Spaghetti with lemon, mascarpone and mushroom sauce

Ingredients for 2 servings:

• 250g spaghetti
• 15 g pine nuts
• 2 tbsp extra virgin olive oil
• 100 g mushrooms, brown
• 5 g parsley
• 2 garlic cloves
• 200 ml vegetable broth, clear
• 1 organic lemon(s)
• 125 g mascarpone
• 1 tbsp cornstarch, optional
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

refreshingly lemony for the summer

Wash the lemon in hot water, dry it, and grate the zest. Halve the lemon and squeeze the juice into a glass or small bowl. Clean and slice the mushrooms. Prepare the clear broth. Chop the parsley. Finely chop the garlic cloves. Cook the spaghetti al dente in a pot of salted water according to the package instructions. Meanwhile, toast the pine nuts in a pan until golden brown, then remove from the pan. Heat the oil in the pan and fry the mushrooms with the chopped parsley and garlic. While the mushrooms are frying, combine the clear broth with the lemon juice, lemon zest, and mascarpone in a small saucepan and bring to a boil. Once the sauce is boiling, remove the mushrooms from the heat. Once the sauce is completely combined, add the cornstarch to thicken the sauce a bit. This is not necessary; if you prefer a thinner sauce, you can omit the cornstarch. Stir in the mushrooms and pine nuts, and season the sauce with salt, pepper, and sugar. I used 2 pinches of salt, 2 pinches of pepper, and a small teaspoon of sugar. Simmer the sauce on low heat for another 2 to 3 minutes while stirring. Then it’s ready to serve with the drained spaghetti. Approximately 603 kcal per serving.