Creamy Mascarpone and Basil Pesto Penne
Al dente penne tossed in a fragrant homemade basil pesto enriched with creamy mascarpone cheese for a luscious Italian pasta dish. This italian-inspired pasta (vegetarian) ready in about 22 minutes blends (340 g) penne pasta, packed fresh basil leaves, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz (340 g) penne pasta
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic cloves
- 1/2 cup extra virgin olive oil
- 1/2 cup mascarpone cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 11 minutes until al dente. Drain, reserving 1/2 cup of pasta water.
- Step 2: While pasta cooks, in a food processor combine 2 cups packed fresh basil leaves, 1/4 cup pine nuts, 1/2 cup grated Parmesan cheese, and 2 garlic cloves. Pulse until finely chopped.
- Step 3: With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until the pesto is smooth and emulsified. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice, then pulse briefly to mix.
- Step 4: Transfer the drained pasta to a large bowl. Add 1/2 cup mascarpone cheese and 1/2 cup reserved pasta water. Stir gently to create a creamy sauce.
- Step 5: Fold in the prepared basil pesto until the pasta is evenly coated. Serve immediately garnished with extra Parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Mascarpone and Basil Pesto Penne take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Creamy Mascarpone and Basil Pesto Penne?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Creamy Mascarpone and Basil Pesto Penne?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Mascarpone and Basil Pesto Penne for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Mascarpone and Basil Pesto Penne vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
