Pasta in Italian Salsa Verde with Mushrooms & Parmesan Cheese

  • ½ lb Cremini Mushrooms
  • ½ lb Spaghettini Pasta
  • ¼ tsp Crushed Red Pepper Flakes
  • ⅓ cup Salsa Verde
  • 2 Tbsps Mascarpone Cheese
  • 0.7 oz Grana Padano Cheese


1.Fill a large pot with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms. Thinly slice the mushrooms. Thinly slice the mushrooms. Grate the grana padano cheese on the small side of a box grater.



2.Add the pasta to the pot of boiling water and cook, uncovered, 5 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.



3.Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.



3.Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked mushrooms. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Stir in the mascarpone cheese and salsa verde (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the grated grana padano cheese. Enjoy!


This quick-cooking dish brings together earthy mushrooms, creamy mascarpone, and delicate strands of spaghettini in our own vibrant salsa verde—a blend of herbs, capers, and garlic.


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