, I had a bright, creamy pasta that everyone in my house loved. So, I quickly wrote down the recipe and have tested it several times, making a few tweaks to perfect it. Now, it’s become one of my favorite comfort food dinners because it feels hearty and indulgent while still tasting fresh! Plus, everything cooks together in one pan in just 30 minutes, making it easy enough for busy weeknights but still special enough for a summer dinner party or date night at home. 

Why You’ll Love This Recipe

• One-Pan Recipe – Unlike many pasta dishes that require multiple pots and pans, all the ingredients combine and cook in one large pan, meaning cleanup is super quick and easy. 
• Quick & Easy – With minimal prep time and simple steps, this recipe is ready to eat in about 30 minutes. 
• Vegetarian – This lemon mascarpone pasta recipe is vegetarian and nut-free and can easily be made gluten-free, too. 
• Veggie-Forward – Onions create a sweet, savory flavor base, and peas add a pop of sweetness that balances some of the richness of the sauce while adding extra nutrients. 

RELATED: Creamy Lemon Greek Yogurt Pasta

Ingredients

• Olive Oil – This sautés the aromatics. Avocado oil also works, but I prefer the sharp, peppery flavor of olive oil. 
• Onion and Garlic – These create a sweet, savory, pungent flavor base, giving the sauce lots of depth. Substitute shallot for the onion if you prefer a slightly sweeter taste. 
• Pappardelle Pasta Nests – I use Trader Joe’s pappardelle pasta nests, and they soften nicely in the broth. Any pappardelle pasta nests work great, though!
• Mascarpone – This creates a silky, creamy sauce with a mildly sweet, tangy, almost buttery taste. 
• Seasonings – Salt, pepper, and Italian seasoning add savory flavor to the dish. 
• Frozen Peas
• Broth – I use vegetable broth to thin the sauce and cook the pasta, but chicken broth also works. Use low-sodium varieties to prevent the pasta from tasting too salty! 
• Lemon – Lemon juice and lemon zest add bright, citrusy flavor. 
• Parmesan Cheese
• Fresh Herbs – Fresh basil or fresh thyme provides the perfect finishing touch. 

How to Make Lemon Mascarpone Pasta

This recipe looks like something you’d order at a restaurant on vacation, but it’s truly foolproof to prepare. All you need is a large, high-sided pan! Here’s how to make Lemon Mascarpone Pasta: 

1. Sauté the aromatics – Heat oil in a large pan. Add the onion and garlic, and sauté until the onion is softened and the mixture is fragrant. 
2. Combine the ingredients – Add the pappardelle nests to the pan, leaving space in the center. Then, add the mascarpone to the center of the pan, and top it with the seasonings. Pour the peas over the entire dish, and pour the broth over the pasta. 
3. Cook – Cover the pan, and cook until the pasta is al dente.
4. Serve – Remove the pan from the heat, and stir to combine the ingredients, creating a creamy sauce. Zest the lemon over the dish, and stir in the lemon juice. Top with Parmesan and fresh herbs, and enjoy warm! 

Tips

• Trust the process! The sauce may seem thin at first, but it thickens and becomes creamy as the pasta finishes cooking.
• Submerge the pasta. Make sure the pappardelle nests are completely submerged in the broth. Otherwise, they’re likely to be hard. 
• Adjust the cooking time. If the pasta isn’t tender after 20 minutes, cover the pan, and continue to cook for another 3-5 minutes. 

You’ll Also Love: Garlic Lemon Pasta

Variations

Add protein. Serve your lemon mascarpone pasta topped with grilled chicken, basil spinach pesto-coated chicken, shrimp, salmon, or Italian sausage for a more filling meal. 

Make it spicy. Add a dash of red pepper flakes or Calabrian chili paste for a kick of heat. 

Add more veggies. Include sautéed spinach, asparagus, zucchini, mushrooms, or broccolini for even more nutrients. 

Make it extra cheesy. Finish your lemon mascarpone pasta with fresh burrata before serving for an even cheesier meal. 

Include toppings. Add pine nuts or crispy chickpeas before serving for a satisfying crunch. 

Serving Suggestions

This lemon mascarpone pasta is one of my favorite vegetarian meals! I pair it with a side of garlic bread and a shaved Brussels sprouts salad for a filling dinner. 

It’s also great as a side or topped with protein like pesto chicken, lemon garlic shrimp, salmon patties, pesto salmon, mussels, or sausage. 

How to Store

This lemon mascarpone pasta recipe is best served right away. However, if needed, you can transfer leftovers to an airtight container and store them in the fridge for up to 3 days. I don’t recommend freezing leftovers! The dairy won’t thaw well. 

To serve, warm leftovers on the stovetop over medium heat, adding a splash of broth, milk, or water as needed to help loosen the sauce back up.

More Lemon Recipes

• Lemon Pepper Chicken Bowls
• Chicken Lemon Rice Soup
• Cold Lentil Salad with Lemon Balsamic Dressing
• Creamy Lemon Kale Pesto Gnocchi
• Lemon Blueberry Cottage Cheese Pancakes
• Healthier Lemon Posset

Healthy Pasta Dishes You’ll Love

• Protein Pasta Recipe
• Bucatini Pasta Recipe
• Mushroom and Spinach Pasta Bake
• Creamy Brie Pasta
• Creamy Vegan Pasta Salad
• Chicken Tomato Pesto Burrata Bake