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Mushroom Cavatelli

Mushroom Cavatelli with Mascarpone and Chives

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Every season needs its own deliciously decadent pasta, and this one’s dedicated to fall. 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.
  • Quick Prep
  • Stovetop Only
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 860
  • Protein 28g
  • Total Carb 106g
  • Total Fat 36g

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

Ingredients & Equipment

What we send

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

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. Trim and discard tough mushroom stems, then wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse chives and thinly slice. Thinly slice garlic.

  2. Cook Cavatelli

    Cook Cavatelli

    Season boiling water generously with salt. Stir in cavatelli and cook until al dente, about 2 minutes. Reserve ½ cup pasta cooking water, 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. (P.S. This is a great time to set the table). Then, add wine and cook, scraping up brown bits from bottom of pan, until liquid is mostly evaporated, about 1 minute. Season with ⅛ teaspoon salt and pepper as desired.

  4. Make Porcini Broth

    Make Porcini Broth

    Once cavatelli is cooked and drained, whisk porcini powder into reserved pasta water 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 noodles, 1-2 minutes. Stir in mascarpone to fully coat pasta, then remove pan from heat.

  6. Plate Mushroom Cavatelli

    Plate Mushroom Cavatelli

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

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