Spinach and mascarpone pasta with dried cherries and roasted pecans

May 11, 5:53 PMDetroit Cooking ExaminerCourtney Monigold

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Photo by:  Courtney Monigold

If the recipe for homemade mascarpone cheese caught your eye last week, this recipe will entice you further.

Creamy mascarpone mixed in a heavenly white sauce poured over pasta shells and topped with sautéed spinach, dried cherries and roasted pecans is a great way to reward yourself for a job well done! The best part is that this dish comes together in less than 30 minutes!

Need a great way to roast pecans? Stay tuned…I will share one with you later this week!

Spinach and Mascarpone Pasta with Dried Cherries and Roasted Pecans

Ingredients:
2 tablespoons butter
2 tablespoons all purpose flour
1 ½ cups milk (you can use anything from skim-whole)
¾ cup mascarpone cheese (click here for the recipe)
2 oz. goat cheese
3-4 cups fresh spinach (you can chop this in large strips to make it easier to eat if desired)
½ cup dried cherries
½ teaspoon nutmeg
½ pound pasta shells
¼ - ½ cup reserved pasta water
Kosher Salt/Freshly ground black pepper
½ cup freshly grated parmesan cheese
½ cup roasted pecans

Directions:
Start by boiling water in a large sauce pan for the noodles. Season with salt, add pasta and cook until el dente.

Meanwhile, in a large skillet with high sides, sauté the spinach with 2 tablespoons of olive oil over medium heat. Season with kosher salt and freshly ground black pepper. (you can cut the spinach before cooking if desired…sometimes this makes it easier to eat). Cook until just soft and limp, then put in a bowl and reserve.

Return skillet to the stove put burner on medium and add butter. Let it melt then add the flour and stir constantly until mixture comes together and there are no lumps. Slowly add the milk and whisk constantly until fully incorporated. This will create a roux for the béchamel sauce. Continue to whisk until mixture thickens. Season with nutmeg. Add mascarpone and goat cheese. Stir until cheese melts and there are no longer any lumps. Add spinach, dried cherries. Drain pasta while reserving about a cup of the pasta water. Add cooked pasta to the cheese sauce, and gradually add pasta water by the ¼ cup full. Stir to combine. If the pasta seems sticky, add more pasta water. Serve with freshly grated parmesan cheese if desired and roasted pecans on top!

For other recipes with mascarpone cheese in it check these out:  Spinach Pasta , Cinnamon Sugar Challah French Toast, Blackberry Pear and Goat Cheese Tart, Cinnamon Cheesecake with Gingersnap Crust, Pumpkin Spice Cupcakes with Mascarpone Cream Cheese Frosting