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Mushroom Cavatelli

Mushroom Cavatelli with Mascarpone and Chives

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Whether it’s date night or just a weekday dinner, we’re tempted by this deliciously decadent pasta. Mini pasta shells known as cavatelli are tossed in a white wine–mushroom sauce made creamy with mascarpone cheese. An added burst of umami flavor comes from porcini mushroom powder, which is whisked into the pasta cooking water and used to thicken the dreamy sauce. Chives and a sprinkling of Parmesan cheese take this must-make meal to new heights.

  • Vegetarian
  • Stovetop Only
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

  • Calories 890
  • Protein 27g
  • Total Carb 93g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 12 ounces
    • cremini mushrooms
  • chives
    • 1/8 ounce
    • chives
  • garlic
    • 2 cloves
    • garlic
  • cavatelli pasta
    • 8 ounces
    • cavatelli pasta
  • unsalted butter
    • 4 packets
    • unsalted butter
  • white wine
    • 1/4 cup
    • white wine
  • porcini mushroom powder
    • 1/2 teaspoon
    • porcini mushroom powder
  • mascarpone cheese
    • 4 ounces
    • mascarpone cheese
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese

What You’ll Need

  • kosher salt
  • black pepper
  • 10" large pot
  • 12" large high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a large pot of water to a boil over high heat. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse chives and thinly slice. Thinly slice garlic.

  2. Cook pasta

    Cook pasta

    Season boiling water generously with salt. Stir in cavatelli and cook, stirring occasionally, until al dente, 11-12 minutes. Reserve ½ cup pasta cooking water in a small bowl, then drain and set aside.

  3. Sauté mushrooms

    Sauté mushrooms

    While pasta cooks, heat butter in a large high-sided pan over medium-high heat. When butter is foamy, add mushrooms and garlic and sauté, stirring occasionally, until mushrooms begin to brown, 10-12 minutes (this is a great time to set the table). Then, add white wine and cook, scraping up brown bits from bottom of pan, until liquid is reduced by half, 2-3 minutes more. Season with ⅛ teaspoon salt and pepper as desired.

  4. Make porcini broth

    Make porcini broth

    When cavatelli is cooked and drained, add porcini mushroom powder to bowl with reserved pasta water and whisk until fully dissolved.

  5. Finish sauce

    Finish sauce

    Add cooked cavatelli to pan with mushrooms, still over medium-high heat, and stir to combine. Add porcini broth and stir until sauce is silky and clings to pasta, 1-2 minutes. Stir in mascarpone to fully coat pasta, then remove pan from heat. Season with ¼ teaspoon salt and pepper as desired.

  6. Plate mushroom cavatelli

    Plate mushroom cavatelli

    Add half of chives and half of Parmesan to pan with pasta, still off heat, and stir to combine. Taste and add salt and pepper as desired, then divide mushroom cavatelli between serving bowls. Garnish with remaining chives and remaining Parmesan, and dig in!

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